This super moist Pumpkin Streusel Bread is the perfect combination of fall flavors with the sweetness of pumpkin puree and the warm spices of my favorite pumpkin pie spice mix! It's an extremely easy pumpkin bread to bake up with just the right amount of brown sugar streusel topping to completely satisfy any sweet tooth!
Amazingly Tasty Pumpkin Bread with Easy Streusel Topping
It's been many years in the making, but I have finally gotten around to posting some of my pumpkin recipes on the blog this year! I'm so happy to get them up and shared and I really do hope that you and your loved ones enjoy them as much as my family does! If you aren't already loving the iced pumpkin spice latte and pumpkin zucchini muffins stay tuned for some super soft pumpkin chocolate chip cookies!!
The house smells like pumpkin pie right now, everyone is full from an amazing pasta dinner, and I am happily working away on getting a great start on my holiday recipes up and ready for you all to enjoy this year! I think everyone will be working to make our 'stay-at-home' holidays as memorable as possible, and great food is a big part of the best holiday traditions!
🤔 What Is Pumpkin Streusel Bread
This easy to make bread is a sweet quick bread made with pumpkin puree, spices, and a sweetener like sugar. The streusel is a buttery topping made with brown sugar and spices to add a delicious crumb cake or coffee cake quality to the loaf of pumpkin bread.
The streusel topping is added before baking the loaf so it's a part of each tasty slice of the pumpkin bread!
Gather the following ingredients to get started:
- Dry Ingredients - The basics of our pumpkin bread batter including all-purpose flour, baking powder, baking soda, and salt.
- Pumpkin Pie Spice - A blend of warm spices that are used for pumpkin pie baking. Spices used in pumpkin bread are cinnamon, nutmeg, allspice, ground ginger, cloves, mace, or ground cardamom. I also like to add the orange peel that is available in most grocery store spice aisles, but this is optional (I highly recommend it though).
- Pumpkin Puree - The wonderful pumpkin flavor that is the highlight of this bread! Canned pumpkin or homemade pumpkin puree both work wonderfully. Libby's brand canned pumpkin usually has more of the excess moisture removed. If you are using homemade pumpkin puree, use some sheets of paper towels and spread out the puree in a large bowl. Place the paper towels on top of the puree to wick away some of the moisture before baking.
- Eggs - Two large eggs that are room temperature for best baking results. If you need to warm your eggs quickly, simply place them into a cup or bowl of warm water.
- Sugar - I'm using a mixture of both regular granulated sugar and dark brown sugar. I like the rich molasses flavor in the dark brown sugar better than light brown sugar for this recipe, but either of the brown sugars will work wonderfully! Using a touch of the granulated sugar adds sweetness without too much of the molasses richness to overpower the fantastic pumpkin flavor that we want in our bread!
- Butter - Everything is better with butter! There are quite a few quick bread recipes out there that use oil to keep their loaves of bread super moist, but the flavor of butter is just better. I'm kidding, you can use your favorite oil interchangeably but I recommend a flavorless oil if you are swapping out the butter.
- Vanilla Extract - A touch of vanilla extract will help to highlight the pumpkin flavor in this pumpkin streusel bread.
🔪 Step-by-Step Instructions
Making this super moist pumpkin streusel bread is one of the few recipes that I actually use two bowls for, one for the dry ingredients and the second bowl for wet ingredients.
Now that everything is gathered and you're ready to bake, follow these instructions to make your pumpkin bread:
- Preheat your oven to 350ºF (175ºC) and lower a baking rack to below the middle of the oven, but not the bottom rack position. Prepare a 9 x 5 loaf pan by coating with non-stick cooking spray. *Light-colored aluminum baking pans work best for quick bread. Dark-colored pans can burn your bread crust and leave the inside of the bread under-cooked.
- Make the brown sugar streusel. You can cut the cold butter in as instructed, or melt butter and mix it into your crumble topping. Once prepared, set aside in the refrigerator until ready to bake your pumpkin streusel bread.
- In a large mixing bowl, add the dry ingredients including all-purpose flour, pumpkin pie spice, baking soda, baking powder, salt, and orange peel. Whisk or mix the dry ingredients until they are evenly distributed throughout the flour.
- In a medium mixing bowl, add the wet ingredients including sugar, light or dark brown sugar, pumpkin puree, melted and cooled butter, eggs, and vanilla extract. Combine until the wet mixture is smooth and any lumps of brown sugar are broken down.
- Add the wet ingredients to the large bowl with the dry ingredients. Stir to combine then transfer the batter to your prepared loaf pan.
