This is seriously the best pumpkin bread recipe EVER. Not only is it incredibly moist, but it also has a crunchy pumpkin spice streusel topping and a sticky maple glaze. It’s also SO easy to make and you don’t even need a mixer! So grab a bowl and a whisk because you’re about to make some life-changing pumpkin bread.
HOW TO MAKE PUMPKIN BREAD
I first created this recipe before I even started Butternut Bakery. At that time, I honestly wasn’t too impressed with how it turned out. The streusel topping was too dry, the edges baked too fast, and it didn’t have that spongy and moist texture that good pumpkin bread should have.
Flash forward a couple years and here we are with the best pumpkin bread I’ve ever had! I know I keep saying that but it’s no joke. It’s just perfect in every way.
Not only that, but it’s SO easy to make and the ingredients are very simple. For the batter, you will just need:
- 15 oz can of pure pumpkin puree (NOT pumpkin pie filling. The only ingredient should be pumpkin.)
- Granulated sugar
- Brown sugar
- Vegetable oil
- Eggs
- Vanilla extract
- Milk (regular or any dairy free version)
- All purpose flour
- Baking soda
- Cinnamon
- Pumpkin pie spice
- Salt
First, whisk together all of the dry ingredients in a small bowl. These are all in the lower half of the ingredients list starting with the flour.
In a larger bowl, whisk together the pumpkin, sugar, brown sugar, and vegetable oil. Mix until smooth then whisk in the eggs and vanilla.
Dump in half of the dry ingredients and mix to combine. If it gets too thick, switch to a rubber spatula. Once that’s almost mixed in, pour in the milk. Any milk will work here. I’ve used whole milk, almond milk, and coconut milk and they’ve all worked the same.
Once smooth, mix in the last half of the dry ingredients until completely combined. If it as a few small lumps, that’s totally fine.
Pour it into a 9×5 bread loaf pan and spread even. Before popping it in the oven, this is where we sprinkle on the streusel topping.
But before we get there, let’s talk about what makes this pumpkin bread so moist. First and foremost, the pumpkin. That’s one of the major changes I made to create a super moist pumpkin bread. Adding a bit more pumpkin enhanced the flavor and texture without leaving it too soft or mushy.
Another change was the sugar. Since pumpkin is pretty bland on it’s own, I added just a little bit more sugar to help balance out the extra pumpkin.
Oil also plays a huge role in the texture of this bread. When I can, I love baking with oil because it keeps cakes moist for such a long time. Since there’s a ton of other flavors going on in this pumpkin bread recipe, it masks the oil flavor. That’s why it isn’t commonly used in vanilla cakes because without extra flavors, it would just taste like an oil cake.
But not to worry! The oil does all the heavy lifting in making this pumpkin bread extra moist while the other ingredients bring in tons of delicious pumpkin bread flavor.
PUMPKIN BREAD WITH STREUSEL TOPPING
We can’t forget about the delicious streusel topping on this pumpkin bread! It’s crunchy, sweet, and sneaks in just a bit more of that warm pumpkin flavor.
Making the streusel is the very first step in this recipe because it needs just a few minutes to chill in the fridge. As I mentioned earlier, the first round of this recipe left me with a dry and crumbly topping. This time around, I added a bit more butter to help soften the texture.
Because of this, the streusel mixture is too wet when first mixed together. Once you’ve mixed together the butter, sugars, flour, and spices, pop the bowl in the fridge while you make the pumpkin bread batter. By the time that’s done, the streusel should be at the perfect consistency.
When it’s fresh from the fridge, there will be varying sizes of large and small clumps. Use a knife or fork to break it up into somewhat uniform pieces (see picture above). This uniformity will allow the bread to rise evenly.
Completely cover the batter in streusel to where you can hardly even see it underneath. I find the best way to do this is by scooping some up in a spoon and then push the streusel off of the spoon and onto the batter with your finger. You have more control this way.
Once baked, it’s time for the maple glaze on top! This is the glue that holds the streusel together so it doesn’t all crumble off. Plus, it’s so easy to make because all you need are two ingredients; powdered sugar and maple syrup.
Make sure to use REAL maple syrup here, not the Aunt Jemima stuff. It’s a thinner consistency so it mixes and pours much easier, getting into every crevice of the streusel topping. Regular maple syrup will also work, but I definitely recommend the real deal stuff for both flavor and consistency.
HOW TO BAKE MOIST PUMPKIN BREAD
It is so satisfying to watch this pumpkin bread rise in the oven. It comes out with a perfect dome top and looks so pretty!
The baking process plays a major role in nailing that moist texture. The old version of this recipe was baked at 350F for about 45 minutes, creating a moist center but edges that were just too over baked.
This new and improved recipe is baked low and slow at 325F for 1 hour and 15 minutes. I’ve baked this pumpkin bread so many times and in a couple different ovens but it’s always perfectly baked right at 1 hour and 15 minutes. Never more. Never less.
HOW DO YO KNOW WHEN PUMPKIN BREAD IS DONE?
