Pumpkin Bread with Streusel Topping is a magnificent autumn treat, boasting a symphony of bold flavors and crowned with a simple, sweet glaze. This recipe is destined to become your new absolute favorite way to enjoy pumpkin season!

Looking for more delightful pumpkin variations? Don’t miss our classic Pumpkin Bread, the indulgent Pumpkin Chocolate Chip Bread, or a wholesome option with our Healthy Pumpkin Bread.

Irresistible Pumpkin Bread with Streusel Topping: Your New Fall Favorite

Last fall, my family couldn’t get enough of our beloved Pumpkin Coffee Cake. Inspired by its widespread adoration, I decided to transform that cherished recipe into an equally delightful loaf: this spectacular Pumpkin Bread with Streusel Topping. What emerged from the oven was a truly moist and dense bread, richly infused with the comforting essence of fall spices. Topped with a heavenly crispy-crunchy streusel and finished with a delicate glaze, this bread has quickly captivated hearts, receiving just as much praise as its coffee cake predecessor. It’s more than just a quick bread; it’s an experience, a perfect embodiment of autumn in every single bite.

Every slice of this remarkable bread is a celebration of seasonal flavors. The comforting warmth of fall-inspired spices permeates the tender crumb, while the crispy-crunchy streusel topping provides a delightful textural contrast. The finishing sweet glaze ties all the elements together, creating a harmonious blend that’s both satisfying and utterly addictive. Whether enjoyed as a breakfast treat, an afternoon snack, or a dessert, this pumpkin bread promises to elevate your autumn baking to a whole new level.

The Heart of the Loaf: Essential Ingredients for Pumpkin Streusel Bread

Crafting the perfect Pumpkin Bread with Streusel Topping begins with understanding the role each ingredient plays. We’ve carefully selected components that work in harmony to create a bread that is not only flavorful but also incredibly moist and tender, with that irresistible crunchy topping.

• Dry Ingredients: Our foundational blend of flour, baking powder, baking soda, salt, cinnamon, pumpkin spice, and nutmeg forms the robust structure of this Pumpkin Streusel Bread. These ingredients are crucial for achieving the perfect rise, light texture, and infusing the bread with that quintessential, aromatic autumn flavor. The combination of cinnamon, pumpkin spice, and nutmeg truly defines the seasonal character of this bread.
• Wet Ingredients: To ensure an incredibly moist, rich, and flavorful bread, we combine melted butter, a touch of oil, brown sugar for deep caramel notes, luscious pumpkin puree, eggs for binding and richness, and pure vanilla extract. These liquid components are essential for blending all the dry ingredients seamlessly and contributing to the bread’s tender crumb. The balance of butter and oil ensures both flavor and supreme moisture.
• Streusel Ingredients: The star of the topping, our streusel, is made from melted butter, flour, brown sugar, and cinnamon, with optional additional spices. When combined, these ingredients create a delightfully crumbly, sweet layer that bakes into a golden-brown, crispy-crunchy texture, adding an exquisite dimension of flavor and a satisfying bite to the moist pumpkin bread. It’s this streusel that truly elevates this recipe.

Baking Bliss: How To Make Your Own Pumpkin Bread With Streusel Topping

Follow these simple steps to create a truly unforgettable pumpkin bread that will fill your home with the inviting aromas of autumn. Precision in each step ensures a perfect loaf every time.

