Pumpkin Bread with Streusel Topping is one of my absolute favorite fall foods. It’s so warm and moist and fills my whole house with an aroma that just can’t be duplicated.
Not only does this pumpkin bread with streusel topping smell like a cozy autumn day, but it’s also full of tasty pumpkin goodness that we all crave when the leaves start to change.
This pumpkin bread is super moist, rich, and flavorful. The best part is the crunchy, sweet, delicious streusel on top of the loaf that makes this recipe extra special.
Seriously, the streusel really levels up this bread. You can’t go wrong with cinnamon sugar. I think it’s the melted butter, though, that really does something special to this moist loaf. The smell and taste are absolutely incredible.
I mistakenly left one of these on the counter a while back. I thought I would come back and slice it up for the family to enjoy. Little did I know that Jeremy and Lily would find it first! By the time I came back, only about a quarter of it was left haha! I guess it must have been good.
And to be honest, this easy pumpkin bread recipe is probably my favorite of all pumpkin recipes. Don’t get me wrong; I’m a huge fan of pumpkin pie filling. But this pumpkin loaf is so moist and fluffy I just can’t get enough of it!
If you haven’t tried homemade pumpkin bread, you are in for an experience. From start to finish, this is one of those easy recipes that is yummy the whole way through. Even the pumpkin bread batter is tasty!
So, whether you’re a pumpkin spice fanatic or just looking for a new baking project, you’ll fall head over heels for this pumpkin bread with streusel topping!
Some of our other favorite bread recipes we have on our site include: Lemon Bread, Cheesecake Factory Brown Bread, and Chocolate Chip Zucchini Bread.
WHY THIS RECIPE WORKS:
- Pumpkin Puree: We’re using pumpkin puree, which gives our bread a super moist texture and rich, pumpkin flavor.
- Streusel Topping: This buttery, crunchy streusel adds a layer of sweetness and texture to the bread that’s just irresistible!
- Simplicity: With clear and easy steps, this easy recipe is perfect for bakers of all levels! In the end, you’ll have delicious pumpkin streusel bread that the whole family will love.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Pumpkin puree, strained
- Pumpkin spice
- Ground cinnamon
- Baking powder
- Baking soda
- Salt
- Large eggs
- Unsalted butter
- White sugar
- Brown sugar
- Vanilla extract
- Ingredients for the Streusel Topping: Unsalted butter, all-purpose flour, ground cinnamon, and brown sugar.
HOW TO MAKE PUMPKIN BREAD WITH STREUSEL TOPPING:
- Preheat the oven to 350°F. Spray a 9×5 loaf pan with baking spray and line with parchment paper, and set aside.
- Beat the eggs with an electric hand mixer on low, and add butter, sugar, brown sugar, and vanilla. Mix again until combined.
- In a separate mixing bowl, combine the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt, and add to wet ingredients—mix on low speed.
- Add strained pumpkin puree and mix until well combined with no dry patches.
- In a large bowl, combine streusel topping ingredients: butter, flour, brown sugar, and cinnamon until it forms crumbs. The easiest is to use your hands for this or a pastry cutter.
- Pour half of the batter into the prepared pan. Add half of the streusel topping and carefully add another layer of batter. Top with the remaining streusel.
- Bake for 55 minutes to an hour until the toothpick inserted into the center comes out clean, a few moist crumbs are okay.
- Let the bread rest in the tin for 15 minutes before transferring it onto a wire rack to cool completely. Cut in slices and serve warm.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
HOW DO I STRAIN THE PUMPKIN PUREE?
To strain pumpkin puree, place a fine mesh strainer over a bowl. Pour the puree into the strainer and use the back of a spoon to press out the excess water. You can also use a cheesecloth to squeeze out the liquid.
WHAT IS STREUSEL?
Streusel is a crumbly topping made from butter, sugar, and flour. It’s often used in baking for its sweet, crunchy texture.
You’ll love what it does with this moist pumpkin bread.
CAN I USE FRESH PUMPKIN?
Yes, you can use fresh pumpkin. Just be sure to cook and puree it properly before using. And, remember to strain it!
Make your own pumpkin puree: I prefer to roast it in the oven at 400*F until the pumpkin is soft enough to blend it into puree easily. Remove the stem, skin, and seeds before pureeing.
ANY ADDITIONS?
Yes, this bread goes well with a large number of sweet or crunchy additions. Here are a few!
- Add a sprinkle of chopped nuts to the streusel topping for extra crunch.
- Mix in some dried fruit, like raisins or cranberries, into the bread batter.
- Try adding chocolate chips to the bread batter for a sweet twist.
