Nothing says fall like the smell of warm spices filling the kitchen, and this Pumpkin Streusel Bread is my ultimate comfort food. That first bite takes me right back to my mom’s kitchen—golden autumn light streaming in, the nutty scent of cinnamon and pumpkin toasting in the oven, and the excitement of waiting just *barely* long enough for the bread to cool before slicing into it. The secret’s in that buttery streusel topping—it crunches just right against the super-moist pumpkin bread underneath. I’ve tweaked this recipe over the years (okay, maybe snuck extra streusel on top a few times), but it’s still the one my friends text me about every October. Whether you’re baking it for a cozy weekend breakfast or to share at a potluck, this bread disappears fast—I’ve learned to always double the recipe!
Why You’ll Love This Pumpkin Streusel Bread
Listen, I know there are a million pumpkin bread recipes out there, but this one? It’s special. First off, that crumbly streusel topping is downright magical—it gives you that perfect sweet crunch with every bite. And the bread itself stays so moist, thanks to just the right amount of pumpkin puree and oil. No sad, dry slices here!
But here’s the real kicker—it’s crazy easy to whip up. One bowl for the batter, a quick streusel mix, and you’re done. No fancy techniques or weird ingredients. And when that first warm slice hits your plate with a cup of coffee on a crisp fall morning? Wow. Just wow. Trust me, this bread will become your new autumn tradition.
Ingredients for Pumpkin Streusel Bread
Okay, let’s gather everything we need before we start mixing—trust me, it makes the whole baking process way more fun when you’re not rummaging through cabinets mid-recipe! I’ve split everything into two simple groups: the bread batter (which is beautifully spiced and moist) and that oh-so-important streusel topping (because let’s be honest, the crunchy-sweet top is half the reason we’re here).
For the Bread
- 1 cup pumpkin puree—not pumpkin pie filling, just pure puree (I like Libby’s brand for consistent texture)
- 1/2 cup vegetable oil—or melted coconut oil if you want a hint of extra flavor
- 2 large eggs—room temperature is best; they blend in smoother
- 1 tsp vanilla extract—the real stuff, no imitation here!
- 1 cup granulated sugar—for that perfect sweetness balance
- 1 1/2 cups all-purpose flour—spoon and level it, don’t scoop!
- 1 tsp baking soda—check it’s fresh so your bread rises nicely
- 1/2 tsp salt—just enough to enhance all those cozy flavors
- 1 tsp pumpkin pie spice—or make your own blend if you’re feeling fancy
For the Streusel Topping
- 1/4 cup all-purpose flour—same spoon-and-level method as above
- 1/4 cup brown sugar—pack it lightly for that caramel-y depth
- 1/4 cup granulated sugar—because a little extra crunch never hurt anyone
- 1/4 tsp cinnamon—for warmth that pairs perfectly with the pumpkin
- 2 tbsp cold butter, cubed—straight from the fridge! This keeps the streusel crumbly, not greasy
A quick pro tip: Use a fork or your fingers to mix the streusel—it should look like damp sand when it’s ready to sprinkle. And if you’re like me, you might “accidentally” double the streusel amounts. No judgment here!
How to Make Pumpkin Streusel Bread
Alright, let’s get to the fun part—turning these simple ingredients into the coziest pumpkin streusel bread you’ve ever tasted. I promise it’s easier than you think, but there are a few little tricks I’ve picked up over the years to make it perfect every time. You’ll have that heavenly spice-filled aroma wafting through your kitchen in no time!
Preparing the Bread Batter
First things first—preheat that oven to 350°F (175°C) and grease your loaf pan really well. I’m serious about the greasing—nothing’s sadder than pumpkin bread stuck to the pan! Now, grab a big bowl and whisk together the pumpkin puree, oil, eggs, and vanilla until smooth. Don’t worry if it looks a little shiny at this stage—that’s normal.
Next, dump in the sugar, flour, baking soda, salt, and pumpkin pie spice all at once. Here’s the key: mix just until combined. Overmixing = tough bread, and we want that tender crumb. A few flour streaks are totally fine—they’ll disappear with one last gentle stir. Batter too thick? That’s perfect! It should be scoopable but not runny.
