This soft, tender pumpkin bread recipe is not the typical pumpkin bread that you are used to eating throughout Autumn. This recipe is so much better as it is filled with cinnamon flavor that runs throughout this moist pumpkin bread that is then coated with incredible cinnamon crumble topping.
The Best Pumpkin Bread Recipe
Fall is finally here and that is when many of us are bringing out all our favorite pumpkin recipes, I know I am! My family has been dying to eat our pumpkin fritters, our spicy pumpkin pasta, and of course this pumpkin bread recipe! Let me tell you, you are absolutely going to love this recipe for so many reasons!
- This pumpkin bread recipe is super moist.
- It is simple to make.
- The cinnamon flavor that is in every single bite is simply heavenly.
- It is filled with so much pumpkin flavor you can’t help but be excited that fall is finally here!
- This pumpkin bread freezes great, making it perfect to pull out and enjoy at a moment’s notice.
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!
Healthy Pumpkin Bread Ingredients
- Granulated sugar
- Brown sugar
- All-Purpose Flour
- Baking powder
- Baking soda
- Canned Pumpkin
Pumpkin Bread Recipe Tips and Tricks
- This recipe calls for canned pumpkin, not pumpkin pie filling.
- 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.
- 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.
- 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.
- Feel free to make this healthy 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.
- 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.
- You can easily add walnuts, pecans, or chocolate chips (my personal favorite) to this pumpkin loaf for another delicious layer of flavor.
Can Pumpkin Bread Be Frozen?
Oh, boy does pumpkin bread hold up really well in the freezer! 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.
If you do not want to freeze your bread, 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.
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.
Can you use homemade pumpkin puree to make pumpkin bread?
Yes! You can absolutely use homemade pumpkin puree. In fact, if you have always been afraid to try it to make your own now is the time! You will absolutely love the pumpkin flavor that pulls through when you use homemade pumpkin puree, you might find yourself making it from now on for all your delicious pumpkin recipes!
- 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.I
- In a separate bowl, combine flours, 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.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 336Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 77mgSodium 348mgCarbohydrates 52gFiber 2gSugar 32gProtein 4g