This soft, tender pumpkin bread recipe is perfect for Autumn.
Warm cinnamon spices, moist pumpkin bread, and incredible cinnamon crumble topping await you.
Pumpkin Bread – The Favourite Fall Recipe
Fall is finally here and that is when many of us are bringing out all our favorite pumpkin recipes, like this delicious cinnamon pumpkin bread recipe.
This fall quick bread recipe is so easy and simple to make that it practically takes no effort at all. The end results are also fabulous. With super moist bread and a wonderful cinnamon flavor in every bite, this pumpkin bread is simply heavenly.
Not only are these all great reasons why you will love this recipe, but it is a healthy pumpkin bread recipe so you can easily serve it for breakfast, an afternoon snack, or dessert.
With how moist this recipe is it never leaves you feeling overstuffed unless of course, you enjoy the whole loaf all in one sitting! No judgment here if you do!
What Is Pumpkin Bread?
Pumpkin bread is a tasty quick bread recipe, much like your average banana bread, but so much better because we use pumpkin puree in fall to make a flavorful bread that’s orange in color and flavorful in every slice.
Every loaf is full of fun Fall spirit and you can’t help but to be excited that Fall is finally here!
Ingredients you’ll need for pumpkin bread:
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Canned Pumpkin
For the exact measurements needed, please see the recipe card below.
How to Make Snickerdoodle Pumpkin Bread
- Preheat your oven to 350 degrees F and spray the inside of a 9×5-inch loaf pan. Set aside.
- In a mixing bowl, cream together the butter, sugars, eggs, and extract until combined.
- In a small bowl stir together 3 teaspoons of cinnamon and 1/2 cup of sugar. Set aside.
- In another mixing bowl whisk together the flour, salt, baking powder, and baking soda until blended.
- Carefully add your dry ingredients (the flour mixture) to the wet ones (the butter mixture).
- Stir in the pumpkin puree until the mix is well incorporated.
- Pour 1/4 of the pumpkin batter into your prepared loaf pan and sprinkle 1 tablespoon of your cinnamon-sugar mixture over the top.
- Top that with another 1/4 of the batter and sprinkle about a tablespoon of the cinnamon-sugar mixture again.
- Add another 1/4 of the batter over the top and then add another 1 tablespoon of cinnamon sugar over the top.
- Do the final layer of pumpkin batter over the top and reserve the remaining cinnamon-sugar mixture.
- Using a long skewer or knife (I like to use a butter knife) swirl the batter around in the pan.
- In the bowl with your reserved cinnamon-sugar mixture, add in the remaining topping ingredients. the flour, brown sugar, and butter. Mix until coarse crumbs and combined. Sprinkle over the top of your pumpkin bread.
- Bake the bread in the preheated oven for 50-55 minutes or until a toothpick can be inserted into the center and come out clean or with just a few loose crumbs on it.
- Remove the pan from the oven and allow the bread to cool in the pan for about 10-15 minutes before removing it to cool completely on a wire rack.
- Slice and serve. Enjoy!
Pumpkin Bread Recipe Tips
- Canned Pumpkin. Make sure that when using canned pumpkin that you use canned pumpkin PUREE not pumpkin pie mix as this is something else that will cause your bread to not set up correctly.
- Layering. You don’t have to worry too much about the layering as long as you get a good cinnamon swirl running throughout your bread loaf.
- Baking Tip. If you find that your bread is beginning to brown on the outside but not cook on the inside, cover your bread with foil while it continues to bake.
- Storage. Wrap your loaf tightly and allow it to sit on the counter. The bread should be good for 2-3 days. Or you can store your pumpkin bread in the fridge for up to 1 week.
- Flour. Sometimes I like to use half whole wheat flour with my all-purpose flour. It works really well and still tastes very tender and delicious.
- Homemade Pumpkin Puree. If desired, you can use homemade puree. You will absolutely love the pumpkin flavor that pulls through when you use homemade puree.
- Mini Loaves. Feel free to make this pumpkin bread recipe in small loaf pans. Use 7 x 3-inch loaf pans and bake for about 45 minutes. Be sure to insert a toothpick to ensure they are done before removing them from the oven.
- Let it Cool! When baking any type of bread, especially pumpkin bread you want to wait for it to cool before you enjoy it. This helps lock in moisture as well as the pumpkin flavor we all love.
- Add-Ins. You can easily add walnuts, pecans, or chocolate chips (my personal favorite) to this pumpkin loaf for another delicious layer of flavor.
Pumpkin Bread Recipe FAQs
Can Pumpkin Bread Be Frozen?
Oh, boy does pumpkin bread hold up really well in the freezer! This pumpkin bread freezes great, making it perfect to pull out and enjoy at a moment’s notice. Allow your pumpkin bread to cool completely. Wrap your loaf in plastic wrap and then once more in aluminum foil. Pumpkin bread will last for up to 3 months in the freezer.
How do you keep pumpkin bread moist?
The secret to having moist pumpkin bread is including the oil, eggs, and pumpkin puree. I highly recommended not substituting these ingredients for something else to really keep that moist light flavor that everyone loves about this recipe.
Can I add ingredients to this easy pumpkin bread?
Yes, the beautiful thing about this easy pumpkin bread recipe is that you can add in your favorite things including nuts, chocolate, or even fruit. If you add ingredients to this recipe be sure to add up to ¾ cup. Any more can throw off the ratio of the wet to dry ingredients causing it to not cook properly.
Can you put pumpkin bread back into the oven if it is undercooked?
Yes, you can place your pumpkin bread back into the oven if you notice that it is undercooked. You will want to preheat your oven and cook it for about 5-10 minutes and then check it again to see if it is done. If the top is getting brown quickly you can make a foil tent to prevent it from becoming too brown.
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup Brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup canned pumpkin
- 3 teaspoon cinnamon
- 1/2 cup sugar
For the topping
- 1/4 cinnamon sugar mixture
- 1/4 cup flour
- 1/4 cup brown sugar
- 4 tablespoons butter
- Preheat oven to 350. Spray a 9 x 5-inch loaf pan with non-stick spray and set aside.
- In a bowl, cream together butter, sugars, eggs, and extract.
- In a small bowl, combine 3 teaspoons of cinnamon and 1/2 cup sugar.
- In a separate bowl, combine flour, salt, baking powder, and baking soda.
- Carefully add dry ingredients to wet ingredients. Stir in the pumpkin until completely incorporated.
- Pour 1/4 of the batter into the prepared loaf pan. Sprinkle with a tablespoon of sugar mixture.
- Top with 1/4 of the batter and again sprinkle a tablespoon of sugar mixture.
- Reserve 1/4 cup of cinnamon sugar remaining.
- Repeat twice (you will have 4 layers of the batter).
- Swirl batter with a long skewer or a knife.
- Combine cinnamon-sugar mixture, flour, brown sugar, and butter. Sprinkle over bread.
- Bake bread for 50-55 minutes or until a toothpick inserted in the center comes out clean or with loose crumbs.
- Remove to a cooling rack for 10-15 minutes.
- Remove from pan and let cool completely.
If the outside of your bread toasts too much before the inside has finished baking, cover your loaf with aluminum foil.
Amount Per Serving Calories 336Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 77mgSodium 348mgCarbohydrates 52gFiber 2gSugar 32gProtein 4g