Better Than Starbucks MOIST Vegan Pumpkin Bread -Truly 1 Bowl Recipe!
Super moist and tender, this vegan pumpkin bread recipe is truly made in one bowl and honestly rivals the Starbucks pumpkin loaf. Perfectly spiced and topped with either a cinnamon streusel or vegan cream cheese icing for the moist MOIST and soft pumpkin bread you’ll ever have, vegan or not!
Why this vegan pumpkin bread is even better than Starbucks
You can stop the search. The best vegan pumpkin bread is officially here. And, like my classic vegan banana bread, it’s even better than Starbucks, TRUST ME.
With fall coming in very fast, you might be craving that classic Pumpkin Spice Latte and a good slice of Starbucks pumpkin bread. Unfortunately, Starbucks doesn’t have a vegan version of their pumpkin bread. But don’t worry- we can make it at home just as easily and naturally vegan.
This vegan pumpkin bread is every bit as moist and tender in texture, with sweet warming spices that come through for the ultimate pumpkin flavor.
Made in just one bowl and with just a few simple ingredients, this is easily one of my easiest vegan quick bread recipes (though the vegan gingerbread loaf is a favorite! Check out my vegan cookbook for even more!) and the perfect cozy fall breakfast treat that you need this holiday season.
Wonderful after a Thanksgiving dinner with a cup of coffee, or even for Christmas morning breakfast!
Ingredients & Substitutions:
I am quite obsessed with how simple this easy vegan pumpkin bread is. It’s so incredibly quick to throw together, and your kitchen will smell just absolutely amazing throughout the process.
Plus, the ingredients are so incredibly simple. All you’ll need for this super moist vegan pumpkin bread is:
- Flour: you can use all purpose, gluten free 1:1 baking flour, or oat flour. I’ve tested both and they work perfectly!
- Oil: I like organic avocado oil or even olive oil sometimes for extra flavor!
- Organic sugar & light brown sugar: you can also use coconut sugar to be refined sugar free.
- Pumpkin spice: This is a blend of cinnamon, nutmeg, cloves, and cardamom. You can purchase it in stores or make it yourself!
- Pumpkin Puree: This is both the flavor and moisture of this bread, as well as the egg replacement. Yep, you read that right! Pumpkin puree is one of my favorite vegan egg replacements. Just like my one bowl pumpkin cake, it helps the recipe to rise perfectly while locking in that moisture.
- Leavening agents: don’t forget the baking powder and baking soda!
Overview: Step-By-Step How To Make Vegan Pumpkin Bread
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
To make a vegan pumpkin bread:
- If you’re making a streusel topping, prepare that first! Then onto the pumpkin bread.
- Whisk together the wet ingredients in a large mixing bowl.
- Then add in the dry ingredients, and whisk gently into the wet ingredients. Mix the batter JUST until all of the dry is mixed into the wet. You don’t want to over mix the batter
- Pour the pumpkin bread batter into the loaf pan.
Now for this next part, you can either add a cinnamon streusel on top for a vegan pumpkin bread with streusel topping or you can just bake it as a regular (but still absolutely amazing) vegan pumpkin loaf!
Once baked, remove the loaf from the oven and cover it to let it cool for 10 minutes before serving!
Make a vegan gluten free pumpkin bread:
If you’d like to make this a vegan gluten free pumpkin bread, simply swap in gluten free 1:1 flour.
I’ve tested both methods with nearly identical results. If you’re going the gluten free route, I highly recommend using King Arthur Measure for Measure. It’s really quite amazing, and makes this vegan gluten free pumpkin bread unbelievably gluten free!
Optional add-ins:
You can, of course, jazz up your vegan pumpkin bread with a few of these optional stir ins:
- Vegan chocolate chips
- Walnuts
- Cranberries
- Pumpkin seeds or pepitas
- Pecans
How do you keep pumpkin bread moist?
The question everyone is asking! So because this is an eggless pumpkin bread, you might be thinking it’s impossible to get a moist pumpkin bread.
Nope! In fact, because this is a vegan pumpkin bread, it’s actually extraordinarily moist, thanks to the pumpkin and oil.
