This Pumpkin Bread recipe makes simple treat, totally from scratch, that will make you feel like Pioneer Woman herself 😉 Don’t skip this classic fall quick bread this year – for Halloween, Thanksgiving or just because! Makes two loaves, so you’ll have one as a cozy homemade gift idea.
I have a thing for pumpkin goodies for cozy autumn weekend brunches. And I know you do, too. Because the pumpkin waffles here in the Savory Nothings archives? They make the site explode each fall.
For us, the cozy weekend mornings are our little fall “tradition” and I’m sure this golden-orange bread (click here for the Chocolate Chip Pumpkin Bread, if that’s more your style; or try my Pumpkin Coffee Cake to feed a crowd!) will be the star of your autumn mornings, too.
My 5 year old actually doesn’t like anything cakey, so I’m usually stuck whipping up a batch of Pumpkin Scones along this bread – I know, the horror 😉
Pumpkin bread is tasty by itself or with a pat of butter, but life wouldn’t be fun if we couldn’t make it extra special. We love it served with a mug of hot apple cider and a topping of homemade whipped cream for a wonderful treat.
Enjoy!
P.S: If you tried this recipe, why not leave me a review below to let me know how you liked it? You just have to tap the stars below to add your voting!
Printable Recipe Card
Cinnamon Pecan Streusel Pumpkin Bread
Cozy up for fall this year and celebrate the season with this cinnamon crumb pumpkin bread recipe. You won't believe how good it makes your house smell! This recipe makes two loaves with an entire can of pumpkin – no leftovers, more baked goods to enjoy! If you only want one loaf, this recipe is fine to cut in half.
made it? tap the stars to add your rating!
Recipe details
Ingredients
For the streusel
- ⅔ cup flour
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup chopped walnuts or pecans
- ¼ cup cold butter
For the pumpkin bread
- 2 ¼ cup all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups white sugar
- 15- oz. can pumpkin
- ½ cup melted butter
Instructions
Make the streusel:
- Stir together the flour, brown sugar, cinnamon and chopped nuts in a medium bowl. Add the butter and crumble it into the dry ingredients with your fingertips until there are no more flecks of dry flour and small crumbs form. Cover and refrigerate.
Make the pumpkin bread:
- Prep: Preheat your oven to 350°F. Grease and line TWO 9×5 inch loaf pans.
NOTE!! This recipe makes TWO LOAVES. Please use TWO 9×5 INCH LOAF PANS, if you bake this recipe in one pan, your bread will NOT cook – if you only have one pan, this recipe is fine to halve. - Combine dry ingredients: Stir together flour, pumpkin pie spice, baking powder and salt in a large mixing bowl and set aside.
- Combine wet ingredients: Whisk eggs, sugar, pumpkin and melted butter together in a measuring jug.
- Make the batter: Pour the wet into the dry ingredients and fold in just until combined, do not overmix!
- Bake: Evenly divide the batter between the TWO prepared loaf tins and evenly sprinkle each with the chilled streusel. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the middle comes out clean.
- Cool: Cool in the pans for 10 minutes before removing the breads onto a wire rack to cool completely.
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Notes
Ingredient Notes:
Butter for the streusel: Do make sure your butter is cold, and don’t use any substitutes (no buttery spread, no margarine) – real butter is where it’s at for the streusel here. If you MUST mess with the streusel, chilled coconut oil works OK. Sugar: If you don’t have brown sugar, you can easily swap it for white sugar. Pumpkin Spice: If you don’t have pumpkin pie spice, you can use ground cinnamon – or make my Homemade Pumpkin Spice Mix. Flour: You can use whole wheat flour for this bread, just cut back to 2 cups and add 2 tablespoons of cornstarch for a fluffier bread. Butter for the bread: A neutral vegetable oil works well in place of the melted butter. Please note: This recipe uses one entire 15-oz can of pure pumpkin.Baking Tips:
Streusel: Make the streusel before you make the bread batter, then chill it in the fridge until you’re ready. It will have a far nicer crunch and hold its shape better that way. I promise it’s worth following a few recipe rules. Preheating the oven: Quick breads need heat from the minute they start baking, so make sure you preheat the oven before you make the batter. Prepping the pans: I prefer lining my pans for quick breads, so I can easily lift them out of the pan soon after cooking. This helps to keep them from getting soggy on the bottom – just make sure to peel off the baking parchment to cool the bread. And don’t forget: This recipe makes two loaves, so prep two 8×4 or 9×5 inch baking pans! 8×4 will give you a taller bread that probably needs an extra 5-10 minutes to bake through, 9×5 makes a slightly flatter bread (I used 8×4). Mixing the batter: Just like with pancakes and muffins, pumpkin bread batter CANNOT be overmixed. You will have a dense bread that doesn’t rise if you overmix this batter. Baking: Over-baking this bread will make it dry, so bake it right until a toothpick inserted comes out clean. You can also use a kitchen thermometer with a thin probe to test the internal temperature – the bread will be baked once the middle registers about 210F. P.S: Different pans bake at different speeds. My two near-identical loaf pans always have a 5 minute difference, so make sure to check both your loaves.HOW TO STORE PUMPKIN BREAD:
ON THE COUNTER: Store pumpkin bread on the counter wrapped in plastic wrap for up to 2 days. IN THE FRIDGE: In an airtight container in the fridge, this streusel pumpkin bread last for about 4-5 days. FREEZER INSTRUCTIONS: You can freeze this quick bread for up to 3 months. I prefer to freeze it in individual slices because they defrost much faster and I can take out only as much as we need. But you can also freeze entire loaves! Place the cooled bread in a freezer-friendly bag or container and label with the name and use-by date (freeze for up to 3 months). To defrost, place the bread or individual slices unwrapped on a rack on the counter (this is important, or your bread will get soggy) and let come to room temperature for a few hours.Nutrition
Serving: 16slicesCalories: 287kcalCarbohydrates: 43gProtein: 4gSaturated Fat: 3gCholesterol: 28mgSodium: 109mgFiber: 2gSugar: 23g
Nutrition is an estimate.
