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What's more festive than serving pumpkin spice bread in the fall? Unlike many pumpkin spice recipes (and PSL-flavored products), this dish actually uses real pumpkin puree. Start by mixing the spices with flour, baking powder, and salt, then cream the sugars, pumpkin, vanilla, oil, and eggs together in a separate bowl. After making the streusel-pumpkin seed topping, bake the loaves in the oven until golden brown. This recipe makes three loaves—if you have leftovers (possible but unlikely), you can crumble the bread and combine it with fresh fruit and whipped cream for pumpkin trifle.


Read the full recipe after the video.

Recipe Summary test

20 mins
2 hrs 30 mins
3 loaves




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.

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.