- Top the batter with your streusel mixture until the batter is almost not visible through the even layer of streusel topping. Bake in a preheated oven at 350ºF ( 175ºC ) for about 1 hour. Check your bread by inserting a knife into the thickest portion. If it comes out clean or with a few crumbs, the bread is done. Remove from the oven and transfer to a wire cooling rack to cool for 15 - 20 minutes before serving.
💭 Tips & Recipe Notes
- If needed, cover the top of your loaf with a loose sheet of aluminum foil to prevent the top from overcooking and getting too browned during baking. I have not needed to do this when positioning my oven rack in the lowered position.
- Allow the pumpkin streusel bread to cool completely on a wire cooling rack before storing.
Can I Make Muffins with this Recipe
Yes! Absolutely. Portion out the batter into paper muffin liners or a muffin tin that has been coated with non-stick cooking spray until ⅔ full and top with streusel on each muffin. Bake at the same temperature, 350ºF (175ºC) for about 30 minutes.
I started checking my muffins at the 18-minute mark. They were done at 20 minutes on the dot.
Can I Refrigerate & Freeze Pumpkin Bread Batter
Yes! Pumpkin streusel bread batter is actually better after a day or two in the refrigerator. Wrap your mixing bowl tightly with plastic cling film before refrigerating. Do not store for more than two days and add the streusel just before baking.
To freeze your pumpkin bread batter, simply transfer the batter into a Ziploc freezer storage bag and seal securely. Place into a second Ziploc freezer storage bag to help prevent freezer burn.
You can also place your muffin tin, with batter-filled muffin liners directly into the freezer and store the muffins already portioned and completely ready to bake! Remove frozen muffins from your muffin tin and transfer it into a Ziploc freezer storage bag for storing.
Frozen muffin batter can be thawed and portioned out for fresh-baked muffins. Muffins that have been frozen in muffin liners can be placed back into a muffin tin and baked once thawed or while still frozen. Add a few extra minutes to the baking time if baking still-frozen muffin batter.
Your freshly baked and absolutely delicious pumpkin streusel bread can be wrapped and stored on the countertop without refrigerating for up to 2 days. If stored in an airtight container or plastic wrap and refrigerated, the pumpkin bread will store for up to 10 days.
To freeze your whole loaf, remaining loaf, or pumpkin bread by the slice simply wrap in plastic cling film and store in a Ziploc freezer storage bag. You can also wrap loaves in heavy-duty aluminum foil for freezing.
Frozen pumpkin streusel bread is best used within the first 2 months, but can be kept in the freezer for up to three months. Place slices out overnight on the counter to thaw, or loaves in the refrigerator to thaw.
A quick 15-second heat up in the microwave will have your sliced pumpkin bread warm enough to butter or smear with some cream cheese!
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Pumpkin Streusel Bread
- 1 ¾ cups all-purpose flour (spoon and leveled)
- 4 teaspoon pumpkin pie spice (see recipe)
- ½ tablespoon orange peel (dried, optional)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 30 oz pumpkin puree (x2 15 ounce cans)
- 2 large eggs (room temperature)
- ¾ cup sugar
- ½ cup brown sugar (packed, light or dark brown sugar)
- ½ cup butter (melted and cooled)
- 2 teaspoon vanilla extract
- Preheat your oven to 350 degrees F (175 degrees C) and lower your middle oven rack to the lower position. *Under the middle of the oven, but not the bottom position.Coat a 9 x 5 inch loaf pan with non-stick cooking spray or a light amount of oil.
- Mix the streusel using brown sugar, flour, cinnamon, and butter. Set aside in the refrigerator.
- In a large mixing bowl, add the flour, pumpkin pie spice, baking soda, baking powder, salt, and dried orange peel.
- Whisk the dry ingredients to evenly distribute throughout the flour.
- In a medium mixing bowl add the sugar, light or dark brown sugar, pumpkin puree, melted and cooled butter, eggs, and vanilla extract.
- Mix the wet ingredients together until you have what looks like a thicker pumpkin puree.
- Add the wet ingredients into the large bowl of dry ingredients and stir to combine.
- Transfer the pumpkin bread batter into your prepared loaf pan and smooth the top, tamping the pan down on the counter if needed.
- Top the batter with streusel then bake in your preheated oven at 350 degrees F (175 degrees C) for 1 hour. The bread is done when a knife inserted into the thickest portion of bread comes out clean.
- Remove the baked pumpkin streusel bread when done, and cool in the pan on a wire cooling rack for 15-20 minutes before serving. Transfer the loaf to the wire cooling rack and allow to cool completely before storing.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!