Joyce says
Wonderful recipe, thank you! I made one large and 8 mini loaves to give away. I baked the mini loaves for 20 minutes and they came out perfect.
Cheryl vaughn says
Got a thumbs up from my husband. Delicious.
Nora Rusev says
That’s lovely to hear, Cheryl! Thank you so much for sharing, made my day 🤩
Alisha says
How long would I bake this recipe for if I cooked it in 3×5 mini loaf tins?
Nora Rusev says
Alisha, I would expect them to take about 25 minutes, maybe a little longer. Make sure to check them after 25 minutes and then keep a close eye on them!
Claire says
I did the two pans 8×4 size. I’ve had to put them back in for 10 more mins twice now. It’s still completely liquid inside. I’m runngin out of time in my evening, can I take them out and finish baking later?
Nora Rusev says
Claire, I feel like there must have gone something wrong. I just checked a bunch of different pumpkin bread recipes and the flour to liquid ratio in this recipe is definitely right – this is a pretty universal recipe, and they are all about the same.
Did you read the baking tips? It says the 8×4 pans need about 10 minutes longer in the oven, so that is one factor. May I ask what kind of pans you used? I have a few different ones, and I’m serious when I say that one needs 10-15 minutes longer to bake than most others. Or did you maybe mix up the amount of flour from the streusel and the bread, and accidentally added the wrong amount of flour? (Not accusing you, just genuinely trying to figure this out – I have definitely added the wrong amount of flour to recipes before!)
Many people have very successfully made this and it’s one of my all-time favorite recipes here on my blog, so I’m very very sorry it didn’t work out for you 🙁
Stephanie says
do you add the steusal topping prior to baking or after?
Sandy says
Just made these.
I reduced the sugar to only 1 cup, also added a little bit of hemp hearts to the batter and pumpkin spice to the streusal itself and have to say these turned out absolutely delicious.
Jane says
can I leave the nuts out?
Nora Rusev says
Absolutely Jane!
Stephanie says
for the crumble on top – do you use salted or unsalted butter?
Nora Rusev says
I use unsalted, Stephanie! Hope that helps!
Amanda says
This was delicious and easily the best pumpkin bread yet!! I made it for my husbands job site (a bunch of construction workers) and it was DEVOURED IN SECONDS!
Kristin says
If I made this as muffins how many do you think it would yield and how long would the baking time be?
Thanks!
Nora says
Kristin, the entire recipe would make about 24 muffins, but you could easily cut it in half for 12! Baking time would be around 20 minutes, hope that helps!
Kristin says
Thank you! Trying it tonight.
Christiana says
Delicious! I halfed it (only have one tin) and swapped out the pumpkin spice for a mix of allspice, cinnamon, nutmeg, cloves, and cardamom. I also added in a bit of extra salt to get more contrast against the sweetness. I’ll definitely make this recipe again!
Nora says
I’m so happy to hear the pumpkin bread turned out well for you, Christiana! Thanks for coming back to leave a review, I appreciate it.
Jean Pelletier says
This was a waste of ingredients, well over an hour and still gooey in middle its not my oven everything else bakes fine I definitely would NOT recommend
Nora says
Jean, did you maybe use one loaf tin instead of the two this recipe calls for? That’s how your pumpkin bread will turn into pudding. I make this all the time (just made 4 loaves last week) and they always turn out fluffy and cook in 45-50 minutes. If you only have one loaf pan this recipe is fine to halve. You can tap or click the servings in the recipe card and change it so the recipe adjusts automatically. Sorry you didn’t have a better experience.
Emily Warren says
I made the mistake of baking it in one loaf pan last weekend, and it was total pudding! Tasted good but the texture and bake time
Was way off. Oops thats what I get for not reading properly!!!!! Tried again today and baked correctly in two pans and SO GLAD I did! Turns out perfect fluffy and moist, mine cooked in 49mins. Thanks for a great recipe (if made right, whoops)
Nora says
Glad you figured this out, Emily! And I’m so glad the bread turned out well in the end – it’s a favorite around here!
