This is seriously the best pumpkin bread recipe EVER. Not only is it incredibly moist, but it also has a crunchy pumpkin spice streusel topping and a sticky maple glaze. It’s also SO easy to make and you don’t even need a mixer! So grab a bowl and a whisk because you’re about to make some life-changing pumpkin bread.
HOW TO MAKE PUMPKIN BREAD
I first created this recipe before I even started Butternut Bakery. At that time, I honestly wasn’t too impressed with how it turned out. The streusel topping was too dry, the edges baked too fast, and it didn’t have that spongy and moist texture that good pumpkin bread should have.
Flash forward a couple years and here we are with the best pumpkin bread I’ve ever had! I know I keep saying that but it’s no joke. It’s just perfect in every way.
Not only that, but it’s SO easy to make and the ingredients are very simple. For the batter, you will just need:
- 15 oz can of pure pumpkin puree (NOT pumpkin pie filling. The only ingredient should be pumpkin.)
- Granulated sugar
- Brown sugar
- Vegetable oil
- Eggs
- Vanilla extract
- Milk (regular or any dairy free version)
- All purpose flour
- Baking soda
- Cinnamon
- Pumpkin pie spice
- Salt
First, whisk together all of the dry ingredients in a small bowl. These are all in the lower half of the ingredients list starting with the flour.
In a larger bowl, whisk together the pumpkin, sugar, brown sugar, and vegetable oil. Mix until smooth then whisk in the eggs and vanilla.
Dump in half of the dry ingredients and mix to combine. If it gets too thick, switch to a rubber spatula. Once that’s almost mixed in, pour in the milk. Any milk will work here. I’ve used whole milk, almond milk, and coconut milk and they’ve all worked the same.
Once smooth, mix in the last half of the dry ingredients until completely combined. If it as a few small lumps, that’s totally fine.
Pour it into a 9×5 bread loaf pan and spread even. Before popping it in the oven, this is where we sprinkle on the streusel topping.
But before we get there, let’s talk about what makes this pumpkin bread so moist. First and foremost, the pumpkin. That’s one of the major changes I made to create a super moist pumpkin bread. Adding a bit more pumpkin enhanced the flavor and texture without leaving it too soft or mushy.
Another change was the sugar. Since pumpkin is pretty bland on it’s own, I added just a little bit more sugar to help balance out the extra pumpkin.
Oil also plays a huge role in the texture of this bread. When I can, I love baking with oil because it keeps cakes moist for such a long time. Since there’s a ton of other flavors going on in this pumpkin bread recipe, it masks the oil flavor. That’s why it isn’t commonly used in vanilla cakes because without extra flavors, it would just taste like an oil cake.
But not to worry! The oil does all the heavy lifting in making this pumpkin bread extra moist while the other ingredients bring in tons of delicious pumpkin bread flavor.
PUMPKIN BREAD WITH STREUSEL TOPPING
We can’t forget about the delicious streusel topping on this pumpkin bread! It’s crunchy, sweet, and sneaks in just a bit more of that warm pumpkin flavor.
Making the streusel is the very first step in this recipe because it needs just a few minutes to chill in the fridge. As I mentioned earlier, the first round of this recipe left me with a dry and crumbly topping. This time around, I added a bit more butter to help soften the texture.
Because of this, the streusel mixture is too wet when first mixed together. Once you’ve mixed together the butter, sugars, flour, and spices, pop the bowl in the fridge while you make the pumpkin bread batter. By the time that’s done, the streusel should be at the perfect consistency.
When it’s fresh from the fridge, there will be varying sizes of large and small clumps. Use a knife or fork to break it up into somewhat uniform pieces (see picture above). This uniformity will allow the bread to rise evenly.
Completely cover the batter in streusel to where you can hardly even see it underneath. I find the best way to do this is by scooping some up in a spoon and then push the streusel off of the spoon and onto the batter with your finger. You have more control this way.
Once baked, it’s time for the maple glaze on top! This is the glue that holds the streusel together so it doesn’t all crumble off. Plus, it’s so easy to make because all you need are two ingredients; powdered sugar and maple syrup.
Make sure to use REAL maple syrup here, not the Aunt Jemima stuff. It’s a thinner consistency so it mixes and pours much easier, getting into every crevice of the streusel topping. Regular maple syrup will also work, but I definitely recommend the real deal stuff for both flavor and consistency.
HOW TO BAKE MOIST PUMPKIN BREAD
It is so satisfying to watch this pumpkin bread rise in the oven. It comes out with a perfect dome top and looks so pretty!
The baking process plays a major role in nailing that moist texture. The old version of this recipe was baked at 350F for about 45 minutes, creating a moist center but edges that were just too over baked.
This new and improved recipe is baked low and slow at 325F for 1 hour and 15 minutes. I’ve baked this pumpkin bread so many times and in a couple different ovens but it’s always perfectly baked right at 1 hour and 15 minutes. Never more. Never less.
HOW DO YO KNOW WHEN PUMPKIN BREAD IS DONE?