Although I would still keep an eye on it. When there’s about 10 minutes left, test the center with a toothpick. Keep baking if it comes out with wet batter. You’ll know it’s done when it’s risen to a dome shape and a toothpick in the center comes out with a few moist crumbs.
The streusel around the edges should also be a nice golden brown color. The edges will bake faster than the center, so the streusel will look a little lighter in the middle.
THE BEST BAKING PAN FOR PUMPKIN BREAD
For the best results, bake in a light-colored aluminum loaf pan. Not only are they the best for breads and loaves, but it’s also a good rule of thumb for just about any other dessert. This type of aluminum conducts heat very well as it heats up and cools down fast without getting too hot.
If you don’t have this type of loaf pan, I highly recommend cake strips. Dampen with cold water and wrap around the loaf pan before baking. It cools down the edges so that they don’t get too hot or heat too quickly, allowing the entire loaf to bake at the same rate.
HOW TO STORE PUMPKIN BREAD
To store it, there are two main options. You can keep the bread in the pan untouched and wrap it in aluminum foil OR, if it’s already been sliced into, store in an air-tight container.
Either way, keep the bread in the fridge for up to 10 days. When you want a slice, just pop it in the microwave for about 15 seconds and it’s good as new!
Because this is an oil-based cake, it stays moist for all 10 days. Honestly, it won’t even last that long because it’ll be gobbled up by then! But if you have any questions about baking or storing you pumpkin bread, feel free to leave a comment below.
For more fall dessert recipes, check out my:
- Pumpkin Cinnamon Rolls
- Pumpkin Cheesecake Cookies
- Pecan Crusted Cinnamon Pie
- Vegan and Gluten Free Apple Crisp
- Maple Snickerdoodles
Make sure to tag me @butternutbakery on Instagram and comment below if you make this Pumpkin Bread recipe. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
Watch how to make this pumpkin bread:
Pumpkin Bread with Maple Glaze
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 1 loaf 1x
Description
Moist pumpkin bread with a crunchy pumpkin spice streusel topping and maple glaze. It’s seriously the BEST pumpkin bread recipe!
Ingredients
Pumpkin Spice Streusel
- 1/4 cup (55g) unsalted butter, melted
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (50g) brown sugar
- 2 tbsp granulated sugar
- 1/2 tsp pumpkin pie spice
Pumpkin Bread
- 1 15oz can pure pumpkin puree
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1/2 cup (100ml) vegetable oil
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup (110ml) milk
- 1 3/4 cups (230g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
Maple Glaze
- 1/2 cup (60g) powdered sugar
- 1/4 cup (85g) pure maple syrup
Instructions
Pumpkin Spice Streusel
- In a small bowl, mix together all of the ingredients and place in the fridge while you make the pumpkin bread.
Pumpkin Bread
- Preheat your oven to 325F**SEE NOTES and butter the sides of a 9×5 loaf pan and line with parchment paper. Make sure the paper comes up and over the two longest sides of the pan so it’s easy to lift out. If you have cake strips, you can wrap those around the pan as well.
- In a bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice, salt) and set aside.
- Using an electric mixer or a whisk, mix together the sugars, pumpkin, and oil until fully combined. Then mix in the eggs and vanilla.
- Mix in half of the dry ingredients, then the milk, and then the rest of the dry ingredients until you get a smooth batter.
- Pour it into the prepared pan and spread it even.
- Take the streusel out of the fridge and break it up using a knife or fork to create uniform crumps.
- Completely cover the top of the batter in streusel and bake for 1 hr and 15 minutes or until a toothpick in the middle comes out clean. If it needs more time, keep adding 5 minutes until it’s ready.
Maple Glaze
- While the bread bakes, mix together the powdered sugar and maple syrup.
- With the bread fresh from the oven, pour the glaze on top of the hot loaf.
- Let the pumpkin bread cool for about 20 minutes then remove from the pan and slice. Serve warm or store in an air tight container in the fridge. Enjoy!
Notes
BAKING TEMPERATURE – If you’ve had trouble with your cake not baking all the way through or turning out dense, it could be the size of the pan you used. Some 9×5 loaf pans can actually be 8.5×4.5 inches or even less. This recipe is perfect for any pan that is exactly 9×5 inches or above and bakes well at 325F. If you know you have a smaller pan, you may need to bake it at 350F to ensure it bakes all the way through.
Keywords: pumpkin bread, pumpkin bread with maple glaze, moist pumpkin bread recipe
It looks so yum 😋 I will try it, but only one question have you used light or dark brown sugar?
Both work but I prefer light!
Does this have to be warmed up after its refrigerated? I don’t own a microwave & need to know! Is it good to eat cold??
Definitely not! That’s just an option if you prefer to eat it warm. Otherwise it’s totally fine cold or at room temp!
Do you think you could add nuts?
Yes! you can add chopped nuts to either the pumpkin bread itself or the streusel.
