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Pumpkin Bread Recipe

Published: | Updated: | By Ashlee

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I LOVE pumpkin! I seriously start my fall by buying like 16 cans of pumpkin just for recipes.  We make my Pumpkin pancakes at least twice a month, often every week, once it gets cool.  It’s such a great flavor and fits so well into the fall comfort foods.  Personally I know it sounds weird but my warm pumpkin drink is a FAVORITE of mine, like hot chocolate, but pumpkin.  Mmmm Great, now I need to go make a batch…

ANYWAY pumpkin bread is another favorite.  Easy to make, and oh so good!  You can make three loafs with this and give 2 away (maybe “boo” your neighbors?) OR eat them all… That’s what I do 😉 I love it fresh, or toasted with some cream cheese.  And if you want it really sweet with some maple frosting, Seriously so good.

pumpkin bread recipe

Pumpkin Bread Recipe

this quick pumpkin bread is fast and delicious and the perfect fall comfort food
3.67 from 12 votes
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Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 16 slices
Calories: 224kcal
Author: Ashlee Marie

Ingredients

Bread

  • 1 1/2 C granulated sugar
  • 1 7/8 C all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp cinnamon
  • 2 lrg eggs
  • 8 oz pumpkin puree
  • 1/2 C Mayonnaise
  • 1/2 C water

Streusel

  • 6 Tbsp granulated sugar
  • 1/2 C sifted all-purpose flour
  • 1 tsp cinnamon
  • 2 Tbsp butter melted
US Customary – Metric

Instructions

  • Preheat oven to 350
  • Mix the dry ingredients together
  • mix the wet ingredients together
  • pour the wet ingredients into the dry ingredients and mix until smooth and combined
  • spray 3 loaf pans with bakers joy
  • Mix the dry streusel ingredients, them pour the butter over and mix until combined.
  • Sprinkle the streusel over the top of the batter.
  • bake 35-40 mins, until tester comes out clean

Nutrition

Calories: 224kcal | Carbohydrates: 39g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 211mg | Potassium: 96mg | Fiber: 1g | Sugar: 24g | Vitamin A: 2255IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I’ll share your image in my Instagram stories!
pumpkin bread recipe with streusel
pumpkin bread

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About Ashlee

With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...

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    Recipe Rating




  2. Kentuckylady 717

    Looks great…hope to make this soon, but I do have a question….
    The recipe calls for cloves , and my Daughter doesn’t like cloves….what would you suggest?
    If I omit the cloves, should I add anything else or more of one of the other spices….she doesn’t really like cinnamon either but she will eat it….but will not eat anything that taste like it has cloves in it !!
    Also, I noticed you use Mayo, can you tell me why you use it instead of oil ?
    If I don’t want to use Mayo, can I use oil instead and what do you suggest, a veg. oil or other?

    Thanks

    Reply

    • Ashlee Marie

      you can just leave out the cloves, no biggie. mayo is made from oil and eggs, and it gives the cake a more moist outcome than eggs and oil alone. That’s why I use it. you can add 2 more eggs and oil instead if you want, but I’m not sure the amt, start with 1/3 C – I use olive oil in baking cause I think other oils taste rancid but to each his own, whatever oil you like to use in baking.