That being said, here’s a trick for making sure that your pumpkin bread is always moist:
- Keep the vegan pumpkin loaf covered immediately after your remove it from the oven!
I like to use a piece of parchment paper (the same one I use to keep the streusel from burning- if you’re using the streusel!) and just gently place it over the loaf pan. Allow the vegan pumpkin bread to sit for 10 minutes covered, then carefully remove it from the pan.
How to know when vegan pumpkin bread is done
Typically, pumpkin bread, whether vegan or not, usually cracks at the top, and that’s how you’ll know it’s done.
However, if you’re going with the cinnamon streusel route on top of this vegan pumpkin bread, I recommend sticking a toothpick into the middle of the loaf to check the doneness. The toothpick should be completely clean when removed.
Either way, the toothpick method is a very good and tried-and-true method. If you’re not doing the cinnamon streusel topping, though, another trick you can do is towards the end of the suggested bake time, lightly press the top of the pumpkin bread.
If it bounces back, then you know it’s ready. If it’s sort of slow to bounce back, it still needs some time.
Can I substitute pumpkin in pumpkin bread?
Yes, this is a pumpkin bread recipe, but what if you’re all out of pumpkin and can’t run to the store? Not a problem!
You can easily swap in an equal amount of pureed sweet potato or pureed butternut squash. The bread will taste slightly different, but not by much.
Mini loaves:
I recently tested this recipe as mini loaves, and it worked perfectly! I tested the loaves without the streusel, and the full recipe made 4 loaves baked at 350F for around 32 minutes (though check on them after around 30 minutes).
Storage & Reheating
- Room Temperature: Because this pumpkin bread is so moist, you can store it easily at room temperature for 2 days. I recommend wrapping it tightly with plastic wrap to ensure that it keeps as long as possible.
- Fridge: Alternatively, you can keep this pumpkin quick bread in the fridge, wrapping it in plastic wrap the same day. The vegan pumpkin bread will last for about 5 days with this method (although I bet you’ll finish it before then!).
- Freezer: If you want to have pumpkin bread for weeks after you make it, not a problem! I recommend slicing the pumpkin bread and storing in a freezer safe bag for up to a month. To reheat the pumpkin bread, simply place a slice on a piece of tin foil and heat in the oven at 350F for 5-7 minutes.
As always, I love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!
Happy Pumpkin Bread Baking!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Watch how to make vegan pumpkin bread:
Better Than Starbucks MOIST Vegan Pumpkin Bread – Truly 1 Bowl Recipe!
- Prep Time: 10
- Cook Time: 60
- Total Time: 1 hour 10 minutes
- Yield: 12
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Super moist and tender, this vegan pumpkin bread recipe is truly made in one bowl and honestly rivals the Starbucks pumpkin loaf. Perfectly spiced and topped with either a cinnamon streusel or vegan cream cheese icing for the moist MOIST and soft pumpkin bread you’ll ever have, vegan or not!
Ingredients
*Please note that the video features a pumpkin bread recipe that is slightly different than the written. The written version is the most improved upon and therefore should be the one to follow!
- 1 cup (260 g) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (100 g) organic granulated sugar
- 3/4 cup (150 g) organic light brown sugar
- 1/2 cup (113 g) cooking oil, such as avocado oil, olive oil, or a blend
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2 tsp pumpkin spice blend
- 1 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 cup (250 g) all purpose flour or gluten free 1:1 baking flour
Below are the optional toppings. Keep in mind that the cinnamon streusel changes the baking time by 20 minutes.
Cinnamon Streusel:
- 1/2 cup (67 g) all purpose flour
- 1 tsp ground pumpkin spice blend
- 1/3 cup (75 g) light brown sugar
- 3 tbsp vegan butter, melted and cooled to room temperature
- 1 tsp vanilla extract
- 1/8 tsp sea salt
Vegan Cream Cheese frosting:
- 1/4 cup (65 g) vegan butter, room temperature
- 1/4 cup (65 g) vegan cream cheese, room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Please read through all instructions before beginning.
- Prep: Preheat the oven to 350F. Grease an 8″ or 9″ loaf pan and line with parchment paper. Measure out all ingredients before beginning.
