There’s something about pumpkin bread with streusel topping that just feels like fall wrapped in a warm hug. The soft, spiced pumpkin loaf paired with a buttery, crumbly topping is pure comfort food magic. Around my house, it’s the smell that does me in first—that heavenly mix of cinnamon, nutmeg, and ginger wafting through the kitchen. By the time it’s out of the oven, my kids are circling like little hawks, ready for their slice.
If you’ve ever wanted a pumpkin bread that feels bakery-level fancy without being complicated, this one’s it. And trust me, once you add that crunchy streusel, you’ll never go back to plain pumpkin bread again.
Table of Contents
Why You’ll Love This Pumpkin Bread with Streusel Topping
- It’s simple to make but looks like you spent all afternoon baking.
- Moist, tender pumpkin bread meets sweet, buttery crunch.
- Perfect for fall gatherings, bake sales, or just your Tuesday coffee break.
- Freezes beautifully—hello, make-ahead magic!
What Does Pumpkin Bread with Streusel Topping Taste Like?
Imagine a spiced pumpkin latte—but in bread form. The loaf itself is tender, sweet, and pumpkin-y without being overly rich. The streusel topping adds this crunchy, slightly caramelized layer that takes every bite over the top. It’s cozy, it’s satisfying, and it makes your kitchen smell like a Hallmark movie set in October.
Ingredients You’ll Need for Pumpkin Bread with Streusel Topping
When it comes to baking pumpkin bread with streusel topping, it’s all about simple pantry staples that come together to make something magical. You don’t need fancy ingredients—just the right mix of warm spices, sweet pumpkin, and that buttery crumble on top. Think of it as the kind of recipe you’ll want to whip up on a crisp fall morning with your favorite mug of coffee in hand (and maybe a cozy sweater, too).
Here’s what you’ll need:
For the Pumpkin Bread
- All-purpose flour (1 ¾ cups): The backbone of your loaf. If you’d like a gluten-free version, you can easily swap this for a 1:1 gluten-free flour blend.
- Baking powder (1 teaspoon) & baking soda (1 teaspoon): These two give your pumpkin bread the lift it needs, keeping it moist but never heavy.
- Salt (½ teaspoon): Just a pinch to balance out the sweetness. Don’t skip it—it makes a difference.
- Cinnamon (1 teaspoon), nutmeg (½ teaspoon), and ginger (½ teaspoon): This trio of cozy spices is what makes your kitchen smell like fall. If you love spiced bakes, you might also enjoy my Cinnamon Sugar Zucchini Coffee Cake for another warm and comforting treat.
- Granulated sugar (1 cup) + brown sugar (½ cup, packed): The perfect sweet duo. The granulated sugar sweetens, while the brown sugar adds a hint of molasses flavor and extra moisture.
- Vegetable oil (½ cup): Keeps the bread tender and moist. You can also use melted coconut oil or even olive oil for a slightly different flavor.
- Eggs (2 large): These help bind everything together and add richness.
- Pumpkin puree (1 cup): The star of the show! Make sure you’re using pure pumpkin puree, not pumpkin pie filling. Homemade puree works beautifully too—just drain any excess liquid.
- Water (⅓ cup): Keeps the loaf light. Some folks like to swap this for milk for a richer flavor.
- Vanilla extract (1 teaspoon): A splash of vanilla makes everything taste just a little cozier.
For the Streusel Topping
- All-purpose flour (½ cup): Forms the base of that crumbly topping.
- Brown sugar (½ cup, packed): Adds sweetness and a caramel-like depth that pairs perfectly with pumpkin.
- Cinnamon (1 teaspoon): Because you can never have too much cinnamon in fall baking.
- Unsalted butter (¼ cup, cold and cubed): The magic ingredient! Cold butter makes the topping crumbly instead of cakey. When baked, it melts into little golden nuggets of deliciousness.
Step-by-Step Instructions for Pumpkin Bread with Streusel Topping
Baking pumpkin bread with streusel topping isn’t complicated, but it’s the kind of recipe where the details make all the difference. I’m breaking it down step by step so you can follow along easily—even if you’ve never baked a loaf before. Grab your apron, turn on your favorite playlist, and let’s do this together.
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or, if you’re like me and hate scrubbing pans, line it with parchment paper for easy removal. The parchment also helps your bread come out picture-perfect when you’re ready to slice.
Tip: If you’re planning ahead for a bake sale or holiday brunch, consider doubling the recipe. One loaf for the family, one loaf to share—it’s a win-win.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisking isn’t just busy work—it helps evenly distribute the spices so you don’t end up with a “surprise pocket” of nutmeg in one bite.
