Pumpkin Spice Bread

Treat yourself to this perfectly moist and soft pumpkin spice bread and enjoy the Fall and Holiday season!🍂 It's a must-try recipe for every pumpkin dessert lover.

📌 What I love about this pumpkin bread:

• It's perfectly moist: I added a maximum amount of pumpkin with a minimum of four without losing its structure.
• The cake stays tender: The cake stays soft and moist even after cooling.
• It's so simple: It's one of the simplest cakes I've shared so far! The steps are easy to follow.
• It's packed with seasonal flavor! Pumpkin, spices... the amazing smell spreads in your mouth. My pumpkin spice chiffon cake tastes just like the fluffy form of this pumpkin bread.

🎃 It took many tests to complete the recipe, but I'm very happy with the result! It's the most moist, soft... simply the best pumpkin bread I've ever had.

📌 What's In Pumpkin Spice Bread?

Cinnamon Streusel

• All-purpose flour: Any regular all-purpose flour works fine.
• Almond flour: It adds more crumbly texture and amazing flavor.
• Granulated sugar: It helps to keep the cake soft and moist.
• Cinnamon: The sweet and warm smell goes well with pumpkin dessert.
• Salt: It adds depth in flavor.
• Unsalted butter: Use cold cubed butter.

Dry Ingredients

• All-purpose flour: I often use cake flour to make soft cakes, but it was not necessary for this recipe. All-purpose flour often does well when adding lots of liquids together.
• Almond flour: Almond flour helps to create a moister, less bouncy texture compared to using only all-purpose flour due to less amount of glutens, oil from almond flour, etc.
• Granulated sugar: This time, I chose not to use brown sugar to keep the cake lighter.
• Salt: It adds more depth in flavor.
• Baking soda: Baking soda reacts to acid (white vinegar for this recipe) and helps to create a softer cake.
• Baking powder: Baking powder reacts to moisture and heat and helps to create a fluffy texture. It's often added to white cakes, butter cakes, etc.
• Cinnamon: The warm and sweet flavor matches so well in various baked goods, such as apple pies, breads, cookies, muffins, scones, and so many more!
• Nutmeg: Nutmeg has an earthy and woody flavor that is often used for cooking meals but also for many kinds of baked goods, often with cinnamon.
• Ginger: The warm spiciness gives a kick to desserts. It is necessary to create flavors for many desserts, such as pumpkin spice and gingerbread desserts.
• Clove: The warm, pungent flavor is often added as a hint for baked goods.

Wet Ingredients

• Egg: Egg helps to create a soft texture.
• Oil: I used olive oil this time. You can use any regular oil, such as canola oil and vegetable oil.
• White vinegar: The acid reacts with baking soda, creating a slightly fluffier cake with more volume. (Not a huge difference since the amount is small.) If you don't have white vinegar, you can use other vinegar, such as apple cider and rice vinegar.
• Vanilla extract: The sweet smell matches with pumpkin and spices.
• Pumpkin puree: Choose 100% pure pumpkin when using the can. I used Libby's this time.

📌 How To Make Pumpkin Spice Bread

Now, let me share detailed tips on each step, which are all crucial for making pumpkin spice bread successful.

Prep: Grease the pan.

As a prep, apply some soft butter all around the pan. I used this 9” ✕ 4” loaf pan. Today, we are adding streusel on top: It'll be easier to take off the cake by laying parchment paper.

Set it aside in the fridge.

Step 1: Make streusel.

The streusel adds a pleasant texture that goes well with the soft pumpkin cake. You can omit it if you prefer.

First, add all the dry ingredients. Next, add the cubed butter and squish it by hand. Once it looks nice and crumbly, set it aside in the fridge.

Step 2: Mix dry ingredients.

Next, mix all the dried ingredients. ...And that's it! Set it aside.

Step 3: Mix wet ingredients.

Next, mix all the wet ingredients.

Step 4: Combine the dry and wet ingredients.

Lastly, combine the dry ingredients and wet ingredients. Mix until it looks nice and smooth.

Step 5: Bake!

Pour the batter into the prepared pan and spread the streusel on top.

Bake at 340 F | 171 C (Preheated) for 60 - 70 minutes in a 9” ✕ 4” loaf pan. ** Adjust the time and temperature depending on the thickness and size of the cake, oven, etc.

To check if it's baked enough, insert a toothpick in the center to see if it comes off clean.

This pumpkin spice bread is so moist and soft and tastes perfectly pumpkin. And the crispy streusel on top is a great match with the soft cake. Give it a try if you are craving pumpkin dessert!😋

📌 Uses For Pumpkin Spice Bread

Enjoy the simple pumpkin spice bread in many ways, such as:

• Topping: Try different toppings, such as pumpkin seeds, nuts, chocolate chips, cream cheese frosting, etc.
• Inside the batter: Add different ingredients, such as chocolate chips, nuts, a layer of cream cheese, etc.
• As a gift: Wrap it nicely and gift it to your special people! You can transport it easily.
• For family and friends: Share the seasonal treat with your companies. It's so easy that you can whip it up quickly in a short time.

Mini pumpkin spice bread

You can also change the size as you like. I baked mini pumpkin bread this time.

Bake at 340 F | 171 C (Preheated) for 30 - 35 minutes for the mini loaves. (2.25 x 3.88 x 1.25 inches) I used this pan.

With these ones, I topped it with some nuts and dried fruits instead of streusel.

📌 Frequently Asked Questions

📌 VIDEO: Watch How To Make It!

To learn how to make pumpkin spice bread visually and have a deeper understanding of all, watch the video!

Don't forget to subscribe if you liked it 😉

📌 Other Fall Recipes

• 10 Fall Cookies
• Pumpkin Pie Chiffon Cake
• Homemade Pumpkin Spice
• Apple Hand Pies
• Flaky Pie Crust

💬 If you loved this recipe, please share your feedback on this post! I always love hearing how you enjoyed it with your friends and family.