Pumpkin Bread

Let me tell you something real quick: this pumpkin bread is the stuff of fall baking dreams. It’s ridiculously moist, packed with cozy spices, and topped with a crunchy pumpkin spice streusel that’ll make you want to eat the whole loaf in one sitting. And just when you thought it couldn’t get any better? A sticky maple glaze drizzled right on top. Boom. Dessert, breakfast, snack—doesn’t matter. It works.

Here’s the best part: you don’t even need a mixer. Just two bowls, a whisk, and a spoon. This is a no-fuss, beginner-friendly recipe that looks impressive but comes together in under 30 minutes of hands-on time.

So if you’re hunting for the best pumpkin bread recipe that’s easy, soft, and seriously flavorful, you’ve landed in the right kitchen. Grab a loaf pan and let’s get into it.

My Journey to the Best Pumpkin Bread

I’ve tested more loaves than I care to admit. Some were too dense. Others were dry and bland (which, I now realize, is borderline criminal when we’re talking about fall desserts). One version even looked great—until you bit into it and thought, “Why does this taste like disappointment?”

That’s when I got serious. I swapped butter for vegetable oil—because oil gives you that long-lasting moistness you want in a quick bread recipe. I also doubled down on the pumpkin pie spice, mixed in both brown and white sugar, and threw on a streusel topping that’s basically crunchy, spiced heaven.

Now? This is the pumpkin bread I bake every fall. It’s the loaf I bring to potlucks. The one my neighbor asked for after “just one slice.” It’s that good.

Ingredients Overview

Here’s everything you need to make this cozy, crowd-pleasing homemade pumpkin bread, broken into three parts: the batter, the streusel, and the glaze.

Pumpkin Bread Batter

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp kosher salt
• 2 tsp cinnamon
• 1 ½ tsp pumpkin pie spice
• 1 cup canned pumpkin puree (Libby’s is our go-to)
• 2 large eggs
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• ¼ cup milk (dairy or milk substitute like almond or coconut milk)
• 1 ½ tsp vanilla extract

Streusel Topping

• ½ cup all-purpose flour
• ¼ cup brown sugar
• 2 tbsp granulated sugar
• 1 tsp pumpkin pie spice
• ¼ cup unsalted butter, melted

Maple Glaze

• ¾ cup powdered sugar
• 2 tbsp real maple syrup

Yep. Just two ingredients in the glaze. And yes, real maple syrup makes all the difference. Don’t go cheap here.

Step-by-Step Instructions

This is a quick bread recipe, so it’s all about mix-dump-bake simplicity. Here’s how we roll:

A. Pumpkin Bread Batter

1. Mix the Dry Stuff

In a large bowl, whisk together flour, baking soda, kosher salt, cinnamon, and pumpkin pie spice. Set aside.

2. Mix the Wet Stuff

In another bowl, whisk together the canned pumpkin puree, eggs, both sugars, vanilla, and vegetable oil. Stir until smooth and glossy.

3. Bring It All Together

Alternate adding the dry ingredients and milk into the wet bowl. Start and end with the dry mix. Stir just until combined—don’t overmix! The batter will be thick but pourable.

4. Pour and Pause

Pour the batter into a greased light-colored loaf pan. Let it rest while you prep the streusel.

B. Why This Bread Is So Moist

Let me break this down—because nobody wants dry pumpkin bread.

• Oil > Butter: Butter tastes great, but oil wins when it comes to moisture. It keeps the loaf soft for days—even in the fridge.
• Pumpkin Puree: This stuff isn’t just for color. It adds natural moisture and subtle sweetness.
• Brown Sugar + White Sugar: The mix adds depth and softness. Brown sugar helps create that almost sticky, tender crumb we love.

This combo gives you a soft pumpkin loaf that actually tastes like pumpkin—not cardboard.

How to Make the Streusel

This is where the crunch comes in. The contrast of soft bread + spiced streusel topping is everything.

1. Stir together flour, sugars, and pumpkin pie spice.
2. Add melted butter and mix with a fork until it clumps into small crumbs.
3. Chill the streusel in the fridge for 15–20 minutes. This step is crucial!
4. Break into uniform pieces and sprinkle generously over the batter. Don’t press it in—just let it sit on top.

Keyword tip: this makes the perfect crumb topping for your fall pumpkin bread.

Add That Sticky Maple Glaze

This part feels fancy but takes 30 seconds.

1. Mix powdered sugar with real maple syrup until smooth.
2. Once the loaf has cooled (and I mean fully cooled—patience!), drizzle it generously on top.
3. Let it drip down the sides like the majestic glaze it is.

This turns your bread into full-on glazed pumpkin bread, and honestly, that’s a title it deserves.

