Pumpkin Streusel Bread is like a cozy hug in loaf form, bursting with warm pumpkin flavor and topped with a crumbly, buttery streusel that adds the perfect touch of sweet crunch. This bread is wonderfully moist and soft inside, making every bite feel a little like fall comfort wrapped up with cinnamon and nutmeg.
I love baking this bread when the air starts to cool because the smell of pumpkin and spices filling the kitchen feels so comforting. The streusel topping is my favorite part – I usually save a little extra just to sprinkle on top for some added sweetness and texture. I find it’s a great way to make an ordinary slice of bread feel extra special.
This pumpkin bread is great for breakfast with a smear of butter or as a tasty afternoon snack with a cup of tea. It’s also a hit at holiday gatherings because it’s simple, delicious, and reminds everyone of cozy family moments. I always end up offering a second slice because it’s hard to stop at just one!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling, for the right texture and flavor. If unavailable, homemade pumpkin puree works great too. It keeps the bread moist and tender.
Spices: Cinnamon, nutmeg, ginger, and cloves give that warm fall feel. Feel free to adjust amounts or swap cloves for allspice if you prefer a milder taste.
Oils & Fats: Vegetable oil keeps the bread moist, but melted butter is a tasty swap offering richer flavor. For dairy-free, use light olive oil or coconut oil.
Streusel Topping: Cold butter is key here—it helps create those crumbly, crunchy bits. If you don’t have butter, margarine works but may change flavor slightly.
How Do You Make the Streusel Topping Light and Crumbly?
The secret to perfect streusel is working fast and keeping the butter cold. Here’s how:
- Combine dry ingredients (flour, sugar, cinnamon, salt) first.
- Add cold butter pieces and use your fingers or a pastry cutter to mix until crumbs form. Aim for pea-sized bits—too much mixing can melt the butter and make it greasy.
- Sprinkle the streusel evenly on the batter just before baking for a crunchy top that contrasts the soft bread.
Chilling the butter and mixing gently helps keep the topping from melting too quickly, so you end with that perfect crumbly texture.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for shaping your pumpkin bread and helps it bake evenly.
- Mixing bowls – one large for dry ingredients and one medium for wet ingredients to keep things organized.
- Whisk and spatula – whisk for mixing smooth wet ingredients; spatula for folding batter gently without overmixing.
- Pastry cutter or fork – helps crumble cold butter into the streusel topping for a perfect crumbly texture.
- Cooling rack – lets your bread cool evenly and keeps the bottom from getting soggy.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped walnuts or pecans to the streusel for extra crunch and a nutty flavor.
- Stir in 1/2 cup mini chocolate chips into the batter for a sweet surprise that pairs well with pumpkin.
- Use pumpkin pie spice instead of individual spices for a quick, balanced blend of cinnamon, nutmeg, ginger, and cloves.
- Swap half the oil for Greek yogurt to add moisture and a slight tang to your pumpkin bread.
Pumpkin Streusel Bread
Ingredients You’ll Need:
For the Pumpkin 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 ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces (or margarine), chilled
For the Drizzle (Optional):
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This pumpkin streusel bread takes about 15 minutes to prepare, plus 55 to 65 minutes for baking. Allow another 15 minutes for cooling before adding the optional glaze and slicing. Overall, around 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat & Prepare Your Pan:
Set your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
2. Make the Streusel Topping:
In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Add the cold butter pieces, then use your fingers or a pastry cutter to work it into a crumbly mixture. Set this aside for now.
3. Mix Dry Ingredients:
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well blended.
4. Mix Wet Ingredients:
In another bowl, whisk together granulated sugar, brown sugar, and oil. Beat in the eggs one at a time until smooth. Stir in pumpkin puree, milk, and vanilla extract.
5. Combine Wet and Dry:
Carefully fold the dry ingredients into the wet ingredients using a spatula. Mix just until combined to keep the bread tender.
6. Assemble and Bake:
Pour the batter into your prepared loaf pan. Sprinkle the streusel topping evenly over the batter. Bake for 55 to 65 minutes. Start checking around 55 minutes by inserting a toothpick—it should come out clean or with just a few crumbs.
7. Cool and Add Optional Glaze:
Allow the bread to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. If you’d like, whisk together powdered sugar, milk, and vanilla to make a drizzle. Pour it over the cooled bread for a sweet finishing touch.
8. Serve and Enjoy!
Slice your pumpkin streusel bread and enjoy it with a cup of coffee or tea. Perfect for breakfast, dessert, or a cozy snack!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! You can use fresh pumpkin, but be sure to cook and puree it until smooth before measuring 1 cup. Fresh pumpkin has higher moisture, so draining excess liquid after cooking helps keep your bread from becoming soggy.
Can I Substitute the Oil with Butter?
Absolutely! Melted butter works well and adds a richer flavor to the bread. Use the same amount as the oil called for. Just make sure to let it cool slightly before mixing with the other wet ingredients.
How Should I Store Leftover Pumpkin Streusel Bread?
Store cooled bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. You can also refrigerate for up to a week or freeze for up to 3 months—just thaw before serving.
Can I Make This Recipe Gluten-Free?
Yes! Swap the all-purpose flour for a gluten-free baking blend that’s a 1:1 substitute. Make sure your baking powder and other ingredients are gluten-free as well for best results.