1. Prepare Your Workspace: Begin by preheating your oven to 350°F (175°C). Melt 4 tablespoons of unsalted butter, then set it aside to cool completely to room temperature – this is crucial for the texture of your batter and streusel. Generously grease and flour either a standard 9×5-inch loaf pan or three mini loaf pans, ensuring every crevice is coated. Tap out any excess flour. Bring your eggs to room temperature as well, as this helps them incorporate better into the batter, leading to a lighter texture.
2. Combine Dry Ingredients: In a large mixing bowl, measure and add all the dry ingredients: flour, baking powder, baking soda, salt, ground cinnamon, pumpkin pie spice, and nutmeg. Whisk these ingredients together thoroughly until they are well combined and there are no visible lumps. This ensures even distribution of the leavening agents and spices throughout the bread.
3. Mix Wet Ingredients: In a separate bowl, combine all the wet ingredients: the cooled melted butter, oil, light brown sugar (or dark brown sugar, lightly packed), canned pumpkin puree, large eggs, and vanilla extract. Whisk briskly until the mixture is completely smooth and homogenous. The brown sugar should be fully dissolved, creating a rich, uniform liquid base.
4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, mix until just combined. Be careful not to overmix the batter; overmixing can develop the gluten too much, resulting in a tough bread. A few streaks of flour are acceptable. Gently scrape the pumpkin bread batter into your prepared loaf pan(s) and smooth the top with your spatula.
5. Craft the Streusel: For the streusel topping, melt the remaining 4 tablespoons of butter and ensure it cools to room temperature. This prevents the streusel from becoming greasy. In a small bowl, combine the cooled melted butter with the streusel ingredients: flour, brown sugar (firmly packed), ground cinnamon, optional pumpkin pie spice, and a pinch of optional salt. Mix with your fingertips or a fork until small, crumbly clumps form. If the mixture appears too wet, gradually add an additional 1-2 tablespoons of flour until you achieve the desired crumbly texture. Evenly sprinkle this entire streusel mixture over the top of the bread batter in the pan, without pressing it down. Yes, it might seem like a lot, but it’s what makes this bread so special!
6. Bake to Perfection: Place the loaf pan(s) into your preheated oven. Bake for 50-65 minutes for a large loaf, or 35-40 minutes for mini loaves. The bread is ready when a wooden toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Avoid opening the oven door too frequently, especially during the first 30 minutes, to ensure proper rising.
7. Cool and Glaze: Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. This allows the bread to set and firm up before handling. After 15 minutes, carefully invert the loaf onto a wire cooling rack to cool completely. While the bread cools, whisk together the optional glaze ingredients: powdered sugar, unsalted butter, maple syrup, optional vanilla extract, and optional cinnamon. If the glaze is too thick, add a tiny bit more maple syrup (or milk) a teaspoon at a time until it reaches a drizzly consistency. Drizzle the glaze generously over the just-barely-warm or fully cooled bread. Allow the glaze to set fully before slicing the bread with a sharp serrated knife. Now, it’s time to enjoy your homemade masterpiece!

Mastering Your Bake: Expert Tips For Pumpkin Bread Success

Achieving the perfect loaf of Pumpkin Bread with Streusel Topping is easy with a few key considerations. These tips will help you ensure a consistently delicious and beautiful result every time.

• Check Your Canned Pumpkin Puree: Always ensure your canned pumpkin puree isn’t too watery. Some brands can be more liquidy than others. If you find your pumpkin puree is excessively moist, gently press out the extra liquid using a few layers of paper towels or a cheesecloth. This small step can make a significant difference in the final texture of your bread, preventing it from becoming too dense or wet.
• Verify Baking Agents’ Freshness: The freshness of your baking soda and baking powder is paramount for a good rise. These leavening agents lose their potency over time. To check, drop a teaspoon of baking soda into a bowl of vinegar (it should fizz vigorously) or a teaspoon of baking powder into hot water (it should also fizz). If there’s no fizz, it’s time to replace them.
• Prepare Pans Thoughtfully: To guarantee an easy release and a beautifully browned crust, generously grease and flour your loaf pans. Alternatively, lining your pans with parchment paper is an excellent way to prevent sticking and makes removal effortless, especially for delicate streusel-topped breads.
• Cool Melted Butter Properly: For both the bread batter and the streusel topping, ensure that any melted butter has cooled completely to room temperature. Adding hot butter to the mixture can cook the eggs prematurely or create a greasy, undesirable texture in your streusel. Patience here pays off in a superior crumb and topping.
• Adjust Streusel Consistency as Needed: The ideal streusel should be crumbly, not pasty or too wet. If, after mixing, your streusel mixture seems too damp or sticky, gradually add 1-2 tablespoons of additional flour. Mix until you achieve distinct, firm crumbs that are easy to sprinkle over the batter. This ensures a perfectly crispy topping.
• Avoid Overmixing the Batter: When combining your wet and dry ingredients, mix just until they are incorporated. Overmixing develops the gluten in the flour, which can lead to a tough, chewy bread instead of a soft, tender one. A few small lumps are perfectly fine and often lead to a more tender result.
• Use Room Temperature Eggs: Like butter, using room temperature eggs helps them emulsify more effectively with the other ingredients. This creates a smoother batter and a more uniform, tender texture in the final baked bread. Plan ahead and take your eggs out of the refrigerator 30 minutes to an hour before you start baking.

