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A moist and delicious pumpkin bread that is sure to become a family favorite! Full of cinnamon, pumpkin puree, and other cozy seasonings – this is a winning recipe!
A crumbly streusel and sweet cinnamon glaze top off the this moist cake-like pumpkin bread recipe.
If you’re looking for a great dessert recipe to bring to a fall gathering, you are going to love this! Let’s start baking!
Pumpkin Bread Recipe
This year I set out to make a flavorful, moist, and all around delicious pumpkin bread. I really love my apple cake recipe, so I used that as a base to begin developing this pumpkin bread!
The result is a dense yet fluffy bread with an absolutely delicious topping and a moist center. I think that the added streusel topping really takes the cake!
You’ll notice that this recipe includes 2 tablespoons of cinnamon, after testing it once, I really felt it needed he extra flavor. I added a little more sugar and salt than in my apple cake in order to balance out the flavor of the pumpkin puree, because let’s face it…pumpkin puree really isn’t all that flavorful.
It takes quite a bit of seasoning to bring out the richness of the pureed vegetable. Here you’ll find a variety of pumpkin spice, feel free to get creative with this blend, adding more or less to your personal tastes.
The gluten in all-purpose flour will help hold this moist and flavorful cake together.
Baking soda helps baked good rise!
The added molasses in brown sugar gives this cake extra flavor! We also use some granilated sugar in this recipe!
Pumpkin Spice Mixture
A flavorful mixture of cinnamon, nutmeg, all-spice, and ginger!
Pumpkin puree adds flavor and a wondeful texture to this pumpkin bread!
The fat from the butter not only adds flvaor but helps bind all of the ingredients.
Pure vanilla extract adds a layer of flavor to baked goods.
The egg will help bind all of the ingredients together in this cake.
Just like the pumpkin puree, Greek yogurt will help keep this pumpkin bread moist!
This cake is made with a delicious streusel topping! Trust me, you don’t want to skip this.
You’ll need some butter, flour, and brown sugar. You can also add a little bit of the apple pie spice from the cake!
Use a fork to cut the butter into the flour and brown sugar until you have a nice crumbly mixture of brown sugar butter.
This mixture will go on top of the cake and bake to golden perfection!
How to make pumpkin bread:
- Prepare the batter. You’ll need two separate bowls. One for the wet ingredients, and one for the dry. Whisk together all of dry ingredients in one bowl, and combine the wet ingredients in another. Then add the dry ingredients to the wet ingredients and stir until just combined.
- Then make the streusel topping.
- After the batter is made, pour it into a parchment lined loaf pan, and sprinkle it with the streusel topping.
- Bake at 350 F for about 45 minutes or until the cake springs back like a sponge. If the cake is browning on top, but is not yet cooked through, cover with foil and continue to bake until cooked through. It may take up to 1 hour depending on your elevation and oven.
- Let the cake cool and mix up the glaze! Simply stir together 3 tablespoons of milk, a dash of cinnamon, and 2/3 cup powdered sugar. After the cake has completely cooled, drizzle this on top and enjoy!
- 1, 15 oz. can pumpkin puree
- 2 eggs, room temperature
- 1/2 cup greek yogurt
- 1/3 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground all spice
- 1/4 teaspoon ground cloves
- 1/4 cup all-purpose flour
- 2.5 tablespoons butter (remaining butter from stick)
- 1/8 cup brown sugar
- 2/3 cup powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon ground cinnamon
Preheat oven to 350 F.
In a large mixing bowl, whisk together pumpkin puree, eggs, Greek yogurt, melted butter, sugars, and vanilla.
In a separate mixing bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 tablespoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground all spice, and 1/4 teaspoon ground cloves.
Gently fold the dry ingredients into the bowl of wet ingredients until just combined. Set aside and prepare the crumble.
Using the back of a fork or your fingers, cut remaining butter into 1/8 cup brown sugar and 1/4 cup flour until it resembles sand.
Pour the batter into a parchment paper lined loaf pan. Sprinkle the crumble evenly over the top of the batter.
Bake for 45 minutes - 1 hour, or until the cake springs back lightly like a sponge. If the cake is browning on top, but is not yet cooked through, cover with foil and continue to bake until cooked through.
Meanwhile, prepare the glaze: stir together 2/3 cup powdered sugar with cinnamon and 3 tablespoons milk.
Allow the cake to cool completely before drizzling with glaze.
If using salted butter, reduce the salt by 1/4 teaspoon.