Pumpkin Streusel Bread is a cozy, sweet treat that brings the warm flavors of fall right into your kitchen. Soft pumpkin bread, packed with just the right amount of spice, is topped with a crumbly, buttery streusel that adds a delightful crunch with every bite. It’s like autumn wrapped up in a loaf.
I love making this pumpkin bread when the air starts to cool down and the leaves begin to change. It fills the house with the most comforting aroma of cinnamon, nutmeg, and pumpkin, and it’s perfect for sharing with friends or enjoying on a lazy morning. One little tip I swear by is to make sure the streusel is thick enough so you get that satisfying texture contrast with the soft bread beneath.
My favorite way to enjoy this bread is toasted lightly with a little spread of butter that melts into those tender pumpkin layers. It’s simple, but there’s something so special about that combination that always feels like a little celebration of the season. Plus, it’s great for breakfast, snack time, or even a sweet ending after dinner.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for moisture and flavor. Avoid pumpkin pie filling since it’s already sweetened and spiced. If fresh pumpkin is your choice, roast it well and puree until smooth.
Flour: All-purpose flour gives a nice structure. For a lighter texture, try half all-purpose and half cake flour. Gluten-free flour blends work too, just check if additional moisture is needed.
Spices: Cinnamon, nutmeg, and cloves bring warmth to the bread. If you don’t have cloves, allspice or ginger can be great substitutes. Adjust spice amounts to your taste.
Sugars: Brown sugar adds a rich, molasses note while granulated sugar keeps it sweet without heaviness. For a healthier swap, try coconut sugar or maple syrup, but reduce other liquids accordingly.
Butter in Streusel: Keep the butter cold and use unsalted to control saltiness. You can swap for vegan butter or coconut oil, but results may slightly vary in crumb texture.
How Do You Make the Perfect Streusel Topping for Extra Crunch?
The streusel is all about texture contrast. Use cold butter cut into small cubes to create those crumbly clumps. Mixing by hand or with a pastry cutter helps control the crumb size.
- Combine dry ingredients before adding butter for even spice and sweetness.
- Work the butter quickly so it doesn’t melt but blends into coarse crumbs.
- Sprinkle the topping evenly but generously over the batter for a crunch on every slice.
- If you want bigger crumbs, mix less; for finer crumbs, mix more until sandy.
This topping bakes into a buttery, crisp layer that balances the soft pumpkin bread underneath perfectly.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for baking the bread evenly without overflowing.
- Mixing bowls – one for dry ingredients, one for wet; makes combining easier and cleaner.
- Whisk – great for blending wet ingredients smoothly.
- Wooden spoon or spatula – lets you fold the batter gently without overmixing.
- Pastry cutter or fork – ideal for cutting cold butter into the streusel for crumbly texture.
- Wire cooling rack – helps cool the bread evenly and prevents soggy bottoms.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the streusel or batter for a nutty crunch that pairs well with pumpkin.
- Stir in ½ cup of chocolate chips for a sweeter, richer treat that balances the spices nicely.
- Swap pumpkin puree with sweet potato puree for a slightly different yet delicious autumn flavor.
- Mix in dried cranberries or raisins to add chewy bursts of tartness and sweetness.
How to Make Pumpkin Streusel Bread?
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1¾ cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup (200 g) granulated sugar
- ½ cup light brown sugar, packed
- ½ cup (120 ml) vegetable oil
- 2 large eggs
- 1 cup (240 ml) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Streusel Topping:
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) light brown sugar, packed
- 1 teaspoon ground cinnamon
- 3 tablespoons (40 g) cold unsalted butter, cut into small cubes
- ⅓ cup (45 g) all-purpose flour
For the Glaze (Optional):
- ½ cup (60 g) powdered sugar
- 1 to 2 tablespoons milk or heavy cream
- ¼ teaspoon vanilla extract
Time You’ll Need:
This recipe takes about 15 minutes to prepare and 55 to 65 minutes to bake. Allow about 10 minutes for the loaf to cool in the pan before moving it to a wire rack to cool completely. If you use the glaze, add a few extra minutes for mixing and drizzling.
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan well with butter or non-stick spray and set aside.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt until they’re well combined.
3. Combine Wet Ingredients:
In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract until smooth.
4. Make the Batter:
Gradually fold the dry ingredients into the wet ingredients carefully with a spatula or wooden spoon. Stir just until combined—do not overmix to keep the bread tender.
5. Prepare the Streusel Topping:
In a small bowl, combine granulated sugar, brown sugar, cinnamon, and flour. Add the cold butter cubes and use a pastry cutter or your fingertips to blend until the mixture looks like coarse crumbs.
6. Assemble the Bread:
Pour the batter into your greased loaf pan and smooth the top evenly. Sprinkle the streusel topping generously over the batter.
7. Bake and Cool:
Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. If the streusel browns too fast, cover loosely with foil halfway through baking. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Optional Glaze:
If you want, whisk powdered sugar with milk or cream and vanilla extract until smooth. Drizzle this glaze over the cooled bread for an extra sweet finish.
9. Serve and Enjoy:
Slice your pumpkin streusel bread and enjoy its soft, moist texture with that crunchy cinnamon topping. Perfect for any cozy moment!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Roast and puree fresh pumpkin until smooth to replace canned pumpkin. Make sure it’s well-drained so your batter isn’t too wet.
How Should I Store Pumpkin Streusel Bread?
Store the bread 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 Make the Streusel Topping Ahead of Time?
Absolutely! Prepare the streusel topping and keep it refrigerated in an airtight container for up to 2 days until you’re ready to bake.
What Can I Substitute for Vegetable Oil?
You can use melted coconut oil, light olive oil, or melted butter in equal amounts. Each will slightly change the flavor and texture but still yield delicious results.
