The only downside is needing to roast the pumpkin first). Love baking with my littles!! Also, that topping…I can’t even tell you how genius it is! I have to admit I doubted that all that sugar was necessary but I bow to your superior knowledge. Can’t wait to make it! Thank you! Your site is theeee best!!! Hi Deb, this looks and sounds amazing! I’ve never had more success with pumpkin bread. This is long-winded! I like to roast a pie pumpkin for it — I can definitely taste an extra richness with that vs canned. Turned out just like the picture! Outstanding! Pumpkin Bread from Smitten Kitchen. ‘Tis the season for pumpkin bread. If yours is even slightly smaller or you’re nervous, go ahead and scoop out a little to make a muffin or two. Best pumpkin bread I’ve ever made. I messed with the spices a little bit (inc cinnamon to 1 tsp and cloves to 1/8 tsp and only had whole nutmeg so I just ground some until it looked like enough). No regrets, but now I need to go for a run of epic proportions. can of pumpkin, but which is, well, humongous and for purposes of this recipe, becomes structurally unsound when streusel is introduced. You’ll whisk together pumpkin puree, oil, eggs, and sugar in a large bowl. Thank you!! Thanks! Until then, I will continue to mine your freezer friendly section!). On my birthday! I also added a good glug of vanilla extract. Tomorrow’s my birthday and this looks both so good and so easy I think I will make it for my “cake.” Thank you!!! I really want to like this recipe because I love that it uses the whole can of pumpkin, but I definitely wouldn’t trust it to stay within the bounds of a 6 cup loaf pan. I made this over the weekend and it’s great. Could I substitute applesauce for the oil? (I measured, they hold exactly 1.5 cups each) and baked them close together on a small sheet pan. This is the BEST pumpkin bread I have ever made, correction, that I have ever had! Best pumpkin bread I’ve ever made. I’d bake it in full and freeze it. I am a single older woman who likes a sweet treat now and then but I really don’t want half a dozen muffins sitting in my freezer. Easy and delicious! Thanks! This recipe was excellent! Thank you, Deb. It is perfect. This recipe is so excitingly easy, AND I have all of those ingredients. I’m giving half to my sister so I don’t eat the whole loaf. Anywho, I used 1 stick of salted butter, 1.5 cups cane sugar and doubled the cinnamon. I used half whole wheat flour. But this baked fine in a slightly smaller pan than Deb used. I am down to my last two rosemary chocolate chunk shortbread cookies…so with many cans of pumpkin in the beginning of a pandemic, I can think of nothing better to do. The following is crazy, and may get me permanently banned from Smitten Kitchen, but here goes. Thanks Deb! Absolutely in fact I was totally going to but then decided to keep it simple. This just gives me an excuse to make another later. Thanks for another great recipe, Deb! Butter has more flavor (although there’s plenty going on here without it). Maybe because white chocolate’s not even chocolate…. Where did you get those adorable little spice containers? Instead, the crack developed along one edge of the top of the loaf, leaving it with a flat cinnamon-sugary top that’s at about a 30 degree tilt. Divide between the 20 muffins, roughly 1 tsp/muffin. Congrats- will be looking at lots more of your recipes! This recipe was our special time today and even with using British flour (I’ve learned it’s a bit more dense and to decrease the measurement slightly) it turned out exactly like the your photos. They rose beautifully and are moist and most importantly have a fantastic pumpkin flavor. Two people, two different senses of taste. The baking time there was 25 to 30 minutes, same temperature. The comforting loaf cake we needed right now. I did use half the recommended sugar/cinnamon topping. Was sweet enough for the kids, who just gobbled it:) Easily the best pumpkin loaf I’ve made. I’ve made this pumpkin bread multiple times over the past year with great success (it is my go-to recipe). Can’t wait to taste it. Totally doable, I like to bake it in the oven, or, if I want it done quickly, I microwave it. I’d scoop out a few muffins if needed. Mix 6oz cream cheese with 1 cup icing sugar. Very moist and even crumb throughout. I liked the lightness of the bread and thought the topping was too sweet. Just fantastic – dessert for tonight, breakfast tomorrow! I baked this recipe over the weekend and you absolutely nailed it. Thanks. The bread is a little less cinnamony than I would have preferred, but it’s still good. Thanks for the perfectly timed, simple recipe! This is a crazy question, but if I made this without cinnamon, would it still work? Tried scoring–unfortunately it didn’t work for me! 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