Pumpkin Streusel Bread

Oct 4

Written By Amelia

I am being completely honest when I say that this was THE BEST pumpkin bread that I have ever had! This is a two-loaf recipe and it stayed moist its entire existence… like, very moist. The pumpkin spice & cinnamon is just the right amount and the streusel top is insane. Plus, I like to line the pan with butter AND turbinado sugar so that all of the edges have a little sugar crunch to them. You are going to LOVE this ultimate fall breakfast/dessert!

About This Streusel Pumpkin Bread

This Streusel Pumpkin Bread is my take on classic pumpkin bread with a few upgrades. Oil keeps the bread incredibly moist and tender, while pumpkin pie spice and cinnamon give it plenty of warm fall flavor. Before adding the batter, the loaf pans are buttered and coated with turbinado sugar for lightly caramelized, crunchy edges. A thick buttery streusel finishes the top.

The recipe makes two loaves, so you can keep one and share or freeze the other OR eat them back to back which is what I did!

Why You’ll Love This Recipe

Super moist: Oil and pumpkin puree create a soft, tender crumb that stays moist for days.
Buttery streusel: A generous cinnamon-pumpkin spice streusel gives every slice a crumbly topping- who doesn’t LOVE a crumb topping?!
Crunchy edges: Butter and turbinado sugar create a sweet, lightly caramelized crust around the loaves.
Easy to make: No mixer or softened butter is needed for the batter.
Makes two loaves: Perfect for sharing, freezing or keeping a second loaf for later.

Ingredients You’ll Need

All-purpose flour
Baking soda
Baking powder
Pumpkin pie spice
Ground cinnamon
Salt
Neutral oil
Granulated sugar
Brown sugar
Eggs
Pumpkin puree
Whole milk
Vanilla extract
Turbinado sugar
Butter

How to Make Streusel Pumpkin Bread

Butter two loaf pans and coat the bottoms and sides with turbinado sugar. Make the streusel and set aside. Whisk the dry ingredients in one bowl and the oil, sugars, eggs, pumpkin, milk and vanilla in another. Gently combine the wet and dry ingredients, divide the batter between the pans and cover generously with streusel. Bake at 350°F until the centers are completely set.

Tips for Success

Don't overmix. Mix the flour into the wet ingredients only until no dry streaks remain.
Check the center. Pumpkin bread is very moist, so make sure the center is set and no longer jiggles before removing it from the oven.
Don't rely only on a toothpick. A toothpick may come out clean before the very center has completely set.
Watch the streusel. Loosely tent the loaves with foil if the topping is getting too brown before the bread finishes baking.
Let it cool. Allow the bread to cool completely before slicing for the best texture—and the flavor is even better the next day.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling already contains sugar and spices and will change the recipe. Use 100% pure pumpkin puree.

Why is my pumpkin bread sinking in the middle?
A sunken center usually means the middle needs more baking time. The center should look set and shouldn't jiggle when you gently move the pan.

How do I know when pumpkin bread is done?
The center should be set and a toothpick inserted deeply into the middle should come out clean or with a few moist crumbs.

Can I freeze pumpkin bread?
Yes. Let the bread cool completely, wrap it tightly and freeze. You can freeze the entire loaf or individual slices for easier thawing.

How should I store pumpkin bread?
Keep it tightly covered at room temperature for up to 3 days or refrigerate it for longer storage.

What to Serve With Pumpkin Bread

Serve Streusel Pumpkin Bread on its own or with salted butter. It's especially good alongside hot coffee, a latte or tea for breakfast or an afternoon snack. For a fall brunch, pair it with eggs, bacon, fresh fruit or other breakfast favorites or just eat it on its own!

More Recipes You’ll Love

Streusel Pumpkin Bread

Yield: 20 slices

Author: Amelia is NOT a Chef

Prep time: 20 MinCook time: 55 MinTotal time: 1 H & 15 M

This moist pumpkin bread is packed with warm pumpkin pie spice and topped with a buttery cinnamon streusel. The loaf pans are coated in butter and crunchy turbinado sugar for sweet, caramelized edges and a bakery-style finish. This easy recipe makes two perfectly spiced pumpkin loaves that are even better the next day.

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Ingredients

Pumpkin Bread

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup neutral oil (avocado/vegetable/canola/light olive oil)
2 cups granulated sugar
1 cup packed brown sugar
4 large eggs
15 ounces pumpkin puree
1/3 cup whole milk
2 teaspoons vanilla extract
Softened butter (for pans)
Turbinado sugar (for pans)

Streusel Topping

1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
Pinch of salt
6 tablespoons salted butter, melted

Instructions

Preheat oven to 350°F. Generously butter two loaf pans. Sprinkle the bottoms and sides with turbinado sugar, tilting the pans to evenly coat. Tap out any excess.
Make the streusel. Stir together the flour, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, and salt. Pour in the melted butter and stir until large crumbs form. Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
In a large bowl, whisk together the oil, granulated sugar, and brown sugar. Add the eggs and whisk until well combined.
Whisk in the pumpkin puree, milk, and vanilla.
Add the dry ingredients to the wet ingredients and gently mix just until combined. Do not overmix.
Divide the batter evenly between the prepared loaf pans. Crumble the streusel evenly over the tops.
Bake for 55–70 minutes, or until the centers are set and no longer jiggle and a toothpick inserted deeply into the center comes out clean or with a few moist crumbs. If the streusel begins browning too much, loosely tent the loaves with foil.
Let cool in the pans for about 15 minutes before carefully removing. Transfer to a cooling rack and let cool completely before slicing.

Notes

Pumpkin: Be sure to use 100% pumpkin puree, not pumpkin pie filling.

Oil: I use avocado oil, but another neutral-flavored oil can be substituted.

Loaf pans: Baking time can vary depending on the size and material of your loaf pans, so start checking the bread around 50–55 minutes.

Doneness: The center of the loaf should be completely set and should not jiggle when you gently move the pan. A toothpick inserted deeply into the center should come out clean or with a few moist crumbs.

Streusel: If the streusel is getting too brown before the center is finished baking, loosely tent the loaves with aluminum foil.

Cooling: For the best flavor and texture, allow the pumpkin bread to cool completely before slicing. I think it's even better the next day.

Storage: Store tightly covered at room temperature for up to 3 days or refrigerate for longer storage.