Best recipe …nice and moist! I used coconut milk and I love the streusel topping. Can’t wait to try some of your other recipes. Thank You for sharing!!
★★★★★
Yay! So happy to hear!
I hate maple flavoring, any suggestions on another glaze ingredient?
You could just omit the glaze all together and it’ll still be delicious 🙂
You could do just a plain icing of milk and powdered sugar. That would also be delicious!
I made this recipe about a month or so ago. All I got was rave reviews! Absolutely outstandingly delicious! I omitted the maple glaze because it just seemed to have so much sweetness to it already. I doubled the recipe and made two loaves. One I sent to my father in New York, and the other I kept for my family here in Virginia Beach. As soon as everyone tasted it, they wanted more. I promised I would make more for Christmas. And here I am, making it again for the holidays. It is so moist, perfectly flavored with spice, and so lusciously indulgent with a sweetness that puts it over the top for a desert! A small dollop of vanilla ice cream or a small bit of whipped cream with a slight sprinkle pumpkin pie spice or cinnamon on the ice cream or whipped cream as a accent to the garnish. I can’t explain how utterly delicious This truly is. Thank you so much sharing this recipe bringing a smile to people’s faces who eat this!
★★★★★
Ah love this! So happy you’re able to spread some joy with this pumpkin bread 🙂
I tried a rum glaze. You can use a small amt of real rum or just a rum extract or emulsion. I didn’t try it, but a coconut glaze or a cinnamon glaze both sound like they might blend well also. Personally I made this a go to recipe for my family specifically because of the maple. That said, playing with glazes made it fun.
★★★★★
This pumpkin bread looks so perfectly moist and I’m drooling over that streusel topping!!! Absolutely gorgeous photos too Jenna!
Thank you so much!!
Hi Jenna
My bread is in the oven and. I just realized. I never.added the milk! Oops I didn’t see it in step 3 of the bread portion of the recipe. You may like to add it in..
It’s actually in step 4! Mix dry, then the milk, then the dry again 🙂
this recipe sounds amazing. thanks for posting. would this recipe work as muffins? if yes, would you adjust the oven temp? thank you in advance.
Yes I’d try baking them at 350F for about 15-20 minutes!
also, what is the benefit of adding the milk halfway through as noted, vs. adding it to the wet ingredients? i appreciate your insights and explanation on all of your posts! so thanks in advance again.
Adding the milk halfway prevents the batter from getting too thick and clumpy from all of the dry ingredients. It ensures a smooth consistency!
I made this earlier today, and the bread was definitely cooked but it was really dense and claggy. Any advice on where I went wrong?
It could have been that there wasn’t enough flour or the oven temp was too low. Do you have an oven thermometer or do you know if your oven runs hotter/cooler than it reads?
I used the right amount of flour, would two cups maybe be better? I live in the UK with a fan oven, so I set the temperature to 160c, do you think I should set it higher?
So sorry I thought I responded to this! The temp was probably too low. If you can, 170C would be the better option. It’s better to go a bit higher in temp than a bit lower.
I followed directions exactly. Made three loaves. They turned out exactly like a pumpkin pie in a loaf shape. No resemblance to bread. So disappointed. What happened?
This is due to the amount of moisture in the batter, or the type of loaf pan used. I always use Libby’s pumpkin because it has a lower moisture content than most others. If you can’t quite pinpoint where things went wrong with the batter, try baking it at 350F for 20 fewer minutes.
I made this pumpkin bread, but couldn’t get it completely baked through out. I
After 75 minutes it was still undercooked, so I added 8 minutes three times, and finally took it out because I was afraid the top would burn. When I cut into it it was mush. Not sure what I did wrong. The batter was very watery. I did use a silicone baking pan, my only variation from your recipe. Any ideas?
The baking pan may have been your issue! I recommend using a light colored aluminum loaf pan because it heats up and cools down fast. Silicone baking pans conduct heat very different, which may be why the center didn’t bake through. It just couldn’t get hot enough to carry that heat through to the middle. I hope this helps!
It’s so dang good | the perfect flavor of pumpkin, it’s moist and the streusel top is delicious.
★★★★★
Thank you so much! So glad you loved it 🙂
Oh my goodness! This pumpkin bread is amazing! It’s so full of flavor AND I even forgot to put the maple glaze on it. This is definitely a keeper!
★★★★★
Thank you so much Diane! So happy to hear it was a huge success!
I’d definetly make this very soon! I’m so excited 🙂 just one question, what can i used instead of pumpkin pie spice? We don’t have it over here. Can i make it or just skip it?
Yay you’re gonna love it! For the streusel, you can just use cinnamon and for the bread, just sub in nutmeg for the pumpkin pie spice and that should do the trick!
Hi!
I made this the other day and oh my gosh it’s delicous!! It’s the perfect amount of sweet, spice and pumpkin and the strusel topping is sooo yummy. I didn’t add the glaze and I used oat milk. I did have trouble getting the bottom of the bread cooked through but I think I should have baked it slightly longer. Will be trying this recipe again for sure!
