This post may contain affiliate links, read my disclosure policy for details.
This Easy Pumpkin Bread recipe serves up a delicious, moist loaf crowned with a crunchy sweet oat streusel topping. No fuss, no mixer… all tasty!
Young or old, everyone loves a slice of pumpkin bread! This Easy Pumpkin bread recipe is prefect for the fall season. It smells divine, straight out of the oven, with a lovely moist base and subtly sweet streusel topping. This comforting loaf is so simple to make, your kitchen will be smelling delicious all throughout winter!
If you’re looking for other pumpkin recipes, why not also try my Chocolate Chip Pumpkin Muffins and my Baked Pumpkin Donuts!
Why you’ll love this Easy Pumpkin Bread
- Packed with fall flavors. Pumpkin spice (obviously!) and pumpkin puree make this loaf perfectly spiced and moist.
- A streusel topping. Rolled oats, made subtly sweet with honey are mixed with some melted butter for an addictive and delicious streusel topping.
- Easy Pumpkin Bread. Easy to prep, no mixer and only pantry staples needed, this is so easy to whip up!
Ingredients you’ll need
- All Purpose Flour
- Baking Powder
- Baking Soda
- Pumpkin Spice
- Pumpkin Puree
- Salt
- Eggs
- Brown Sugar
- Milk
- Vegetable Oil
- Streusel Topping – Rolled oats, AP flour, honey, melted butter.
How to make this Easy Pumpkin Bread
- Make your batter – In a bowl mix your wet ingredients, then sift in the dry ingredients. Mix wet and dry together.
- Make the streusel topping – In a bowl mix together your streusel ingredients.
- Bake – Pour the batter into a cake pan and bake for 60 mins or so.
- Allow to cool, serve and enjoy!
Recipe notes and tips
- Use a preheated oven.
- Make sure to buy pumpkin puree not pumpkin pie mix. Pumpkin pie mix has lots of additives we don’t want or need in this recipe.
- Use room temperature ingredients. This prevents the batter from breaking or forming small clumps and helps everything become evenly incorporated.
- I used pumpkin spice but you can up the spice levels with more nutmeg or cinnamon, for example. You don’t need to overdo it though for the spices to come through!
- Prep your loaf pan with parchment paper, so the loaf comes out clean and less mess to clean up!
- Use a toothpick inserted in the center of the loaf, when it comes out clean the loaf is ready!
- Serve with a pat of butter for simple deliciousness!
FAQ’s
Storing Pumpkin Bread
This Easy Pumpkin Bread can be stored in a resealable container at room temperature. You can also be store it in the fridge, this will help it to stay fresh for a little longer.
This bread will stay good for around 2-3 days at room temp and for about 3-4 days in the refrigerator.
Can I freeze pumpkin bread?
This bread can be frozen for up to 3 months. After it’s completely cooled, wrap it securely in freezer wrap, aluminum foil, or in a freezer bag. Thaw the pumpkin bread overnight in the fridge before serving.
Pumpkin Bread Variations
The great thing about this Easy Pumpkin Bread recipe is it’s versatility. You can keep it straight up plain – which is delicious – or easily mix in some additions.
I recommend using up to 1 cup of add-ins. Stir them in after step 6, if using.
- Nuts: Chopped pecans or chopped walnuts will work well.
- Chocolate chips: Semi sweet or white chocolate chips would be great.
- Other chips: You can mix things up, use caramel chips or cinnamon chips.
Other delicious fall recipes
- Pumpkin Spice Pancakes with Chocolate Chips
- Pumpkin Spice French Toast
- Waffles With Candied Walnuts
- Pumpkin Pancake Bites
I hope you enjoy all the recipes I share with you, including this delicious and Easy Pumpkin Bread recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
If you try this recipe and like it, please use my hashtag to share it with me on INSTAGRAM for a chance to be featured in my story! Also, follow me at Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all of my latest social posts and recipes.
Easy Pumpkin Bread
Ingredients
- 2 cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 ½ tsp pumpkin spice
- ½ tsp salt
- 2 large eggs
- 1 ¼ cup pumpkin puree
- 1 cup brown sugar
- ¼ cup milk
- ½ cup vegetable oil
Oats Streusel
- 1/3 cup rolled oats
- 1/3 cup all purpose flour
- 2 tbsp. honey
- 1 tbsp. melted butter
Instructions
- Preheat the oven at 350F. Line a 9×5 inch loaf pan with a parchment paper.
- In a bowl, whisk together eggs, oil, pumpkin puree, milk and sugar until well combined.
- Sift in flour, baking powder, baking soda, pumpkin spice and salt and gently mix the batter together until well combined.
- Optional: in a separate bowl, mix in all the streusel ingredients. It will create a crumbly texture.
- Pour the batter into the prepared pan and sprinkle the streusel on top. Bake for about 60 minutes or until the toothpick inserted in the center of the loaf comes out clean.
- Remove from the oven and let it cool for about 10 minutes before removing it completely from the pan and cool completely. Slice it up and enjoy with some butter.
Notes
- Use a preheated oven.
- Make sure to buy pumpkin puree not pumpkin pie mix. Pumpkin pie mix has lots of additives we don’t want or need in this recipe.
- Use room temperature ingredients. This prevents the batter from breaking or forming small clumps and helps everything become evenly incorporated.
- I used pumpkin spice but you can up the spice levels with more nutmeg or cinnamon, for example. You don’t need to overdo it though for the spices to come through!
- Prep your loaf pan with parchment paper, so the loaf comes out clean and less mess to clean up!
- Use a toothpick inserted in the center of the loaf, when it comes out clean the loaf is ready!
- Serve with a pat of butter for simple deliciousness!