- If using a the streusel topping: Whisk together the melted vegan butter, brown sugar, flour, and cinnamon until it resembles a crumble. Then set aside.
- Whisk together the wet ingredients: In a large bowl, whisk together the pumpkin puree, sugar, brown sugar, oil, vanilla extract, and sea salt. Mix until combined. Then add in the pumpkin spice, baking powder, and baking soda, whisking to integrate.
- Finish the pumpkin bread batter: Add in the flour. Whisk until the dry JUST combines with the wet. Be careful NOT to over mix. It’s okay if there are still some clumps- the batter shouldn’t be entirely smooth, just no dry mixture showing.
- Bake the pumpkin bread: Pour the batter into the prepared loaf pan. If topping with the streusel, sprinkle the streusel on top. Place the pumpkin bread into the oven to bake. If baking with the streusel, baking for 1 hour and 15 minutes, covering the pumpkin bread after 1 hour to prevent the streusel from burning. For a plain pumpkin bread, bake for 55-60 minutes. Remove the pumpkin bread once fully baked and a toothpick comes out clean.
- Slice and serve: Allow the pumpkin bread to cool in the loaf pan for 10 minutes before carefully transferring to a cooling rack to cool for another 10 minutes. If using the frosting, cool entirely before topping with frosting.
- Cream cheese frosting: To make the frosting, use a hand mixer to cream together the vegan butter and vegan cream cheese. Then add in the powdered sugar and vanilla extract, and mix just until combined. Top the pumpkin bread with the frosting, slice and enjoy!
- Storage: wrap the pumpkin bread in plastic wrap and allow it to sit at room temperature for up to 2 days or store in the fridge for up to 5 days. Alternatively, you can freeze the bread by slicing it and placing the slices into a freezer bag. Store in the freezer for up to 1 month. To reheat, place a piece on a piece of tin foil and heat for 5 minutes at 350F.
Notes
Gluten free: use gluten free 1:1 baking flour to make this a vegan gluten free pumpkin bread. I recommend using King Arthur Measure for Measure gluten-free flour blend.
Nutrition
- Serving Size:
- Calories: 173
- Sugar: 16 g
- Sodium: 121.9 mg
- Fat: 2.8 g
- Saturated Fat: 1.6 g
- Carbohydrates: 34.7 g
- Fiber: 1.5 g
- Protein: 2.6 g
- Cholesterol: 6.3 mg
oh my yum… even the batter taste amazing!!!
Aw so happy to hear it!!! ENJOY!
Suggestions on baking as muffins?
Hi Samantha! You can definitely bake these into muffins- it will bake faster, so check them after 25 minutes to see where they are in the process. Alternatively, there’s also a pumpkin muffin recipe that’s very similar to this one! Here is the link: https://thebananadiaries.com/healthy-pumpkin-muffins/
What can replace the coconut sugar?
Hi Hadley! You can use brown sugar or regular sugar here instead 🙂
Hi there,
can you replace applesauce with coconut oil or vegan butter? If so, would the measurement be the same?
thanks!
Hi Charlotte! I haven’t tried entirely replacing the coconut oil/vegan butter with applesauce. I imagine the bread might be a bit “gummier,” but if you want a lower in fat pumpkin bread, you’re more than welcome to try- I just can’t guarantee results! If you try it, the measurements will be 1:1!
Hi! Can this be made in the air fryer?
Unfortunately, I don’t know as I don’t bake ever with my air fryer! I’m so sorry! You can definitely try it though, and let us know how it turns out!
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Aw I’m so happy to hear it! Enjoy! Thank you!
I have this in the oven. It smells amazing. The only thing I want to mention is in the instructions there is three times it says to add the coconut sugar. It seems like it was once too many. So I omitted one of the times.
Hi Frances!! So glad it came out well, but I’m so sorry for the confusion in the instructions!! Going to edit that now to be more clear 🙂 Enjoy!
Hi! What can I do to replace the yogurt? Add an egg if I’m not vegan?
You can use applesauce if you’d like! In theory, yes you could use 2 eggs, but I haven’t personally tested this as I’m vegan!!
Amazing!!! best vegan bread ever!
WOO! So happy to hear it! It’s my favorite too 🙂 Just made another loaf this past weekend!! Always a hit!
