Pumpkin bread is one of those recipes that feels like fall in every bite—warm spices, tender crumb, and that cozy aroma that fills your kitchen. But here’s the best part: you don’t need a fancy mixer or hours of prep. This pumpkin bread comes together in one bowl with a whisk and spatula, topped with a buttery streusel that makes it look (and taste) bakery-worthy. Perfect for holiday brunch, gifting, or just sneaking a slice with your coffee.
📋 Recipe Card
Ultra-Moist Pumpkin Bread with Streusel
Prep Time: 15 minutes
Cook Time: 55–65 minutes
Total Time: ~1 hr 20 mins
Yield: 1 standard 9×5-inch loaf (about 10 slices)
Servings: 10
Ingredients
For the Pumpkin Bread
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- ¾ cup (180ml) vegetable oil (or canola)
- 2 large eggs
- 1 cup (240g) canned pumpkin purée (not pumpkin pie filling)
- 1 tsp vanilla extract
For the Streusel Topping
- ½ cup (60g) all-purpose flour
- ¼ cup (50g) brown sugar, packed
- 4 Tbsp (56g) unsalted butter, melted
- Pinch of salt
Instructions
- Preheat Oven & Prep Pan
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal. - Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. - Mix Wet Ingredients
In another bowl, whisk together granulated sugar, brown sugar, oil, eggs, pumpkin purée, and vanilla until smooth and well combined. - Combine Wet & Dry
Pour wet mixture into dry ingredients. Gently fold with a silicone spatula until just combined—do not overmix or the bread may become dense. - Make the Streusel
In a small bowl, mix flour, brown sugar, salt, and melted butter with a fork until crumbly. - Assemble & Bake
Pour batter into prepared loaf pan. Sprinkle streusel topping evenly over the batter. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean (internal temp: 200–205°F). - Cool & Serve
Let bread cool in the pan for 10 minutes, then transfer to a wire cooling rack. Slice once fully cooled for neat cuts.
👩🍳 Chef’s Tips / Pro Notes
- Moisture Boost: Use oil, not butter, for a softer crumb that stays fresh longer.
- Streusel Crunch: Don’t overmix the streusel—clumps = crunchy pockets.
- Add-Ins: Fold in ½ cup chocolate chips, pecans, or dried cranberries.
- Storage: Wrap tightly and store at room temp up to 3 days, or refrigerate up to 1 week.
- Freezer-Friendly: Wrap slices individually, then freeze up to 3 months.
🍴 Product Recommendations
- USA Pan Bakeware Aluminized Steel Loaf Pan – Professional-grade, nonstick.
- OXO Good Grips Silicone Spatula Set – Perfect for folding batter.
- ThermoPro TP19 Waterproof Digital Thermometer – Confirms doneness at 200–205°F.
- Wilton Cooling Rack 3-Tier – Cools loaves without taking up counter space.
❓ FAQs
Q: Can I make this recipe gluten-free?
Yes—swap in a 1:1 gluten-free flour blend for all-purpose flour.
Q: Can I double the recipe?
Absolutely. Bake in two loaf pans or one 9×13-inch pan.
Q: How should I reheat slices?
Microwave a slice for 10–15 seconds or toast lightly for a warm crunch.
Q: Can I reduce sugar?
You can cut sugar by 25%, but expect less sweetness and slightly less moisture.
Q: Can I use fresh pumpkin purée?
Yes—just make sure to strain it well so it’s not watery.
Conclusion + CTA
This ultra-moist pumpkin bread with streusel proves that fall baking can be both simple and spectacular. Whether you’re baking it for family, gifting it during the holidays, or just treating yourself, this no-mixer recipe is one you’ll keep coming back to.
👉 Save this recipe to your Pinterest baking board and give it a try this weekend. Your kitchen will smell amazing!
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