★★★★★
That’s so great to hear!! I actually often make mine with almond milk but I bet oat milk is even better. The bake can be tricky so next time I’d increase the temp by 15 degrees to see if that helps!
Is it possible to add chocolate chips and not have the glaze? If so, how much?
Absolutely! I’d add 3/4 to 1 cup of chocolate chips
Any suggestions for a gluten free version?
I haven’t tested it gluten free yet but I do have a recipe for gluten free pumpkin muffins coming very soon! They’re just as delicious as this bread 🙂
I did make this with gluten free flour and coconut milk
It turned out delicious. It was just as good as the original.
They were both devoured quickly.
Deb, which gluten free flour did you use? This looks so good. Thanks!
Can this be made with almond flour? Or pecan flour?
I haven’t tested it for that flour but you could do a mix of 80% gluten free flour (with xanthan gum) and 20% almond flour. I can’t guarantee it’ll turn out but that’s how I would test it!
HEllo! I have this pumpkin bread in the oven right now, but placed it in a bundt pan, only because I have your amazing chocolate banana bread baking in all my bread pans. Should I change the oven time at all? OR how long i cook it for?
★★★★★
SO the bundt pan worked out great!!! 10 min less too!
★★★★★
Glad it worked out!!
is it ok to use oat milk?
Absolutely!
This recipe is PERFECTION!!!! Will never buy or make any other pumpkin bread!! Came out super moist & the streusel / maple glaze was divine!
★★★★★
Ahhh so glad to hear that!! Thank you so much!
This recipe is amazing. So many pumpkin breads end up tasting like spiced cakes and lose that pumpkin flavor, however this one completely hits the mark. It’s moist, tastes like pumpkin, and the streusel on top gives it an extra texture and flavor. Will definitely be making again.
★★★★★
Love hearing this Felicia! Thank you so much!
How about a vegan version?
★★★★★
I haven’t tested one! But the changes I would make is to replace the butter with vegan butter and swap the eggs for 6 tbsp almond butter. I can’t guarantee it’ll turn out but that’s how I would test it! You could start by cutting the recipe in half and baking it as muffins for 350F for 18-20 minutes. Hope that helps!
Is it possible to make this in small loaf pans? What changes would you make?
Yes I’ve seen other readers do this! Split it up between 4 small loafs and bake at 350F for 25-30 minutes.
Even for pumpkin pies you use can of pumpkin purée; people can use any can of purée for any pumpkin dessert or pumpkin pie!!
Looks great. Can’t wait to try. Was wondering if you could use unsweetened applesauce instead of the vegetable oil
Yes I’ve had a reader try it and it turned out fine! Swap the same amount.
Can I use buttermilk in this? Has any1 tried buttermilk???
Buttermilk should be fine!
Can you share where you purchased the loaf size board and metal cooling sheet? Can’t wait to try this recipe!
The board is either from Homegoods or World Market. I can’t remember! But the cooling sheet I got off etsy.
I made this recipe today with out the maple glaze a d it was delicious. I did have to cook it for 35 more minutes. I used a light colored aluminum pan too as o saw that was a suggestion. It turned out delicious and nice and moist. My kids are eating it right up.
So glad it turned out! All ovens are so different, for most people it bakes perfectly and others have to leave it in longer. Happy to hear that everyone loved it!
I love glazes on bread but have no pure maple syrup does pancake syrup work?
Yes that works! It will just be a little bit thicker
The first time I made this, I made it as is and it’s AMAZING.
Tonight I swapped the oil for applesauce. BIG mistake! Do not make that swap 1 for 1!! It turned out gummy and terrible. Leaving this comment so others who make this recipe will be saved from making the same error 🙂
★★★★★
Thanks for sharing Whitney!
I made this recipe this afternoon and it turned out perfect. So delicious and beautiful. I had to bake it a bit longer than recipe listed. I wanted to eat more but I also made your Better Than Box Mix Brownies. They were also very delicious!
Thank you for sharing your recipes. I look forward to baking more!!
You’ve been busy!! Thanks so much for sharing!
Can you freeze this? Can I omit the pumpkin spice,I’m out? Thank you!
Yes, you can swap the pumpkin spice for cinnamon and to freeze, wrap it in plastic wrap and then foil without the glaze.
This is BY FAR the best Pumpkin Bread recipe I have ever baked or tasted. I will be tossing all of my other recipes and replacing it with this one. Thank you so much for sharing this delicious recipe.
★★★★★
Aw this makes me SO happy to hear!! Thank you so much!
Can I use olive oil I stead of vegetable oil?
Yes, but expect to have a little bit of that olive oil flavor in there!
Could not find my loaf pan, so I baked in a 9″ spring form pan. Followed exact temp and time as recipe and it came out perfect!
★★★★★
So happy it turned out!
The batter came out super thin. Is that normal? It just seems like so much liquid between the pumpkin, the eggs, the milk, and the oil.
It should be thin but not watery. Did you use large eggs?
