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Pumpkin Bread Recipe

Course Breakfast, Dessert
Prep Time 30 minutes
Servings 20

Ingredients

Crumble Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon pumpkin spice
  • 4 tablespoons unsalted butter softened

Pumpkin Bread:

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin spice
  • 1 teaspoon ground cinnamon
  • 3 large eggs at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 can 15 ounces pumpkin puree (about 1 2/3 cups)
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1/2 cup chocolate chips

Cream Cheese Glaze:

  • 2 tablespoons cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1/4 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Instructions

Crumble Topping:

  • In a bowl, mix the flour, granulated sugar, and brown sugar.
  • Cut the butter into small cubes and add to the mixture.
  • Use a fork to mix until it turns crumbly. Refrigerate while you prepare the batter.

Pumpkin Bread:

  • Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, then grease the parchment paper.
  • In a small bowl, combine flour, cornstarch, baking soda, baking powder, salt, pumpkin spice, and cinnamon. Set aside.
  • In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar with an electric mixer until well combined and lighter in color (about 1-2 minutes).
  • Add the pumpkin puree, oil, and vanilla, and mix well.
  • Slowly add the dry ingredients to the wet mixture, mixing on low speed until almost fully combined. Stir in the chocolate chips.
  • Pour the batter into the prepared loaf pan. Sprinkle the crumble topping evenly over the batter.
  • Bake for about 60 minutes, checking at 50 minutes with a toothpick to see if it comes out clean. If the bread browns too quickly but isn’t baked through, cover it with foil and continue baking.
  • Remove from the oven and cool for at least 20-30 minutes before removing from the pan.

Cream Cheese Glaze:

  • Beat the cream cheese and butter with an electric mixer at medium-low speed.
  • Add powdered sugar, milk, and vanilla extract, and mix on low until smooth. Adjust consistency by adding more powdered sugar if too thin, or more milk if too thick.
  • Drizzle the glaze over the cooled pumpkin bread using a spoon, piping bag, or spouted cup. Slice and serve.

Notes

Storage:
  • Store the bread at room temperature (without glaze) for up to 3 days.
  • For glazed bread, refrigerate for 4-5 days, and bring to room temperature before serving.
  • To freeze, place slices in freezer bags and keep for up to 2 months. Reheat slices wrapped in foil in a 350°F oven for 10-15 minutes, or thaw in the fridge overnight.
Notes:
  • Pumpkin Spice Glaze: Add 1/2 teaspoon pumpkin spice to the glaze if you want an extra pumpkin kick.
  • DIY Pumpkin Spice: Mix 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon allspice, and 1/8 teaspoon ground cloves if you don’t have pumpkin spice.
  • Add Nuts: Feel free to add 1/4 cup finely chopped walnuts or pecans to the crumble topping or up to 1/2 cup to the batter.
  • Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling.
  • Muffins: Turn this recipe into muffins by using cupcake liners. Bake for 15-20 minutes and top with streusel and glaze.
  • Oil Options: Any vegetable oil will work—canola, avocado, or even melted coconut oil. Just note that coconut oil might make the bread a bit denser.