Pumpkin Streusel Bread is a wonderful autumn treat that’s soft, moist, and filled with warm pumpkin flavor. This bread is topped with a cinnamon-sugar streusel that adds a perfect crunchy contrast to the tender crumb inside. It’s like having a pumpkin pie and a coffee cake all in one delicious bite.
I love making this bread when the weather starts to cool down because the smell of pumpkin and cinnamon baking in the oven makes the whole house feel cozy and inviting. One thing I always do is sprinkle a little extra cinnamon on top of the streusel before baking—it gives it a nice little extra kick that everyone seems to enjoy.
My favorite way to enjoy pumpkin streusel bread is fresh out of the oven with a bit of butter melting over each slice. It’s great for breakfast or as a sweet afternoon snack. Whenever I bring a loaf to friends or family, I know it won’t last long because it’s just that good.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for consistent moisture and flavor, not pumpkin pie filling which is sweetened and spiced. You can also swap with homemade pumpkin puree or butternut squash puree if needed.
Flour: All-purpose flour works best for a tender but sturdy bread. For a healthier twist, try using whole wheat flour, but reduce it to half to avoid a dense loaf.
Buttermilk: Adds acidity and moisture for a soft crumb. If you don’t have buttermilk, mix 1/4 cup milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes.
Spices: Cinnamon and nutmeg are key for that warm fall flavor. If unavailable, pumpkin pie spice blend works well as a substitute and simplifies measuring.
Streusel Topping: The mix of butter, flour, sugar, and cinnamon creates a crumbly, sweet top. Chopped nuts add nice texture but are optional for nut-allergy-friendly versions.
How Do I Make the Streusel Crunch Just Right?
The streusel topping is what gives this bread its delightful texture contrast, so getting it right is important. Here’s how:
- Mix dry ingredients (flour, brown sugar, cinnamon, salt) well before adding melted butter.
- Add butter gradually and stir until the mixture holds together in crumbs but isn’t soggy.
- If adding nuts, fold them in gently to keep them whole for extra crunch.
- Sprinkle the streusel evenly over the batter to get a consistent topping.
- Don’t press the streusel into the batter; letting it sit loosely helps achieve a crisp texture.
Watch the bread while baking—if the streusel browns too fast, loosely tent the loaf with foil mid-bake to prevent burning while the bread finishes cooking.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for the batter and gives nice shape to the bread.
- Mixing bowls – one large for batter and one small for mixing streusel topping.
- Whisk or fork – great for combining wet ingredients smoothly and mixing dry ingredients evenly.
- Measuring cups and spoons – essential for getting the right amount of spices, flour, and liquids.
- Rubber spatula or wooden spoon – helps gently fold ingredients without overmixing.
- Cooling rack – lets the bread cool evenly and prevents the bottom from getting soggy.
Flavor Variations & Add-Ins
- Stir in ½ cup chocolate chips for a sweet surprise that melts while baking.
- Add ½ cup chopped dried cranberries or raisins for a tart and chewy texture.
- Swap walnuts or pecans with toasted pumpkin seeds for a nut-free crunch.
- Blend in ½ teaspoon ground cardamom or ginger to deepen the warm spice profile.
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 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup buttermilk (or plain yogurt)
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup chopped nuts (walnuts or pecans), optional
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
You’ll spend about 15 minutes preparing the ingredients and mixing the batter. Baking time is approximately 55 to 65 minutes. Allow around 15 minutes for the bread to cool in the pan before transferring it to a wire rack to cool completely. Total time including cooling is about 1 hour and 30 minutes.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Set your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until they’re evenly combined. This helps the spices and leavening agents spread evenly through your bread.
3. Combine Wet Ingredients:
In a large bowl, whisk the sugar and vegetable oil until mixed. Then add eggs one by one, beating well after each. Stir in pumpkin puree, buttermilk, and vanilla extract until the mixture is smooth.
4. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet ingredients. Stir gently just until there are no pockets of flour left. Be careful not to overmix the batter; overmixing can make the bread tough instead of tender.
5. Prepare the Streusel Topping:
In a small bowl, mix the flour, brown sugar, cinnamon, and salt for the topping. Stir in the melted butter until the mixture is crumbly. If you like, fold in chopped nuts for added crunch.
6. Assemble and Bake:
Pour the batter evenly into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter without pressing it down. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool and Glaze:
Allow the bread to cool in the pan for about 15 minutes, then transfer it onto a wire rack to cool completely. If you want to add a glaze, whisk powdered sugar, milk, and vanilla extract until smooth, then drizzle it over the cooled bread.
8. Serve and Enjoy:
Slice your pumpkin streusel bread and enjoy it plain or with butter. It makes a delightful treat for breakfast or a cozy snack. Store covered at room temperature for 2-3 days or in the refrigerator for up to a week.
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! To use fresh pumpkin, roast or steam it until soft, then puree and drain any excess moisture. Measure out 1 cup of the drained puree for the recipe to keep the texture right.
How Do I Store Pumpkin Streusel Bread?
Store the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week or freeze for up to 3 months.
Can I Make This Recipe Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or add 1/4 teaspoon to help with texture and binding.
Can I Freeze Pumpkin Streusel Bread?
Yes, pumpkin bread freezes well. Wrap it tightly in plastic wrap and then foil or place in a freezer bag. Thaw overnight in the fridge or at room temperature before serving.
