This pumpkin streusel bread is the perfect fall breakfast or snack with amazing pumpkin flavor, warm spices, and streusel topping! The warm spices of my favorite pumpkin pie spice mix make this bread extra special! 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!
Best 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!
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If you love everything pumpkin, check out more of my pumpkin recipes like this iced pumpkin spice latte, pumpkin zucchini muffins, and pumpkin chocolate chip cookies!!
🥘 Pumpkin Streusel Bread Ingredients
This ingredient list is full of common baking items in addition to some canned pumpkins! You can buy pumpkin pie spice or make your own!
Pumpkin Bread
- Flour - 1¾ cups of all-purpose flour.
- Pumpkin Pie Spice - 4 teaspoons of pumpkin pie spice (try mine or use your own).
- Orange Peel (optional) - ½ tablespoon of dried orange peel.
- Baking Soda - 1 teaspoon of baking soda.
- Baking Powder - ½ teaspoon of baking powder.
- Salt - ¼ teaspoon of salt.
- Pumpkin Puree - 30 ounces of pumpkin puree (either homemade or 2 15-ounce cans - *see note).
- Eggs - 2 large eggs (room temperature).
- Sugar - ¾ cup of granulated sugar.
- Brown Sugar - ½ cup of packed brown sugar.
- Butter - ½ cup of butter that has been melted and cooled.
- Vanilla Extract - 2 teaspoons of vanilla extract.
Streusel Topping
- Brown Sugar Streusel - See my recipe here.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Pumpkin Streusel Bread
Making this super moist pumpkin streusel bread is one of the few recipes which I actually use two bowls for, one for the dry ingredients and the second bowl for the wet ingredients.
This recipe will make 12 servings, so it is perfect for sharing with others or keeping the leftovers for yourself!
Prepare The Pan & Make Streusel
Step 1: Preheat. Preheat your oven to 350ºF (175ºC/Gas Mark 4) and lower a baking rack to below the middle of the oven, but not the bottom rack position. Prepare a 9x5 loaf pan by coating it with non-stick cooking spray (*see note).
Step 2: Make streusel. 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.
Make Pumpkin Bread
Step 3: Mix dry ingredients. In a large mixing bowl, add 1¾ cups (219 grams) of flour, 4 teaspoons (20 grams) of pumpkin pie spice, 1 teaspoon (5 grams) of baking soda, ½ teaspoon (2.5 grams) of baking powder, ¼ teaspoon (1.2 grams) of salt, and ½ tablespoon (3 grams) of dried orange peel. Whisk or mix the dry ingredients until they are evenly distributed throughout the flour.
Step 4: Mix wet ingredients. In a separate medium mixing bowl, add ¾ cup (150 grams) of sugar, ½ cup (110 grams) of brown sugar, 30 ounces (850.5 grams) of pumpkin puree, ½ cup (113.5 grams) of melted and cooled butter, 2 eggs (100 grams), and 2 teaspoons (10 milliliters) of vanilla extract. Combine until the wet mixture is smooth and any lumps of brown sugar are broken down.
Step 5: Combine wet and dry ingredients. Add the wet ingredients to the large bowl with the dry ingredients. Stir to combine, then transfer the batter to your prepared loaf pan.
Step 6: Top with streusel. Finally, 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/Gas Mark 4) 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.
This pumpkin streusel bread is perfect all on its own, any time of the day! For an extra special dessert, top it with a dollop of whipped cream. Enjoy!
💭 Angela's Pro 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 brown during baking. I did not need 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.
- 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.
- If you need to warm your eggs quickly, simply place them into a cup or bowl of warm water.
- 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 Ahead Options
You can prepare your pumpkin bread a few days ahead of time if needed since it can easily be stored. Additionally, you can even freeze it once baked or make the batter in advance.
Prepare the batter as directed and keep it covered and stored in the fridge for up to 2 days before baking.
Freezing Pumpkin Bread
To freeze your whole loaf, remaining loaf, or pumpkin bread by the slice, simply wrap it in plastic cling film and store it 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.
🥡 Storing
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 be good for up to 10 days.
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!
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Yes! Pumpkin 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 it 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 them into a Ziploc freezer storage bag for storage.
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.
Yes! Absolutely. Portion out the batter into muffin liners or a muffin tin that has been coated with non-stick cooking spray until ⅔ full and top with streusel. Bake at the same temperature, 350ºF (175ºC/Gas Mark 4) for about 18-20 minutes.
There are a couple of different reasons why your bread is dry. First, it is important to not overmix your batter. You want to mix it just until everything is well combined. Another reason you could have dry bread is that you did not measure your ingredients correctly! Finally, if you bake your pumpkin bread at too high of a temperature, it could cause it to dry out.
🍞 More Quickbread Recipes
- Apple Banana Bread - Cinnamon vanilla apples make this bread perfect for fall.
- Blueberry Muffin Bread - Everything you love about blueberry muffins but in an easy-to-make loaf.
- Pineapple Banana Bread - The touch of pineapple is a bright and flavorful addition.
- Chocolate Chip Banana Nut Bread - Walnuts and chocolate chips make this bread extra special.
- Double Chocolate Banana Bread - Standard banana bread incorporates cocoa powder and is topped with chocolate ganache and chocolate chips.
- Moist Banana Bread - Classic banana bread is the best way to use up overly ripe bananas.
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📖 Recipe Card
Pumpkin Streusel Bread
Ingredients
Pumpkin 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
Streusel Topping
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°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°F (175°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.
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 brown 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.
- 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.
- If you need to warm your eggs quickly, simply place them into a cup or bowl of warm water.
- 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.
Tee says
Deliscious and moist, would not change a thing!