Pumpkin Bread with Streusel Topping

This boldly 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 or the Pumpkin Chocolate Chip Bread. For a healthier version, try our 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 scrumptious bread is seasoned with comforting fall-inspired spices, features a crispy-crunchy sweet topping, and gets the ultimate finishing touch with the glaze.

Ingredients In Pumpkin Bread With Streusel Topping

• Dry Ingredients: The dry ingredients, like flour, baking powder, baking soda, salt, cinnamon, pumpkin spice, and nutmeg, play important roles in this Pumpkin Streusel Bread. They give the bread its structure, make it light and fluffy, add flavor, and bring out that classic pumpkin spice taste that we love in autumn treats.
• Wet Ingredients: The wet ingredients, like melted butter, oil, brown sugar, pumpkin puree, eggs, and vanilla extract, work together to make the Pumpkin Streusel Bread moist, tasty, and well-put-together. They add moisture, sweetness, hold everything together, and bring out that pumpkin flavor we love in fall treats.
• Streusel Ingredients: The streusel ingredients, including melted butter, flour, brown sugar, cinnamon, and optional spice and salt, create a crumbly, sweet topping on the Pumpkin Streusel Bread. This topping contrasts with the moist bread, adding flavor and texture. Overall, these streusel ingredients make the bread more delicious and interesting.

QUICK TIP

In our Pumpkin Bread with Streusel Topping, we use canned, solid-pack pumpkin puree, which consists solely of cooked pumpkin without any additives. It’s important to distinguish this from pumpkin pie filling, which includes spices, water, sweeteners, and additional ingredients specifically for pie making.

How To Make Pumpkin Bread With Streusel Topping

1. Prep: Preheat the oven to 350°F. Melt 4 tbsp of butter and let it cool. Grease and flour a 9-inch loaf pan or 3 mini loaf pans.
2. Dry Ingredients: In a big bowl, mix all the dry ingredients.
3. Wet Ingredients: In a separate bowl, blend all the wet ingredients until smooth.
4. Combine: Mix the wet and dry ingredients until just combined. Pour into the pan.
5. Streusel: For the streusel, mix cooled melted butter with the remaining streusel ingredients until clumps form. Sprinkle over the bread.
6. Bake: Bake for 50-65 minutes (35-40 minutes for mini loaves) until a toothpick comes out clean.
7. Cool & Glaze: Let it cool in the pan for 15 minutes, then flip it onto a rack. For the glaze, whisk the glaze ingredients together, adjusting thickness with maple syrup or milk. Drizzle on the cooled bread. Slice and enjoy!

Tips For Success

• Check Canned Pumpkin: Ensure your canned pumpkin isn’t too watery. If it appears moist, gently press out excess liquid with paper towels. We recommend Libby’s pumpkin® for best results in this pumpkin bread with streusel.
• Check Baking Agents: Confirm that your baking soda and baking powder are fresh before baking. Here’s how to check their freshness.
• Grease and Flour Pans: Generously grease and flour your baking pans, or use parchment paper for easy removal due to the bread’s moisture.
• Cool Melted Butter: Let melted butter cool to room temperature before making the streusel to prevent a greasy texture.
• Adjust Streusel Consistency: If the streusel seems too wet, add 1-2 tablespoons of extra flour until it reaches a crumbly consistency.

Pumpkin Bread With Streusel Topping FAQs

How Do I Store This Pumpkin Bread With Streusel Topping?

• Store glazed Pumpkin Bread with Streusel Topping by wrapping unglazed bread in plastic and refrigerating the glaze. Reheat the glaze as needed, consuming within 1-2 days at room temperature or 1 week refrigerated.
• Freeze slices wrapped in plastic and a freezer bag, noting potential texture and flavor loss upon thawing. Defrost at room temperature or in the fridge.

Should The Streusel Topping Be Added Before Or After Baking?

• Add the streusel topping to the bread dough in the loaf pan just before baking. This ensures it bakes into a crispy, sweet layer.