Pumpkin Bread With Streusel Topping: Frequently Asked Questions

Here are answers to some common questions about baking and enjoying this delicious pumpkin bread.

How Do I Store This Pumpkin Bread With Streusel Topping?

Storing: To keep your pumpkin bread fresh, wrap unglazed Pumpkin Bread tightly in plastic wrap. If you’ve made the glaze, store it separately in an airtight container in the refrigerator. The unglazed bread can be enjoyed within 1-2 days at room temperature or refrigerated for up to 1 week.

Freezing: For longer storage, slices of pumpkin bread can be individually wrapped in plastic wrap and then placed together in a freezer-safe bag. This method helps prevent freezer burn. Thaw frozen slices at room temperature or gently in the refrigerator. Please note that freezing might lead to slight changes in texture and flavor, particularly with the streusel becoming less crisp.

Should The Streusel Topping Be Added Before Or After Baking?

For the best results, always add the streusel topping to the bread dough directly in the loaf pan just before it goes into the oven for baking. This allows the streusel to bake alongside the bread, forming that crispy, golden, sweet layer that is so characteristic and delicious. Adding it after baking would result in a very different, less integrated texture.

What Is The Difference Between A Crumb Topping And A Streusel?

The terms “streusel” and “crumb topping” are often used interchangeably, but there are subtle differences. A streusel is typically a richer, more elaborate topping made with flour, sugar (often brown sugar), butter, and frequently includes spices like cinnamon, nutmeg, or even nuts (though not in this recipe). The ratio of butter to dry ingredients is usually higher, resulting in larger, irregular, and richer crumbs that can also be used as a filling. A crumb topping, on the other hand, is generally simpler, consisting mainly of flour, sugar, and a smaller amount of butter, producing finer, more uniform crumbs primarily used as a topping. Our recipe leans towards a classic streusel with its generous butter content and robust spice blend, designed to deliver maximum flavor and crunch.

Beyond Bread: Delicious Ways To Use Leftover Pumpkin

If you find yourself with extra pumpkin puree after baking this loaf, don’t let it go to waste! Pumpkin is incredibly versatile. Here are some fantastic recipes to use up your leftover pumpkin and keep the autumnal flavors going:

• Pumpkin Waffles: Fluffy pumpkin waffles served with a decadent buttermilk syrup make for an unforgettable breakfast or brunch.
• Pumpkin Cheesecake Ball: A festive and easy-to-make dessert dip, perfect for entertaining, featuring creamy pumpkin cheesecake mixed with delightful toffee bits.
• Soft Pumpkin Cookies: These bakery-style cookies are incredibly soft and chewy, studded with miniature chocolate chips for a delightful treat.
• 7 Layer Pumpkin Bars: A rich and gooey bar recipe featuring layers of pumpkin, chocolate, coconut, and an oatmeal cookie base – pure indulgence!
• Pumpkin Créme Brûleé: A sophisticated dessert featuring a delicately spiced pumpkin custard crowned with a perfectly caramelized sugar top.

5 from 4 votes

Pumpkin Bread with Streusel Topping

By Chelsea Lords

Pumpkin Bread with Streusel Topping is packed with bold flavors and finished with a sweet glaze. It’s about to become your new favorite fall treat!

