This pumpkin bread with streusel topping is a must-make for fall season. It doesn’t get much better than perfectly spiced, moist pumpkin bread finished off with buttery crumb topping!
Celebrate pumpkin season with this pumpkin loaf!
After months of hot weather and mosquitos galore, I am so excited for fall. Not only do I love the cooler temperatures, I am obsessed with fall baking and all the scents and tastes it brings!
This is not just your classic pumpkin bread recipe, it is so much better! It’s perfectly sweet and filled with warm spices, but the delicious streusel really takes it to the next level.
I was tempted to hide the whole loaf in my room so I didn’t have to share. But I took the higher ground, and my family loved it just as much as I do. We finished it off in a day!
So if you want a party in your mouth, whip up this easy pumpkin bread recipe. Trust me, you are going to fall in love with it!
Should the streusel topping be added before or after baking?
You want to sprinkle the streusel topping on the batter before you pop your bread in the oven for baking. Some of the crumbs will melt into the batter, the rest will form an irresistible crunchy topping as the bread bakes.
How to make delicious pumpkin streusel bread:
- PREP – Cut a piece of parchment long enough to fit across a 9×5″ loaf pan with at least an inch hanging off each side. Spray the pan with cooking spray. Preheat your oven to 350 degrees.
- BUTTERY STREUSEL – Combine the sugars, flour, cinnamon, pumpkin pie spice, and melted butter in a bowl. Mix together until crumbly. If it’s too wet to form crumbs, chill it while you make the batter.
- DRY INGREDIENTS – In a small bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt.
- WET INGREDIENTS – Whisk together the oil, sugars, eggs, pumpkin puree, and vanilla in a large mixing bowl. Fold in the dry ingredients.
- ASSEMBLE – Spread the batter into the prepared loaf pan. Sprinkle the crumbs over the top of the wet batter.
- BAKE – In a preheated oven, bake at 350° for 60-70 minutes or until a toothpick inserted in the middle comes out clean.
- COOL – Let the bread cool in the pan for about 10 minutes, then use the parchment tabs to remove it and place it on a wire rack to cool completely.
Leftover pumpkin bread can be stored in an airtight container at room temperature for 4-5 days. You can also wrap it in plastic wrap or put it in a large ziplock bag.
PRO TIPS:
- You need a large 9×5″ pan for this recipe. If you are using a smaller 8×4″ pan, your bread may overflow.
- Because of the crumbly streusel topping, you don’t want to have to dump the bread upside down to get it out of the pan. For best results, line your bread loaf pan with parchment or aluminum foil that hangs over the edge. You can use those edges to lift the bread out of the pan instead of flipping it.
- If you don’t have pumpkin pie spice, you can use 1/2 tsp cinnamon + 1/4 tsp ground cloves + 1/8 tsp ginger + 1/8 tsp nutmeg.
PUMPKIN STREUSEL BREAD RECIPE VARIATIONS:
- You can add chocolate chips or white chips to the batter. My personal preference for pumpkin bread is cinnamon chips. 🙂
- For a more hearty loaf, you can use up to half whole wheat flour in place of the white flour.
- You can add chopped nuts to either the batter or the crumb topping.
MORE PUMPKIN RECIPES:
- Pumpkin Blondies
- Brown Butter Pumpkin Snickerdoodles
- Chocolate Chip Pumpkin Bread
- Pumpkin Cobbler
- Cream Cheese Pumpkin Coffee Cake
- Pumpkin Chili
- Pumpkin Bread with Cream Cheese Frosting
Streusel-Topped Pumpkin Bread Recipe
Equipment
Ingredients
Streusel Ingredients:
- ¼ cup light brown sugar
- 2 Tbsp white sugar
- ¾ cup all purpose flour
- 1 tsp ground cinnamon
- ½ tsp pumpkin pie spice
- ⅓ cup salted butter melted
Pumpkin Bread Batter:
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ½ cup canola oil
- ½ cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs
- 1 ⅓ cups pumpkin puree not pumpkin pie filling!
- 1 tsp vanilla extract
Instructions
- Spray a 9×5" loaf pan with cooking spray. Cut a long piece of parchment paper and place it across the bottom and up the ends of the pan with 1-2 inches hanging over the edge. (You will use the ends to lift the bread out of the pan.)
- Preheat your oven to 350°.
- For the crumb topping, combine the sugars, flour, spices, and melted butter. Mix until crumbly. If it doesn't form crumbs, chill it while you make the batter.
- Whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt in a small bowl.
- In a large bowl, whisk together the oil, sugars, eggs, pumpkin purée, and vanilla. Stir in the dry ingredients just until there are no streaks of flour.
- Spread the batter into the prepared bread pan. Sprinkle the streusel over the top of the loaf.
- Bake at 350° for about 65 minutes, or until a toothpick inserted in the middle comes out clean or with moist crumbs.
- Let the loaf cool in the pan for about 10 minutes, then use the parchment paper to remove it from the pan.
- Transfer to a wire rack to cool completely before slicing.
Notes
- If you don’t have pumpkin pie spice, use 1/2 tsp cinnamon + 1/4 tsp ground cloves + 1/8 tsp ginger + 1/8 tsp nutmeg, or any combination of those spices to equal a teaspoon.
- You need a large 9×5″ pan for this recipe. If you have a 8×4″ pan, your batter may overfill, so either remove 1/2 cup of the batter and make muffins, or place your pan on a cookie sheet and cross your fingers that it doesn’t spill. 🙂
Nutrition
I hope you’ll give this pumpkin bread with streusel topping recipe a try. It’s a perfect way to enjoy the flavors of fall!
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Hi Kara, this looks so yummy. Could you share its nutritional content, please?
I’m not sure why it wasn’t showing up for you, but I can see it at the bottom of the recipe card. Hopefully it shows up for you now. 🙂