Table of Contents
  1. Watch how to make this pumpkin loaf
  2. Pumpkin Loaf Recipe

As soon as fall starts, I love getting out my blankets and cozy attire. There is just something special about the feeling fall gives; the crisp air makes me want to invite over some good friends and serve them warm and delicious foods.

Since I’m a baker at heart and pumpkin is an ingredient I cannot live without, fall is the perfect time to get back in the kitchen with a warm oven. If you were to stop by The Farm from now through Christmas, you’d be hard-pressed not to find a baked good in the oven or cooling on the countertop. And right now, most of them contain pumpkin because, well, it’s just so good not to bake with! That’s why this pumpkin bread with a streusel topping is one of my favorites in the fall.

Hand holding pumpkin loaf in white loaf pan with sliced bread in front all on white countertop

Growing up, this pumpkin bread was one of the first items I learned to bake. I think my mom let me learn with this recipe because it’s usually a no-fail recipe. Now, that being said, have I messed it up in the past? Undoubtedly!

But that’s only because I’ve probably been sidetracked, staring out the window watching the leaves change colors, or thinking about new ways to stack pumpkins. (Seriously, I love stacking pumpkins – just go check out my Instagram grid!)

Top down close up view of slice of pumpkin loaf showing air pockets in the bread

I’ve tweaked it and added the maple glaze, but it’s still the simple and cozy pumpkin bread I love and remember.

Top down view of top of brown colored pumpkin loaf bread sitting in white pan

This bread is super amazing with my pumpkin butter cream cheese spread –  or just all by itself. You can’t go wrong this fall with pumpkin bread!

Watch how to make this pumpkin loaf

Make sure to leave me a comment below the post letting me know if you made this bread and how it turned out for you! I’d love for a star rating too so I know your level of enthusiasm!

Top down view of slice of pumpkin loaf sitting on white piece of parchment paper on wood board

Pumpkin Loaf

4.59 from 24 votes
Made from a pumpkin base and mixed with fall spices, this pumpkin loaf is moist and pretty much the perfect thing to make in the autumn! Topped with a maple glaze, it's like heaven in edible form!
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 24 slices

Ingredients

For the bread

  • 3 ⅓ cups flour
  • 2 tsp baking soda
  • 1 ½ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp ground ginger
  • 2 cups sugar
  • 1 cup neutral oil
  • 4 large eggs
  • 1 15-oz can pumpkin pureé
  • 1 tsp vanilla extract

For the maple glaze

  • ½ cup powdered sugar sifted
  • 1 tbsp milk
  • 1 tsp maple extract
  • ½ tsp cinnamon

Instructions
 

  • Preheat oven to 350°F.
  • In a bowl, combine the eggs, pumpkin, oil, sugar, and vanilla. Whisk to combine. Add the flour, baking soda, cinnamon, nutmeg, ground ginger, and salt. Whisk to combine.
  • Pour batter into two greased 8 ½ x 4 ½ loaf pans. Run a greased knife down the center of the loaves to encourage a crack once bake. Bake in preheated oven until browned around the edges and a skewer inserted in the middle comes out clean, 50-60 minutes. Remove from oven and cool in pans for 10 minutes.
  • While still slightly warm, prepare the glaze by combining the powdered sugar, milk, cinnamon, and maple extract. Whisk until smooth and drizzle over warm loaves. Cool on racks for an additional 15 minutes. Then slice and serve.

Notes

  • If you let the bread cool too long in the pans, it will become soggy since the pumpkin is very moist.
  • This bread can be made in 1) two large loaf pans or 2) two mediums-sized pans and two small pans

Nutrition

Serving: 1slice | Calories: 236kcal | Carbohydrates: 33.8g | Protein: 3.1g | Fat: 10.1g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6.7g | Trans Fat: 0g | Cholesterol: 31mg | Sodium: 263.8mg | Potassium: 70.3mg | Fiber: 1.1g | Sugar: 19.4g | Vitamin A: 151.2IU | Vitamin C: 0.8mg | Calcium: 15.3mg | Iron: 1.2mg
Course Bread
Cuisine American
Difficulty Intermediate
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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15 Comments

  1. I made this the other evening and oh what a success – by midday next day all of it was gone! Thank you for sharing this recipe, Kaleb!

  2. My husband made muffins with this recipe. Oh so delicious! Had them several nights for dessert. Thank you for this terrific recipe.

  3. 5 stars
    I made one loaf and 12 muffins from this recipe. My children ate all of the muffins after school and already requested that I make more! Thank you for an easy, yummy recipe.

  4. Made your Pumpkin Bread and it was delicious. I did a cinnamon glaze and it was awesome. I kept my bread covered and after 3 days the glaze made in soggy. I was so sad. But I can cut that off and the bread is still good. Enjoy watching you and heading all your stories.
    Kay

  5. 5 stars
    Delicious recipe! My family loved this pumpkin bread. I will definitely make it again. Thank you for sharing this fabulous recipe.

  6. 5 stars
    I made this with only 1 cup of sugar and it is delicious! Might go a little heavier on the spices next time. Definitely a keeper 🙂

  7. 5 stars
    Was moist and delicious! Also freezes well.
    I got about 20 slices out of two loaves because I tend to cut my slices a little thicker. Glazed one loaf and dusted the other with powdered sugar.

  8. kaleb,
    I love waking up to a new recipe. I watch it and it inspires me. I make a lot of your recipes. I love how real you are. I also love that you make sure to get all the batter or pieces of a recipe out of the bowl. It drives me crazy when other chefs leave so much behind. I just made the pumpkin loaves. I brought them to a gathering and they are gone. It was delicious. I love your positivity. I live in Florida where we don’t have winter. I love seeing each season and the recipes that go with them.
    Keep up the great work.

  9. 5 stars
    This is a delicious and moist pumpkin bread! I loved the addition of making a groove down the middle of the batter to give the loaves the appearance of having a “cracked” top. Also, 2 cups of sugar is consistent with other pumpkin bread recipes and I feel the bread did not come out too sweet.
    From my experience: I used organic canola oil for the neutral oil. For the glaze, I used 2% milk but needed to add a little more powdered sugar for the right consistency. I used the maple extract but would recommend substituting vanilla extract instead. Use the maple extract only if you love maple flavoring; it is good but tends to overpower the taste of the pumpkin. Also, I drizzled my glaze on the loaves like Kaleb did in his video, but I think the glaze looks better if you spread it on like in Kaleb’s photos. I think this bread would also taste delicious without the glaze.