Prep Time: 30 minutes

Cook Time: 55 minutes

Total Time: 1 hour 25 minutes

Servings: 12 slices

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Equipment

• 1 9 x 5-inch bread pan or 3 mini bread pans
• Cooling rack

Ingredients

Dry Ingredients

• 1-1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon ground cinnamon see note 1
• 1 tablespoon pumpkin pie spice
• 1/4 teaspoon nutmeg

Wet Ingredients

• 4 tablespoons unsalted butter melted and cooled to room temperature
• 1/4 cup vegetable or canola oil
• 1 cup light brown sugar or dark brown sugar, lightly packed
• 1 cup canned pumpkin puree see note 2
• 2 large eggs
• 1/2 tablespoon vanilla extract

Streusel

• 4 tablespoons unsalted butter melted and cooled to room temperature
• 1/2 cup + 3 tablespoons flour
• 1/3 cup light brown sugar or dark brown sugar, firmly packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon pumpkin pie spice optional
• 1/8 teaspoon salt optional

Optional Glaze

• 1/2 cup powdered sugar
• 1/2 tablespoon unsalted butter
• 2 tablespoons maple syrup
• 1/4 teaspoon vanilla extract optional
• 1/8 teaspoon cinnamon optional

Instructions

1. Preheat oven to 350°F (175°C). Melt 4 tablespoons butter in the microwave and let cool to room temperature. Pull out eggs to get to room temperature. Generously grease and flour a 9-inch (1 pound) bread pan or 3 mini bread pans, tapping out excess flour.
2. In a large bowl, add all dry ingredients: flour, baking powder, baking soda, salt, ground cinnamon, pumpkin pie spice, and nutmeg. Whisk to combine.
3. In a separate bowl, add all wet ingredients: cooled melted butter, oil, brown sugar, canned pumpkin puree, eggs, and vanilla extract. Briskly whisk until smooth.
4. Combine wet and dry ingredients and mix until just combined. Use a spatula to scrape dough into the prepared bread pan(s). Smooth the top.
5. Melt the remaining 4 tablespoons butter in the microwave and let cool to room temperature to avoid greasy streusel. Mix butter with the remaining streusel ingredients (flour, brown sugar, ground cinnamon, optional pumpkin pie spice, optional salt) until small clumps form. If too wet, add flour 1 tablespoon at a time. Evenly sprinkle the entire mixture over the bread without pressing.
6. Bake for 50–65 minutes (35–40 for mini loaves) until a toothpick inserted in the center emerges clean or with a few moist crumbs. Let bread cool in the pan for 15 minutes, then carefully invert onto a cooling rack.
7. Whisk together the glaze ingredients (powdered sugar, unsalted butter, maple syrup, optional vanilla extract, optional cinnamon). If the glaze is too thick, add more maple syrup (or milk), 1 teaspoon at a time, until it reaches a drizzly consistency. Drizzle glaze over just-barely-warm or cooled bread. Let set fully, then cut bread with a sharp serrated knife. Enjoy!

Recipe Notes

Note 1: Pumpkin Pie Spice blend consists of warming spices. It’s available in the spice section of many grocery stores, or you can create your own using our Pumpkin Pie Spice recipe.

Note 2: Be sure to use pure canned pumpkin puree, not pumpkin pie filling. Note we’re only using 1 cup pumpkin and not the entire can!

Storage: Keep unglazed Pumpkin Bread in plastic wrap and refrigerate the glaze separately. Enjoy bread within 1–2 days at room temperature or up to 1 week in the fridge. To freeze, wrap slices in plastic and place in a freezer bag. Thaw at room temperature or in the fridge.

Nutrition Information

Serving: 1 serving | Calories: 424 kcal | Carbohydrates: 68g | Protein: 6g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 47mg | Potassium: 141mg | Fiber: 2g | Sugar: 33g | Vitamin A: 3374IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.