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Pumpkin Bread on white platter with mini pumpkins in the background
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5 from 9 votes

Pumpkin Bread

A delicious spicy pumpkin quick bread made with fresh pumpkin puree. It's full of warm spices - cinnamon, ginger, cloves, and nutmeg.
Prep Time20 mins
Cook Time1 hr
Cooling Time1 hr
Total Time2 hrs 20 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 10 slices
Calories: 246kcal


Pumpkin Bread

  • 1-3/4 cups (220 grams) all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 cup (227 grams) pumpkin puree Libby's recommended
  • 3/4 cup (150 grams) packed dark brown sugar
  • 1/2 cup (100 grams) white granulated sugar
  • 8 tablespoons (114 grams) unsalted butter melted
  • 2 (100 grams) large eggs room temperature
  • 1/4 cup buttermilk room temperature

Streusel Topping

  • 3 tablespoons (37 grams) packed light brown sugar
  • 2 teaspoons all-purpose flour
  • 1 tablespoon (14 grams) unsalted butter room temperature
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt


Streusel Topping

  • Place all the ingredients in a bowl and use a fork or your fingers to mix the ingredients together until it is well combined and resembles wet sand.

Pumpkin Bread

  • Preheat the oven to 350 degrees F. Butter and flour an 8.5 x 4.5-inch loaf pan.
  • Melt the butter in a small saucepan over low heat to prevent splatter and avoid evaporation. Remove the butter from the heat and set it aside.
  • Put the flour, salt, baking soda, and baking powder in a medium-sized bowl. Whisk for 30 seconds to combine.
  • Place the white sugar, brown sugar, cinnamon, nutmeg, cloves, and ginger, in a large bowl. Use a whisk to combine. Use your fingers to break up any brown sugar clumps.
  • Add the eggs and whisk until thoroughly combined and the sugar starts to dissolve. Add the melted butter, whisk until incorporated, and then add pumpkin puree and whisk to combine. Add the buttermilk and whisk until thoroughly incoporated.
  • Add all the flour mixture to the wet ingredients and mix with a silicone spatula until the dry ingredients are thoroughly mixed in. There may be a few lumps and that is okay. Do not overmix.
  • Pour the batter into a loaf pan and use an offset spatula to spread the batter evenly across the pan. Sprinkle the streusel on top. Bake for 55-65 minutes or until a long skewer inserted in the center comes out clean with no more than a few crumbs clinging to it or the center registers at 202°F.
    Rotate the pan after the first 25 minutes.
  • Remove from the oven and allow to cool in the loaf pan for 10 minutes. Remove the bread from the pan and place on a cooling rack. Allow the bread to cool to room temperature before slicing.


  • Store the pumpkin bread at room temperature for two days in an airtight container or wrapped in plastic wrap. After two days, store it in the refrigerator for up to 1 week.


  • You can use fresh pumpkin puree or canned pumpkin puree for this recipe.
  • I recommend not using canned organic pumpkin puree because it tends to be watery as compared to Libby's and homemade puree.
  • If using a 9 x 5-inch loaf pan start checking the pumpkin bread for doneness after 40 minutes.
  • If you want a denser cake, reduce the baking powder to 1-1/2 teaspoons and the baking soda to 1/4 teaspoon.  The cake will be more compact but still moist.


Calories: 246kcal | Carbohydrates: 35g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 286mg | Potassium: 109mg | Fiber: 1g | Sugar: 31g | Vitamin A: 4187IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg