Best Pumpkin Bread Modern Honey

How to make an easy, moist pumpkin bread with a brown sugar streusel topping. This moist and flavorful homemade pumpkin bread is a fall favorite in our home and is full of warm spices and pumpkin flavor. This is the best pumpkin bread recipe!

How to make an easy, moist pumpkin bread with a brown sugar streusel topping. This moist and flavorful homemade pumpkin bread is a fall favorite in our home and is full of warm spices and pumpkin flavor. This is the best pumpkin bread recipe! 

Homemade Pumpkin Bread Recipe

Stop what you are doing right now. Put on your shoes. Grab your wallet. Drive to the nearest grocery store. Go straight to the baking aisle and load up your grocery cart with canned pumpkin.

It’s that time of year, y’all!

BRING ON the PUMPKIN DESSERTS! This is the time of year to light the warm cider or pumpkin candle, crank up your oven, and devour all things pumpkin.

Autumn is the season of falling leaves, cozy sweaters, and the delightful aroma of freshly baked pumpkin bread filling your kitchen.

Learning how to make the best pumpkin bread is an Fall tradition worth mastering. I will share the steps to create a moist, flavorful, and crowd pleasing pumpkin bread.

Why You’ll love this Pumpkin Bread:

I set out to find the best pumpkin bread recipe and this one is it!

This is such an easy pumpkin bread recipe and is so moist! It is full of warm spices with notes of cinnamon and pumpkin spice without being too overpowering.

It slices beautifully, holds its shape, and a pat of butter makes it even better. Oh, and the brown sugar streusel topping puts this pumpkin loaf over the top!

This pumpkin bread is the best I have ever tasted. I test and re-test to find the perfect pumpkin bread recipe.

This pumpkin bread recipe has a mixture of oil, which makes it extra soft and moist, cream cheese, which gives it a creamy tangy flavor, and buttermilk, which creates a tender texture.

Pumpkin Bread Ingredients:

This pumpkin bread recipe is easy to make, super moist, and delicious. It’s an easy, one-bowl recipe!

  • Pure Pumpkin Puree — when making pumpkin bread, use pure pumpkin puree rather than pumpkin pie filling. Pumpkin puree is just pumpkin, while pumpkin pie filling contains added sugars and spices. This allows you to control the sweetness and flavor of your bread.
  • Cinnamon — adds warmth and aromatics to the pumpkin bread so add more if you want more depth of flavor.
  • Pumpkin Pie Spice — adjust the spices to your taste. If you prefer a spicier bread, you can increase the amount of pumpkin pie spice.
  • Brown Sugar
  • Sugar
  • Oil — makes this the perfect moist pumpkin bread. I suggest using your favorite type of oil.
  • Cream Cheese — this adds a rich, creaminess to the pumpkin bread. I suggest using room temperature cream cheese so it easily mixes into the batter.
  • Eggs
  • Buttermilk — this helps to create a tender texture in the pumpkin bread.
  • Flour
  • Baking Powder
  • Baking Soda
  • Salt

BROWN SUGAR STREUSEL INGREDIENTS:

This pumpkin streusel bread has a brown sugar topping that is made with simple ingredients — butter, brown sugar, and flour. It creates a crunchy, sugary topping that makes this pumpkin bread so heavenly.

If you love a lot of topping, feel free to double the ingredients to make twice as much topping.

  • Brown Sugar
  • Salted Butter (softened)
  • Flour

How to make the BEST PUMPKIN BREAD:

This is such an easy, delicious, moist, and aromatic pumpkin bread that will be the star of your fall gatherings.

  •  Start off by cooking pumpkin puree over medium heat. This helps to create a perfect pumpkin flavor since it is the star ingredient. Let it cook for about 4-5 minutes, stirring often.
  • Add a mixture of oil, cream cheese, and buttermilk to add moisture and create a tender texture. This is the trifecta of ingredients that will make soft pumpkin bread.
  • Add cinnamon and pumpkin spice to compliment the flavor of the pumpkin. Fold in dry ingredients.

Pour into greased pans and bake just until a toothpick comes out clean in the center. If the sides of becoming overbaked, cover the bread with foil until the center completely bakes through.

This recipe makes two loaves so it is perfect to keep one for yourself and give the other one away.

This loaf of pumpkin bread is perfect to give away as teacher gifts, run to a neighbor, or give to a friend. It stays moist for days and can be eaten for breakfast, snack, dessert, or any time in between.

Tips for making the Best Pumpkin Bread:

  • Don’t Overmix: Overmixing the batter can lead to a tougher texture in your pumpkin bread. Mix only until the dry ingredients are combined, and there are no visible streaks of flour.
  • Use High-Quality Ingredients: The quality of your ingredients matters. Fresh spices, good-quality butter, and real vanilla extract can elevate the flavor of your pumpkin bread.
  • Choose the Right Pan: Use a 9×5-inch loaf pan for the best results. This size ensures even baking and a nicely shaped loaf. I prefer to use a metal aluminum loaf pan rather than a glass loaf pan.
  • Preheat Your Oven: Always preheat your oven to the correct temperature before baking. This ensures that your pumpkin bread starts baking at the right temperature from the beginning.
  • Cool Properly: Allow your pumpkin bread to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Cooling in the pan helps it set and prevents it from falling apart. To remove it easily from the pan, run a sharp knife along the sides.
  • Flavor Matures: Pumpkin bread often tastes even better the day after baking as the flavors have a chance to meld together. So, if you can resist the temptation, let it sit overnight before cutting into it.

How do I know when my pumpkin bread is done baking?

To check if your pumpkin bread is done, insert a toothpick or cake tester into the center. It should come out clean or with a few moist crumbs attached, but not wet. If it’s wet, continue baking for a few more minutes.

If the top of the bread is becoming too brown, lightly cover with foil.

Can you freeze pumpkin bread?

This pumpkin bread can also be frozen in a freezer-safe resealable bag and it will stay good for weeks. It may take all of your willpower to not go to the freezer and eat it all up.

How to store homemade pumpkin bread:

To keep your pumpkin bread moist, wrap it tightly in plastic wrap or aluminum foil or place it in a large gallon-sized Ziploc bag and store it at room temperature for up to three days. You can also freeze it for longer storage.

If you love pumpkin recipes, check out some of my most popular pumpkin recipes:

I love to hear from you! If you make this recipe, please be sure to leave a comment and give this recipe a rating. If you make any of my recipes, tag me on Instagram @modern_honey so I can see your creations. Also, be sure to tag your photo using the hashtag #modernhoney. It’s one of my favorite things seeing you make these recipes in your own kitchen. Thank you for following along! I truly do have the greatest readers.

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Pumpkin Bread:

Streusel Topping:

  • Preheat oven to 350 degrees. In a medium saucepan, heat pumpkin puree, cinnamon, and pumpkin spice over medium heat. Stir often for about 5-7 minutes. 

  • Remove from heat and stir in sugar, brown sugar, oil, and cream cheese. Whisk for several minutes until all of the cream cheese is mixed in. Let sit for 5 minutes to cool before adding the eggs. 

  • Whisk in eggs and buttermilk until fully mixed together. After it is completely smooth, fold in flour, baking powder, baking soda, and salt. Mix just until combined. 

  • Grease two 8 1/2 inch x 4 1/2 inch loaf pans with non-stick cooking spray or butter. Pour batter into pans. 

To make streusel topping:

  • In a small bowl, add brown sugar, softened butter, and flour. Using a fork, press together until combined. 

  • Sprinkle topping evenly over pumpkin bread batter. Bake for 44-48 minutes or until the center is cooked through. Check by placing a toothpick in the center to make sure it comes out clean. 

  • Let pumpkin loaves cool for 20 minutes and then turn out onto a wire rack. Let cool. 

  • Serve with butter. 

Calories: 315kcal, Carbohydrates: 47g, Protein: 4g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 60mg, Sodium: 281mg, Potassium: 105mg, Fiber: 1g, Sugar: 33g, Vitamin A: 245IU, Vitamin C: 0.02mg, Calcium: 52mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Happy Baking!

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