There’s nothing like the smell of pumpkin bread baking — warm spices that fill the kitchen and a loaf that comes out perfectly golden and moist every time. This easy recipe takes just a few simple steps, but it delivers all the flavor and cozy vibes you crave in fall.
Slice it for breakfast, snack on it with coffee, or wrap it up for a thoughtful homemade gift!
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Moist pumpkin bread with snickerdoodle crumble is one of my all time favorite foods. The reasons you should make it are without end. Make it when you want your house to smell amazing and for the wonderful, cozy fall flavor.
You don't even need a mixer of any kind. Stir everything together with a spatula and off to the oven it goes! And, speaking of stirring, you can stir in anything and customize it. Add chocolate, pecans, or whatever else you love in a good bread.
Packed with wonderful cinnamon and spices, moist beyond belief with a ton of pumpkin flavor, and with a crunchy topping that will turn even the pickiest eater into a fan, this easy Pumpkin Bread will be a new family favorite. And, just in time for fall!
Key Ingredients
Turbinado Sugar - It has a wonderful deep caramel flavor that's perfect here. For my sweet loafs, I love to use it as my sweetener.
Avocado Oil - Gives the pumpkin bread more moisture. This is my go-to baking oil because it's neutral in flavor, but not a vegetable or canola oil.
Pumpkin Purée- For that wonderful pumpkin flavor and for moisture. No one wants a dry pumpkin bread.
Wonderful Warm Spices - Ground Cinnamon, ginger, cloves, and nutmeg give this loaf the most wonderful, quintessentially fall flavor. And, it'll make your kitchen smell amazing.
Pumpkin Purée vs Pumpkin Pie Filling
There is a huge difference in canned pumpkin purée and pumpkin pie filling. For this recipe, you want to find a good quality, 100% canned pumpkin without any additives. We will be adding plenty of spices and other lovely things, so you want to start with a plain base.
Pumpkin Pie Filling is NOT what you need for this recipe. Pie fillings are usually full of flavors and additives that you don't want, especially for this recipe.
Variations and Substitutions
Add chocolate chips. Fold in a cup of chocolate chips if you love chocolate. Milk chocolate or semi-sweet chocolate would both be great!
Nuts and seeds. Add pecans, walnuts, or even sprinkle in pumpkin seeds.
Cranberries or raisins. Either one would add a pop of tangy sweetness.
Leave the crumble off. You do not have to add the topping if you don't want to.
Tips and Tricks
Measure correctly. Measure the dry ingredients with dry ingredient measuring cups and wet ingredients with wet ingredient measuring cups.
Use room temperature ingredients to ensure even baking.
Don't try to swap the oil for butter or applesauce. This is what creates the super moist crumb for this quick bread.
Don't use olive oil instead of avocado oil. It has too strong of a flavor.
Don't over-mix the batter or else the bread could become tough. Mix until the ingredients are just combined. It’s okay to have a few lumps. The goal is light, airy, and perfectly moist.
Bake times can vary based on your oven and the type of baking pan used. A darker colored pan will bake faster and a lighter colored pan will take longer to bake. Just make sure to test with a toothpick or wooden skewer.
Allow the bread to fully cool. I know this is gonna be hard, but it is worth it. This allows the baking process to fully be completed.
Pumpkin Bread Recipe
Ingredients
- 1 ¼ cup turbinado sugar
- ¾ cup avocado oil or neutral flavored oil
- 4 eggs
- ¾ cup pumpkin pureé not pie filling
- 2 teaspoon vanilla bean paste
- 1 ½ cups all-purpose flour
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground clove
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Snickerdoodle Crumble
- ⅓ cup all-purpose flour
- ¼ cup brown sugar
- 2 tablespoon butter, softened
- ¼ teaspoon ground cinnamon
- pinch of kosher salt
Instructions
- Preheat oven to 350°.
- Combine the Turbinado sugar and avocado oil in a large mixing bowl. Add the eggs, one at a time, until well combined.
- Add the pumpkin and vanilla. Again, mix until everything is well combined.
- To the bowl of wet ingredients, add the flour, baking powder, spices, and salt. Mix everything together until it's just combined.
- Pour the pumpkin bread batter to a parchment paper-lined loaf pan.
Snickerdoodle Crumble
- Combine the flour, sugar, cinnamon, salt, and butter in a bowl. Using either a fork or your fingers (my preferred method), simply mash everything together until you reach the consistency of moist sand. It shouldn't be powdery or gooey - just something right in between.
- Sprinkle the crumble mixture on top of the bread batter. Bake for an hour and a half or until a toothpick comes out clean.
- Let the pumpkin bread cool before slicing - if you can wait that long.
- Enjoy!
Nutrition
Serving Ideas
All you really need is a piping hot cup of coffee or hot chocolate, but if you really want to get decadent, let me give you some ideas!
Salted butter - The salt is the key. It enhances the pumpkin flavor and the flavor of the spices. You can even add a bit of flakey sea salt!
Softened cream cheese or mascarpone cheese - Smear it on. It adds a bit of creaminess and tang. SOOOOO good.
Nut or seed butters - Peanut butter, almond butter, or sun butter would be fantastic. Slather away!
Nutella - I said it. I mean, it's comfort food season amiright?!
Frequently Asked Questions
What is Turbinado sugar?
Turbinado sugar is a brown sugar that is minimally processed. The crystal size is much bigger and I love the deep caramel flavor it lends to recipes that use a batter like this one.
How do you know when the pumpkin bread is done?
The bread is done and fully baked when the topping is golden and a toothpick inserted into the middle of the loaf comes out clean.
Can I make this recipe into pumpkin muffins?
Yes! Divide the batter into lined muffin tins and top with the snickerdoodle mix. Bake for 20-25 minutes or until a toothpick comes out clean.
Storage Instructions
Pumpkin bread will stay good for 3 days, covered, on the counter top. Likewise, it will stay good up to a week in the fridge.
You can serve it room temperature or warm it a bit in the microwave. I like it cold. I'm weird I know.
You can also store this pumpkin bread in the freezer for up to 3 months. Wrap it well with plastic wrap and then wrap that with foil for the best result.
Other Recipes You'll Love
Pumpkin Cheesecake - If you're a pumpkin fan, this cheesecake will knock your socks off. With a decadent caramel sauce for drizzling, you cannot go wrong with this one.
Banana Nut Chocolate Chip Muffins - Should you have some super ripe bananas lying around, you need to turn them into this recipe. It's super simple and perfect for breakfast, as a snack, or even as a sweet treat after dinner!
Dutch Oven No Knead Bread - If you are just getting starting with baking, this is the recipe for you. I will show you how to make an amazing artisan bread that you'll be adding to your rotation!
Thank you!
I am so incredibly happy that you are here! I hope you try my pumpkin bread recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
Ray says
Perfection!
Rufus says
Thank you so much!