Can this be made as mini loaves instead of one big loaf? I made it for work, because one of my co-workers is vegan and I wanted her to be able to enjoy it, and we all loved it!! Even us non-vegans! I want to make a bunch of mini-loaves to give them next weekend, as it’s our last weekend working together. Would I change anything about the baking?
Oh my goodness, this is wonderful to hear!! So glad!! Yes, absolutely, this can definitely be made into mini loaves! Are you using the mini Williams Sonoma pans? I’ve used those before, it takes about 30-35 minutes for the loaves to each bake! I would check your oven after about 25 minutes!
Hello this looks DELISH! Can you tell me what kind of vegan yogurt you used? Brand and/or type (coconut, soy, cashew etc)? Or even what brands/types you tested it with that worked the best? I find vegan yogurts in baking are not all created equal so any help would be greatly appreciated!
Thank you Kelly
Aw I’m so happy to hear it!! I’ve used cashew-based, almond, coconut, oat, and soy, all with great success. For brands, I love Forager Project, but when I make it nut-free for family members I use Silk or Chobani oat!
Thank you Britt! I am excited to try it tonight with the yogurt options. I actually made it last night using 1 flax egg and the rest applesauce. Now I baked it for 48 min and put in my toothpick and it came out clean so I took it out. I also did the touch bounce back test and it bounced back. But after being out of the oven for 20 min in totally caved in in the middle and so I cut it and it was still raw I would say for about the top 1/4 part of the loaf. Any thoughts on this? Was it just not in oven long enough or was the replacement ingredients? The ends were cooked through and were SOOOO good, so I am hopeful with the yogurt option, but would love any feedback on if this was just not in oven long enough or what? Just weird that tooth pick came out clean in multiple spots. oy! Thank you thank you!
Hi Kelly!! Hmm it sounds like it definitely could have used a bit more time! Sometimes, flax eggs can be finicky so I’m wondering if that was the issue, causing a need for more baking time. I would try the yogurt this time, that should do the trick! If you’re ever in doubt, a few more minutes in the oven (3-4) won’t hurt the bread!
Hi Britt,
I just made this bread but it didn’t turn out. It seems the conversion from cups to grams is off. I’m giving this recipe 5 stars though because the taste is spot on. I’m definitely going to make this again – maybe even today!! 🙂
Hi Lisa!! I’m so sorry about this!! Did you happen to use the recipe card toggle “m” and “US”? Those for whatever reason aren’t reading accurately, so I included the metric measurements in parentheses- I’m so sorry for the confusion! The parentheses will be the most accurate!
The first time I tried with the metric, the 2nd time I used US measurements. Neither came out. We have a new convection oven, so maybe that’s the problem. I will try again until I get it right! I’m determined!! 🙂
Oh that could definitely be it!! When we moved a year ago, we installed a brand new convection oven, and it took me a few weeks to figure out why everything was baking weirdly 😅 Please let me know how it goes!
Hi Britt,
When you made this recipe did you use grams or cups? I tried both ways and it failed both times, next I am going to try using the King Arthur flour to see if that makes a difference (I previously used Red Mill). The conversions listed don’t appear to be correct so I want to use what you used in the hopes it turns out a third time since we really loved the flavor. Also, can you please verify the oven temp & cooking time in case that is my issue? TIA!! ❤️
Hi Lisa!
I’m so sorry to hear this, I’m not sure why that’s happening! The one thing I was thinking…are you making it in a toaster oven with the option for convection oven? Because I decided to try out my banana bread recipe in a toaster oven for the first time (I’ve seen people comment that that’s how they bake so I thought I’d give it a go to see if it’s really a good swap!) and my bread baked WAY too fast on the top and under baked in the middle. This might not be yours!
You’re correct when the conversions convert, the recipe card hasn’t updated that correctly, which is why I provide my own! So those should be correct! For the oven temp, it should be convection oven, 350F, bake for 55-60 minutes!
