This Pumpkin Spice Bread Recipe Is the Best Fall Breakfast Treat

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What's more festive than serving pumpkin spice bread in the fall? Unlike many pumpkin spice recipes, this dish actually uses real pumpkin puree.

Hands On Time:
20 mins
Total Time:
2 hrs 30 mins
Yield:
3 loaves

Ingredients

Batter

  • Nonstick spray

  • 3 cups all-purpose flour

  • 1 tablespoon plus 1 tsp. baking powder

  • 1 tablespoon ground cinnamon

  • 1 ½ teaspoon ground ginger

  • ½ teaspoon ground cloves

  • 1 ½ teaspoon kosher salt

  • 2 cups packed light brown sugar

  • 1 cup granulated sugar

  • 1 15-oz. can pumpkin puree

  • 1 cup vegetable oil

  • 5 large eggs

  • 1 tablespoon vanilla extract

Streusel

  • ¾ cup all-purpose flour

  • cup packed light brown sugar

  • cup raw pumpkin seed kernels (pepitas)

  • ½ teaspoon kosher salt

  • 6 tablespoons unsalted butter, melted

Directions

Make the batter

  1. Preheat oven to 350 F. Lightly coat three 8-by-4-inch loaf pans with nonstick spray. Whisk flour, baking powder, cinnamon, ginger, cloves, and salt in a large bowl. Whisk brown sugar, granulated sugar, pumpkin, oil, eggs, and vanilla in a separate large bowl until smooth. Make a well in the center of dry ingredients and add sugar mixture. Starting from the center, stir until blended. Divide evenly among prepared pans.

Make the Streusel

  1. Whisk flour, sugar, pepitas, and salt in a small bowl. Add butter; stir with a fork until mixture is crumbly. Sprinkle evenly over batter in pans.

  2. Bake until loaves are golden and a toothpick inserted in the centers comes out clean, 55 to 70 minutes. Remove from oven; let loaves cool in pans for 10 minutes. Remove loaves from pans and transfer to a wire rack. Let cool completely, about 1 hour. Slice and serve.

    Pumpkin Spice Bread Recipe
    Victor Protasio

To Freeze

Wrap each cooled loaf in plastic wrap and then in foil. Freeze for up to 3 months. Thaw, unwrapped, at room temperature for 3 to 4 hours.

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