I love baking, especially when the weather cools down and pumpkin season is here. There’s something so comforting about a warm slice of pumpkin bread fresh from the oven.
Today, I’m sharing two easy pumpkin bread recipes that I know you will love. Both are simple to make and perfect for a sweet treat with your coffee or as a lovely gift.
Jump to Recipe:
- 1. Delightful Moist Pumpkin Bread with Vanilla Pudding
- 2. Sweet Moist Pumpkin Bread with Streusel and Maple Glaze
Delightful Moist Pumpkin Bread with Vanilla Pudding
This pumpkin bread is extra soft and flavorful thanks to a secret ingredient: vanilla pudding mix. It’s a simple recipe that gives you a wonderfully tender loaf every time.
Key Ingredients & Tips for Moist Pumpkin Bread
- Vanilla Pudding: This isn’t just for flavor; it helps keep the bread super moist. Use instant pudding mix for best results.
- Canned Pumpkin Puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling, which has added spices and sugar.
- Don’t Overmix: Mixing the batter too much can make your pumpkin bread tough. Mix until just combined for a tender crumb.
What You Need for Vanilla Pumpkin Bread
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 (15 oz) can pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
⏱️ Time: 1 hour 15 min🍽️ Yields: 1 loaf (8-10 slices)
How to Make It
Step 1: Get Ready to Bake
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. In a large bowl, whisk together the dry ingredients: flour, sugar, pudding mix, baking soda, baking powder, salt, and pumpkin pie spice.
Step 2: Mix Wet with Dry
In a separate medium bowl, combine the pumpkin puree, vegetable oil, and eggs. Pour the wet ingredients into the dry ingredients. Stir them together until just combined. Don’t overmix your batter.
Step 3: Bake and Cool your Loaf
Pour the batter into your prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before moving it to a wire rack to cool completely.
📝 Final Note
This pumpkin bread stays fresh for several days at room temperature. You can wrap it tightly in plastic wrap to keep it soft and tasty.
Sweet Moist Pumpkin Bread with Streusel and Maple Glaze
This pumpkin bread has a lovely crunchy streusel topping and a sweet maple glaze. It’s perfect for a weekend breakfast or a cozy afternoon treat during the fall season.
Key Ingredients & Tips for Streusel Pumpkin Bread
- Cold Butter for Streusel: Using cold butter cut into small cubes helps create a crumbly streusel topping that stays crisp when baked.
- Pure Maple Syrup: For the best flavor in your glaze, use real maple syrup. Imitation syrup won’t give you the same rich taste.
- Cool Before Glazing: Make sure your pumpkin bread is completely cool before you add the maple glaze. If it’s warm, the glaze will melt right off.
What You Need for Maple Glazed Pumpkin Bread
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 (15 oz) can pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- For the Streusel: 1/2 cup brown sugar, 1/4 cup flour, 1/4 cup cold butter (cubed)
- For the Glaze: 1 cup powdered sugar, 2 tablespoons pure maple syrup, 1-2 tablespoons milk
⏱️ Time: 1 hour 30 min🍽️ Yields: 1 loaf (8-10 slices)
How to Make It
Step 1: Prep the Batter and Streusel
Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan. First, make the streusel: mix brown sugar, flour, and cold butter until it’s crumbly. For the bread, combine wet ingredients (pumpkin, oil, eggs) in one bowl and dry ingredients (flour, sugars, baking soda, salt, spice) in another. Then gently mix them together until just combined.
Step 2: Assemble and Bake the Pumpkin Bread
Pour the bread batter into your prepared pan. Sprinkle the streusel topping evenly over the batter. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Let it cool in the pan for 15 minutes.
Step 3: Make the Glaze and Finish
While the bread cools, whisk together powdered sugar, maple syrup, and a little milk to make your glaze. Add more milk a teaspoon at a time if you need it thinner. Once the bread is mostly cool, remove it from the pan and drizzle the maple glaze over the top.
📝 Final Note
For an extra special touch, you can lightly toast some chopped pecans and sprinkle them on top of the glaze right after drizzling it on the bread.