Pumpkin Bread is made in one-bowl with a full can of real pumpkin and plenty of cozy pumpkin spice. This tender & fluffy homemade pumpkin bread is topped with a crunchy brown sugar pecan streusel and a silky drizzle of maple glaze. Slice while piping hot from the oven for optimal fall bliss. Slices will disappear in a flash – good thing this recipe makes two loaves!
This is a great recipe – no, the best recipe! – to make during pumpkin season, or anytime you have a can of pumpkin in the pantry that needs new life. Let’s dive in to this easy & delicious recipe.
Why you’ll love this Homemade Pumpkin Bread:
- One-Bowl Quick Bread – This pumpkin loaf comes together in one bowl with no mixer, and uses a whole can of pumpkin! Bonus – this recipe makes two loaves! Enjoy both now or freeze for later!
- Moist Pumpkin Bread Recipe – My pumpkin bread recipe bakes to tender & fluffy perfection, and stays moist for days!
- Crunchy Streusel Topping – I took the topping from my popular Sweet Potato Casserole and used it as the streusel, and it is sheer perfection! Don’t skip it – it takes this pumpkin bread to a whole new level.
- Maple Glaze – A simple maple glaze finishes this flavorful loaf beautifully.
As always, the full recipe with measurements & directions can be found at the bottom of this post.
- All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
- Vegetable Oil – Vegetable oil keeps this bread ultra tender and moist!
- Sugar – Sugar adds flavor of course, but also keeps things soft and moist.
- Eggs – Use large eggs.
- Pumpkin – Use canned pumpkin puree. Be sure not to buy pumpkin pie filling as this is a bit different and has other ingredients added, like sugar and spices.
- Cozy Spices – A combination of cinnamon, cloves, nutmeg, and ginger balance the flavors of this bread perfectly. When people talk about pumpkin pie spice, it’s a blend of these spices.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- Pecans – Chopped pecans add crunch and flavor to the streusel!
- Gluten-free – I have not tested a gluten-free version of this recipe. Let me know if you do!
- Dairy-free – The pumpkin bread itself is already dairy-free! Use your favorite dairy-free butter in the streusel to make the recipe dairy-free.
- Nut Free – Skip the pecans in the streusel if needed. Chopped walnuts could be good too, if you enjoy them.
- Other Variations – See tons more recipe variations and mix-in ideas in the recipe variation section towards the end of this post!
How to Make the Best Pumpkin Bread Recipe Step-by-Step:
Step 1: Make the Streusel. Partially melt the butter and add to a food processor or medium bowl. Add the chopped pecans, brown sugar, flour, cinnamon, and salt and pulse or stir until large crumbles form. Set aside.
Step 2: Make the Pumpkin Bread. In a large bowl, whisk together the wet ingredients – eggs, oil, pumpkin, and sugars. Gently fold in the dry ingredients with a silicone spatula until just combined. The batter should be a bit lumpy and slightly thick.
Step 3: Bake. Divide the batter between two greased & parchment paper lined loaf pans. Sprinkle half the streusel over each loaf. Bake as directed in the recipe card below. A cake tester inserted into the center of the loaf should pull out some moist crumbs, not wet batter. If it comes out clean, it may be over baked.
You can also bake the pumpkin bread plain and it will still be incredible!
Step 4: Add the Maple Glaze. Melt butter in a small bowl, then stir in the powdered sugar, maple syrup, cinnamon, vanilla, and a pinch of salt. Drizzle over the warm pumpkin loaves!
Serving + Storing this Recipe:
Enjoy while it’s warm from the oven! I always use the parchment paper to lift the loaves out of the pans as soon as they’re done baking, and place on a wire rack. Let cool 5-10 minutes or slice right away! Just be careful as it will be very hot. This is best warm from the oven with the maple glaze melting into the nooks & crannies of the pecan streusel.
But, it also stays deliciously moist for 3-4 days in an airtight container at room temperature! Reheat slices in the microwave and slather on a little butter if you want to fully love your life.
Expert Success Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
- Perfectly Baked Pumpkin Bread – A cake tester inserted into the center of the loaf should pull out some moist crumbs, not wet batter. If it comes out clean, it may be over baked. Always start with a few minutes less than the low end of the bake time given, as all ovens may differ.
Yes you can absolutely halve this easy pumpkin bread recipe to make just one loaf. See more pumpkin recipes a few sections down for ideas on using up the rest of your can of pumpkin.
You can, although there’s nothing like biting into a piping hot slice fresh from the oven!
Yes, feel free to customize this recipe to suit your needs! You could make it plain with no toppings, or make just the streusel, or top the plain bread with the glaze. See more ideas in recipe variations below.
Bake & completely cool loaves (without the glaze). Tightly wrap in plastic wrap, then in aluminum foil. Seal well in a freezer bag with the air pushed out, and freeze for 1-2 months. Thaw in the fridge overnight, then bring to room temperature on your counter before serving.
Yes, bake in paper liners in a muffin tin. Fill each paper about 3/4 full. Bake for 14-20 minutes. You can also bake these as mini loaves in mini loaf pans! Start low on bake time, and bake until done as indicated in the recipe card below.
