Pumpkin Streusel Bread: The Coziest Fall Loaf You’ll Ever Bake

There’s something undeniably magical about the aroma of pumpkin spice wafting through your kitchen. It’s not just the scent, it’s the emotion. Cozy socks, crisp leaves, and a fresh-baked loaf of Pumpkin Streusel Bread cooling on the counter. This isn’t your average pumpkin loaf, it’s crowned with a buttery, crunchy streusel topping that adds bakery-style flair to every bite.

Whether you’re serving your Pumpkin Streusel Bread warm with coffee or sneaking a slice for dessert, this spiced loaf is your new fall favorite. It’s moist, easy to bake, and yes, it freezes like a dream.

Don’t miss our fan-favorite zucchini bread, if you’re into moist veggie-loaded bakes.

Choosing the Right Pumpkin and Ingredients

Canned vs. Fresh Pumpkin Puree: Which Is Better for Bread?

If you’re looking for convenience without compromising flavor, canned pumpkin puree is your go-to. It’s:

• Consistent in texture
  
• Shelf-stable
  
• Easy to measure and mix
  

Fresh pumpkin can work too, but it requires extra prep, roasting, pureeing, and straining. Make sure to avoid pumpkin pie filling, which contains added sugar and spices.

Pro tip: Libby’s 100% Pure Pumpkin is a baker’s staple for good reason.

Key Spices and Pantry Staples to Bring Out Flavor and Moisture

Here’s what gives this Pumpkin Streusel Bread its rich flavor and soft, tender texture:

• Spices: cinnamon, nutmeg, cloves, and ginger
  
• Moisture agents: pumpkin puree, oil or melted butter, and eggs
  
• Structure: all-purpose flour, baking powder, baking soda
  

For added flavor, toss in vanilla extract or a dash of maple syrup. Brown sugar adds depth while keeping the crumb tender.

Check out our gluten-free carrot cake cupcakes, for another spiced, moist treat with a healthy twist.

Mastering the Art of a Buttery, Crumbly Streusel Topping

Basic Streusel Formula: Flour, Sugar, Butter, and Spice

Streusel is that sweet, buttery crumb topping that bakes into crunchy perfection. To make it, you’ll need:

• ¼ cup brown sugar
  
• ¼ cup granulated sugar
  
• ½ cup flour
  
• 4 tablespoons cold butter (cubed)
  
• ½ teaspoon cinnamon
  

Mix all the ingredients with a fork or your hands until it forms pea-sized clumps. You want it crumbly, not creamed.

How to Get That Bakery-Style Crumble Without Sinking

To prevent the streusel from sinking into the loaf:

• Generously sprinkle it over the batter just before baking
  
• Press it lightly so it sticks, but don’t push it in
  
• Avoid overmixing, an over-wet batter can pull the topping under
  

Looking for something more creative? Try our playful ice cream bread for a dessert-style loaf with minimal effort.

Step-by-Step Guide to Making Pumpkin Streusel Bread

Mixing the Batter: Wet vs. Dry Ingredient Separation

1. In a large bowl, whisk together:
   
   • 1¾ cups flour
     
   • 1 tsp baking soda
     
   • ½ tsp salt
     
   • 2 tsp pumpkin pie spice
     
2. In another bowl, mix:
   
   • 1 cup pumpkin puree
     
   • 2 eggs
     
   • ¾ cup brown sugar
     
   • ½ cup oil or melted butter
     
   • 1 tsp vanilla extract
     
3. Combine dry and wet ingredients gently. Do not overmix.
   

Layering the Streusel: Before or After Baking?

• Pour batter into a greased or parchment-lined 9×5 loaf pan.
  
• Evenly sprinkle the streusel mixture over the top before baking.
  

Baking Time, Temp, and Signs Your Bread Is Done

• Bake at 350°F (175°C) for 50–60 minutes.
  
• If the top starts browning too fast, cover lightly with foil at the 40-minute point.
  
• It’s done when a toothpick comes out clean or with a few moist crumbs.
  
• Let rest in the pan for 10–15 minutes, then transfer to a cooling rack.
  

How to Store Pumpkin Streusel Bread and Lock In Moisture

Room Temp, Fridge, or Freezer? Pros and Cons of Each

Pro tip: Always cool bread fully before wrapping to avoid trapping steam, which makes it soggy.

How to Reheat Pumpkin Bread Without Drying It Out

• Microwave: Wrap slice in a damp paper towel. Heat 10–15 seconds.
  
• Oven: Bake at 300°F (150°C) for 8–10 mins.
  
• Add a pat of butter or maple drizzle to bring it back to life.
  

Looking for low-calorie baked ideas? Try our greek yogurt oat flour bagels, for a healthy and high-protein option.

Flavor Variations and Add-Ins for Pumpkin Streusel Bread

Chocolate Chip, Pecan, Cream Cheese Swirl and More

Here’s how to remix your basic pumpkin loaf:

• Chocolate chips – ½ cup for extra indulgence
  
• Chopped pecans or walnuts – Adds crunch
  
• Cream cheese swirl – Layer a sweetened cream cheese mix in the center
  
• Cranberries – Dried or fresh for a tart twist
  

Make It Vegan, Gluten-Free, or Low Sugar Without Losing Taste

• Vegan: Swap eggs with flax eggs, butter with coconut oil
  
• Gluten-free: Use a 1:1 GF flour blend
  
• Low sugar: Reduce sugar by ¼ or use coconut sugar or monk fruit
  

Serving Ideas and Pairings for Pumpkin Streusel Bread

When to Serve Pumpkin Bread: Breakfast, Brunch, Dessert

This spiced loaf fits almost any occasion:

• Breakfast: With coffee or almond milk
  
• Brunch: Add yogurt and berries
  
• Dessert: Top with whipped cream or serve warm with vanilla ice cream
  

Best Drinks to Pair: Spiced Lattes, Cider, and Herbal Teas

• Pumpkin spice latte (classic)
  
• Chai or cinnamon tea
  
• Hot apple cider for true fall vibes
  
• Cold brew coffee with a hint of maple syrup
  

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Pumpkin Streusel Bread Recipe

Pumpkin Streusel Bread is a cozy, moist fall favorite with a crunchy topping. Easy to bake, perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10 Slices

Course: Fall Baking, Quick Bread

Cuisine: American

Calories: 229

Ingredients Method Nutrition

Ingredients

  

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For the Bread:

• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp pumpkin pie spice
• 1 cup pumpkin puree
• ¾ cup brown sugar
• ½ cup oil or melted butter
• 2 eggs
• 1 tsp vanilla extract

For the Streusel Topping:

• ¼ cup brown sugar
• ¼ cup granulated sugar
• ½ cup flour
• ½ tsp cinnamon
• 4 tbsp cold butter cubed

Method

 

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment.
2. Mix dry ingredients in one bowl, wet ingredients in another.
3. Combine and gently fold until just mixed.
4. Pour into loaf pan. Add streusel topping evenly.
5. Bake 50–60 mins. Tent with foil if browning too fast.
6. Cool for 10 mins before transferring to a wire rack.

Nutrition

Calories: 229kcalCarbohydrates: 50gProtein: 4gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 33mgSodium: 246mgPotassium: 126mgFiber: 2gSugar: 27gVitamin A: 3862IUVitamin C: 1mgCalcium: 38mgIron: 2mg

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FAQs about Pumpkin Streusel Bread