Pumpkin Streusel Bread is a deliciously moist loaf packed with warm pumpkin flavor and topped with a crumbly, cinnamon-spiced streusel that adds the perfect touch of sweetness and crunch. It’s the kind of bread that smells like fall in every bite, with cozy spices like cinnamon, nutmeg, and cloves mingling with rich pumpkin puree.
I love making this bread when the weather starts to cool down because it fills the kitchen with such a comforting aroma. One little tip I’ve learned is not to skip the streusel topping—it really makes this bread feel special and gives it that wonderful texture contrast I crave. Plus, the pumpkin keeps it so soft that even a day later it’s still great to eat.
My favorite way to enjoy this bread is toasted with a little butter melting on top, paired with a hot cup of tea or coffee. It’s perfect for breakfast, an afternoon snack, or even a cozy dessert. Friends and family always ask for the recipe when I bring it over, so it’s definitely become one of my go-to crowd-pleasers in the fall.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for ease and consistency. If fresh pumpkin is on hand, roast and mash it for a fresh taste. Avoid pumpkin pie filling since it’s sweetened and spiced already.
Spices: Cinnamon, nutmeg, cloves, and ginger bring that classic fall flavor. If you’re short on some, just cinnamon alone works well, though the full mix gives the best warmth.
Oil: Vegetable oil keeps the bread moist. You can swap it with melted coconut oil or melted butter for a richer flavor but keep the same amount.
Streusel topping: The combo of flour, brown sugar, cinnamon, and butter creates a crunchy crumb topping. Chopped nuts are optional but add a nice texture. You can omit nuts if you prefer or have allergies.
How Do You Get the Streusel Topping Perfectly Crisp?
Creating a crunchy, crumbly streusel topping takes just a few simple steps:
- Mix flour, brown sugar, cinnamon, and salt well to spread the flavor evenly.
- Add melted butter and stir until you get coarse crumbs—not a smooth dough.
- Sprinkle the topping evenly over the batter before baking. Don’t press it down so it stays crumbly.
- Watch your baking time; if it browns too fast, cover loosely with foil to avoid burning while letting it crisp.
These steps ensure a tasty streusel that stays crisp, offering a great contrast to the soft pumpkin bread below.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for even baking and easy slicing.
- Mixing bowls – a large one for batter and a small one for streusel topping.
- Whisk or spoon – for mixing dry ingredients and combining wet ingredients smoothly.
- Measuring cups and spoons – to get ingredient amounts just right.
- Cooling rack – lets the bread cool evenly so it doesn’t get soggy.
Flavor Variations & Add-Ins
- Add 1/2 cup chocolate chips for a sweet surprise that pairs well with pumpkin.
- Swap nuts in streusel with toasted pecans or walnuts for a richer crunch.
- Mix in 1/2 cup dried cranberries or raisins to add a tart bite that balances sweetness.
- Try pumpkin bread with a swirl of cream cheese for a creamy twist.
Pumpkin Streusel Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (canned or fresh)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This pumpkin streusel bread takes about 15 minutes to prepare and 55 to 65 minutes to bake. Add extra cooling time of about 15 minutes before slicing, so the total time is roughly 1 hour 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and all the ground spices (cinnamon, nutmeg, cloves, and ginger). Set this aside.
3. Combine Wet Ingredients:
In a large bowl, mix the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Stir until the mixture is smooth and even.
4. Mix Dry into Wet:
Slowly add the dry ingredients into the wet mixture. Fold gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this could make the bread tough.
5. Prepare the Streusel Topping:
In a small bowl, combine flour, brown sugar, ground cinnamon, and salt. Pour in melted butter and stir until the mixture forms coarse crumbs. If you like, fold in chopped nuts for crunch.
6. Assemble and Bake:
Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping generously over the batter. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. If the loaf tops begins browning too quickly, loosely cover it with foil halfway through baking.
7. Cool and Serve:
Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely. Serve slices warm or at room temperature, plain or with butter.
Enjoy your cozy, moist pumpkin streusel bread topped with a crunchy cinnamon crumb that’s perfect for fall!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely and drain any excess liquid before using to keep the bread from becoming too moist.
How Should I Store Pumpkin Streusel Bread?
Store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Can I Substitute the Oil in the Recipe?
Absolutely! You can use melted coconut oil or melted butter instead of vegetable oil. Both will add a slightly different flavor but keep the bread moist.
Is It Okay to Omit Nuts from the Streusel?
Yes, the nuts are optional. If you have allergies or don’t prefer nuts, just leave them out—the streusel will still be deliciously crunchy and sweet.
