While pumpkin bread is the perfect fall treat, my family is game for this recipe at any time of the year.

My mom shared this recipe with me years ago and each time I bake pumpkin bread, I pull out the printed e-mail that includes the recipe. I had to type out the recipe to share with a group I am in, so I figured I would type it out and share here on the blog.

One of my favorite things about this recipe is that it uses an entire can of pumpkin. So many other pumpkin recipes don’t use the entire can and then I am always stuck with finding ways to use the leftover pumpkin.

I enjoy serving this bread to my girls. To cut down on their sugar intake for breakfast, I chop of the top of their bread. I enjoy eating the top of their slices (the streusel!). They haven’t figured me out yet. :) 

Pumpkin Bread Recipe. My favorite part about this recipe is that is uses a full can of pumpkin. I am not left with extra pumpkin to try and find a use for.

This recipe makes 2 loaves. It also works perfectly for muffins if you prefer.

Pumpkin Bread
Serves 24
Write a review
Print
Prep Time
10 min
Cook Time
55 min
Prep Time
10 min
Cook Time
55 min
For the topping
  1. 1/2 cup brown sugar
  2. 1/2 cup quick oats
  3. 2 T melted butter
For the bread
  1. 1 2/3 cup sugar
  2. 2/3 cup oil
  3. 2 tsp vanilla
  4. 4 eggs
  5. 1 15 ounce can of pumpkin
  6. 3 cups flour
  7. 2 tsp baking soda
  8. 1 tsp cinnamon
  9. 3/4 tsp salt
  10. 1/2 tsp baking powder
  11. 1/2 tsp ginger
Instructions
  1. Preheat oven to 350. Grease 2 9x5 (or 8x4) baking pans.
  2. Crumble together brown sugar, oats, and melted butter for the topping. Set aside.
  3. Mix together sugar, oil, vanilla, eggs, and pumpkin.
  4. Stir in flour, baking soda, cinnamon, salt, baking powder, and ginger.
  5. Pour batter into pans and sprinkle with topping.
  6. Bake for about 55 minutes, until toothpick in center comes out clean.
  7. Cool for 10 minutes in pan.
Notes
  1. This recipe can be used to make muffins instead. Bake at 350 for about 23 minutes.
  2. You may substitute the oats in topping for chopped pecans.
  3. You may substitute the 2/3 cup of oil for 1/3 cup applesauce AND 1/3 cup oil.
  4. Sugar can be reduced by 1/3 cup and there is little difference in the taste.
  5. You may substitute a portion of the white sugar for brown sugar.
Morning Motivated Mom http://www.morningmotivatedmom.com/
If you are looking for a quick, easy, and healthy breakfast, check out my recipe for Pepperoni and Spinach Egg Muffins.

Pepperoni and Spinach Egg Muffins breakfast

Stop by to see where I link up my posts each week: Link-Up List

Do you want to learn how to create a morning routine?
Sign up to get the free printable worksheets.

You will receive free updates, morning motivation, printables, blog post highlights, and occasional deals sent your way. Frequency?? Just a few times per month.

32 comments on “Pumpkin Bread Recipe”

  1. I’ve never had pumpkin bread with a streusel topping and I’m LOVING the addition of oats! I bet with a whole can of pumpkin this bread is super moist – such a great breakfast treat! Thanks for sharing!

  2. What a sweet and giving mom you are to eat the top of their bread! I feel certain they wouldn’t like it. Ha! Man, I love pumpkin bread with streusel topping, plus this recipe makes two loaves…one to eat and one to freeze or share. Thanks so much for posting to Waiting On…Wednesday! Pinning for sure!

    • I know…I am so unselfish. It’s such a sacrifice on my part. ;)

      Yes, I love that it creates 2 loaves. It freezes great. I forgot to mention that in my post! Thanks for pinning.

  3. I remember seeing this on Instagram and didn’t have a chance to hop over to check it out. I love love pumpkin bread. Never thought of putting a topping on top other than a glaze. Pinning this for my next baking day.

Leave a Reply