This is a delicious pumpkin bread recipe! Fluffy on the inside, slightly spicy from the pumpkin spice and topped with a crunchy crumble. This is my favorite fall recipe!
The best pumpkin bread recipe
This spiced pumpkin bread has been on my wishlist for a while now, and with pumpkin season in full swing, it was really time to make a pumpkin load recipe! When I think of fall, I, like many others, immediately think of pumpkin spice. Deliciously spicy, warm and sweet… and it’s so easy to make! You can use this spice mix in baking recipes or use it to turn your coffee into a delicious seasonal drink.
Baking with homemade pumpkin puree
This spicy pumpkin bread is deliciously light and moist thanks to the pumpkin puree. You can buy canned pumpkin, but it is also very easy to make your own pumpkin puree! The batter is very easy and quick to make and you top it with a delicious crumble that bakes crispy in the oven. The bread takes about an hour to bake and then you can enjoy this sweet and spicy treat.
The perfect pumpkin bread
Every year I get so excited when pumpkins are in the shops and markets, what a beautiful vegetable! There are so many varieties, each with a different texture and flavour, and they are just beautiful to look at! As you might have guessed, I love pumpkins!
Aside from purees and sweet treats such as this pumpkin bread, I also love to make savory dishes with pumpkin. Have you tried my pumpkin risotto? Very tasty, easy and a great way to celebrate pumpkin season!
Ingredients
- 50 gram butter (cold – in small pieces)
- 75 gram all-purpose flour
- 75 gram brown caster sugar
- 1/2 tsp pumpkin spice
- 400 gram pumpkin puree
- 200 gram white sugar
- 100 gram light brown caster sugar
- 100 ml sunflower oil
- 2 eggs (medium)
- 100 ml milk
- ½ tsp vanilla extract
- 250 gram all-purpose flour
- 1 tsp baking soda
- 2 tsp pumpkin spice
- 1 tsp cinnamon
- 1 tsp cardamom
- pinch of salt
Equipment
- Standmixer
- Loaf pan
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 175 degrees Celsius / 350 Fahrenheit top and bottom heat.
- Mix all the ingredients for the crumble into a crumbly mixture and place in the freezer while you make the rest of the cake.
- Place the pumpkin puree, sugars and oil in a bowl. Mix by hand or with a stand mixer. Add the eggs, vanilla and milk one at a time, continuing to mix.
- Finally, add the rest of the dry ingredients little by little until you have a nice batter.
- Pour the mixture into a greased loaf pan. Take the crumbs out of the freezer and spread them on top.
- Put the pumpkin bread in the oven, lower the temperature to 160 degrees Celsius / 320 Fahrenheit and bake for 1 hour. Allow to cool completely before slicing, enjoy!
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