One of my kids favorite fall traditions comes from my mom. Each fall, especially while they were in college missing the tastes of home, she would pack up two loaves of their favorite quick breads, pumpkin and lemon poppyseed, and sends them off tightly wrapped with oodles of cellophane tape, foil, parchment paper and packing peanuts. And they arrive in their armored box ready to be ravenously enjoyed by countless roomies and friends after a late night. 

This pumpkin streusel bread is a riff on my mom’s recipe – be sure to make a loaf (or two) and send them to someone special along with some pumpkin biscotti.

Straight up  – care packages with baked goods = dorm currency.

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What is a quick bread?

A quick bread is exactly what it implies. A bread that mixes up in one bowl, requires no rising and is poured into one pan.

Because quick breads don’t use yeast to rise, they need baking soda and/or baking powder (leavening agents) to get things going.

Solid pack pumpkin vs pumpkin pie filling

Walk slowly down the canned pumpkin aisle, pumpkin’. Now is not the time to run in and grab the first canned pumpkin you see because you might walk out with the wrong one. 

To make a moist pumpkin bread, you’re going to want to use 100% canned pumpkin instead of pumpkin pie filling. 

Read your labels because they look really similar! Here’s the difference:

• Canned pumpkin – Sometimes called pumpkin puree, canned pumpkin only contains you guessed it — 100% pumpkin.

• Pumpkin pie filling – A shortcut to making pumpkin pie, pumpkin pie filling is pre seasoned which limits you from flavoring your bread how you like it. 

You’ve been warned.

Make a Super Moist Pumpkin Bread

You already know that you’ll use canned pumpkin puree. And the other key ingredient is oil. I typically use canola oil. But you can use other options as well.

Oil Substitutes

• Other oils such as coconut oil (melted), avocado oil, vegetable oil would work. I wouldn’t use olive oil in this recipe.
• Applesauce also works as a great substitute for oil in a 1:1 ratio.

Pan Options

You know I love recipes with lots of options! This pumpkin bread recipe doubles as a pumpkin muffin recipe making it easy to share and have individual portions.

• Loaf pan. My favorite pan to use is a light gold 1 ½ lb. non-stick loaf pan that measures 10” x 5” x 3”. 

• Muffin pan. This recipe makes 12 very full muffins using a non-stick muffin pan. While I haven’t tried making mini-muffins with it, I am guessing you could get anywhere from 24-30 muffins out of one recipe. If you try it, please leave a note in the comments below!

Pumpkin Bread Spices

I like a really spicy pumpkin bread so I use a little of several different spices. You can certainly tone yours down if you like. This spicy bread uses:

• Cinnamon (a lot!)
• Ginger
• Nutmeg
• Cloves
• Allspice

Have fun and play around with your favorite blend!

Step-by-step process for making pumpking bread

• Grab your favorite big bowl and a wooden spoon and mix together all of the wet ingredients.
• In another bowl, mix the dry ingredients.
• Add the dry ingredients to the wet ingredients and give it several good stirs until everything is incorporated.
• And then mix up the cinnamon pecan streusel topping, sprinkle it on top and bake.

Store and make ahead

Storing. Pumpkin Streusel Bread will keep in the fridge, wrapped in plastic wrap, for up to 10 days.

Make ahead. You can make this pumpkin bread and freeze for up to 3 months. I’ve had it in the freezer longer, of course without any problem. So if you’re making one, why not make two?

Tips

For a few. Make muffins and freeze them in smaller batches.

For a crew. This pumpkin quick bread easily doubles.

Favorite Fall recipes

• Completely Steak Chili
• Butternut Squash and Juici Apple Salad
• Apple Cinnamon Cake