The recipe is written using salted butter, but if all you have is unsalted, add a generous pinch of salt along with the flour and sugar. You should just be able to press an indentation into it with a little force. Cool room-temperature butter: You’ll need softened butter for the crumble topping, but if your kitchen is warm, be careful not to let the butter get too soft or it will be difficult to work with.This gives the top of the loaf a completely irresistible crumbly crunch that makes a sweet and simple slice of pumpkin bread feel like a decadent treat. An Upgraded ClassicĪnd because I think that even the classics can be improved upon, I’ve added my favorite brown sugar streusel and a maple glaze to the bread. The batter comes together in about 5 minutes, and you get a perfectly soft and fluffy loaf that bakes up beautifully and makes your kitchen smell like fall. It makes some really good, really easy pumpkin bread. It’s the one I grew up with, and over the years, I’ve found that when people tell me they have an old family recipe for pumpkin bread, written in their grandmother’s handwriting on a well-used recipe card, it’s usually this one.Īnd there’s a reason this recipe’s a classic. The number one request was for pumpkin bread (an excellent choice), so I’m here today with the recipe for my very favorite pumpkin bread. This easy pumpkin bread recipe makes a soft and fluffy loaf of pumpkin bread with a crumbly crunchy streusel topping and maple glaze.Ī few weeks ago, I asked my newsletter readers what fall recipes they’d like to see this year.

Pumpkin bread recipes