Yep, large eggs. Don’t know what went wrong. The entire thing turned out mushy and never fully cooked. I checked the recipe several times to make sure I didn’t miss anything. 🙁
This pumpkin bread recipe looks amazing. I want to make it and send it to my granddaughter in Utah. Any suggestions on how to prepare it for shipping?
Omit the maple glaze and warp securely in a couple layers of plastic wrap
I´ve done your recipe twice now. The first time the bread rised too much and took very long to fully cook which made the outside burned but it was perfect in the middle. The second time I divided the batter in two molds and both came out perfect. Everyone loved it and it was a success!
I’m sorry to hear the first round wasn’t a success but I’m glad it turned out the second time!
Loved making this!
Turned out incredibly moist. Didnt have a big enough loaf tin though so did have to split mixture. Maybe could have cooked for a little longer as turned out relatively dense but just done enough to still enjoy.
For someone with a sweet tooth I did find it VERY sweet. Maybe because it was still quite dense I’m not sure. Could I ask if i should of used a dark brown sugar instead of light brown? Also next time can I cut down on the sugar without affecting the overall mix too much?
Thoroughly enjoyed though and will be baking again!
★★★★★
Any type of brown sugar will work! To cut down on the sweetness, I recommend leaving out the streusel and glaze 🙂
Made this today and it was delicious! Needed about 15 minutes longer in the oven but it was worth the wait!
★★★★★
Yay! Thanks for sharing Julie!
Does this make 1 loaf? Or can I double and bake in a 9×15?
You can bake it in the 9×15 but reduce the bake time by about half. Keep an eye on it until it’s done 🙂
Hello! I’m lookin the forward to making this recipes. I plan to use diary free butter and milk and then wondered if it was also possible to make this without eggs? what would you suggest I substitute?
Thanks!
Unfortunately I haven’t tested an eggless recipe, but your best bet would be to use flax eggs and make muffins instead. Bake at 350F for 20-22 minutes.
Wonderful recipe. We added some mini chocolate chips to the batter. I was a little concerned about the struesel being too wet but it ends up being so nice and crunchy on top once baked. Love it!
★★★★★
Yum! Chocolate chips are a great idea!
Hi there! Unless I’m missing it, your recipe instructions don’t say when to add the milk. I’m assuming it’s with the oil and pumpkin? Just wanted to let you know. Can’t wait to try this!
It’s in step four! Dry ingredients, then the milk, then the dry
I’ve made this recipe twice now, and it’s delicious, but both times the bottom of the loaf was very dense (about the bottom inch or so). I followed the recipe to a T and used the suggested type of bread pan. It’s definitely cooked all the way through, and the loaf is big and fluffy when I take it out of the oven, but after cooling it definitely settles down a bit. It’s a heavy bread so I’m wondering if while it’s cooling, it’s compressing the bottom. Is there any way around this? Maybe flipping it on its side to cool part way? 🤔 Thanks!
★★★★★
Hi Jenny – You could try baking it at 350F for 20 minutes less and wrap a damp cloth around the pan while baking (this will prevent the edges from baking too quickly). It could be that the bread is baking too slowly so it’s taking longer to set. Hope this helps!
I want to bake this bread today but I only have homemade pumpkin purée. Should I still use 15oz of it or should the amount change?
Definitely use a little less because it has more moisture than the canned pumpkin. I can’t guarantee it’ll turn out the same, but I’d try 10oz
I used homemade for this recipe and it was perfect!!! I did however use a little less as you suggested.
★★★★★
Oh yay! So glad to hear it worked out!
I made this for the first time today, the flavor was amazing and I’m not fond of maple syrup but the glaze was awesome. My only concern is that it fell. The middle sink in and made me sad. Any idea what I did wrong?
It could be due to the type of pan used (the center couldn’t heat fast enough) or there was too much moisture in the batter. Make sure to level off all ingredients and I always bake with Libby’s pumpkin. It has less moisture than other pumpkins I’ve used. It might help to bake the bread at 350F for 20 fewer minutes next time!
First I would like to say that I have never liked pumpkin bread but with so many sugar pumpkins left over from Halloween I made my own pumpkin puree. This recipe was the ABSOLUTE BEST I have ever had. I gave a loaf to my husband to take to work and one for my friend for her employees. Both called to say everyone loved it and there were no left overs. The bread is moist and flavorful. It is a must bake for anyone (I suggest making more than one as it goes really fast) I am going to make this again for my Thanksgiving guests!!
★★★★★
Aw this is amazing!! Thanks so much for sharing!!
Because my friends know I love to cook and bake, many respect my choices, I rarely recommend sites or pages but I did yours. You should see the numbers on your Facebook page have risen! Many are liking your page and checking out your blog. I noticed your bakery is in Mass, I am on Cape Cod. When I am up that way I am going to stop in!!
★★★★★
I’m so excited to make this! I was wondering about using coconut oil instead of vegetable oil.
Would I do anything different in amounts or baking time?
Have you tried both by any chance and noticed a difference in flavor or texture and which may be better?
