This pantry staple quick pumpkin bread with a warm spice butter streusel topping is what you should be baking this week

Not another pumpkin bread?!

Yes- but this one is SO good and so simple. And this recipe makes TWO loaves- one to keep and one to share.

Today I am revisiting a pumpkin bread I have made for years from Sara Foster’s “The Foster’s Market Cookbook”. Sara’s cookbook is one of my absolute favorites. It is full of homestyle cooking that is never intimidating. Her dishes are simple to prepare, but packed with ingenuity, flavor, and flare.

allspice, cloves, cinnamon, ginger and freshly ground nutmeg in silver spoons on a black countertop

How I revised this recipe and made it a smidge healthier-

For this bread, I have reduced the sugar, used 5 spices, and added a streusel topping of flour, butter, sugar, and nuts. I also offer you a muffin option where you can add chopped pecans and golden raisins. Not everyone likes nuts and raisins, so divide the batter, and make two different loaves.

Ingredients in Spiced Pumpkin Bread with Streusel Topping:

all purpose flour
baking powder and baking soda
salt
cinnamon, ginger, nutmeg, cloves and allspice
pumpkin pie spice
sugar
light brown sugar
oil
butter
eggs
pumpkin puree- not pumpkin pie filling
vanilla- purchase Pine & Palm Kitchen premium vanilla HERE
pecans and raisins- optional

Equipment needed for this recipe:

two- 9″ x 5″ loaf pans
fine sieve for sifting flour
mixing bowl, measuring cup and spoons
wire rack
pastry cutter

Sifting flour, baking soda, baking powder and salt together into a metal mixing bowl

Other quick bread and muffin recipes to try:

Pro-tips for a perfect pumpkin bread:

Measure your flour carefully. Do not just scoop and dump. Measure the flour by fluffing with a whisk, spooning it into a measuring cup, scraping off the top with a knife and sifting the dry ingredients together. A digital scale is the best way to ensure the proper amount of flour.
Keep the streusel topping cold before adding to the top of your bread
Check the date of your spices. If they are more than 6 months old, compost them and buy new.
Pre-heat your oven and check the temp with an oven thermometer.
Read and re-read the recipe before beginning to bake.

Read my blog post on buying spices HERE

My favorite baking pans:

Le Creusuet Heritage stoneware loaf pan– I love the deep wall of this pan. Perfect for high temp bakes to prevent burning. On sale now at Williams Sonoma. $39.20
All Clad pro-release pan- I love this pan because the handles are so nice and deep. No touching the batter if you need to check your bake. One sale now at Williams Sonoma. $27.95
USA Non Stick Standard 1 pound steel pan $18.99
Nordic Ware– Made in the USA. Gorgeous decorative loaf and bundt pans- I have several in my collection. Prices vary.

a loaf of pumpkin bread surrounded by dried yellow flowers and grasses

Simple Spiced Pumpkin Bread with Streusel Topping

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Course: Breads, Breakfast & Brunch, Montana Kitchen

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: servings

Calories: 300kcal

Author: Meggen Wilson

Ingredients

3 ½ cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp Kosher salt
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
¼ tsp ground cloves
¼ tsp allspice
2 ¼ cups sugar
4 large eggs, beaten
1 cup vegetable oil
15 oz can pumpkin puree
½ cup water
1 tsp vanilla

Streusel Topping

½ cup flour
¼ cup sugar
¼ cup light brown sugar
6 tbsp cold butter, cubed
1 tsp pumpkin pie spice

For the muffins- optional

½ cup chopped pecans
½ cup golden raisins

Instructions

Preheat oven to 350 degrees. Butter and lightly flour 2- 9 x 5 loaf pans or one pan and 9-10 muffin tins.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. Sift the spices into the flour mixture- cinnamon through allspice. Set aside. In another bowl, combine the beaten eggs, sugar, oil, vanilla, pumpkin puree, and water. Gently whisk the wet ingredients into the dry until just incorporated taking care not to overmix.
Pour half the batter into the loaf pan. If desired, add raisins and pecans to the extra batter and pour into muffins tin or extra loaf pan. ***I find not everyone likes pecans and raisins so I omit them from the entire batter.*** In a third bowl, combine the streusel ingredients and with your fingers or a pastry cutter, mix until the mixture resembles coarse sand. Set aside.
Bake loaf for 30 minutes. Remove and add half the streusel topping to each loaf. Bake another 20-25 minutes or until a toothpick inserted in the center comes out clean. Let rest for 15 minutes before removing from the pan. For muffins- top muffins with streusel topping BEFORE baking. Bake muffins for 20 minutes or until a toothpick comes out clean.

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