Although I would still keep an eye on it. When there’s about 10 minutes left, test the center with a toothpick. Keep baking if it comes out with wet batter. You’ll know it’s done when it’s risen to a dome shape and a toothpick in the center comes out with a few moist crumbs.
The streusel around the edges should also be a nice golden brown color. The edges will bake faster than the center, so the streusel will look a little lighter in the middle.
THE BEST BAKING PAN FOR PUMPKIN BREAD
For the best results, bake in a light-colored aluminum loaf pan. Not only are they the best for breads and loaves, but it’s also a good rule of thumb for just about any other dessert. This type of aluminum conducts heat very well as it heats up and cools down fast without getting too hot.
If you don’t have this type of loaf pan, I highly recommend cake strips. Dampen with cold water and wrap around the loaf pan before baking. It cools down the edges so that they don’t get too hot or heat too quickly, allowing the entire loaf to bake at the same rate.
HOW TO STORE PUMPKIN BREAD
To store it, there are two main options. You can keep the bread in the pan untouched and wrap it in aluminum foil OR, if it’s already been sliced into, store in an air-tight container.
Either way, keep the bread in the fridge for up to 10 days. When you want a slice, just pop it in the microwave for about 15 seconds and it’s good as new!
Because this is an oil-based cake, it stays moist for all 10 days. Honestly, it won’t even last that long because it’ll be gobbled up by then! But if you have any questions about baking or storing you pumpkin bread, feel free to leave a comment below.
For more fall dessert recipes, check out my:
- Pumpkin Cinnamon Rolls
- Pumpkin Cheesecake Cookies
- Pecan Crusted Cinnamon Pie
- Vegan and Gluten Free Apple Crisp
- Maple Snickerdoodles
Make sure to tag me @butternutbakery onInstagramand comment below if you make this Pumpkin Bread recipe. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
Watch how to make this pumpkin bread:
@butternutbakery Pumpkin bread with pumpkin spice streusel and maple glaze !! #pumpkinbread #pumpkinbreadrecipe
♬ Autumn Leaves – Chet Baker
Pumpkin Bread with Maple Glaze
5 Stars4 Stars3 Stars2 Stars1 Star
4.9 from 169 reviews
- Author: Jenna Barnard
- Total Time: 2 hours 20 minutes
- Yield: 1 loaf
Description
Moist pumpkin bread with a crunchy pumpkin spice streusel topping and maple glaze. It’s seriously the BEST pumpkin bread recipe!
Ingredients
Pumpkin Spice Streusel
- 1/4 cup (55g) unsalted butter, melted
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (50g) light brown sugar, packed
- 2 tbsp granulated sugar
- 1/2 tsp pumpkin pie spice
Pumpkin Bread
- 1 15oz can pure pumpkin puree *SEE NOTES
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (100ml) vegetable oil
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup (110ml) milk
- 1 3/4 cups (230g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 tsp kosher salt
Maple Glaze
- 1/2 cup (60g) powdered sugar
- 1/4 cup (85g) pure maple syrup
Instructions
Pumpkin Spice Streusel
- In a small bowl, mix together all of the ingredients and place in the fridge while you make the pumpkin bread.
Pumpkin Bread
- Preheat the oven to 325F**SEE NOTES, grease the inside of a 9×5 loaf pan, and line with parchment paper. Make sure the paper comes up and over the two longest sides of the pan so it’s easy to lift out.
- In a bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice, salt) and set aside.
- Using an electric mixer or a whisk, mix together the sugars, pumpkin, and oil until fully combined. Then mix in the eggs and vanilla.
- Mix in half of the dry ingredients, then the milk, and then the rest of the dry ingredients until you get a smooth batter.
- Pour it into the prepared pan and spread it even.
- Take the streusel out of the fridge and break it up using a knife or fork to create uniform crumps.
- Completely cover the top of the batter in streusel and bake for 1 hr and 20 minutes or until a toothpick in the middle comes out clean. If it needs more time, keep adding 5 minutes until it’s ready.
Maple Glaze
- While the bread bakes, mix together the powdered sugar and maple syrup.
- With the bread fresh from the oven, pour the glaze on top of the hot loaf.
- Let the pumpkin bread cool for about 20 minutes then remove from the pan and slice. Serve warm or store in an air tight container in the fridge. Enjoy!
Notes
PUMPKIN PUREE – Make sure to use pumpkin PUREE and not pumpkin pie filling. I also recommend using Libby’s pumpkin as some other canned pumpkin puree brands are mislabeled and are actually made with a blend of different squashes. So different brands of canned pumpkin can contain different levels of moisture. For consistency, I always use Libby’s (not sponsored).
BAKING TEMPERATURE – First, make sure you are using a 9×5 loaf pan and not a 1 pound loaf pan as there is a slight size difference that can affect how the bread bakes. I’ve also had some readers say that they struggled with the bake and their pumpkin bread turned out underdone. After some investigation, this is likely due to the oven temperature. Some ovens just run cooler than the preheated temperature (whether by fault or by brand), so if you ever feel like you have to add even more time on to your bakes, I suggest baking this bread at 350F instead.
- Prep Time: 30 minutes
- Cooling Time: 30 minutes
- Cook Time: 1 hour 20 minutes
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