Pumpkin Streusel Bread is the perfect blend of soft, moist pumpkin bread and a crunchy, cinnamon-sugar streusel topping. It’s sweet without being too rich, and the warm spices like cinnamon and nutmeg make it feel like a cozy fall hug in every bite.
I love baking this bread when the air starts to get crisp because it fills the kitchen with such a wonderful, comforting smell. One of my favorite little secrets is adding a sprinkle of chopped nuts into the streusel for an extra bit of crunch, though it’s delicious even without them. It’s simple to make but always feels special.
The best way I enjoy this bread is fresh out of the oven with a little pat of butter melting on top or toasted lightly and served alongside a cup of coffee or tea. It’s a great treat for breakfast or a midday snack, and it’s so easy to slice up and share with friends and family. Every time I make it, people ask for the recipe.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin works perfectly and saves time. If you use fresh pumpkin, roast and mash it well to avoid watery batter. You can also swap for sweet potato puree for a similar texture and flavor.
Spices: Cinnamon and nutmeg are must-haves here for that classic fall taste. Cloves and ginger are optional but add depth. If you don’t have all, just stick to cinnamon and nutmeg – still delicious!
Oil or Butter: Vegetable oil keeps the bread moist and tender. I like melted butter for a richer flavor. Either works well, so pick what you have or prefer.
Buttermilk or Milk: Buttermilk adds a slight tang and keeps the bread soft. If you don’t have buttermilk, use milk with a teaspoon of lemon juice or vinegar to mimic the tang.
Streusel Topping: The combination of brown sugar, cinnamon, and cold butter creates a crunchy topping. Toss in nuts like walnuts or pecans for extra texture if you like.
How Can I Make the Streusel Topping Crunchy and Delicious?
The secret to a perfect streusel is using cold butter and cutting it into the dry ingredients until you have pea-sized crumbs. Here’s how:
- Keep butter cold and cut it into small cubes.
- Use two forks, a pastry cutter, or your fingers to combine the butter with sugar, flour, and cinnamon.
- Work quickly to avoid warming the butter.
- Don’t overmix – little clumps are what make streusel crunchy.
- Sprinkle it evenly over the batter before baking.
If you add nuts, fold them in last to keep the texture. This topping bakes crispy while the pumpkin bread beneath stays soft and moist.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for even baking and giving your bread that classic shape.
- Mixing bowls – you’ll need at least two: one for dry ingredients and one for wet ingredients.
- Whisk – great for mixing dry ingredients smoothly without lumps.
- Hand mixer or spatula – helps you combine the wet ingredients easily and fold batters gently.
- Pastry cutter or two forks – essential for cutting cold butter into the streusel topping for perfect crumbly texture.
- Cooling rack – lets your bread cool evenly so the bottom doesn’t get soggy.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans to the streusel or batter for a nice crunch and nutty flavor.
- Mix in 1/2 cup chocolate chips for a sweeter twist that pairs well with pumpkin spices.
- Replace some of the pumpkin with mashed banana for added moisture and mild sweetness.
- Sprinkle a handful of dried cranberries or raisins into the batter for bursts of tartness and texture.
How to Make Pumpkin Streusel Bread
Ingredients You’ll Need:
For the Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
- 1 cup pumpkin puree (canned or fresh)
- 1 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk or milk
For the Streusel Topping:
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cubed
- Optional: 1/4 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 55-65 minutes to bake. Don’t forget to add about 10 minutes for cooling before slicing. So, plan on just over an hour from start to finish!
Step-by-Step Instructions:
1. Preheat and Prep:
First, preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan with butter or cooking spray, and lightly flour it or line it with parchment paper to prevent sticking.
2. Make the Streusel Topping:
In a small bowl, combine the brown sugar, flour, and cinnamon. Use a pastry cutter or two forks to cut in the cold butter cubes until the mixture looks like coarse crumbs. If you want to add nuts, stir them in now. Set this topping aside for later.
3. Mix Dry Ingredients for the Bread:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
4. Mix Wet Ingredients:
In a large bowl, beat together the pumpkin puree, granulated sugar, oil or melted butter, eggs, and vanilla extract until smooth and creamy.
5. Combine Wet and Dry Ingredients:
Add the dry ingredients to the wet mixture gradually, alternating with the buttermilk. Start and end with the dry ingredients. Stir gently and just until everything is combined – don’t overmix, or your bread might become dense.
6. Bake the Bread:
Pour the batter into your prepared loaf pan and sprinkle the streusel topping evenly over the top. Place the pan in the oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, the bread is ready!
7. Cool and Serve:
Let the bread cool in the pan for about 10 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely before slicing. Serve warm or at room temperature, and enjoy it plain or with butter or cream cheese.
Can I Use Frozen Pumpkin Puree in This Recipe?
Yes! Just make sure to thaw it completely and drain any excess liquid before using to avoid a soggy batter.
Can I Substitute Applesauce for Oil?
Absolutely! Use an equal amount of applesauce for a healthier, lower-fat option. It may make the bread a bit denser but still delicious.
How Should I Store Leftover Pumpkin Streusel Bread?
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices wrapped tightly in plastic wrap for up to 3 months.
Can I Make This Bread Gluten-Free?
Yes! Replace the all-purpose flour with a gluten-free baking blend that includes xanthan gum for best results. The texture will be slightly different but still tasty.
