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Pumpkin Bread cut open on a white plate

Pumpkin Bread

Pumpkin Bread with Streusel Topping. Moist and dense bread that won't disappoint. The perfect treat for Halloween breakfast or Thanksgiving brunch!

  • Total Time: 1 hour 10 mins
  • Yield: 8 1x


Units Scale
  • 3/4 cup vegetable oil
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup pumpkin puree
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 light brown sugar
  • 4 tablespoons cold butter


  1. Preheat oven to 350F and spray a 9X5 loaf pan with cooking spray.
  2. In the bowl of an electric mixer combine the oil, eggs and vanilla. Mix for 1-2 minutes. Add the pumpkin and mix until fully combined. Slowly add 1 cup of flour, granulated sugar, baking soda, 1/2 tsp of salt and 1/2 teaspoon of cinnamon. Mix until smooth and pour into prepared pan.
  3. In a medium bowl combine brown sugar, remaining flour, salt and cinnamon. Cut in the butter with a pastry blender, 2 knives or rub it together with your hands. Sprinkle over batter.
  4. Bake 55-65 minutes or until a toothpick inserted in comes out clean.


Recipe adapted from: The Picky Palate Cookbook

  • Author: Confessions of a Baking Queen
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: fall snack recipes, pumpkin quick bread recipe

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