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Household Management
Whilepumpkin bread is the perfect fall treat, my family is game for this recipe at any time of the year.
My mom shared this recipe with me years ago and each time I bake pumpkin bread, I pull out the printed e-mail that includes the recipe. I had to type out the recipe to share with a group I am in, so I figured I would type it out and share here on the blog.
One of my favorite things about this recipe is that it uses an entire can of pumpkin. So many other pumpkin recipes don’t use the entire can and then I am always stuck with finding ways to use the leftover pumpkin. Also – this liquid coconut cooking oil is my favorite for baking.
I enjoy serving this bread to my girls. To cut down on their sugar intakefor breakfast, I chop of the top of their bread. I enjoy eating the top of their slices (the streusel!). They haven’t figured me out yet. :)
This recipe makes 2 loaves. It also works perfectly for muffins if you prefer.
Pumpkin Bread
2016-05-15 15:42:00
Serves 24
Prep Time
10 min
Cook Time
55 min
Prep Time
10 min
Cook Time
55 min
For the topping
- 1/2 cup brown sugar
- 1/2 cup quick oats
- 2 T melted butter
For the bread
- 1 2/3 cup sugar
- 2/3 cup oil
- 2 tsp vanilla
- 4 eggs
- 1 15 ounce can of pumpkin
- 3 cups flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp ginger
Instructions
- Preheat oven to 350. Grease 2 9x5 (or 8x4) baking pans.
- Crumble together brown sugar, oats, and melted butter for the topping. Set aside.
- Mix together sugar, oil, vanilla, eggs, and pumpkin.
- Stir in flour, baking soda, cinnamon, salt, baking powder, and ginger.
- Pour batter into pans and sprinkle with topping.
- Bake for about 55 minutes, until toothpick in center comes out clean.
- Cool for 10 minutes in pan.
Notes
- This recipe can be used to make muffins instead. Bake at 350 for about 23 minutes.
- You may substitute the oats in topping for chopped pecans.
- You may substitute the 2/3 cup of oil for 1/3 cup applesauce AND 1/3 cup oil.
- Sugar can be reduced by 1/3 cup and there is little difference in the taste.
- You may substitute a portion of the white sugar for brown sugar.
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If you are looking fora quick, easy, and healthy breakfast, check out my recipe forPepperoni and Spinach Egg Muffins.
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Reader Interactions
Comments
Michele Morin says
I’m going to try this using leftover squash from Sunday dinner!
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Emily says
I hope you enjoy it!
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Sounds yummy! Pinning to save for later.
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Emily says
Thank you for pinning!
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Ellie Augustin says
Oh I LOVE Pumpkin! I have to give this recipe a try too.
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Jill says
Pumpkin bread is one of my all time favorite foods to eat :) I’ll save this for later- thank you!!! Looks soooo delicious!
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You eat the streusel off your kids bread? You and I could be best friends. Ha! Brilliant. :) This sounds scrumptious!
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Emily says
Ha! :)
Yes, I think it’s brilliant. My husband just laughs at me…
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Lyndsey says
pumpkin?! I’m in!
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You had me at the topping! :-) This sounds so yummy and perfect for spring…
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JeeYoung says
Pumpkin bread is so yummy! Thanks for sharing the recipe!
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DIYandDinosaurs says
I’ve never had pumpkin bread with a streusel topping and I’m LOVING the addition of oats! I bet with a whole can of pumpkin this bread is super moist – such a great breakfast treat! Thanks for sharing!
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JES says
This sounds delicious! Thank you for sharing your recipe with us on the Art of Home-Making Mondays! :)
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Judith Kowles says
I know what you mean about the leftovers in the pumpkin can!!
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My pumpkin bread recipe is from my mom! It’s my favorite!! I like the idea of oatmeal in yours, very unique! Pinning this one :)
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Emily says
It’s actually supposed to have chopped pecans, but I never have pecans in my kitchen. And oats are cheaper!
Thanks for pinning!
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Mary says
I love pumpkin and this sounds delicious! I am pinning for later!
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Emily says
Thanks for pinning. I hope you enjoy the bread!
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Jennifer says
What a sweet and giving mom you are to eat the top of their bread! I feel certain they wouldn’t like it. Ha! Man, I love pumpkin bread with streusel topping, plus this recipe makes two loaves…one to eat and one to freeze or share. Thanks so much for posting to Waiting On…Wednesday! Pinning for sure!
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Emily says
I know…I am so unselfish. It’s such a sacrifice on my part. ;)
Yes, I love that it creates 2 loaves. It freezes great. I forgot to mention that in my post! Thanks for pinning.
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Lora Lovin Osburn says
This sounds delicious!
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Laura says
I agree! Pumpkin should be eaten year-round! :)
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Michelle says
I remember seeing this on Instagram and didn’t have a chance to hop over to check it out. I love love pumpkin bread. Never thought of putting a topping on top other than a glaze. Pinning this for my next baking day.
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Delicious! I love pumpkin… hungry now… ;P
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Karren Haller says
I love a crunchy top on breads! It looks delicious
Thank you for hosting and stopping by the #OMHGFF this week. I hope you have a wonderful weekend!
KarrenReply
This looks good! I would have to agree with you, I enjoy breads like this anytime. I’ll definitely be pinning this recipe. Blessings!
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YUM! I love quick breads. I always forget to eat pumpkin “out of season” but now I’m dying for this!!
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Danita Carr says
Oh yum! This looks and sounds really good! Loving the topping idea! Thanks for sharing at #SmallVictories
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Visiting from the Pretty Pintastic party – this looks fabulous!! Would love to have you join our Whats for Dinner link up!
http://www.lazygastronome.com/whats-dinner-sunday-link-62/Reply
Crystal says
It looks so delicious! Give me all the pumpkin! :) Thank you for linking up with us!
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Stephanie Cox says
This looks delicious. I love that you have a topping. The crunch of the oats would be a nice twist to typical pumpkin bread.
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Emily says
The topping is the best part! I typically just serve the bottom to my daughters and eat their topping myself. Ha!
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