Pumpkin Bread with Streusel Topping

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This robustly flavored Pumpkin Bread with Streusel Topping and a simple sweet glaze is sure to be your new favorite pumpkin recipe!

Looking for a different pumpkin bread variation? Try our original Pumpkin Bread recipe or this Pumpkin Chocolate Chip Bread. For a healthier version, try this Healthy Pumpkin Bread.

 

Image of a loaf of Pumpkin Bread With Streusel Topping with a slice out of it.

Pumpkin Bread with Streusel Topping

This Pumpkin Coffee Cake was definitely our favorite treat of the season last fall. My boys would start begging for it again before we’d even finished the last piece! So I thought I should channel that delicious coffee cake into another favorite — pumpkin bread!

Pumpkin Bread with Streusel Topping has a similar streusel and glaze to the pumpkin cake. It’s a moist and dense bread seasoned with warming fall-inspired spices, has the perfect crispy-crunchy sweet topping and the glaze adds the ultimate finishing touch. The boys love this bread just as much as the coffee cake!

Process shots-- images of the wet and dry ingredients being combined and mixed together; ingredients being added to a prepared pan; and the streusel being added on top.

Pumpkin Bread with Streusel Topping Tips

  • Canned pumpkin. If the canned pumpkin is watery, it will make your bread wet and dense. It’s easy to press out extra liquid from the pumpkin with a few paper towels if the pumpkin looks too moist. We love and recommend Libby’s pumpkin® (not sponsored). See the quick tip below.
  • Check the baking agents. Before spending time, energy and money on baking, be sure that the baking soda and baking powder you’ll be using are fresh. Here’s how to determine that.
  • Generously grease and flour the baking pans. This bread is moist and hard to remove without a greased and floured bread pan. You could also line the pan with parchment paper if you’d rather.

QUICK TIP

Canned, solid-pack pumpkin puree is what we use in Pumpkin Bread with Streusel Topping. It contains cooked pumpkin and nothing else. Pumpkin pie filling, however, contains spices, water, sweetener and other ingredients so that it’s ready to be made into a pie. Also note that unlike other recipes that can for a full can, this recipe is only calling for 1 cup of pumpkin.

Process shots-- images of the streusel ingredients in a bowl being mixed together.

Streusel Tips

  • Let the melted butter cool. The streusel calls for melted butter, but it’s important to use the butter when it has returned to room temperature. Hot melted butter will melt the sugar and cause a greasy streusel. 
  • Add more flour if needed. If the streusel seems too wet and isn’t a crumbly consistency, you may need to add an additional 1-2 tablespoons flour.  
  • Don’t press the down the streusel. Once the streusel is sprinkled on top of the bread, resist the urge to press it into the batter.
  • There is a lot of streusel! When made, there is a good amount of streusel and it will likely seem like it’s too much for the bread. This is intended; as it bakes down, you’ll end up with a nice thick streusel layer.

Overhead image of Pumpkin Bread with Streusel Topping, fresh out of the oven.

Pumpkin Bread with Streusel Topping Storage

  • To maximize the shelf life of this bread, only glaze the pieces you’ll be eating right away. Then, store the bread and glaze separately. Cover the bread with plastic wrap to prevent drying out and keep the glaze in an airtight container in the fridge. You will likely need to microwave the glaze for 10 seconds and stir it briskly after it’s been stored in the fridge.
  • Pumpkin Bread with Streusel Topping will last about 1-2 days at room temperature but will stay good for about 1 week in the fridge (individually wrapped or in airtight containers). Warm leftover pieces in the microwave and glaze when warm. The crumble on top does lose texture (it gets softer) after the first day.
  • Freeze leftover bread by wrapping each piece tightly with plastic freezer wrap and then placing individual pieces in a freezer bag. There is some loss of texture and flavor when frozen and thawed, especially if the bread has been glazed. Individual slices of this bread defrost in under an hour at room temperature and take slightly longer to defrost in the refrigerator.

Up-close image of Pumpkin Bread with Streusel Topping and the glaze freshly added on top.

