Friday, October 4, 2013

Pumpkin Bread {Foodie Friday}

I'm hoping to celebrate the month of October with 4 new pumpkin recipes for you. I'm a little behind in the baking, so we will see how it works out. I love pumpkin, so this is probably no surprise to you.

This recipe is from the infamous Picky Palate cookbook. I think the first time I saw this recipe it was just after Christmas and not prime pumpkin season, so I mentally bookmarked it for this year. Let me tell you, this pumpkin bread is the best I have ever had. My sister, who thinks all bread needs a little butter said this bread was perfect. I couldn't agree more. The streusel topping is just the icing on the cake-literally. I'll be baking this baby for years to come.

One Year Ago: Buttermilk Pancakes
Two Years Ago: Pumpkin Butterscotch Cookies

Pumpkin Bread


For the cake:
  • 3/4 cup canola oil
  • 2 eggs
  • 1 Tbsp vanilla
  • 1 cup pumpkin puree
  • 1 cup flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon

For the streusel topping:
  • 1/2 cup flour
  • 1/2 cup packed brown sugar
  • 1/2 tsp cinnamon
  • 4 Tbsp cold, unsalted butter, cut into small cubes

  1. Preheat oven to 350 degrees.
  2. Grease three 5 3/4 X 3" loaf pans (or one 9X5" loaf pan).
  3. For the cake:
  4. In a large bowl, mix oil, eggs and vanilla.
  5. Add pumpkin and mix well.
  6. Add 1 cup of flour, sugar, baking soda, salt and 1/2 tsp of cinnamon and mix until just combined.
  7. Pour batter into prepared pan(s).
  8. For the streusel topping:
  9. In a separate small bowl, combine remaining 1/2 cup flour, 1/2 tsp cinnamon, brown sugar and butter and mix with hands or pastry cutter until coarse crumbs form.
  10. Sprinkle topping evenly over batter.
  11. Bake 25-30 minutes for small loaves (50-60 minutes for one larger loaf) or until toothpick inserted into center of bread comes out clean.
  12. Cool completely before removing from pan, cutting and serving.

Recipe adapted from The Picky Palate Cookbook

I'm linking up at: Your homebased momThirty Handmade Days The Best Blog Recipes,Tatertots and JelloWhipperberry,  Buns in My OvenToday’s Creative BlogDesign, Dining and DiapersIheartnaptimeHome Stories A to Z Home-StyledReal CoakeCreate, Craft, LoveMostlyhomemade momSix Sisters’ StuffA Peek into My ParadiseA Bowl Full of LemonsLove Grows Wild and Shabby Creek Cottage.


  1. Thanks for the recipe! I added walnuts as my hubby requested and doubled the recipe to make 3 LG loaves. Also coated the pan's in cinnamon sugar mix it adds that nice little touch!

  2. I found this on pinterest and it looks so delicious! I was just wondering if you've tried it using pumpkin pie spice at all?? I plan on making it today and was thinking of exchanging the cinnamon in the bread for a pumpkin pie spice blend. Thanks for the recipe!

    1. Ambria,
      I have made pumpkin pie spice, but only use it when it is specifically called for. if you wanted to use it in this recipe, I would not add any additional cinnamon unless you wanted to coat the pan with it like Heather described above. Thanks for reading!

  3. You were ABSOLUTELY RIGHT; this is the BEST!!! I will definitely need to stock up on my pumpkin. Thanks for a Great Recipe!