Pumpkin spice bread contains so many of the cozy fall flavors we love, plus an extra sweet crunch of crumb topping. There is no better way to summon sweater weather than with a simple quick bread recipe that is moist, flavorful and easy to mix.
Pumpkin spice is now synonymous with fall. The changing leaves, the warming spices, the farmers markets abounding with apples and winter squash – it all conspires to make me fall in love with the autumn season all over again. I will unabashedly admit that I am one of those individuals who indulges in a pumpkin spice latte well before autumn’s official beginning. I also begin stocking up on canned pumpkin puree and baking everything autumnal – including this pumpkin spice bread with crumb topping. A tall, elegant slice of this recipe is sure to bring the joys of the harvest season to your kitchen.
WHY YOU WILL LOVE THIS PUMPKIN SPICE BREAD
- Easy to mix: The bread part of this recipe only requires two bowls: one to mix the dry ingredients and one to mix the wet ingredients. Combine the two and the pumpkin spice bread is ready to bake! The crumb topping is optional, but adds a delicious layer of texture and is easily mixed as well.
- Keeps well: This pumpkin spice bread is extremely moist and only gets better as it sits. Simply keep it in an airtight container at room temperature, in the refrigerator or even the freezer.
- Full of flavor: I really enjoy pumpkin desserts that are very spice-forward, otherwise they tend to taste very bland. There is a generous amount of ground spices in this recipe, including cinnamon, nutmeg, cloves, ginger and allspice.
KEY INGREDIENTS AND SUBSTITUTIONS
- Unbleached all purpose flour: To make this pumpkin spice bread a little heartier, you could try substituting half of the all purpose flour with whole wheat pastry flour.
- Warming spices: I typically don’t keep a store-bought pumpkin spice blend on hand. Instead, I always have a variety of individual spices because I like to control the amount of each when I bake. This recipe calls for every autumnal spice you can think of: cinnamon, cloves, ginger, nutmeg and allspice!
- Brown sugar: I use only brown sugar in this recipe, however you could substitute half of the brown sugar with granulated sugar. Using only brown sugar really adds to the moisture of the final bread. I prefer dark brown sugar, but light brown sugar works as well.
- Canola oil: This is the oil I prefer to bake with, however any neutral oil could work. You could replace part of the oil with unsweetened applesauce, however keep in mind it may affect the texture.
- Pumpkin puree: I enjoy using canned pumpkin puree instead of making my own because it is much more consistent. Be sure to buy pumpkin puree and not pumpkin pie filling.
- Whole milk: Non dairy milk could work in this recipe, as well as orange juice.
- Crumb topping: The topping is optional, but it really puts this bread over the top. Feel free to leave the pumpkin spice bread plain or sprinkle the top with cinnamon sugar (1 tbsp granulated sugar mixed with 1 tsp ground cinnamon).
This recipe was inspired by and adapted from pumpkin bread recipes from both Sally’s Baking Addiction and Smitten Kitchen.
Pumpkin Spice Bread with Crumb Topping
A recipe for pumpkin spice bread with crumb topping.
Equipment
- 1 9 x 5 or 9 x 4 loaf pan
Ingredients
For the pumpkin bread
- 2 cups (250 grams) all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp sea salt
- 2 extra large eggs room temperature
- 1 cup (220 grams) brown sugar
- 1 1/2 cups (340 grams) pumpkin puree
- 1/2 cup canola oil
- 1/4 cup whole milk
For the Crumb Topping
- 1/3 cup (40 grams) all purpose flour
- 1/2 cup (45 grams) old fashioned oats
- 1/4 cup (55 grams) brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 4 tbsp (55 grams) salted butter room temperature and cubed
Instructions
For the pumpkin spice bread
- In a large bowl, sift together the flour, baking soda, spices and salt. In a separate bowl, combine the eggs, brown sugar, pumpkin puree, canola oil and milk. Whisk the wet ingredients until thoroughly combined and then pour them into the dry. Gently stir with a spatula or spoon until the flour just disappears and the batter is homogenous.
- Scrape the batter into the prepared pan and then make the crumb topping.
For the crumb topping
- In a bowl, combined the flour, oats, brown sugar, cinnamon and salt. Stir to combine. Add the cubed, softened butter and work the butter into the dry ingredients with your hands. When the dry ingredients and butter are well mixed and crumbly, sprinkle on the top of the batter in the prepared pan.
- Bake the quick bread for about 1 hour to 1 hour and 15 minutes. Begin checking at the 50 minute mark. When the center of the loaf is "just" baked, meaning very little batter clings to a cake tester, removed the quick bread from the oven and let it cool for at least 30 minutes in the pan before removing it.
- Remove the bread from the pan and let cool completely. The pumpkin bread, sliced or unsliced, can be stored in an airtight container on the counter for 3-5 days or in the fridge for up to 7 days.
Notes
To freeze: To freeze the bread whole, place it on a parchment or silicone – lined baking tray directly in the freezer until frozen solid. Then place the whole bread in a freezer-safe bag or container. To freeze slices, sliced the bread into as many slices as you choose and then lay the slices flat on a parchment or silicone-lined baking tray. Place the tray directly in the freezer and freeze the slices until sold. Transfer the slices to a freezer-safe bag or container. This bread can be frozen for up to 3 months.
