Pumpkin Bread with Streusel Topping is boldly flavored and topped with a simple sweet glaze, it’s going to be your new favorite pumpkin recipe!
For a pumpkin bread variation try this original Pumpkin Bread, Pumpkin Chocolate Chip Bread, or Healthy Pumpkin Bread.
Pumpkin Bread with Streusel Topping
Last fall, this Pumpkin Coffee Cake was an absolute favorite, and my boys couldn’t get enough of it. So, I transformed that joy into Pumpkin Bread with Streusel Topping—a moist, dense bread with fall-inspired spices, a sweet topping, and a glaze that adds the perfect finishing touch. The boys love it just as much as the coffee cake.
This delicious bread is seasoned with comforting fall-inspired spices, a crispy-crunchy sweet topping, and gets the ultimate finishing touch with the glaze.
Ingredients In Pumpkin Bread With Streusel Topping
- Dry Ingredients: Flour, baking powder, baking soda, salt, cinnamon, pumpkin spice, and nutmeg give Pumpkin Streusel Bread its structure, lightness, and classic autumn flavor.
- Wet Ingredients: Melted butter, oil, brown sugar, pumpkin puree, eggs, and vanilla extract keep the bread moist, sweet, and flavorful, blending everything together.
- Streusel Ingredients: Melted butter, flour, brown sugar, cinnamon, and optional spices create a crumbly, sweet topping that adds flavor and texture to the moist bread.
Quick Tip
In this Pumpkin Bread with Streusel Topping, use canned pumpkin puree, which is just pure cooked pumpkin. Avoid pumpkin pie filling, as it contains added spices, sweeteners, and other ingredients.
How To Make Pumpkin Bread With Streusel Topping
- Prep: Preheat oven. Melt butter and let cool. Grease and flour a loaf pan or 3 mini pans.
- Dry Ingredients: Mix all dry ingredients in a large bowl.
- Wet Ingredients: Blend all wet ingredients in a separate bowl until smooth.
- Combine: Mix wet and dry ingredients until just combined. Pour into the pan.
- Streusel: Mix cooled melted butter with streusel ingredients. Sprinkle over bread.
- Bake: Bake until a toothpick comes out clean.
- Cool & Glaze: Cool in the pan for 15 minutes, then transfer to a rack. Whisk glaze ingredients and drizzle over the cooled bread. Slice and enjoy!
Tips For Success
- Check Canned Pumpkin: Make sure the canned pumpkin isn’t too watery. If moist, press out extra liquid with paper towels.
- Check Baking Agents: Make sure your baking soda and baking powder are fresh.
- Grease and Flour Pans: Generously grease and flour pans or use parchment paper for easy removal.
- Cool Melted Butter: Let melted butter cool to room temperature before making the streusel to avoid a greasy texture.
- Adjust Streusel Consistency: If the streusel is too wet, add 1-2 tablespoons of flour until it becomes crumbly.
Pumpkin Bread With Streusel Topping FAQs
Storing: Wrap unglazed Pumpkin Bread in plastic and refrigerate the glaze separately. Use within 1-2 days at room temperature or up to 1 week refrigerated.
Freezing: Wrap slices in plastic and place in a freezer bag. Thaw at room temperature or in the fridge; note possible texture and flavor changes.
Add the streusel topping to the bread dough in the loaf pan just before baking to ensure it forms a crispy, sweet layer.
Streusel, made with flour, sugar, butter, and optional spices or nuts, creates rich, irregular crumbs for topping and filling. Crumb topping, with just flour, sugar, and a bit of butter, results in finer crumbs used mainly for topping.
Use Leftover Pumpkin In
- Pumpkin Waffles with a buttermilk syrup
- Pumpkin Cheesecake Ball with toffee bits
- Soft Pumpkin Cookies with miniature chocolate chips
- 7 Layer Pumpkin Bars with chocolate and coconut
- Pumpkin Créme Brûleé spiced custard with a caramelized top
Pumpkin Bread with Streusel Topping
Equipment
- 1 9 x 5-inch bread pan or 3 mini bread pans
Ingredients
- 1-1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon see note 1
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon nutmeg
- 4 tablespoons unsalted butter melted and cooled to room temperature
- 1/4 cup vegetable or canola oil
- 1 cup light brown sugar or dark brown sugar, lightly packed
- 1 cup canned pumpkin puree see note 2
- 2 large eggs
- 1/2 tablespoon vanilla extract
- 4 tablespoons unsalted butter melted and cooled to room temperature
- 1/2 cup + 3 tablespoons flour
- 1/3 cup light brown sugar or dark brown sugar, firmly packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin pie spice optional
- 1/8 teaspoon salt optional
- 1/2 cup powdered sugar
- 1/2 tablespoon unsalted butter
- 2 tablespoons maple syrup
- 1/4 teaspoon vanilla extract optional
- 1/8 teaspoon cinnamon optional
Instructions
- Preheat oven to 350°F. Melt 4 tablespoons butter in microwave and let cool to room temperature. Pull out eggs to get to room temperature. Generously grease and flour a 9-inch (1 pound) bread pan or 3 mini bread pans, tapping out excess flour.
- In a large bowl, add dry ingredients. Whisk to combine.
- In a separate bowl, add wet ingredients. Briskly whisk until smooth.
- Combine wet and dry ingredients and mix until just combined. Use a spatula to scrape dough into the prepared bread pan. Smooth the top.
- Melt 4 tablespoons butter in microwave and let cool to room temperature to avoid greasy streusel. Mix butter with remaining streusel ingredients until small clumps form. If too wet, add flour 1 tablespoon at a time. Evenly sprinkle mixture over bread without pressing. Use all the streusel (yes, it's a lot!).
- Bake for 50–65 minutes (35–40 for mini loaves) until a toothpick in the center emerges clean or with a few moist crumbs. Let bread cool in the pan for 15 minutes, then carefully invert onto a cooling rack.
- Whisk together the glaze ingredients. If the glaze is too thick, add more maple syrup (or milk), 1 teaspoon at a time. Drizzle glaze over just-barely-warm bread. Let set fully, then cut bread with a sharp serrated knife. Enjoy!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the recipe I have been searching for! Very moist and delicious 😋
Yay! So glad to hear that! Thank you Tamara 🙂
Delicious! I used cooked hubbard squash with about 1/4 C added water instead of canned pumpkin. Hubbard is pretty dry and dense, and I am glad I added the water. It turned out perfectly. Next time I am going to try it with sweet dumpling squash and no added water.
Sounds amazing! Thank you so much for the comment and review 🙂
Thank you for this recipe. The cake came out great and will be making it again. I added orange peel to the batter as I had already mixed up brown sugar and orange peel for a different recipe which didn’t work out. Love the glaze on the cake.
I’m so happy you enjoyed! And wow, orange zest sounds delish in this! Thanks for the idea! 🙂