Hi Britt,
Thanks for your reply. The oven I am using is a stovetop oven with both a regular and convection option. I tried another blogger’s pumpkin bread recipe and it cooked more, but still not thoroughly, and it definitely was not as tasty as yours so I’m going to keep trying your recipe until it works! I will just cook it longer until it cooks through, and I read somewhere not to use the convection for this kind of recipe. 😉
Hi Lisa! Oh interesting note on the convection oven use with a loaf recipe! I hope you do, I’m so sorry it’s been finicky! Cooking it a bit longer can help!
just made this and it turned out great! did it without the streusel or frosting and only needed to bake it for 48 minutes or so. it’s delicious!
made it for a potluck and thought tripling the recipe was a good idea, it made 5 loaves total but I can’t complain. I also used a can of pumpkin puree and another if pumpkin pie stuff, but it still turned out really really good. I’m super happy with the recipe and definitely recommend it
THat’s so wonderful!! Thank you so much for the review 🙂 Enjoy!!
Hi, so I have a ton of allergies and I was wondering if I used almond flour what would be the ratio difference be for that? Also if I used more purée instead of yogurt what would that ratio be? I’d like to say I love how you give several suggestions to replace things! I have way too many allergies to list and it makes cooking and baking hard! I love when I’m given several options to replace something in a recipe! Thanks
Hi Rachael! Oh no I’m so sorry to hear this! So I don’t usually bake with almond flour and don’t really recommend it as a 1:1- what flours typically work for you? If you give me a few options, I can see what I can recommend! For swapping in more pumpkin puree for yogurt, they’re 1:1, so if you want to replace 1/4 cup of the yogurt with pumpkin puree, you would use 1/4 cup of pumpkin puree!
Hello,
Can you make this in a 8×8 if no loaf pan? How long would you bake? Tks
Hi Terry! Yes you can! It’ll bake a bit differently however, a bit quicker. I would check how it’s doing at the 40 min mark!
Hi Britt! Hope you are well… just had a few comments/questions.
I have made this a few times before and when using the yogurt it came out great, so THANK YOU! That said there seem to be some changes to the overall recipe, is that correct? My notes to myself from previously making it says I used 2/3 cup of yogurt, but the recipe now reads only 1 tbsp of dairy free yogurt? I also noticed the amount of baking soda changed and you moved from vegan butter to oil? I just wanted to be sure before I made this again if these were all the correct changes.
Also, in the how to keep it moist section you mention applesauce: “Nope! In fact, because this is a vegan pumpkin bread, it’s actually extraordinarily moist, thanks to the applesauce. Even though we’re not using any oil in the actual loaf, the applesauce provides a lot of moisture to help from drying out the bread”
The funny thing is I was really reaching out to see if you thought this could be turned into an Apple bread by replacing the pumpkin with grated apples and applesauce??? LOL… any thoughts on making that swap?
Thank you so much in advance, I love you recipes!
Hi Kelly! Oh I’m so glad to hear it! And yes I did change it a bit! The correct on all of those changes- the vegan butter I made oil because I thought it was more accessible to everyone (and I actually felt the loaf tasted more moist!) but you can use vegan butter!
The other question- I’m so sorry for that confusion!! That was a bit of old copy that didn’t get deleted when I updated it, I’m so sorry!! Taking that out! 😉
And actually, I think you really could!! Especially adding in some grated apple (and maybe some chopped walnuts!), as well!! That would be delicious!! Enjoy!! And thanks for the note too, that was so sweet!
Thanks so much Britt for getting back to me. For my own learning, can you shed light when you have time about the drastic change in the amount of yogurt? Did you just find that the amount of pumpkin was enough moisture? From 2/3 c to 1 tbsp is pretty big and not other wet ingredients were added or amounts raised. And do you think that using the oil (instead of vegan butter) is a better fit with only the 1 tbsp of yogurt?
Again just curious for my own learning as a baker. I really appreciate all the dialogue. Much much gratitude!
The texture is perfect. It sunk a bit in the middle and I was certain it was going to be gummy, but it wasn’t!! This is the only pumpkin bread recipe I’ll make from now on.
Omgsh!! I’m so happy to hear how much you love it!! Thanks so much for giving it a go 🙂 Enjoy!!
This looks delicious!! Would this recipe work in a 8×8 pan?
Hi Kryn! Absolutely!! It’ll bake a bit differently- I would check how it’s doing after 25 minutes!