Thank you!
Niki
I haven’t tried coconut oil so I can’t guarantee it’ll turn out the same, but I also can’t image it turning out any different. It’s worth a try!
Hello….can plain low-fat yogurt be used in place of the eggs and oil? (For lower fat and colesterol purposes) How much would be used in this for a replacement? Thanks very much…just am anxious to get this in the oven…sounds soooo yummy!!
Unfortunately not! The banana bread will turn out very mushy that way
Just made this recipe. I actually omitted the milk accidentally but it came out great. Very moist and only baked it 1 hour and 15 minutes.
★★★★★
Glad to hear it still worked out!
Jenna….I’m not making banana bread,,,,it’s PUMPKIN bread!!! Thanks,,,Dave K
I see the option to x2 the recipe. if I do this does that mean I can still use the same 9 by 5 pan or does that mean it would make two loaves?
Thank you and I look forward to making this bread!!
If you 2x the recipe then you will need 2 loaf pans. Hope that helps!
This Pumpkin Bread is on another level! Describing in words the deliciousness it is is not enough. I follow the recipe exact and omit the Maple Glaze as I feel it doesn’t need it. I might try it one day, but it is insanely good on its own. I would eat this cold, warm, whatever; it is just amazing. Can you tell I’m a fan!? 😉 do make the recipe! I promise you won’t regret it. Thank you, Jenna!
★★★★★
This is the best comment ever! Thank you so much for sharing I’m so happy you love it as much as i do 🙂
WOW! This is the first thing I have made from your blog. Made this last night and it is delicious! My husband has already eaten almost half the loaf himself! I was worried about the maple glaze being too sweet for me personally, but HOLY MOLY that totally brings all the flavors together. What a delicious recipe!!!
I am going to be baking this exact same thing again this week for a Holiday “bake off” competition at work and hoping to win!
Just had a question… in step 3 where you say “using an electric mixer or a whisk.” I have a kitchenaid stand up mixer and started with the whisk attachment but then switched to the paddle attachment. Do you recommend one over the other?And what speed would you suggest? I just to ensure I am not over beating it or anything!
Thanks again and I can’t wait to try more of your awesome treats!!!
Oh yay! I hope you win too! If using an electric mixer, use the paddle attachment and don’t go any higher than medium speed 🙂
As always, delicious ! Thank you for sharing ! It’s so MOIST and the best part is that it maintains the moisture ! Really really yummy !!!
★★★★★
Thank you!! I honestly thing it tastes even better the next day. It stays so moist!
Seriously, the best pumpkin bread I have ever had. I hesitate to even call it bread because it tastes like cake. I served it as dessert one night with homemade whip cream. YUM!! I LOVE pumpkin bread and have made so many versions of it over the years. I have now found the one that I will ALWAYS use.
★★★★★
Aw yay! Thanks so much for sharing this!
This recipe is fantastic! I wanted to make mini loaves to give as gifts for Thanksgiving. The amount was perfect for 4 Handi-foil pans in the 5 23/32 x 3 5/16 x 1 7/8″ size. Streusel and glaze amounts were fine as well. I started checking after 15 minutes and ended up baking (rotated the pans once- they were on a large sheet pan) 40 minutes total. I have eaten a piece of one and I really like the flavors, and the topping and glaze really elevate the bread and make it gift-worthy. This is pinned as a go-to!
★★★★★
Love the idea of sharing these as gifts! Thanks for sharing!
I am an experenced baker. This bread was very dense and heavy When I inserted a toothpick it came out clean but it doesn’t look done.. I followed all the directions. Any suggestions? Loved the topping.
This is due to the amount of moisture in the batter, or the type of loaf pan used. I always use Libby’s pumpkin because it has a lower moisture content than most others. If you can’t quite pinpoint where things went wrong with the batter, try baking it at 350F for 20 fewer minutes.
Thank you. Possibly because I used homemade pumpkin puree. Will try with Libbys
Utterly DELICIOUS! I made this for my family yesterday. Everyone loved it. Definitely a keeper recipe. Thank you so much for sharing this recipe!!
★★★★★
Yay! Thanks for sharing!!
The topping was the best part. As for the loaf it was a pumpkin pie and not a bread. Not worth all the ingredients, expense or time.
I want to make this and then freeze it. If I need to omit the glaze prior to freezing, should I add it once its thawed out?
Yes that’s exactly what to do!
Just wondering why it has to be refrigerated? I’ve always left these types of breads at room temp and they’re fine?
Since the bread is so moist, it can go bad faster. I keep it in the fridge so it can last longer.
This recipe is so good! It creates a super moist loaf with a delicious topping that adds a special twist to standard pumpkin bread.
★★★★★
Thanks Kristin!
Hi, I haven’t tried this recipe yet, but can you tell me what size loaf pan you used so that I can convert it into a bundt-sized loaf? Thanks!
It’s a 9×5 loaf pan listed in this recipe 🙂
Thank you! I only read the begiinning. Sorry!
