Gardening In the Kitchen

Amazing Pumpkin Bread

This Pumpkin Bread recipe with streusel topping might be the best pumpkin-flavored anything you make this season…


When my teen daughter (the inspiration behind our homestead) started planning this summer’s garden last winter, she sketched out a nice sized area for companion crops of corn and pumpkins. As mid-summer days reached their peak of warm sunny hours, her pumpkins stretched their limbs beautifully along the ground under the corn stalks. Long after the single sentinels of corn turned dark brown and useless, her vibrantly green pumpkin vines were still producing.

pumpkin in the garden

Her pumpkins are as varied and beautiful as they are delicious.


And our current favorite way to enjoy them is to mix up and devour this Amazing Pumpkin Bread with scrumptious streusel. (If you’d like the printable version, just hop over to my Subscriber Resource Library. Not a subscriber? That’s easy peasy to change. Just take a second to put your email address in the box at the end of this post.

This bread is extra delicious with our fresh pumpkin puree, apple sauce we canned from our bumper apple crop last fall, and–of course–farm fresh eggs. I had no idea when we started this homesteading journey just how rewarding it would be to make amazing desserts, breads–and even whole meals–from food we’ve raised right here on our own little plot of land.

Amazing Pumpkin Bread


3 1/2 cup flour
2 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1/2 cup canola oil
1/2 cup apple sauce
1 1/2 cups sugar
1/2 cup brown sugar
4 eggs
2 cups pumpkin puree*

2/3 cup water


3/4 cup sugar
3/4 cup flour
1 TB water
1 1/2 tsp. cinnamon 1/4 cup butter


Preheat oven to 350 and spray pans with nonstick cooking spray.

In large bowl, mix flour, baking soda, salt, nutmeg and cinnamon.

In your mixer bowl, combine oil and apple sauce. Stir in sugars until comvined, add eggs one at a time, mixing between each egg. Stir in pumpkin and add water. Add in half of your flour mixture at a time with the wet ingredients and combine. Pour batter into your prepared pans.

Mix up your streusel ingredients, cutting the butter into the rest until you have a nice crumble consistency. Then add a bold amount of streusel to the top of all your breads and bake at 350 until a toothpick comes out clean.

 * Substifute one 15-oz can of pumpkin puree if you don’t have fresh pumpkin puree.

This recipe makes two full-sized loaves (because it’s too good not to share). But we love making an assortment of breads with this recipe, making different combinations each time: from full loaves to muffin toppers (my favorite), to muffins, mini loaves, and mini muffins.

Download the printable recipe in my Resource Library. (Don’t have a password? It’s easy peasy. Just sign up here.) Or save it to Pinterest by hovering over the image below for the Pinterest logo.–>

“Praise is due to you, O God, in Zion… You crown the year with your bounty.” Psalm 65

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