Best Homemade Pumpkin Bread Recipe

An overhead view of a loaf of best homemade pumpkin bread that has three slices cut from it and resting on brown paper with two glass mugs of creamed coffee nearby.

Best Homemade Pumpkin Bread Recipe

Course: Breakfast / Brunch

Cuisine: American

Prep Time: 15

Cook Time: 1 5

Total Time: 1 20

Servings:

Calories: 424kcal

Author: Kris Longwell

This Homemade Pumpkin Bread is soft, moist, and perfectly spiced with cinnamon, nutmeg, and cloves — but it’s the buttery brown sugar streusel on top that makes it truly irresistible. Easy to make, full of cozy fall flavor, and even better the next day!

Print Recipe

Equipment

1 loaf pan 9"x5"
Parchment paper

Ingredients

For the Brown Sugar Streusel

⅓ cup all-purpose
½ cup dark brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
2 tablespoon unsalted butter chilled and cut into small cubes
½ cup pecans chopped (optional)

For the Pumpkin Bread

Cooking spray or oil or softened butter
1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 cup granulated sugar
½ cup dark brown sugar
2 large eggs lightly beaten
1 cup pumpkin purée not pumpkin pie filling
½ cup vegetable oil
¼ cup whole milk
1 teaspoon vanilla extract
brown sugar streusel

Instructions

Make the Brown Sugar Streusel

In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt.
⅓ cup all-purpose, ½ cup dark brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon salt
Add the cold, cubed butter and use a fork, pastry cutter, or your fingers to work it into the mixture.
2 tablespoon unsalted butter
Mix in the chopped nuts (if using). Chill until ready to use.
½ cup pecans

Make the Pumpkin Bread

Preheat oven to 350°F. Spray the loaf pan with cooking spray (or grease with oil or softened butter). Line the pan with parchment paper.
Cooking spray
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger, granulated sugar, and brown sugar.
1¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon ground ginger, 1 cup granulated sugar, ½ cup dark brown sugar
In a large bowl, mix together the lightly beaten eggs, pumpkin purée, oil, milk, and vanilla. Stir until smooth and completely blended.
2 large eggs, 1 cup pumpkin purée, ½ cup vegetable oil, ¼ cup whole milk, 1 teaspoon vanilla extract
Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
Pour the batter into the prepared loaf pan. Generously top with the streusel mixture. Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
brown sugar streusel
Let the bread cool in the pan for 10 to 15 minutes. Transfer to a wire rack to cool completely.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Pumpkin: Use 100% pure pumpkin purée, not pumpkin pie filling. The texture and flavor are completely different.
Oil: Using oil instead of butter keeps the bread extra moist and tender for days.
Spices: Adjust the spice blend to your taste — or substitute 2–3 teaspoons of pumpkin pie spice for convenience.
Toppings: The brown sugar streusel adds a delicious crunch, but you can skip it for a classic smooth loaf or swap it for a sprinkle of raw sugar, chopped nuts, or chocolate chips.
Storage: Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to a week. The flavor deepens as it rests.
Freezer-Friendly: Freeze whole or sliced for up to 3 months. Thaw overnight at room temperature before serving.

Nutrition