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+ servings
Stack of pumpkin bread slices.

Classic Pumpkin Bread

This easy pumpkin bread recipe makes a soft and fluffy loaf of pumpkin bread with a crumbly crunchy streusel topping and maple glaze.
Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings 10 slices
Calories 432kcal
Author Tracy



Streusel (optional)

  • ½ cup (65g) all-purpose flour
  • ¼ cup + 2 tablespoons (75g) packed brown sugar
  • 4 tablespoons (56g) salted butter cut into 1-inch cubes and softened to cool room temperature*

Classic Pumpkin Bread

  • cups (228g) all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon ground cinnamon *
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • teaspoon ground ginger
  • cups (300g) granulated sugar
  • 1 cup (244g) pumpkin puree
  • 2 large eggs
  • ½ cup vegetable oil
  • cup milk any percentage

Glaze (optional)

  • ½ cup (60g) powdered sugar
  • ¼ teaspoon maple or vanilla extract
  • 1 tablespoon milk or cream plus more as needed


  • Preheat your oven to 350°F. Grease a 9x5-inch loaf pan and line it with a parchment paper sling. Set aside.


  • In a medium bowl, combine flour, brown sugar, and butter. Use clean hands or a fork to mix the ingredients until they clump into crumbs and no dry flour or sugar is left at the bottom of the bowl.
  • Place the streusel in the freezer while you make the bread.

Pumpkin Bread

  • In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
  • In a large bowl, combine sugar, pumpkin puree, eggs, vegetable oil, and milk. Whisk until well-combined.
  • Pour flour mixture into the wet ingredients. Switch to a wooden spoon and stir until just combined.
  • Transfer batter to prepared baking dish. Remove streusel from the freezer and sprinkle it over the batter. If the streusel pieces are too large, gently break them up. If they're too small, smash them together in your hand to form larger crumbs.
  • Bake for about 60 to 70 minutes, until a toothpick inserted into the center of the bread comes out clean or with just a few crumbs.
  • Allow to cool in the baking pan until cool enough to handle and then transfer to a cooling rack.


  • In a small bowl, whisk together powdered sugar, extract of choice, and milk. If needed, add milk by the ¼ teaspoon until the glaze reaches your desired consistency.
  • Drizzle glaze over the warm bread and allow at least 20 minutes for the glaze to set and the bread to cool before cutting and serving.
  • Enjoy!


*If using unsalted butter, add a generous pinch of salt along with the flour and sugar.
*You can replace the spices with 1½ teaspoon pumpkin pie spice.
Streusel can make checking for doneness a little challenging. If you’re not sure your bread is ready to come out of the oven, give the top a little press with your finger. When the bread is done, it will spring back when lightly pressed. If it stays sunken in, it’s not ready. Give it more time in the oven.
Store bread tightly wrapped at room temperature for up to 4 days. 
Other Topping Ideas
  • Cinnamon sugar: Combine 2 tablespoons granulated sugar and 1½ teaspoons ground cinnamon. Sprinkle over batter just before baking.
  • Vanilla or maple glaze: Double the glaze in the recipe above and spread it over the bread while it’s still warm.


Serving: 1slice | Calories: 432kcal