What Is The Difference Between A Crumb Topping And A Streusel?

• Streusel, with flour, sugar, butter, and optional spices or nuts, creates rich, irregular crumbs and is used as topping and filling. Crumb topping is simpler, with flour, sugar, and little butter, resulting in finer crumbs, mainly for topping.

Use Leftover Pumpkin In One Of These Recipes

• 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

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Pumpkin Bread with Streusel Topping

5 from 5 votes

- Review this recipe

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

SAVE TO RECIPE BOX

Print Recipe

Pumpkin Bread with Streusel Topping

5 from 5 votes

- Review this recipe

SAVE TO RECIPE BOX

Print Recipe

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

Course Dessert, Snack, Vegetarian

Cuisine American

Keyword Pumpkin Bread with Streusel Topping

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12 slices

Chelsea Lords

Calories 424kcal

Author Chelsea Lords

Ingredients

Dry Ingredients

• ▢ 1 and 1/2 cups white, all-purpose flour
• ▢ 1 teaspoon EACH: baking powder, baking soda, fine sea salt
• ▢ 1 tablespoon EACH: ground cinnamon, pumpkin pie spice (Note 1)
• ▢ 1/4 teaspoon nutmeg

Wet Ingredients

• ▢ 4 tablespoons unsalted butter, melted & cooled to room temperature
• ▢ 1/4 cup vegetable or canola oil
• ▢ 1 cup light or dark brown sugar, lightly packed
• ▢ 1 cup canned pumpkin puree (Note 2)
• ▢ 2 large eggs
• ▢ 1/2 tablespoon pure vanilla extract

Streusel

• ▢ 4 tablespoons unsalted butter, melted & cooled to room temperature
• ▢ 1/2 cup + 3 tablespoons white, all-purpose flour
• ▢ 1/3 cup light or dark brown sugar, packed
• ▢ 1/2 teaspoon ground cinnamon
• ▢ Optional: 1/4 tsp pumpkin pie spice, 1/8 tsp fine sea salt

OPTIONAL: Glaze

• ▢ 1/2 cup powdered sugar
• ▢ 1/2 tablespoon unsalted butter
• ▢ 2 tablespoons pure maple syrup
• ▢ Optional: 1/4 tsp vanilla, 1/8 tsp cinnamon

US - Metric

USMetric

Instructions

• PREP: Preheat the oven to 350°F. Melt 4 tbsp of butter in microwave and let it cool to room temperature. Pull out eggs to get to room temperature.

  Generously grease and flour one 9-inch (1 lb) Loaf Pan OR 3 Mini Loaf Pans tapping out excess flour, then set aside.
• DRY INGREDIENTS: In a large bowl, add dry ingredients. Whisk to combine.
• WET INGREDIENTS: In a separate bowl, add wet ingredients. Briskly whisk until smooth.
• COMBINE: Combine wet and dry ingredients and mix until just combined. Use a spatula to scrape all of the dough into the prepared loaf pan. Smooth the top.
• STREUSEL: Melt 4 tbsp of butter in microwave and let it cool to room temperature or streusel will be greasy. Once cooled, add remaining streusel ingredients. Mix until small clumps are formed. (Too wet? Add flour, 1 tbsp at a time). Sprinkle this mixture evenly over the bread. Do not press the streusel into the bread. Use all of the streusel (yes, it's a lot!).
• BAKE: Bake for 50-65 minutes (or the mini loaves for 35-40 minutes) until a toothpick in the center emerges clean or with few moist crumbs. Let the bread cool in the pan for 15 minutes, then carefully invert onto a 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 fully and then cut into the bread with a sharp serrated knife. Enjoy!

Video

Recipe Notes

Note 1: Pumpkin Pie Spice: This blend consists of warming spices. It's available in the spice section of many grocery stores, or you can create your own using our Pumpkin Pie Spice recipe.

Note 2: Pumpkin: Be sure to use pure canned pumpkin not pumpkin pie filling. Note we're only using 1 cup pumpkin not the entire can!

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.