- Cinnamon Sugar Pumpkin Bread – If you want to skip the streusel, add a generous sprinkle (1-2 tbsp) of cinnamon sugar over the batter before baking your loaves. It makes the most beautiful crunchy top, like on my Zucchini Bread!
- Plain Bread – I stand by the deliciousness of this recipe, even when it’s completely plain! Add a sprinkle of raw sugar on top of the batter before baking for a little crunch, or bake it completely plain. Serve warm with butter!
- Streusel – Sub walnuts in the streusel or leave the nuts out if desired.
- Glaze – Don’t want to use a buttery glaze? Omit the butter! Or, add a sprinkle of powdered sugar over the streusel.
- Chocolate Chip Pumpkin Bread – Add 1 and 1/2 cups of chocolate chips to the batter when the last streaks of flour remain, and gently fold in. Add a handful extra on top of each loaf! You can also make one loaf plain and one with chocolate chips by pouring half the batter into one pan, and adding 3/4 cup of chocolate chips to the remaining batter.
- Pecan Pumpkin Bread – Add 1 and 1/2 cups of chopped pecans to the batter following the same tips as in the chocolate chip variation above.
- Loaf Pan – Use a metal loaf pan for this recipe, as it conducts heat better than glass. (Affiliate links)
More Pumpkin Recipes to Love:
- Pumpkin Snickerdoodles with Rum Caramel
- Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting
- Pumpkin Swirl Cheesecake
- Pumpkin Scones with Bourbon Vanilla Glaze
- Pumpkin Whoopie Pies
- Pumpkin Pasties with Maple Glaze
More Quick Breads to Love:
- Ultra Plush Lemon Loaf
- One-Bowl Raspberry Lemon Bread
- Chocolate Chip Banana Bread
- Cinnamon Sugar Crusted Zucchini Bread with Honey Butter
Did you make this recipe? Snap a photo and leave a comment!
Best Ever Pumpkin Bread with Pecan Streusel & Maple Glaze
For the Pecan Streusel
- 1 cup pecans, chopped
- 6 tbsp salted butter 85 grams
- 1/2 cup all-purpose flour 65 grams
- 1/2 cup brown sugar, packed 110 grams
- 1/2 tsp cinnamon
- 1/4 tsp salt
For the Pumpkin Bread
- 4 large eggs
- 1 and 1/2 cups vegetable oil
- 1 cup granulated sugar 210 grams
- 1 cup light brown sugar, packed 220 grams
- one 15 ounce can pumpkin puree Do not use pumpkin pie filling as it has other ingredients added.
- 3 cups all-purpose flour, spooned & leveled 390 grams
- 3/4 tsp salt
- 2 tsp baking powder
- 2 tsp baking soda
- 2 and 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp ground cloves
- 1 and 1/2 tsp nutmeg
- 1/2 tsp allspice Simply omit if you don't have this one
- 3 tbsp melted butter You can omit this and make the glaze with just the other ingredients, if you don't want it as rich
- 3/4 cup powdered sugar
- 2 tbsp maple syrup
- 1/4 tsp cinnamon
- 1/2 tsp vanilla extract
- Prep: Preheat oven to 350℉. Grease two loaf pans well with non-stick spray or line with parchment paper (makes it easy to lift the bread out of pans after baking).
- Make the Streusel: Soften your butter in the microwave for about 20-30 seconds (it should be very soft, with melted butter pooled around the softened parts). Add butter, pecans, flour, brown sugar, and cinnamon to food processor or a blender and pulse until just combined. It will be sort of a wet, clumpy mixture. Set aside. Tip: If you don't have a food processor, or if yours can't handle all that mixture, add everything to a medium mixing bowl and cut the dry ingredients in with a pastry cutter or stir together well.
- Make the Pumpkin Bread: In a large mixing bowl whisk together the wet ingredients – eggs, oil, sugars, and pumpkin. Add the dry ingredients and fold in gently with a spatula until just combined. The batter will be a bit lumpy and fairly thick.
- Bake: Divide the batter between the two prepared pans. Sprinkle half the streusel over each loaf. Bake side by side on a rack in the center of the oven for 54-65 minutes, or until a cake tester inserted into the bread pulls out moist crumbs, not wet batter. If it's completely clean it may be overdone.
- Make the Glaze: Melt the butter in a small bowl. Whisk in the maple syrup, then whisk in the remaining ingredients. Adjust cinnamon to taste, and add a splash of milk if you want to thin it out a bit. Drizzle over the warm loaf!Note: You can omit the butter and make the glaze with just the remaining ingredientes if you don't want it as rich.
- Serve + Store: If you don't care about neat slices, dig in while it's still warm! I always use the parchment paper to lift the bread out of the pans right away, then set it on a cooling rack and dig right in. Store leftovers in an airtight container at room temp for 3-4 days, or in an airtight container in the fridge for up to a week.
- Freezing: Bake bread as directed and let cool completely. Wrap loaves tightly in plastic wrap. Wrap in a layer of foil, then place in freezer ziploc bags and seal well, squeezing out as much air from the bag as possible. Freeze for 1-2 months. When ready to eat, thaw the still wrapped bread in the fridge overnight. Bring to room temperature on the counter before serving. Store leftovers in an airtight container for 3-4 days.