Pumpkin Bread With Streusel – Moist, tender pumpkin bread with a brown sugar swirl and a buttery cinnamon streusel topping.
Thanksgiving is here — and this pumpkin bread with streusel is a perfect addition to a holiday breakfast or brunch. This quick bread is richly flavored with pumpkin puree and warm spices, balanced so it isn’t overly sweet. The recipe can easily be made as a loaf or turned into muffins for portable treats.
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Why you should make this Pumpkin Bread With Streusel
This recipe captures the flavors of fall with a moist crumb, warm spices, and a crunchy, buttery streusel. It’s quick to assemble and makes a comforting addition to holiday mornings or a cozy weekend treat.
Moist pumpkin bread: Using pumpkin puree, oil, eggs, and sugars ensures a tender, moist loaf every time.
Warm spices: A comforting blend of cinnamon and pumpkin pie spice gives the bread classic autumn flavor.
Crumb topping: Brown sugar, cold butter, cinnamon, and flour combine into a buttery streusel that adds texture and sweetness.
Ingredient List – Pumpkin Bread With Streusel
Below are the key ingredients used in this pumpkin bread. For the full, detailed list and exact measurements see the recipe card.
- Vegetable oil: A neutral oil such as canola or sunflower keeps the crumb tender.
- All-purpose flour: Use a reliable all-purpose flour and spoon and level for accurate measuring.
- Vanilla extract: A splash of pure vanilla enhances the pumpkin flavor.
- Streusel ingredients: Cold butter, light brown sugar, cinnamon, and flour mixed until chunky for the topping.
- Pure pumpkin puree: Make sure to use 100% pumpkin puree, not pumpkin pie filling.
- Cold butter: Use unsalted butter cut into pea-sized pieces for a flaky streusel.
- Light brown sugar: Adds moisture and a subtle molasses note to both the batter and streusel.
Tips and tricks to make the batter
A few techniques ensure success: measure flour correctly, avoid overmixing, and keep your streusel cold until baking. Below are step-by-step pointers.
- Make the cinnamon swirl: Combine brown sugar and cinnamon in a small bowl and set aside.
- Prepare the streusel: Rub cold butter into the dry streusel ingredients until large, crumbly chunks form; chill until ready to use.
- Mix the batter carefully: Whisk dry ingredients separately. Beat eggs and sugars until light, slowly add oil, then stir in pumpkin and vanilla before folding in dry ingredients just until combined.
- Layer and assemble: Pour half the batter into the pan, sprinkle the cinnamon swirl, add the remaining batter, then top with chilled streusel.
- Bake and test: Bake at 325°F (165°C) for about 50–55 minutes; check at 50 minutes and use a toothpick—few moist crumbs attached means done.
- Cool properly: Let the loaf rest in the pan 10–15 minutes before transferring to a rack to finish cooling.
What I used to make this Pumpkin Bread With Streusel
Mixing bowls: One for dry ingredients and one for wet.
Whisk: Useful for combining dry ingredients.
Electric hand mixer or stand mixer: Speeds mixing and helps achieve a light, fluffy batter.
Measuring cups and spoons: For accurate ingredient amounts.
Loaf pan (9×5-inch): Greased and optionally lined with parchment for easy removal.
Parchment paper: Makes lifting the loaf from the pan simple.
Cooling rack: Ensures even cooling after baking.
Small and medium bowls: For the cinnamon swirl and streusel.
Spatula: For folding and scraping the batter.
Baking sheet (optional): Place the loaf pan on a sheet to prevent over-browning on the bottom.
Cooking spray or oil: For greasing the pan if not using parchment.
Frequently Asked Questions
Why did my bread sink in the middle?
Sinking usually results from overmixing or opening the oven too early. Mix just until combined and avoid peeking during the first part of baking.
How do I know when the bread is done baking?
Insert a toothpick into the center; it should come out with a few moist crumbs attached but not wet batter.
What if my streusel is too dry?
If it seems too dry, work in a bit more cold butter or a teaspoon of cold water until it holds together in large crumbs.
Can I make this recipe into muffins?
Yes. Fill a muffin tin about 3/4 full and bake 18–22 minutes, or until a toothpick shows a few moist crumbs.
Storing and freezing
Cool the loaf completely, then wrap tightly in plastic wrap or foil. Keep at room temperature for up to one day, then refrigerate to extend freshness for several days.
Freezing
Wrap cooled slices or a whole loaf tightly in plastic wrap, then foil, and place in an airtight freezer bag. Freeze up to three months. Thaw overnight in the refrigerator or at room temperature.
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If you try the recipe, please leave a five-star review and a comment if you enjoyed it or have questions. Follow on Instagram, Pinterest, and TikTok for more updates and baking ideas.
Recipe
Pumpkin Bread With Streusel
Molly Murphy
Pin Recipe
Ingredients
For the cinnamon swirl
- ¼ cup brown sugar packed
- 2 teaspoons ground cinnamon
For the pumpkin Bread
- 2 large eggs
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 cup vegetable oil
- 1 cup Libby’s pumpkin puree not pumpkin pie filling
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups all-purpose flour spoon and leveled.
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
For the Streusel topping
- 4 tablespoon unsalted butter cold cut to pea size.
- 1 teaspoon pumpkin pie spice
- 3 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- ½ cup All Purpose Flour
Instructions
For the cinnamon swirl
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Combine brown sugar and cinnamon in a small bowl and mix with a fork until even. Set aside.
For the streusel
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In a medium bowl, work the cold butter into the flour, brown sugar, cinnamon, and pumpkin pie spice with your fingers until the mixture is shaggy and there are no flour streaks. Aim for large crumbs.
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Chill the streusel in the refrigerator while you prepare the batter.
For the bread
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Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment if desired.
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Whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a medium bowl.
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In a larger bowl, beat eggs with granulated and light brown sugar until light and fluffy, about 1–2 minutes. Scrape the bowl sides as needed.
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With the mixer on low, slowly stream in the oil, then mix in pumpkin puree and vanilla until combined.
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Add the dry ingredients gradually and mix on low just until combined. Scrape the bowl to ensure there are no flour streaks.
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Pour half the batter into the pan and spread evenly. Sprinkle the cinnamon sugar over it, then add the remaining batter. Top evenly with the chilled streusel to cover the surface.
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Bake 50–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan 10–15 minutes before transferring to a wire rack to cool completely.
