Pumpkin Bread is fall. Fall is Pumpkin Bread. This is proven math. This recipe for one of the season's most iconic desserts/breakfast/snacks is moist, full of wonderful spices, and has a lovely snickerdoodle crumble topping that just pushes it over the top. I cannot adequately put into words how good it is. Try this and I promise, you'll fall in love just like I did!
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Pumpkin Bread is one of my all time favorite foods. I love the way it makes my house smell while baking. It is perfect for breakfast with a cup of piping hot coffee and is a much requested, after-school treat my kids love. This is also what I bring for dessert for all the fall parties that are just around the corner. This recipe is pure comfort and it's so easy to see why.
Aside from the fact that this is the best pumpkin bread I've ever had, this recipe is beyond simple and comes together in less than 15 minutes. You don't even need a stand mixer or a hand mixer. Stir everything together with a spatula and off to the oven it goes!
Packed with wonderful cinnamon and spices, moist beyond belief, and with a crunchy topping that will turn even the pickiest eater into a fan, the Pumpkin Bread will be a new family favorite. And, just in time for fall!
ingredients
- Turbinado Sugar
- Avocado Oil
- Eggs
- Pumpkin
- Vanilla Extract
- All Purpose Flour
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Ground Nutmeg
- Baking Powder
- Kosher Salt
- Butter
- Brown Sugar
how to make pumpkin bread
To begin, combine the Turbinado sugar and avocado oil in a large mixing bowl. Add the eggs, one at a time until well combined. Next, goes in the pumpkin and vanilla extract. Again, mix that together until everything is combined. The wet ingredients are done!
Now, onto the dry ingredients. To the bowl of wet ingredients, add the flour, baking powder, and spices. Don't forget a healthy pinch of salt. Always add a little salt to your desserts - it enhances the flavors. Mix everything together until it's just combined. Don't over mix or you run the risk of having a tough bread. No one wants that.
Pour the Pumpkin Bread mixture into a parchment paper-lined loaf pan. You can either put this in the oven or go onto the next step. I highly suggest the next step because it is glorious. And, wonderful. And, delicious.
snickerdoodle crumble
The snickerdoodle crumble is the icing on this pumpkin bread cake. Do you have to do it? Nope. But, you should. It adds a lovely cinnamon-sugar-spice-crunch on top of that impossibly moist Pumpkin Bread and is just amazing. For reals. And, it's super easy so you should definitely do this part.
All you have to do is combine the flour, sugars, 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.
Next, just sprinkle the crumble mixture on top of the Pumpkin Bread and into the oven it goes. In a preheated 350° oven, this should take about an hour and a half. I start checking at an hour and 15 minutes. Just bake until a toothpick comes out clean.
Let the Pumpkin Bread cool for 10-15 minutes before slicing - if you can wait that long.
frequently asked questions
Do I have to put the snickerdoodle crumble on at the end?
Nope! The crumble part of the Pumpkin Bread is just there to gild the lily. If you don't want it, just leave it off and bake per the instructions below.
What is Turbinado sugar?
Turbinado sugar is just a brown sugar that is minimally processed. The crystal size is much bigger and I love the caramel flavor it lends to recipes. I love using it for baking, but if you don't have it, brown sugar with work great.
Can I add other things to this Pumpkin Bread recipe?
Absolutely! Add anything from your favorite nuts to chocolate chips! Make this recipe and make it your own! u003cbr/u003eu003cbr/u003eAnd, if you come up with an awesome combination, let me know! I love to hear from you guys!
storing pumpkin bread
I prefer to store my pumpkin bread in the fridge. It will stay fresher longer. Just pull it out as needed to bring to room temp or reheat.
You can also store this bread in the freezer for up to 3 months. Wrap it well with plastic wrap and wrap that with foil for the best result.
pumpkin vs pumpkin pie filling
There is a huge difference in canned pumpkin 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.
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If you guys make this Pumpkin Bread recipe, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Pumpkin Bread With A Snickerdoodle Crumble
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 extract
- 1 ½ cups AP 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 AP flour
- 3 tablespoon brown sugar
- 1 tablespoon turbinado 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 extract. 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, sugars, 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.
- Next, just sprinkle the crumble mixture on top of the Pumpkin Bread and into the oven it goes. This should take about an hour and a half. I start checking at an hour and 15 minutes. Bake until a toothpick comes out clean.
- Let the Pumpkin Bread cool for 10-15 minutes before slicing - if you can wait that long.
- Enjoy!
Notes
Nutrition
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
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Ray says
Perfection!
Rufus says
Thank you so much!