I just made 2 loaves for a Christmas Party
It seems to have turned out awesome. I just drizzled the glaze after removing from the pans. It has all held together and I can’t wait to cut into it and give it the taste test. The oven temp and time was spot on. I wish I could post a picture. Thank you for such a full loaf yummy looking pumpkin bread recipe.
I wish I could see them! Thanks for sharing!
A truly excellent recipe! I’ve made four loaves so far, and everybody loves them. They are very most, dense, and pumpkiny. I did need to add about ten minutes to the cook time, but that is likely because I had two loaves in the oven, also one of them was in a silicon pan. I recommend sticking with aluminum as suggested. Thank you for a fantastic recipe!
★★★★★
Thanks for sharing Torry!!
Just pulled two loaves out of the oven and drizzled them. They look delicious so I had an early nibble and I’m impressed. Yummy. Thank you for sharing!
Thanks Tina!
This is the “bomb”. I will make this pumpkin bread recipe from now on and no other!
Yay! Thanks for sharing Pam!
Hi, do you think this will work with sweet potato puree instead of pumpkin?
I haven’t tired it myself but I’ve had a couple readers tell me they made the swap and it turned out just fine 🙂
Delicious and so moist! My pan was 8.5×4 so had to take out some batter, and took a bit longer to cook but was absolutely amazing!!!!
★★★★★
Yay! Thanks for sharing!!
This pumpkin bread recipe is delicious . This is the second time I make it. The bread is so moist and the strusel is crunchy with the smooth bread.
Aw yay! So happy to hear this!
Just wondering if I would Lille to lower the calories content, what ingredients would you suggest to substitute?
I would actually suggest making my gluten free pumpkin muffins instead. Leave out the cinnamon sugar coating and swap the sugar for coconut sugar for a healthier alternative.
I do a lot of baking and this is hands down the best bread recipe I’ve used. I ended up having to make a second loaf the same day because the family went through it so quickly. I had been searching for a recipe for pumpkin because I had a couple of cans that were due to expire soon and even though spring is here didn’t want to waste them. I will now use this streusel topping any time I need it for a recipe. Delicious!
Aw yay! Thanks for sharing Susanne!
Hi! With the Shelter in Place, it hasn’t been easy to get ingredients. I have everything but Libby’s Pumpkin Puree. Instead, I found Libby Pumpkin Pie Mix. Would I still be able to bake pumpkin bread? Thank you in advance and it looks amazing!
Hi Tina – Unfortunately the pumpkin pie mix will not work because it’s the wrong consistency and will make the bread too sweet!
Darn ok. Thank you so much for your quick reply!
I made this yesterday and baked it in two smaller foil loaf pans so I could give one away. I goofed and put the white sugar into the bowl with the flour, so I only had the brown sugar in the wet ingredients. Otherwise I followed the recipe as written. I loved not having to get out the mixer or even my hand beater. Despite my oops, the loaves were perfect. I baked them for 65 minutes and they were perfectly cooked and so moist and full of flavor. The recipient of the gifted loaf asked for the recipe as did several friends who saw my posted picture. I will absolutely make this again.
★★★★★
Oh yay! Thanks for sharing Deb!
I see that some have baked in a bundt pan. Could I bake in a regular 9×13 cake pan?
Thanks
Yep you could do that! Although it might turn out pretty thin. I recommend an 8×8 or 9×9 pan if you have one and bake for 30-40 minutes.
It look so delicious. So I will try to make it. I want to aks you that do you think you could add nuts? like peanuts, almonds or macca …
Absolutely! Add about 1 cup of chopped nuts.
Hello! Is there any way to reduce the refined sugar content in the recipe? Thanks!
I haven’t tested it myself, but I’ve had a few readers reduce the amount of sugar and it still turned out great. You could try swapping some of the sugar with maple syrup as well.
So moist, soft, and perfectly sweet. I usually have to reduce the amount of sugar in recipes but this is perfect!
★★★★★
Ah yay! Thanks for sharing!
I made this with sweet potato instead of pumpkin and it is AMAZING! Thanks for the recipe!
★★★★★
Yay! Glad it worked out!
This bread turned out beautifully! Followed all directions and came out as promised. Had to omit the glaze as two little people in my house have been sneaking it without my knowing🤣 My husband said it’s the best he’s had. Couldn’t find better at a bakery even!!
★★★★★
Haha love this! Thanks for sharing!
If we use the disposable loaf pans would the temp & time still be the same?
Yes, although you may want to bake at 350F for 15 fewer minutes as disposable pans tend to be a bit more tall and narrow.
Unfortunately I didn’t have any powdered sugar to make the maple glaze, but this was still the BEST pumpkin bread I have ever made or even eaten. It was sooo moist and the crumbly streusel on top was perfect. A warm slice with a scoop of vanilla ice cream was a serious treat. 10/10 will make again:)
★★★★★
Yay! Thanks for sharing!!
