Best Ever Pumpkin Bread
This moist and spiced Pumpkin Bread fills your kitchen with the best kind of cozy. It’s soft and sweet without being over-the-top, and that buttery streusel plus a honey glaze? Chef’s kiss. Whether you serve it for breakfast, dessert, or anything in between, it’s the kind of loaf that disappears fast.
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This is a go-to fall loaf in my kitchen. The batter is simple, the spices are warm and familiar, and the whole thing looks impressive with very little effort. I like to bake a double batch; one for now, one for the freezer, because it’s always a hit at brunches, bake sales, and cozy mornings with coffee.
It’s loaves like this that really make fall baking fun. It’s so easy to make, and the results are delicious! And, it’s made with canned pumpkin, so grab a can from the store and make the loaf when you’re ready!
Ingredients
For the Bread
- All-purpose flour – There’s no need to sift the flour. You can aerate the four with a balloon whisk if you want, but that’s not necessary.
- Baking soda
- Baking powder – Ensure your baking powder and baking soda aren’t expired or your loaf won’t rise properly.
- Salt – You need a bit of salt in this recipe to balance the flavors. If you use kosher salt, use ¾ teaspoon.
- Ground cinnamon – The fresher your cinnamon, the better your pumpkin loaf will taste.
- Ground nutmeg – I buy whole nutmeg seeds and grate as much as I need when I need it. This way, the nutmeg is super fresh every time. You can grate it with a nutmeg grater or a microplane grater.
- Ground cloves – This is the secret spice in this recipe, so don’t skip it!
- Canned pumpkin puree – Use pure pumpkin puree, not pumpkin pie filling.
- Vegetable oil – I use canola oil, but any neutral-flavored oil will work.
- Eggs – Large or even extra large eggs are fine.
- White granulated sugar – The combination of white and brown sugar add just the right amount of sweetness.
- Brown sugar – Use golden brown sugar.
- Vanilla extract – I cook almost always with artificial vanilla extract.
For the Streusel Topping
- Brown sugar – For an extra boost of flavor, try making the streusel with dark brown sugar.
- Butter – Melted, salted, or unsalted butter is fine.
- All-purpose flour
- Ground cinnamon – A bit more cinnamon for the topping.
For the Honey Glaze
- Powdered sugar – No need to sift it unless there are really big lumps in it.
- Honey – For a tasty twist, try maple syrup instead of honey.
How To Make The Best Ever Pumpkin Bread
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, letting a bit hang over the sides for easy lifting. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set it aside.
In a separate bowl, whisk the pumpkin puree, oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth. Stir in the dry mixture just until everything is combined—don’t overmix. I like using a flex-edge spatula here to get everything folded together cleanly without deflating the batter.
Pour the batter into the loaf pan and smooth out the top with a narrow offset spatula so the streusel sits evenly.
To make the streusel topping, stir the brown sugar, melted butter, flour, and cinnamon in a small bowl until crumbly. Use a mini whisk to break up any big clumps, then sprinkle it evenly over the batter.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs. Let it cool in the pan for 10 minutes, then transfer the loaf to a cooling rack with legs to finish cooling.
While the bread is still slightly warm, whisk together the powdered sugar and honey until smooth. Drizzle over the top and let it set before slicing.
Chef Jenn’s Tips
- Use parchment paper with an overhang to lift the loaf out cleanly.
- Don’t overmix the batter; just stir until the dry ingredients are blended in.
- The glaze should be thick enough to cling but still pourable.
- You can swap the honey for maple syrup if you want a deeper flavor twist.
Recommended
Serving Suggestions
Pair this cozy pumpkin loaf with a warm drink like a chai latte or spiced coffee. Want to serve it for brunch? Add a side of crispy bacon and a light fruit salad to balance the sweetness.
Storage
Keep the bread in an airtight container at room temp for up to 3 days. For longer storage, refrigerate for up to a week or freeze individual slices (wrapped tightly) for up to 2 months. Let thaw and warm slightly before serving.
Best Ever Pumpkin Bread
Ingredients
For the Bread
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 eggs
- ¾ cup white granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
For the Streusel Topping
- ⅓ cup brown sugar
- 3 tablespoons butter melted
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
For the Honey Glaze
- ½ cup powdered sugar
- ¼ cup honey
Instructions
For the Bread
- Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment.
- Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a bowl.
- In a separate bowl, whisk pumpkin, oil, eggs, sugars, and vanilla until smooth.
- Stir in dry ingredients just until combined.
- Pour batter into the pan and smooth the top.
For the Streusel
- Mix brown sugar, melted butter, flour, and cinnamon until crumbly.
- Sprinkle over the batter.
- Bake 50–60 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then cool completely on a wire rack.
For the Glaze
- Stir powdered sugar and honey until smooth, then drizzle over the warm bread. Let it set before slicing.
Notes
Chef Jenn’s Tips
- Use parchment paper with an overhang to lift the loaf out cleanly.
- Don’t overmix the batter; just stir until the dry ingredients are blended in.
- The glaze should be thick enough to cling but still pourable.
- You can swap the honey for maple syrup if you want a deeper flavor twist.