Hi! Should the vegan butter be salted or unsalted? THANKS!
Hi Radmila! You can use salted vegan butter 🙂 Enjoy!
So moist on the inside, and super crunchy with the cinnamon streusel on the outside – just super delicious!
This is a perfect cake, even for people who don’t like anything with cinnamon or pumpkin.
Thank you so so much, Britt! 🙂
Wow I’m so grateful to hear it!! This is LOVELY! Thank you so much for the review 🙂 Enjoy!!
Hi Britt,
In our recipe, Vegan yogurt calls for 1 Tbsp but in your video you have a lot more of the yogurt. Not sure why the recipe is different. Also, I’ve noticed that the 1:1 GF flour is more when I measure it to grams. Should I leave it to grams or cups.
Thank you,
Hi Jolanta! Yes, I’m so sorry for the confusion! The video is outdated, so stick with the written recipe in the recipe card! Then for the gluten-free baking flour, I would recommend using grams (it sounds like you’re using Bob’s, which does weigh more per cup than AP flour. King Arthur is equal in weight, that’s why I usually use it because it’s easier!). I hope that helps!
Oh my goodness… This pumpkin loaf (with the streusel) is a new favorite that I will be making many times every fall from here on out.
Is it possible to substitute the oil in the cake for melted vegan butter? I used canola oil, and I could kind of taste it. Would butter provide a better flavor?
That’s so wonderful!! I’m so glad you enjoyed 🙂 And you absolutely can sub in about half the amount with vegan butter! Another option for oil is using avocado oil or sunflower oil- I find those are more neutral! Enjoy 🙂
I (a vegan) made this recipe into muffins and added cranberries it was so good. Light, fluffy, moist but not dense. Perfect recipe!!!!!!!! You are one of my go-to vegan bloggers.
Omgsh!! This is so wonderful!! Thank you so much for the review 🙂 And LOVE the cranberries addition, that’s just LOVELY! Enjoy!!
Hi 👋 can I add chocolate chips into the mixture?
Hi Laura! Absolutely!!
Absolutely delicious. Better than Starbucks for sure!
This is so wonderful! So happy to hear it 🙂 Enjoy!! And thanks for the review!
can I do it with buckwheat flour??
Hi Lidia! I haven’t tested this with buckwheat flour so I really can’t speak to how it’ll work. I’m sorry!
hi there,
your recipe says if baking with the streusel it requires a lower temp and 30 more minutes but you didnt provide a specific different baking temperature and then lower down you say bake for 1hr then cover and bake for only an extra 10min? do you mind clarifying this for me please? 😊
it’s currently baking in the oven now so hopefully it turns out OK haha I dropped the temp a tiny bit to account for the extra 10min baking time.
(always love your recipes btw, everything turns out delicious and I bake it all gluten free)
Help, I’m confused about the ingredients in this recipe! In the video you add in yogurt and apple cider vinegar but they are not listed in the recipe. Please advise! It looks so good and I cannot wait to make it!
Hi Lorelei! Oh so sorry for the confusion!! There’s a note at the top of the recipe, that the video slightly varies from the written recipe- the written recipe is the most up to date so you can follow that! 🙂 Enjoy!!
I bake all the time and I followed this recipe perfectly. That being said, this bread has been baking for over 90 minutes and it’s still not even close to finished!! I do not recommend this recipe. I’m very disappointed
Hi Marie! I’m so sorry to hear this is the case, and I’d love to help you because this should not be happening (I’ve tested this recipe myself 8x before publishing, and have since then also made it several times for fun, including this past weekend!). There must have been something swapped- did you happen to use a GF flour that wasn’t recommended?
seriously fantastic recipe! just the right amount of sweet & the pumpkin flavor is outstanding. my friends & family adored it, thank you!!
I am confused by the cinnamon and pumpkin spice with the struesel topping and the bread batter. Is there a misprint of ingredients or does the topping also have pumpkin spice and the bread batter also have cinnamon? thanks!
Hi Aurora! Not a misprint! The bread contains both pumpkin spice and cinnamon, and the streusel contains pumpkin spice 🙂 Enjoy!! Let me know how it turns out!
