Soft and Moist Pumpkin Bread with Fall Spices

Pumpkin Bread on white platter with mini pumpkins in the background

5 from 10 votes

Soft and Moist Pumpkin Bread with Fall Spices

A delicious spicy pumpkin quick bread made with fresh pumpkin puree. It's full of warm spices - cinnamon, ginger, cloves, and nutmeg.

Prep Time20

Cook Time1

Cooling Time1

Total Time2 20

Course: Breakfast, Dessert

Cuisine: American

Servings: slices

Calories: 246kcal

Author: Cheryl Norris

Equipment

Ingredients

Streusel Topping

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

Pumpkin Bread

1-3/4 cups (220 grams) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup (150 grams) packed dark brown sugar
1/2 cup (100 grams) granulated sugar
1-1/2 tablespoons pumpkin pie spice
2 large (100 grams) eggs room temperature
8 tablespoons (113 grams) unsalted butter melted
1 cup (227 grams) pumpkin puree Libby's recommended
1/4 cup (60 ml) buttermilk room temperature

Instructions

Streusel Topping

In a small bowl, whisk all the dry ingredients together. Add the butter and use a fork to mix the butter into the dry ingredients until it is well combined and resembles wet sand.

Pumpkin Bread

Preheat the oven to 350°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, baking powder, baking soda, and salt in a medium-sized mixing bowl. Whisk for 30 seconds to combine.
Place the brown sugar, granulated sugar, and pumpkin pie spice 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 the flour mixture to the wet ingredients in two batches and mix with a silicone spatula until the dry ingredients are thoroughly mixed in. The batter will be lumpy which is okay. Don't overmix the batter.
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.

Storage

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.

Notes

Pumpkin Puree: I recommend using Libby's Pureed Pumpkin for the best results. It has the perfect flavor, consistency, and color for this recipe. Do not organic pumpkin puree. It tends to be watery and not have as much flavor.

Pumpkin Pie Spice: The homemade pumpkin pie spice is made with ground cinnamon, nutmeg, ginger, cloves, and allspice. I love the flavor it adds to the bread. The recipe is easily customizable, but be careful about adding too much clove,

Loaf Pan Size: This recipe uses an 8.5 x 4.5-inch loaf pan. If using a 9 x 5-inch loaf pan start checking the pumpkin bread for doneness after 40 minutes.

Freezing Instructions: To freeze without the cream cheese frosting, let the bread cool completely, then wrap tightly in two layers of plastic wrap. Place the wrapped loaf (or individually wrapped slices) in a freezer-safe container or bag, squeeze out the air, label with the date, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. For quick snacks, freeze wrapped unfrosted slices, let them thaw at room temperature, and toast before enjoying.

Nutrition