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+ servings

Pumpkin Bread

Niky @ The House on Silverado
This moist pumpkin bread can be baked into 2 full-sized loaves, or up to two-dozen muffins or mini loaves. This recipe also includes 3 different topping options.
Prep Time 15 mins
Cook Time 45 mins
Course Bread
Servings 2 loaves


  • cups flour
  • 3 cups sugar
  • 4 eggs
  • 2 tsp baking soda
  • 1 tsp baking powder
  • tsp salt
  • 1 tsp allspice
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • ½ tsp cloves
  • 1 15-ounce can pumpkin puree
  • ¾ cup vegetable oil
  • cup water


  • Pre-heat oven to 350°.
  • In a large bowl, combine the dry ingredients.
  • Using another bowl, whisk the eggs, pumpkin, oil and water.
  • Stir into dry ingredients just until moistened.
  • Pour into two greased loaf pans, or approximately 24 muffin cups. Using a pan that formed mini-loaves, I got about 18 loaves.
  • Bake time will vary depending on pan size/type. For loaf pans, bake for approximately 45 minutes. I baked my mini-loaves for about 25 minutes. Be careful not to overbake. You want these to be moist.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.

To Make the Maple Brown Butter Frosting:

  • In a small saucepan, heat ½ cup butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color, about 4-5 minutes. Watch it carefully, because it can burn very quickly. When butter looks caramel-colored and has a nutty smell, it's done. Remove butter from heat and cool completely. Then, stir in 1 to 1½ cup powdered sugar (start with 1 cup and add more as needed), and 2 Tbsp maple syrup until it becomes a consistency for spreading. Add milk or water a few drops at a time if frosting is too thick.
    Wait until loaves are completely cool before frosting.

To Make the Crumb Topping:

  • Mix together using a pastry cutter: 1/2 cup butter, cold and cubed, 1/2 cup brown sugar, 3/4 cup all purpose flour, 1 tsp ground cinnamon. Sprinkle evenly over loaves before baking.

For the Pecan Topping:

  • Pecans go well with pumpkin bread, but walnuts, pistachios, hazlenuts or even pumpkin seeds would make a great crunchy topping for this bread. Simply chop and sprinkle on top of each loaf before placing in the oven.


*The ingredients amounts listed for each topping will make enough to top two pumpkin loaves each.  If you choose to use all 3 toppings as I did, you will want to reduce the amount appropriately.  
Keyword pumpkin
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