Treat yourself with 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.
📌 Table of Contents
📌 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.
🎃 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 you'll learn in this post:
In this post, you'll learn essential baking tips, such as:
- How to make the basic streusel easily.
- The reason for adding almond flour.
- The difference between baking powder and baking soda
- What type of pumpkin puree should we use?
- How to make mini pumpkin spice bread
... and more!
Let's get started.
📌 What's In Pumpkin Spice Bread?
- 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.
- 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 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 sweet, exotic flavor is often added as a hint for baked goods.
- 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, exotic 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.
- Use cold butter. The streusel gets too chunky when using soft butter.
- You can also mix it with a stand mixer with a paddle attachment instead.
Step 2: Mix dry ingredients.
Next, mix all the dried ingredients. ...And that's it! Set it aside.
If almond flour looks very lumpy, I highly recommend sifting it or sifting everything together. It's difficult to break it down with just a whisk later.
Step 3: Mix wet ingredients.
Next, mix all the wet ingredients.
It's important to use 100% pure pumpkin puree. Ensure that the sugar is not added if you're using the can. You can also roast pumpkin and make homemade pumpkin puree. (Check the FAQ section below to see how to do it.)
Step 4: Combine the dry and wet ingredients.
Lastly, combine the dry ingredients and wet ingredients. Mix until it looks nice and smooth.
In the end, mix it with the spatula and ensure that everything is evenly incorporated.
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.
- Once it's out of the oven, I recommend inserting a spatula around the edge of a pan to ensure that the streusel is detached from the pan because it's stuck sometimes. (The streusel comes off easier when that happens!)
- The cake is very fragile when it's just out of the oven. I recommend leaving it in the pan for about one hour until it feels gently warm.
- Once it cools, gently lift up the parchment paper to take out the cake from a pan.
- Use a serrated knife and move it like a saw to cut through the streusel neatly.
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
Wrap tightly twice to prevent it from getting dried. I recommend storing it in the fridge if you're not consuming it within that day or at least 24 hours, especially when the room is not cool. You can store it for 5 - 6 days in the fridge.
Yes! You can omit it or try a different topping.
Yes! Follow the steps below:
1. Cut a pumpkin in half and remove all the seeds.
2. Place it flat (The cut side facing down) on a tray with parchment paper and roast it in the oven at about 400 F | 204 C (Adjust the temperature as you like) until the center gets cooked through completely. It depends on the size of the pumpkin and the oven, but typically it takes about 30 - 60 minutes.
3. Once it's cooled enough, remove the skin and puree it with a food processor. Done!
** Don't remove the skin before you bake the pumpkin since it helps to steam the pumpkin in the oven.
Yes, you can store it for a few months in the freezer.
📌 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!
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📌 Other Fall Recipes
📌 Printable Recipe
💬 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.
Pumpkin Spice Bread
- Parchment paper
- 1.5 oz All-purpose flour ⅓ US cup
- 1.1 oz Almond flour ⅓ US cup
- 2.3 oz Granulated sugar ⅓ US cup
- ¼ teaspoon Cinnamon
- ⅛ teaspoon Salt
- 2 oz Unsalted butter ½ US stick
- 6.3 oz All-purpose flour 1 ½ US cups
- 1.7 oz Almond flour ½ US cup
- 8.8 oz Granulated sugar 1 ¼ US cups
- ½ teaspoon Salt
- ¾ teaspoon Baking soda
- ¾ teaspoon Baking powder
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Ginger
- ¼ teaspoon Clove
- 2 eggs Egg
- 4 oz Oil ½ US cup
- 1 tablespoon White vinegar
- 1 teaspoon Vanilla extract
- 15 oz Pumpkin puree (100% pumpkin) 1 US can
- Apply some soft butter all around the pan. It'll be easier to remove the cake later by attaching parchment paper when adding streusel. Set it aside in the fridge.
- First, add all the dry ingredients. Next, add butter and squish it by hand. Once it looks nice and crumbly, set it aside in the fridge.* Use cold cubed butter. The streusel gets too chunky when using soft butter.* You can also mix it with a stand mixer with a paddle attachment instead.
- Mix the dry ingredients:If almond flour looks very lumpy, I highly recommend sifting it or everything together. It's difficult to break down the lumps with just a whisk later.
- Mix the wet ingredients:It's important to use 100% pure pumpkin puree. Ensure that the sugar is not added if you're using the can.
- Combine the dry and wet ingredients:Mix until it looks nice and smooth. In the end, mix it with the spatula and ensure that everything is evenly incorporated.
- Pour the batter into the prepared pan and spread the streusel on top.Bake at 340 F | 171 C (Preheated) for about:- 60 - 70 minutes for a 9” x 4” loaf pan- 30 - 35 minutes for mini loaf pan (2.25 x 3.88 x 1.25 inches)* 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.* Once it's out of the oven, I recommend inserting a spatula around the edge of a pan to ensure the streusel is detached from the pan because it's stuck sometimes. (The streusel comes off more easily when that happens!)* The cake is fragile when it's just out of the oven. I recommend leaving it in the pan for about one hour until it feels gently warm.* Once it cools, gently lift up the parchment paper to take out the cake from a pan.
How to store it:Wrap tightly twice to prevent it from getting dried. I recommend storing it in the fridge if you're not consuming it within that day or at least 24 hours, especially when the room is not cool. You can store it for 5 - 6 days in the fridge. ** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
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💬 A Sprinkle Of Life
We went to a pumpkin patch last week. Rei shouted: "This one looks like a tomato!!🍅" ... It sure does!😊 Each pumpkin was unique and beautiful.