This is the best tasting and most moist pumpkin bread I’ve ever made!! Only recipe I will use from now on. I do have a question though! We made some into muffins and they turned out perfect and the bread was perfect too, however it wouldn’t cut! Did I let it cool too long before I cut it? The streusel topping completely came off when it came time to cut through it into slices. I was thinking next time I’d just make all muffins because they were so good but I love the look of the loaf and wanted to know if you had any suggestions for cutting so the topping stays on the bread and doesn’t pull the top half of the bread along with it! Thank you 😊
★★★★★
Oh yay! But I’m sorry to hear you had a hard time cutting it. If it’s chilled, it will definitely be hard to cut through the topping. Next time you can try omitting the glaze and that should help with slicing.
I made this pumpkin bread this weekend for my son and his wife when they came to visit. It turned out exactly as your picture showed it would…a bakers work of art! It was as moist as described, and was a big hit!! Thanks for sharing. It will now be my go to recipe for pumpkin bread. The only adjustment I needed to make was to bake it for 1.5 hrs. After the first toothpick test, I needed to bake it a bit longer. Thanks again for sharing the recipe and extra tips!
★★★★★
Yay! So happy you loved it!
Made this today. Wow can’t believe how good it was! I’m obsessed and am already excited to make again. I almost added chocolate chips (mini semi-sweet) to the batter and am so glad I didn’t because I don’t think this can be improved!
★★★★★
Oh yum! Thanks for sharing!
I finally made it! It is perfect! Thank you very much!.
★★★★★
Another incredible recipe, Jenna! My family loved it. My mom however, likes her bread to be a little less moist (weird, I know). Any tips on how to make the bread a little less moist, more airy for her next time? Less pumpkin? More flour? I will definitely be using your original recipe for the rest of the fam 😊
★★★★★
Great! I would use a bit more flour, maybe an extra 1/4 to 1/2 cup and it should make it more fluffy.
Holy amazing pumpkin bread! I made 3 mini loaves and gave them to 2 friends as thank you gifts and thank God I had a loaf for my family! This is amazing!!!!! SOOO GOOD!
★★★★★
Perfect recipe!
★★★★★
Super tasty! I halved the recipe, was a bit heavy handed on the spices, and added about 1/2 cup of chopped pecans to the topping. I baked it in a glass loaf pan at 340 degrees for about 45 minutes. The texture came out perfect and my dogs get to enjoy the left over pumpkin in their Kongs this week.
★★★★★
I know once I figure out what I’m doing wrong, this recipe will be so good! But I can’t figure it out. I used all ingredients listed, baked for the exact temp and time. Is it the pumpkin purée I’m using? It’s more of a mushy texture rather than bread. The strudel and glaze are perfect though… HELP!
★★★★★
Hi Kara! Check the notes section on the recipe. It could be the size of your loaf pan 🙂 Otherwise, try baking it at 350F
Absolutely delicious!! No reason to use another recipe.
★★★★★
Very delicious! It was moist, and flavorful. The crumb topping and maple drizzle make it over the top good. The next day, the bread gets even more moist and flavorful. This bread wont last long! We planned on freezing some, but sadly it didn’t make it.
Tip: Don’t overfill the pan! Mine deflated and the bottom looked gummy and raw, while registering 192 degrees after baking. A quick internet search, I filled the pan a little more than 3/4ths and it created the problem.. It didn’t spill, but did make me keep doing squats to check my oven situation. My advice is to make a few muffins instead of ruining the bottom of your bread.
★★★★★
Fantastic bread! I was on quick bread autopilot so omitted the milk by mistake, and it definitely wasn’t necessary. Will definitely make again — the crumble is a really nice addition.
★★★★★
I kept it simple and omitted the glaze and streusel, but even the bread alone was SO good!!! The texture was moist for sure and there was more than enough spice and sweetness for my taste. I’ve seen some people saying it didn’t bake all the way through, and I was having the same issue still after the 75 minutes. But I placed aluminum foil over it and popped it back in the oven for 10 minutes and it was perfect!
I have so much left over pumpkin cans from the holiday season, thank you for the recipe! Will definitely be making again!
★★★★★
So happy it worked out! Thanks for sharing!
This was moist and delicious. I used a smaller loaf pan and used the rest of the batter to make muffins. I used 3/4 cup granulated sugar and just a tad less than 1/2 cup brown sugar for the batter. I substituted a little bit of white whole wheat flour for the all purpose flour. I added oat bran and chocolate chips to the muffins since those were for the kids. Everyone liked them.
★★★★★
Oh yay! So happy it still turned out!
I read some of the comments about it not cooking through. I was having the same issue. But I kept adding a 10 min more and retesting, and it finally got to a point where it was cooked. It was worth it! Perfection! Was exactly like the pics. Aside from being prepared to cook longer, my only other recommendation is to poke holes in it before pouring the glaze over. I also doubled the glaze. 🙂
★★★★★
Glad it worked out! This could be one of two things – the batter was over mixed or the pan is too small. Hopefully you don’t have any issues next time!