Making the Streusel Topping
Now for the best part—the streusel! In a small bowl, toss together the flour, both sugars, and cinnamon. Then, with cold butter cubes ready, use your fingers or a fork to mash everything together until it looks like wet sand. You want pea-sized crumbs—not powder, not big chunks. Pro tip: If the butter starts feeling warm, pop the bowl in the fridge for 5 minutes. Cold butter makes that magical crunch!
Baking and Cooling
Pour the batter into your greased pan—it should fill about ⅔ of the way. Sprinkle that gorgeous streusel all over the top like you’re decorating a cake (because, let’s face it, you kind of are). Bake for 55-60 minutes. The edges should pull away slightly and a toothpick should come out with just a few moist crumbs—no wet batter.
Cool in the pan for 10 minutes, then transfer to a rack. I know it’s tempting, but wait at least 20 minutes before slicing…unless you want molten streusel fingers!
Tips for Perfect Pumpkin Streusel Bread
After years of trial and error (and a few sad, sunken loaves), I’ve nailed down the tricks to making Pumpkin Streusel Bread that’ll have everyone begging for the recipe. First—use fresh, quality pumpkin puree. That canned stuff works great, but check the label—no pumpkin pie mix! And when measuring flour, spoon it into your cup then level it off with a knife. Scooping packs in too much and turns your bread dense.
Watch that bake time like a hawk, too. Ovens vary wildly—start checking at 50 minutes. The toothpick test is your best friend here—you want moist crumbs clinging to it, not wet batter. And here’s my secret: let it cool completely before slicing. I know, it’s torture waiting, but this keeps the crumb perfect instead of gummy. Bonus tip? Warm slices tomorrow? Pop ‘em in the toaster oven—tastes just-baked all over again!
Storage and Serving Suggestions
Here’s the deal—this Pumpkin Streusel Bread never lasts long in my house, but when it does (miracle of miracles!), I keep it fresh by wrapping it tightly in plastic or stashing it in an airtight container at room temperature. It’ll stay delicious for 3 days—if you can resist that long! For next-level goodness, warm a slice for 10 seconds in the microwave and slather it with butter. Pair it with your morning coffee or afternoon chai, and boom—instant cozy vibes. Want to freeze it? Wrap individual slices in foil, then pop them in a freezer bag for up to 3 months. Toast straight from frozen—crispy streusel magic in minutes!
Nutritional Information
Just a quick heads up—the nutritional info here is an estimate since brands and ingredient sizes can vary. A typical slice has about 250 calories with cozy spices and all that streusel goodness. If you need exact numbers, I’d recommend plugging your specific ingredients into a nutrition calculator. But honestly? Some treats (like this one!) are best enjoyed without overthinking the numbers!
Frequently Asked Questions
Can I use fresh pumpkin instead of canned puree?
Absolutely! If you’ve got a sugar pumpkin lying around, roast it until tender, then puree the flesh. Just make sure to drain it well—fresh pumpkin has more water than canned. You’ll need about 1 cup of the homemade stuff. But hey, no shame in the canned game—I keep a few extra cans in my pantry for spontaneous pumpkin bread emergencies!
Why is my streusel topping sinking into the batter?
Oh honey, I’ve been there! The culprit is usually batter that’s too thin or streusel that’s too fine. Make sure your bread batter is thick (like scoopable muffin batter) and your streusel has nice pea-sized chunks. Pro tip: Chill the streusel for 10 minutes before sprinkling—it helps it stay put during baking!
Can I freeze Pumpkin Streusel Bread?
You bet! Let it cool completely, then wrap the whole loaf (or individual slices) tightly in plastic wrap followed by foil. It’ll keep for 3 months frozen. When the craving hits, thaw at room temperature or pop a slice straight in the toaster oven—that streusel crisps right back up beautifully!
What if I don’t have pumpkin pie spice?
No worries—make your own blend! Mix 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, and a pinch of cloves. Or just use extra cinnamon in a pinch. The bread will still taste amazing—I’ve done this more times than I can count when I realize I’m out of spice blend mid-recipe!
Pumpkin Streusel Bread
Ingrédients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the pumpkin puree, oil, eggs, and vanilla until smooth.
- Add the sugar, flour, baking soda, salt, and pumpkin pie spice. Stir until just combined.
- Pour the batter into the prepared loaf pan.
- In a small bowl, mix the streusel ingredients until crumbly. Sprinkle over the batter.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.