This is probably the most MOIST pumpkin bread ever. It is filled with tons of pumpkin and topped with a crunchy pumpkin spice streusel. This bread is also topped with a cinnamon icing that takes this pumpkin bread over the top. It is so easy to make it doesn’t even require a mixer!
What Makes This The BEST Pumpkin Bread With Cinnamon Icing
What sets this pumpkin bread apart from other pumpkin bread is how full of pumpkin it is. This recipe has over 1lb of pumpkin puree which not only makes this bread moist but gives it a strong pumpkin flavor.
Since there is so much pumpkin, it is also loaded with pumpkin pie spices. This pumpkin bread is full of flavor. It is also oil based which means you can make this bread using just a bowl and a whisk!
This pumpkin bread is topped with a pumpkin spice streusel. It gives the pumpkin bread a bit of a crunch. It helps to break up the nice soft pumpkin bread texture with a crunchy topping.
What Type Of Pan To Use
I have made this bread in 2 different types of loaf pans. I have used an 8×4 inch loaf pan and a 9X5 inch loaf pan.
While you can make the bread in both, all of the batter fits in a 9X5 loaf pan. It creates a tall pumpkin bread.
If you use an 8X4 pan, fill it up about 3/4 full. Then, pour the rest of the batter into a greased cupcake pan, and make pumpkin muffins. If you are making muffins, bake for 16-20 minutes.
How To Make Pumpkin Bread With Streusel Topping
This is the easiest pumpkin bread you could make! It could be broken down into 5 super easy steps.
- Step 1: Make Streusel- Make the streusel first, so the butter can solidify in the fridge while you make the pumpkin bread. Mix it with a fork, then immediately put it in the fridge.
- Step 2: Dry Ingredients- Use a sifter to mix all of the dry ingredients in a mixing bowl.
- Step 3: Wet Ingredients- Mix all of the wet ingredients together in a separate bowl. It should be bright orange from the pumpkin.
- Step 4: Mix- Add the dry ingredients to the wet ingredients. Start by mixing with a whisk until it gets too thick. Then, switch to a rubber spatula.
- Step 5: Pour Batter- Pour the pumpkin batter into the prepared loaf pan. Then, sprinkle the streusel on top.
I mean this pumpkin bread recipe couldn’t be easier! The combination of all the pumpkin puree (not pumpkin pie filling!) and the oil makes this bread super moist.
I love making bread/cake with oil because it makes it super moist. There is also a combination of brown sugar and white sugar. Instead of just white sugar, I added brown sugar to make it even softer!
Tips On Getting The Best Pumpkin Spice Streusel Topping
This pumpkin spice streusel is made using ground pumpkin pie spice. It creates so much flavor! Here are some tips on how to get the right texture.
First, mix the flour, brown sugar, pumpkin pie spice, and melted butter together. Use a fork to blend it together. It will be super wet, but chilling it in the fridge is what will give it the classic texture.
After it is chilled in the fridge, it should be solid. Then, break it up with your fingers before sprinkling it on top of the pumpkin batter.
If the streusel is still pretty wet, add an extra 1/4 cup of flour. This means that there was too much butter compared to the dry ingredients. Adding the extra flour should dry it up. Then, break it up with your fingers.
How To Tell When Pumpkin Bread Is Done Baking
This recipe requires the oven temperature to be 325F. This allows for the bread to cook longer but at a slightly lower heat. Cooking for longer makes sure it stays moist, but still cooks through without burning the streusel.
After 1 hour and 20 minutes, stick a toothpick in the middle of the bread. It should come out clean. If it doesn’t, let it bake another 5 minutes and check it again.
How To Easily Remove The Pumpkin Bread From The Pan
Before you even begin baking, make sure you spray the loaf pan with a baking non-stick spray.
Then, line the bottom and 2 sides of the pan with parchment paper. The paper should stick up from the top.
Once the pumpkin bread is done baking, let it sit in the pan for 10 minutes. The pumpkin bread will slowly loosen from the pan as it sits.
Once you are ready to transfer to cooling rack, simply lift the paper to pull the bread out. It should come right out!
Easy Cinnamon Icing
For the pumpkin bread with cinnamon icing, the icing is made using only 3 simple ingredients.
- Powdered sugar
- Ground cinnamon
That’s it! It creates a light icing that goes so well with the pumpkin bread.
While making this, you will see there is a range of ratios of powdered sugar and the milk. This all depends on how thick or thin you want the icing.
Start with the lowest amounts, then you can add more powdered sugar to thicken it or more milk to thin it out more.
Next, pour the desired amount of icing on top of the pumpkin bread. I only used half the amount of icing, but I know some people love lots of icing!
How To Store Pumpkin Bread
Store the pumpkin bread in an air tight container at room temperature. It will last up to 5 days.
I personally like to spread a little butter on top of the bread and heat it in the microwave until warm.
Other Pumpkin Recipes To Try
- Pumpkin cheesecake swirled muffins
- Spice sheet cake with pumpkin frosting
- Pumpkin spice cinnamon rolls
- Pumpkin snickerdoodle cookies
Pumpkin Bread with Cinnamon Icing
Pumpkin Spice Streusel
- 1/2 cup All-purpose flour
- 1/2 cup Brown sugar packed light or dark
- 1 tsp Pumpkin pie spice
- 1/4 cup Unsalted butter melted
- 2 cups All-purpose flour
- 1 tsp Baking soda
- 3 tsp Ground cinnamon
- 2 tsp Pumpkin pie spice
- 1/2 tsp Salt
- 1/2 cup Oil canola or vegetable
- 3/4 cup White granulated sugar
- 3/4 cup Brown sugar packed light or dark
- 1.1 lbs Pumpkin puree not the pumpkin pie filling
- 1 tsp Pure vanilla extract
- 2 Large eggs room temperature
- 1/2- 3/4 cup Powdered sugar sifted
- 1/2 tsp Ground cinnamon
- 1- 1 1/2 TBSP Milk
Pumpkin Spice Streusel
- In a small bowl, mix the flour, brown sugar, and pumpkin pie spice together. Mix in the melted butter with a fork. Then, place in the fridge while you make the pumpkin bread.
- Preheat oven to 325°F. Spray a 9 inch loaf pan with non-stick baking spray. Line the bottom and 2 sides of the pan with parchment paper and spray again. This helps with easy removal of the bread once it is done baking.
- In a medium bowl, sift together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- In a large bowl, whisk together brown sugar, white sugar, and oil. Mix until combined. Add in pumpkin and vanilla and whisk together. Add in eggs and whisk together.
- Add in half of the dry ingredients and whisk together. Switch to a rubber spatula when the batter gets too thick. Add the rest of the dry ingredients and mix together.
- Pour the batter into the loaf pan. Take the streusel out of the fridge and crumble it with your hands. If the streusel is too wet, add an extra 1/4 cup of flour and mix again. Sprinkle all of the streusel on top of the batter.
- Bake for 1 hour and 20 minutes. The pumpkin bread is done baking when a toothpick inserted comes out clean. If it is still too moist, then bake for another 5 minutes and check again.
- Let the pumpkin bread sit in the pan for 10 minutes before transferring to a cooling rack. Let the pumpkin bread cool completely before topping with icing.
- Sift the cinnamon and powdered sugar together in a small bowl. Add in the milk and whisk together until smooth. Depending on how thick you want your glaze, you can add more powdered sugar to thicken it or more milk to thin it out. Pour the glaze on top of the pumpkin bread.