Baking Tips That Make a Difference

We’re baking at 325°F for 1 hour and 15 minutes. Here’s how to nail it:

• Use the toothpick test: insert it in the center—it should come out with moist crumbs, not wet batter.
• The loaf should dome slightly and feel springy to the touch.
• Edges of the streusel will turn golden brown.
• If your oven runs cold, bump it to 350°F, but keep an eye on it.

Bonus tip: Use a light-colored loaf pan for even baking. Dark pans cook too fast on the edges, and we don’t want that. You can also use cake strips if you only have a glass or dark pan.

The Best Bakeware to Use

A light-colored aluminum loaf pan is your best friend here. It ensures even heat, helps the center cook through without burning the crust, and gives the loaf that lovely golden hue.

If you’re using a darker pan or glass, wrap a damp cake strip around it or lower the oven rack one notch to help with even baking.

How to Store and Reheat Pumpkin Bread

You’ve made this masterpiece—let’s keep it fresh.

Fridge:

Wrap the loaf in foil or place it in an airtight container. Store in the fridge for up to 10 days. Thanks to the oil base, this bread stays moist all week long.

Freezer:

Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge or pop slices in the microwave.

Reheating:

Warm individual slices in the microwave for 15–20 seconds. The glaze will soften slightly and the whole thing will taste like it just came out of the oven.

How to Serve It (And What to Pair It With)

This bread’s a showstopper all on its own, but if you’re building out a full fall breakfast spread, it pairs perfectly with:

• Hot coffee or chai
• A scoop of Greek yogurt
• Serve with crispy breakfast potatoes
• Easy fall breakfast ideas
• Brunch recipes like cheesy breakfast pizza

Slice it thick and serve it warm. Honestly, it might not even make it to the table.

More Fall Recipes to Bake Next

If you’re loving the fall flavors, don’t stop here. Check out more cozy fall treat ideas:

• Pumpkin Cinnamon Rolls
• Pumpkin Cheesecake Cookies
• Vegan & Gluten-Free Apple Crisp
• Maple Snickerdoodles
• Soft Spice Cookies
• Bread recipes from scratch
• Explore more traditional bread recipes

Share the Love!

If you bake this pumpkin bread, I have to see it. Snap a pic and tag @VirileRecipes on Instagram or drop a comment below with how it turned out.

Tried a dairy-free or gluten-free version? Made it with a sugar swap or nut topping? Tell us! I love seeing all the twists and spins you come up with.

And don’t forget to save or print the recipe card below to make it again (and again… and again).

Pumpkin Bread (With Streusel + Maple Glaze!)

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• Author: Jake
• Total Time: 2 hours 15 minutes
• Yield: 1 loaf (8–10 slices) 1x

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Description

Ridiculously moist, packed with warm spices, and finished with a crunchy streusel + maple glaze—this pumpkin bread is fall baking perfection.

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Ingredients

Scale 1x2x3x

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp kosher salt
• 2 tsp cinnamon
• 1 ½ tsp pumpkin pie spice
• 1 cup canned pumpkin puree
• 2 large eggs
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• ¼ cup milk (any kind)
• 1 ½ tsp vanilla extract
• ½ cup all-purpose flour (for streusel)
• ¼ cup brown sugar (for streusel)
• 2 tbsp granulated sugar (for streusel)
• 1 tsp pumpkin pie spice (for streusel)
• ¼ cup melted unsalted butter (for streusel)
• ¾ cup powdered sugar (for glaze)
• 2 tbsp real maple syrup (for glaze)

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Instructions

1. Preheat oven to 325°F. Grease a light-colored loaf pan.
2. In a large bowl, whisk flour, baking soda, salt, cinnamon, and pumpkin pie spice.
3. In another bowl, whisk together pumpkin puree, eggs, both sugars, vanilla, and vegetable oil until smooth.
4. Alternate adding dry ingredients and milk into the wet mixture. Stir until just combined—do not overmix.
5. Pour batter into prepared loaf pan. Let sit while making streusel.
6. For streusel: mix flour, sugars, pumpkin pie spice, then stir in melted butter until crumbly. Chill for 15–20 mins.
7. Sprinkle chilled streusel over batter. Do not press in.
8. Bake for 1 hr 15 mins, or until toothpick comes out with moist crumbs.
9. Cool loaf completely before glazing.
10. Mix powdered sugar and maple syrup until smooth. Drizzle over cooled loaf.
11. Slice and serve warm or cold.

Notes

This loaf stays moist for days thanks to oil and pumpkin puree. Use real maple syrup in the glaze for best flavor. Chill streusel before baking for the best crunchy top.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 22g
• Sodium: 210mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg

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