Hi. Can you check your instructions? I’m making this today, and step number three for the streusel tipping says to add cinnamon. It doesn’t mention the pumpkin spice, so I don’t know if I’m supposed to add the cinnamon, which wasn’t listed in the ingredients for the streusel.
Hi Nathalie! So sorry for the confusion! The pumpkin spice actually goes in at step 4 but isn’t a part of the streusel itself! I hope this makes sense! 🙂
Has anyone made this without adding the regular sugar? It was my first time making this recipe and you specified when to add the brown sugar but I missed the white sugar! It’s in the oven now so we’ll see! I’m keeping my fingers crossed.
Love love this recipe!! Made last week to get cozy for the fall. Perfect for a sweet treat or breakfast. wish there was another version of the recipe with less sugar.
What a delicious recipe! It has just the right amount of warm spices and great pumpkin flavor. I made mini loaves and they came out great!
Can I reduce the sugar in this a bit? I don’t like the Starbucks bread it’s way too sweet. Just seeing by how much I can reduce it and still make it good! Thank you
Hi Sarah! So I wouldn’t reduce it by more than taking out 1/4 cup (50 g). Otherwise, you’ll impact that rise and bake of the pumpkin bread!
This was my first recipe that I made from your blog – having just discovered your blog! This pumpkin loaf was amazing, super easy and a huge hit at our family Sunday dinner. It was perfectly baked after 55 minutes. I did the version with the frosting – adding a bit of the pumpkin spice mix to the frosting, and then also dusting some on top. Thank you for a great recipe.
This is fabulous!!! Oh I just love it!! Love the frosting on top 🙂 Thank you so much for the lovely review!! Enjoy!
Delicious! My fiancé said “that was delightful!” 🙂 and he is not a pumpkin person!
The flavor was great. The cooking time for the bread with streusel topping was way too long. The outside edges of the cake were overdone and hard. I will try the recipe again and experiment with the cooking time.
This bread is AMAZING! It is so incredibly moist and flavorful, and the whole family loved it. I skipped the topping, and it’s fantastic without it, but next time I will try the streusel topping. Great recipe!
Love the consistency, it’s super soft & moist but not too crumbly or chewy. I used less sugar and put crushed pecans as a topping instead of the crumble and everyone loved it. Perfect for fall 😊
Thanks for this receipt. It is easy to make but too much sugar and therefor way too sweet! Will try it to use half of the amount next time.
Hi!
If I use GF flour for the streusel – is a one to one in terms of grams? I plan to use the KA one to one flour. Thanks.
Hi Susan! Yes 1:1 in grams AND in cup measurements as well! 🙂 Enjoy!
I made this recipe with yogurt (as previously written) and it was fantastic. However, I have made it since it’s been updated and it hasn’t turned out. I’m in a high attitude area and wonder if that is the problem. Any help would be greatly appreciated.
This recipe is excellent! I made it today. I replaced the oil with Forager Project cashew yogurt b/c I don’t use oil or vegan butter. It turned out great. I made the pumpkin bread minus the toppings because I’m a simple girl. This one is a keeper! Thanks so much for the recipe.
Oh my gosh this is wonderful!! Thank you so much for sharing 🙂 Enjoy!!
I made this cake with the crumble topping and it was so good! My whole family loved it 🙂
Hoping you can give modifications for using fresh pumpkin 🎃. Just cooked some up and can tell the hydration level of fresh is so much more than canned…
Thanks!
I adjusted this recipe to make it a bit healthier… I added 20g bran, subbed in a bit of whole wheat flour and cut the oil by 1/4 cup. I had doubled the recipe, a can of pumpkin was a little short so I made up the difference with apple sauce. To insure a good rise, I added a pinch of ginger and a bit of potato starch and flakes! It was a huge hit (thank God).
So happy you loved it!! This sounds amazing 🙂 Thank you for the review!!
No swaps, completely as written, choosing the GF 1:1 option. So strange! It’s a new can of baking soda, but I wonder if it’s just no good, it’s not the kind I usually buy. I’ll try your trick!
Good news is my 5yo destroyed a piece after school and loved it (I cut off the tough edges lol)
Oh I’m so happy your kiddo loved it though!! What GF flour brand did you use?