Pumpkin Streusel Bread is a cozy treat that brings together the warm flavors of pumpkin and cinnamon with a sweet, crumbly streusel topping. It’s soft, moist, and full of fall goodness, with just the right amount of spice to make every bite comforting and satisfying.
I love making this bread when the weather starts to cool down because it fills the kitchen with the best smell. The streusel on top adds a little crunch that I think really takes this bread to the next level—it’s my favorite part! I usually slice it thick and enjoy it fresh out of the oven, but it’s just as good toasted the next day with a little butter melting on top.
This pumpkin bread is perfect for breakfast, an afternoon snack, or even a simple dessert. I often bring a loaf to friends or family during the fall season because it feels like a warm hug in bread form. If you’re looking for something easy to make that tastes like autumn, this is it!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling. It’s smooth and adds moisture and flavor. If unavailable, you can use fresh cooked pumpkin, mashed well.
Flour: All-purpose flour works well to give a nice crumb. For a lighter texture, you can substitute half with whole wheat flour for a nuttier taste.
Spices: Cinnamon is a must for that warm flavor. Nutmeg, cloves, and ginger add depth but are optional; adjust based on your taste or leave them out for a milder bread.
Sugars: Brown sugar in both the batter and topping adds moisture and richness. If needed, white sugar can replace brown sugar but won’t add the same depth of flavor.
Butter and Oil: Vegetable oil keeps the bread moist, but butter adds great flavor. I like using melted butter for a richer taste. For dairy-free, use vegetable oil or a plant-based butter.
Streusel Topping: Cold butter is key. It creates crumbly bits by mixing it with flour and sugar without melting. Chopped nuts add crunch but can be skipped or swapped for seeds if you prefer.
How Do You Make the Perfect Streusel Topping?
The secret is cold butter and just the right mixing. Here’s how to get it crumbly and flavorful:
- Keep butter cold and cut into small cubes before mixing.
- Mix flour, sugar, cinnamon, and salt first.
- Add butter and use a pastry cutter, two forks, or your fingers to mix until the mixture looks like coarse crumbs. Avoid heating the butter.
- Stir in nuts last to keep their texture intact.
- Sprinkle evenly over the bread batter before baking to get a crunchy, sweet top layer.
Following these steps will give you that delicious, crisp streusel that balances the soft pumpkin bread perfectly every time.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size to bake a nice, tall pumpkin bread with even cooking.
- Mixing bowls – you’ll need at least two: one for dry ingredients and one for wet.
- Whisk – great for blending dry ingredients smoothly and mixing wet ingredients.
- Wooden spoon or spatula – handy for gently folding ingredients without overmixing.
- Pastry cutter or fork – helps cut cold butter into streusel topping for crumbly texture.
- Cooling rack – lets your bread cool evenly and prevents sogginess on the bottom.
Flavor Variations & Add-Ins
- Add chocolate chips to the batter for pockets of gooey sweetness that contrast the spices.
- Stir in dried cranberries or raisins for a tart burst that pairs well with pumpkin.
- Try swapping walnuts for pecans or even toasted pepitas in the streusel for different crunch and flavor.
- Mix in a teaspoon of espresso powder to deepen the flavor and give a subtle mocha hint.
Pumpkin Streusel Bread
Ingredients You’ll Need:
For the Bread:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup (60g) all-purpose flour
- 1/3 cup (67g) brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons (60g) cold unsalted butter, cut into small pieces
- 1/2 cup (50g) chopped walnuts or pecans
How Much Time Will You Need?
This pumpkin streusel bread takes about 15 minutes to prepare and 55-65 minutes to bake. After baking, allow it to cool for around 15 minutes in the pan and then cool completely on a wire rack before slicing. Total time is roughly 1 hour and 30 minutes.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating 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 the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Mix until everything is evenly combined.
3. Combine Wet Ingredients:
In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil or melted butter until well blended. Add eggs one at a time, beating well after each. Then stir in the vanilla extract and pumpkin puree until smooth.
4. Combine Wet and Dry:
Gradually add the dry ingredients to the wet mixture. Gently fold the batter until just combined—avoid overmixing to keep the bread tender.
5. Make the Streusel Topping:
In a small bowl, mix flour, brown sugar, cinnamon, and salt. Add the cold butter pieces and cut them into the mixture using a pastry cutter or your fingers until it looks like coarse crumbs. Stir in the chopped nuts.
6. Assemble and Bake:
Pour the batter evenly into the prepared loaf pan. Sprinkle the streusel topping evenly over the surface. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the topping browns too fast, cover loosely with foil halfway through baking.
7. Cool and Serve:
Let the bread cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing. Enjoy warm or at room temperature with your favorite drink!
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! If using fresh pumpkin, roast or steam it until soft, then puree until smooth. Make sure it’s well drained so your bread doesn’t get too wet.
How should I store leftover 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 3 months. Thaw at room temperature before enjoying.
Can I substitute nuts in the streusel topping?
Absolutely! You can swap walnuts or pecans for other nuts like almonds or even seeds like pumpkin seeds. If you have nut allergies, simply omit them for a plain streusel crunch.
What’s the best way to avoid overbaking the bread?
Start checking for doneness around 55 minutes by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, your bread is ready. Tent with foil if the streusel starts browning too quickly during baking.