Use leftover pumpkin in one of these recipes

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Pumpkin Bread with Streusel Topping

5 from 1 vote
This robustly-flavored Pumpkin Bread with Streusel Topping and a simple sweet glaze is sure to be your new favorite pumpkin recipe! This pumpkin bread is easy to make and sure to be a hit with whoever tries it!
Print Recipe

Pumpkin Bread with Streusel Topping

5 from 1 vote
This robustly-flavored Pumpkin Bread with Streusel Topping and a simple sweet glaze is sure to be your new favorite pumpkin recipe! This pumpkin bread is easy to make and sure to be a hit with whoever tries it!
Course Dessert, Snack, Vegetarian
Cuisine American
Keyword Pumpkin Bread with Streusel Topping
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 12 slices
Calories 424kcal

Ingredients

  • 4 tablespoons (57g) unsalted butter melted and cooled to room temperature
  • 1 and 1/2 cups (190g) white, all-purpose flour (spoon and level)
  • 1 teaspoon EACH: baking powder, baking soda, fine sea salt
  • 1 tablespoon EACH: ground cinnamon, pumpkin pie spice
  • 1/4 teaspoon nutmeg
  • 1/4 cup (51g) vegetable or canola oil
  • 1 cup (187g) dark brown sugar lightly packed
  • 1 cup (228g) canned pumpkin puree (the puree, NOT pumpkin pie filling!)
  • 2 large eggs
  • 1/2 tablespoon pure vanilla extract

Streusel

  • 4 tablespoons (57g) unsalted butter melted and cooled to room temperature
  • 1/2 cup + 3 tablespoons (75g) white, all-purpose flour
  • 1/3 cup (63g) dark brown sugar packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1/8 teaspoon fine sea salt

Glaze

  • 1/2 cup powdered sugar
  • 1/2 tablespoon unsalted butter
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon ground cinnamon

Instructions

  • PREP: Preheat oven to 350 degrees F. Melt 4 tablespoons butter in the microwave and then set aside to cool to room temperature (We do not want hot butter added to the batter). Generously grease a 9-inch loaf pan with cooking spray and coat with flour, tapping out the excess. Set aside.
  • DRY INGREDIENTS: In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. Stir to combine.
  • WET INGREDIENTS: Add the melted (and cooled back to room temperature) butter to a large bowl along with the oil, dark brown sugar, pumpkin, eggs, and vanilla. Stir until smooth.
  • COMBINE: Combine wet and dry ingredients and mix until just combined. Do not overmix. Use a spatula to scrape the batter into the prepared loaf pan. Smooth the top.
  • STREUSEL: Melt the butter in the microwave and then let stand at room temperature until cooled (don't add hot butter to the streusel -- it will make it greasy). In a separate bowl, whisk together flour, brown sugar, cinnamon, pumpkin pie spice, and salt. Add the cooled melted butter and mix until the streusel is evenly combined and forms small clumps. If clumps aren't forming or the streusel is too wet, add more flour, 1 tablespoon at a time. Sprinkle the streusel mixture evenly over the pumpkin bread batter. Do not press the streusel into the bread. Use all of the streusel (yes, it's a lot!).
  • BAKE: Bake for 45-60 minutes or until a toothpick inserted in the center comes out mostly clean or with a couple of moist crumbs (not wet). My oven generally takes right about 55 minutes. Cool the bread in the pan for about 10 minutes. Working slowly and carefully, gently remove the bread by inverting onto a wire cooling rack.
  • GLAZE: Whisk together the glaze ingredients. Add more maple syrup (or milk), 1 teaspoon at a time, if the glaze is too thick. Drizzle just-barely-warm bread with glaze. Let set and then cut into the bread with a sharp serrated knife. Enjoy!

Video

Nutrition Facts

Calories: 424kcal | Carbohydrates: 68g | Protein: 6g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 47mg | Potassium: 141mg | Fiber: 2g | Sugar: 33g | Vitamin A: 3374IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg

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2 Comments

  1. 5 stars
    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.

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