Gaye Fisher says
They are in the oven..I first made my own puree (for the first time) then I found your recipe. The batter tastes amazing – They have 20 minutes left and it’s 9:15 at night . I can’t wait – now to finish the dishes!!
Nora says
So glad to hear this, Gaye! I hope they came out delicious.
Lori says
Wow! SoOoo yummy! The streusel topping takes this pumpkin bread to another level for sure!
I didn’t have pumpkin pie spice in my pantry so used a Tbsp of Poudre Douce instead and it was very tasty! The color and texture were wonderful! Thanks for sharing this recipe, I’m throwing out all of the other pumpkin bread recipes!
Nora says
So glad to read this, Lori! Thanks for coming back to leave a review, I appreciate your time.
Martha in KS says
I selected this recipe because I was looking for one with a high pumpkin to flour ratio. Changes – instead of nuts used old fashioned oats in streusel. In bread used 1/4 c. butter & 1/4 c. canola oil. It was so moist & delicious!
Nora says
I’m so happy to hear your breads turned out well, Martha! I just made a batch too today, but next time I’m going to try your idea of using oats in the streusel. Thank you for sharing!
Anne says
Perfect! And love the fact it uses a whole can of pumpkin to make two loaves – I gave one to our elderly neighbor and she was so happy! Thanks for the recipe!
Nora says
Yes, same here! So often I forget about leftover pumpkin. And I bet your neighbor loved the fact that you thought of her -. how wonderful.
Peg says
Batter was thick and I was super sceptic but for no reason, just like my granny used to make!!!!
Nora says
I’m so glad, Peg! And yes, the batter is super thick from the pumpkin, but it bakes up beautifully 🙂
Barbara says
Found this on pinterest last weekend and already making for the THIRD time! My three boys and husband are crazy about this bread and now think I’m actually a good baker 😉 I found it really is SUPER important not to overmix, or it turns out dense. But it’s always delicious
Nora says
Haha Barbara, that’s a lot of pumpkin bread, but my house is the same 😉 glad you like it so much, and thank you for your review – I appreciate your time.
Mary says
This was delish, thanks
Nora says
I’m so glad you liked the bread, Mary! Thanks for your review, I appreciate your time.
Erica says
Hello. Can the pumpkin can be substituted for fresh pumpkin purée? And how much would it be put in?
Nora says
Hi Erica, yes you can, as long as you make sure it’s not watery. I usually make my own pumpkin purée (not this year because I have a 4 month old 😉 ) and this bread works great with either fresh or canned.
I oven-roast my pumpkin, I don’t boil it to avoid extra water. And I blot it dry after blending/strain it in a colander lined with a kitchen towel for a while to get all the excess water out. Then I use the same amount as directed in the recipe.
Hope that helps!
Linda T says
Very tasty and easy to make. I had all the ingredients in my pantry. Going to put this into my quick bread rotation.
Nora says
I’m glad you enjoyed the pumpkin bread, Linda! It’s one of our favorites for fall. Thanks for coming back to leave a review – I appreciate it!
Sheila Bradford says
I woke this morning thinking of getting into the kitchen to do some baking. I always freeze my bananas, for my banana bread, but kept thinking about a really good pumpkin bread. So, I fixed my self a cup of joe, and hit the Printrest site in hopes of finding one. I came across your recipe,and it sounds like a winner. I use to work at a school, and I would SPOIL all of the staff with my baked goods. Although, I don’t work there anylonger I still surprise them with some baked goods from time to time. I will let you know how things turn out. Can’t wait to get baking…
Kristen says
Do you know how the baking time would change if I baked in two 8.5 x 4.5 inch pans instead?
Nora says
Hi Kristen, my smaller pan bakes a little slower because the bread is higher. Maybe 3-5 minutes extra? It depends a lot on your exact pan and oven though, so I would start checking the bread about 5-10 minutes before the baking time is up, to avoid overbaking!
Cindy says
Hi.just curious.
Why does it say 1.5 c of white sugar instead of 11/2? Everything else is listed in fractions. Just want to make sure I’m not messing up.
Thanks
Nora says
Hi Cindy, no reason other than I thought the fraction looked confusing for the 1.5 cup. But I agree with you – this ways looks even more confusing, ha! I changed it too fractions. It’s definitely 1 1/2 cups – thanks for letting me know.
Jody D. says
Made this today and Wow! My friends are all talking about it. I appreciated and followed your tips. This will be a family favorite!
Nora says
I’m so happy to read this, Jody! I’m glad you and your friends liked the pumpkin bread. Thanks for coming back to tell me about it – made my day!
Liz says
You know me!!! I am so stoked to make this!!!!!! I will definitely be trying!
Nora says
Yay! I hope you’ll love it as much as we do, Liz!! Or maybe not, because then you’ll eat two loaves within a day, haha!