Pumpkin Streusel Bread is a cozy treat that combines moist pumpkin bread with a crunchy, buttery streusel topping. It has warm flavors of cinnamon and nutmeg mixed throughout, making it perfect for fall or any time you want a slice of comfort. The streusel adds a delightful crisp texture that contrasts nicely with the soft bread beneath.
I love making this bread on a lazy weekend morning when the house smells like pumpkin and spices. It’s one of those simple joys I look forward to because it’s easy to whip up and always turns out so tasty. A little tip I like is to sprinkle a bit of extra cinnamon sugar on top before baking to get that perfect golden crust that everyone loves.
This bread is great sliced thick with a smear of butter or cream cheese for breakfast or an afternoon snack. I often find myself sneaking a slice right out of the pan because it’s just too tempting to wait. Whether you’re sharing it with friends or enjoying a quiet moment alone, pumpkin streusel bread always feels like a warm hug in food form.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for best consistency. Avoid pumpkin pie filling since it contains extra sugar and spices. You can swap with homemade pumpkin puree if you roast and mash pumpkin.
Spices: The mix of cinnamon, nutmeg, ginger, and cloves gives that classic pumpkin bread flavor. If you’re missing one, just add a little more of the others to keep the warm spice blend.
Butter in Streusel: Cold, cubed butter is important here. It creates that crumbly, crunchy topping when you mix it with flour and sugar. You can use margarine if needed but butter tastes better.
Nuts in Streusel: Chopped walnuts or pecans add extra texture and flavor but are optional. Feel free to skip for a nut-free version or replace with seeds like pumpkin or sunflower.
How Do I Make the Perfect Streusel Topping That Stays Crunchy?
Getting the streusel just right means it should be crumbly, not doughy. Here’s how:
- Keep the butter cold—this helps form pea-sized crumbs when mixed.
- Use a pastry cutter, two knives, or your fingers to mix the butter with sugar and flour. Don’t overwork it or it melts.
- Sprinkle streusel evenly on the batter so it bakes into a crunchy layer rather than sinking in.
- For extra crunch, add chopped nuts right before baking.
- If your kitchen is warm, chill the topping briefly before adding it to the bread.
Following these tips ensures a streusel topping that crisps up nicely while baking and stays deliciously crunchy when cooled.
Equipment You’ll Need
- 9×5 inch loaf pan – perfect size for this bread and helps it bake evenly.
- Mixing bowls – you’ll need at least two, one for wet ingredients and one for dry.
- Whisk – great for blending dry spices and mixing wet ingredients smoothly.
- Pastry cutter or fork – makes mixing cold butter into the streusel easy without melting it.
- Cooling rack – lets your bread cool evenly and keeps the bottom from getting soggy.
Flavor Variations & Add-Ins
- Add chocolate chips to the batter for a sweet twist that melts into the pumpkin bread.
- Stir in dried cranberries or raisins for a fruity pop and chewy texture.
- Use pecans instead of walnuts in the streusel for a richer nutty flavor.
- Mix in a teaspoon of espresso powder into the batter to deepen the warm spice notes.
How to Make Pumpkin Streusel Bread
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup (65g) all-purpose flour
- 1/2 cup (100g) light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (57g) unsalted butter, cold and cubed
- 1/2 cup (60g) chopped walnuts or pecans (optional)
For the Glaze (optional):
- 1/2 cup (60g) powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 55 to 65 minutes to bake. Then allow 10-15 minutes for the bread to cool in the pan and additional time to cool completely before glazing and serving. Total time is roughly 1 hour and 30 minutes.
Step-by-Step Instructions:
1. Preparing the Oven and Pan:
Preheat 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. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This makes sure all the spices and leavening agents are evenly distributed.
3. Combining Wet Ingredients:
In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, beating well after each addition to get a smooth, creamy mix. Stir in the pumpkin puree and vanilla extract until everything is well blended.
4. Mixing Wet and Dry Ingredients:
Add the dry ingredients gradually into the wet mixture. Stir just until combined to avoid overmixing, which keeps the bread tender and soft.
5. Pouring Batter and Adding Streusel:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
To make the streusel topping, mix flour, brown sugar, cinnamon, and salt in a small bowl. Cut in the cold cubed butter with a pastry cutter or your fingers until the mix looks like coarse crumbs. Stir in nuts if you like.
Sprinkle the streusel evenly over the pumpkin batter in the pan.
6. Baking the Bread:
Bake for 55 to 65 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs. This ensures the bread is fully baked but still moist inside.
7. Cooling and Glazing:
Let the bread cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely.
If you want, whisk powdered sugar, milk, and vanilla extract until smooth for a glaze. Drizzle it over the cooled bread for a sweet finish.
8. Serving:
Slice and enjoy! The bread tastes great on its own or with butter or cream cheese spread on top.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Roast and puree a small sugar pumpkin until smooth to substitute for canned pumpkin. Just make sure it’s fully cooled and drained of excess moisture before using to keep the bread from getting too wet.
How Should I Store Pumpkin Streusel Bread?
Store the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week or freeze slices in a zip-top bag for up to 3 months.
Can I Make the Bread Gluten-Free?
Absolutely! Swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend. Just ensure it contains xanthan gum or another binder to maintain the bread’s structure and texture.
What Can I Use Instead of Vegetable Oil?
You can substitute an equal amount of melted coconut oil or unsweetened applesauce for vegetable oil to add a different flavor or reduce fat content. Keep in mind applesauce may make the bread a bit denser.