If you love warm spice blends, you’ll probably enjoy my Apple Cinnamon Muffins too. They’ve got that same cozy vibe!
Step 3: Combine the Wet Ingredients
In a large mixing bowl, add the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, water, and vanilla extract. Whisk until the mixture looks smooth and glossy.
This is where the pumpkin magic happens—the pumpkin puree gives the bread its signature color and moisture. And yes, licking the whisk is optional (though strongly encouraged in my house).
Step 4: Bring the Batter Together
Gradually add the dry mixture into the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. The key here is not to overmix—a few streaks of flour are okay. Overmixing can make your bread dense instead of tender.
Think of it like folding laundry: gentle movements get the job done, no need to be aggressive!
Step 5: Make the Streusel Topping
In a small bowl, mix together the flour, brown sugar, and cinnamon. Then add in the cold cubed butter. Use your fingertips or a pastry cutter to work the butter in until the mixture looks like chunky crumbs.
This step is where the “bakery-style” magic happens. The streusel bakes into a golden, crunchy topping that makes your pumpkin bread feel fancy without the fuss.
Step 6: Assemble and Bake
Pour the pumpkin bread batter into your prepared loaf pan, smoothing the top with a spatula. Then, generously sprinkle the streusel topping over the batter.
Slide the pan into the oven and bake for 55–65 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted in the center comes out clean (a few crumbs are fine, but no wet batter).
Step 7: Cool and Slice
Once baked, remove the pan from the oven and let the bread cool for 10 minutes in the pan. Then, carefully lift it out (this is where that parchment comes in handy!) and place it on a wire rack to cool completely.
I know the temptation to slice right in is real, but cooling helps the bread set and slice more cleanly. Plus, it gives the streusel time to firm up for that satisfying crunch.
Tips and Tricks for Perfect Pumpkin Bread with Streusel Topping
- Don’t skip the parchment. It makes lifting the loaf out easy and keeps it pretty for gifting.
- Cold butter = better streusel. If it melts too fast, you’ll lose that crunchy topping.
- Add-ins welcome. Try chocolate chips, walnuts, or pecans for extra flair.
- Storage hack: Wrap slices individually and freeze for grab-and-go treats.
Confession: I once baked two loaves—one for a school bake sale and one “just to taste.” My family demolished the second loaf before it even cooled. Lesson learned: always double batch.
Storage
- At room temp: 3 days in an airtight container.
- In the fridge: up to 1 week.
- In the freezer: up to 3 months (wrap well).
FAQs
Can I make this gluten-free?
Yes! Just swap in a gluten-free flour blend.
Do I have to use canned pumpkin?
Nope—homemade pumpkin puree works too, just make sure it’s not watery.
Can I make muffins instead?
Absolutely. Adjust bake time to 20–25 minutes.
Conclusion
This pumpkin bread with streusel topping is one of those recipes that’s easy enough for a weekday bake but impressive enough for the holidays. Every slice feels like a little taste of fall comfort, and I promise it’ll disappear quickly at your table.
If you love pumpkin treats as much as I do, you might also enjoy my Pumpkin Cheesecake Muffins or cozy Pumpkin Coffee Cake Muffins.
So go ahead—preheat that oven, grab your canned pumpkin, and let’s make this loaf happen. Your future self (and your family) will thank you.
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Pumpkin Bread with Streusel Topping
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist, warmly spiced pumpkin bread topped with a buttery cinnamon streusel—perfect for cozy mornings and fall baking.
Ingredients
For the Pumpkin Bread
1 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
1 cup granulated sugar
½ cup brown sugar, packed
½ cup vegetable oil
2 large eggs
1 cup pumpkin puree
⅓ cup water
1 teaspoon vanilla extract
For the Streusel Topping
½ cup all-purpose flour
½ cup brown sugar, packed
1 teaspoon cinnamon
¼ cup unsalted butter, cold and cubed
Instructions
1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, water, and vanilla extract until smooth.
4. Gradually stir the dry ingredients into the wet mixture. Mix just until combined—do not overmix.
5. In a small bowl, mix flour, brown sugar, and cinnamon for the streusel. Add cold butter and work it in using your fingers or a pastry cutter until crumbly.
6. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle streusel evenly over the batter.
7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the bread in the pan for 10 minutes, then remove and place on a wire rack to cool completely before slicing.
9. Serve slices as-is or with a pat of butter or drizzle of maple glaze for extra indulgence.
Notes
Use pure pumpkin puree, not pumpkin pie filling, for best results.
Let the bread cool completely before slicing to avoid crumbling and help the streusel set.
For a gluten-free version, substitute a 1:1 gluten-free flour blend.
Store leftovers wrapped at room temperature for up to 3 days, or freeze slices for later.
