Food Recipes This Pumpkin Spice Bread Recipe Is the Best Fall Breakfast Treat 4.7 (7) 2 Reviews What's more festive than serving pumpkin spice bread in the fall? Unlike many pumpkin spice recipes, this dish actually uses real pumpkin puree. By Betty Gold Betty Gold Betty Gold is the former senior digital food editor at Real Simple. Real Simple's Editorial Guidelines and Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on October 14, 2022 Print Rate It Share Share Tweet Pin Email 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 ⅓ cup packed light brown sugar ⅓ cup raw pumpkin seed kernels (pepitas) ½ teaspoon kosher salt 6 tablespoons unsalted butter, melted Directions Make the batter 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 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. 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. 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. Rate it Print