prep time: 30 min | bake time: 45 min | total time: 1 hr
Pumpkin puree in a can is super easy to grab at the store as it’s available all year round, it often doesn’t have any additions making it pretty clean. However, if you want to go for the whole homemaking experience and make your own puree, you’ll be delighted to know how easy it is. Follow these simple steps and you’ll have your own homemade pumpkin puree in no time.
Preheat your oven to 350°F (175°C) and grease an 8-inch (20cm) loaf pan, lining it with parchment paper. In a bowl, mix the wet ingredients—milk, vinegar, oil, sugar, vanilla, and pumpkin puree. In a separate bowl, whisk the dry ingredients together—flour, baking powder, baking soda, spices, and salt. Gradually combine the dry ingredients with the wet ingredients using a whisk. Pour the batter into the prepared loaf pan.
In another bowl, combine flour, sugar, cinnamon, and melted butter to form the crumb topping. Sprinkle a thick layer over the unbaked loaf. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool for 45 minutes. Drizzle melted Biscoff spread over the top before serving.
You can easily customize this recipe. Add chocolate chips or chopped nuts to the batter for extra texture. You can also swap the Biscoff glaze for a simple powdered sugar glaze or a cinnamon-spiced cream cheese frosting.
There are so many ways to enjoy pumpkin bread! Since it isn’t too sweet it’s amazing for breakfast on its own or as a dessert. You can enjoy it at room temperature or warmed up slightly with tea or coffee. The Biscoff glaze adds a touch of sweetness, making it an indulgent treat without being overly rich!
Both work well for this recipe! Canned pumpkin puree is convenient, but if you have fresh pumpkins, making your own pumpkin puree adds an extra homemade touch.
Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, your pumpkin bread is ready. If the toothpick is wet, give the bread a few more minutes in the oven.
Allow the bread to cool for at least 40 minutes before removing it from the pan. Use the parchment paper overhang to lift the bread out gently.
To keep your pumpkin bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to let it thaw at room temperature before serving.
If you often get mixed up between Pumpkin Bread and Pumpkin Loaf, then the answer will be they are similar. Loaf Cakes are often called “quick breads” because of their shape and baking method. Quick breads are baked goods that are typically made in loaf pans, like bread, and have a dense, moist structure. Such as banana bread, zucchini bread, and pumpkin bread. Quick breads do not contain yeast instead the batter is leavened using chemical leavening such as baking powder or baking soda. Without any rising time, quick breads can be prepared quickly.
Yes! Substitute dairy milk with dairy-free milk (like almond, soy, or oat milk) in 1:1 ratio.
Yes! Homemade pumpkin purée works great. Just ensure it’s well-blended and not too watery for the best texture.
Common spices include cinnamon, nutmeg, ginger, and cloves. You can also use a pre-made all-spice mix, chai spice mix or pumpkin pie spice mix for this recipe.
Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is done. Pumpkin Breads are very moist so make sure to test different spots but mostly in the center.
Absolutely! Chopped walnuts, pecans, or chocolate chips make great additions. Fold them into the batter gently before baking.
Yes, it freezes well! Let the bread cool completely, wrap it in plastic wrap, and store in a freezer-safe bag or container. Thaw at room temperature before serving.
An 8×4-inch (20cm) or 9×5-inch (22cm) loaf pan is ideal. If using a smaller or larger pan, adjust baking time accordingly.
This pumpkin bread is soft, moist, and bursting with seasonal flavors. The crunchy crumb topping and sweet Biscoff glaze take it to the next level, making it a dessert-worthy treat. Plus, it’s easy to make, eggless, and can be adapted for vegan and dairy-free diets!
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