- For extra flavor, add a bit of orange zest to your batter.
- Stir in a spoonful of maple syrup for a hint of earthy sweetness.
- Drizzle the finished bread with a simple glaze made from powdered sugar and milk.
- For an extra burst of spice, add a dash of nutmeg or cloves to your batter.
- For a different flavor, use butternut squash puree instead of pumpkin.
- For a unique twist, try adding shredded coconut to your streusel topping.
ANY SUBSTITUTIONS?
Try these on for size!
- You can substitute whole wheat flour for half of the all-purpose flour for a healthier twist.
- Try coconut oil instead of butter for a dairy-free option.
- Use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) in place of eggs for a vegan version.
- Substitute maple syrup or honey for the white sugar for a more natural sweetness.
- Use your favorite gluten-free flour blend to make this bread gluten-free.
- If you don’t have pumpkin spice, use a blend of cinnamon, ginger, nutmeg, and cloves.
HOW TO STORE:
Refrigerator: Cool the bread completely, then wrap it tightly in plastic wrap or place it in an airtight container.
Leftover pumpkin bread can be stored in the refrigerator for up to a week. Or at room temperature for up to 3 days.
Freezer: For longer storage, wrap the cooled bread in aluminum foil and then place it in a freezer bag.
It can be frozen for up to three months. Thaw overnight in the refrigerator or on the countertop before serving.
DANA’S TIPS AND TRICKS:
- Ensure your ingredients, especially eggs, are at room temperature for best results.
- Don’t overmix your batter – it can lead to a denser bread.
- Always test your bread with a toothpick before removing it from the oven.
- If the bread is browning too quickly, cover it with aluminum foil during the last part of baking.
- Let the bread cool in the pan for 15 minutes before removing to prevent it from breaking apart.
- For the freshest flavor, consume the bread within 3 days, but it can be refrigerated for 1 week for later.
This Pumpkin Bread with Streusel Topping is a fantastic way to celebrate the fall season. It’s warm, comforting, and oh-so delicious!
So, pull out your favorite mixing bowl, don your apron, and let’s get baking the best pumpkin bread recipe you’ve ever had. Happy pumpkin season!
If you like this recipe, you might also like:
If you’ve tried this PUMPKIN BREAD WITH STREUSEL TOPPING, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Pumpkin Bread with Streusel Topping
Ingredients
- 2 large eggs room temp
- ¾ cup unsalted butter melted and cooled
- ½ cup white sugar
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 cups + ¼ cup all purpose flour
- 1 teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 & 1/2 cups pure pumpkin puree strained
Streusel Topping
- 8 tablespoons Unsalted butter very cold, cut into small cubes
- ½ cup + 1 tablespoon all-purpose flour
- ⅓ cup light brown sugar packed
- 1 & 1/2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350°F. Spray a 9×5 loaf pan with baking spray and line with parchment paper, and set aside.
- Beat the eggs with an electric hand mixer on low, and add butter, sugar, brown sugar, and vanilla. Mix again until combined.2 large eggs, ¾ cup unsalted butter, ½ cup white sugar, ½ cup brown sugar, 1 teaspoon vanilla extract
- In a separate mixing bowl, combine the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt, and add to wet ingredients—mix on low speed.2 cups + ¼ cup all purpose flour, 1 teaspoon pumpkin spice, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add strained pumpkin puree and mix until well combined with no dry patches.1 & 1/2 cups pure pumpkin puree
- In a large bowl, combine streusel topping ingredients: butter, flour, brown sugar, and cinnamon until it forms crumbs. The easiest is to use your hands for this or a pastry cutter.8 tablespoons Unsalted butter, ½ cup + 1 tablespoon all-purpose flour, ⅓ cup light brown sugar, 1 & 1/2 teaspoons ground cinnamon
- Pour half of the batter into the prepared pan. Add half of the streusel topping and carefully add another layer of batter. Top with the remaining streusel.
- Bake for 55 minutes to an hour until the toothpick inserted into the center comes out clean, a few moist crumbs are okay.
- Let the bread rest in the tin for 15 minutes before transferring it onto a wire rack to cool completely. Cut in slices and serve warm.
Notes
- Ensure your ingredients, especially eggs, are at room temperature for best results.
- Don’t overmix your batter – it can lead to a denser bread.
- Always test your bread with a toothpick before removing it from the oven.
- If the bread is browning too quickly, cover it with aluminum foil during the last part of baking.
- Let the bread cool in the pan for 15 minutes before removing to prevent it from breaking apart.
- For the freshest flavor, consume the bread within 3 days, but it can be refrigerated for 1 week for later.
Leave A Reply!