Pumpkin Bread with Streusel Topping Recipe

This pumpkin bread with streusel topping is a must-make for fall season. It doesn’t get much better than perfectly spiced, moist pumpkin bread finished off with buttery crumb topping!

Celebrate pumpkin season with this pumpkin loaf!

After months of hot weather and mosquitos galore, I am so excited for fall. Not only do I love the cooler temperatures, I am obsessed with fall baking and all the scents and tastes it brings!

This is not just your classic pumpkin bread recipe, it is so much better! It’s perfectly sweet and filled with warm spices, but the delicious streusel really takes it to the next level.

I was tempted to hide the whole loaf in my room so I didn’t have to share. But I took the higher ground, and my family loved it just as much as I do. We finished it off in a day!

So if you want a party in your mouth, whip up this easy pumpkin bread recipe. Trust me, you are going to fall in love with it!

Should the streusel topping be added before or after baking?

You want to sprinkle the streusel topping on the batter before you pop your bread in the oven for baking. Some of the crumbs will melt into the batter, the rest will form an irresistible crunchy topping as the bread bakes.

How to make delicious pumpkin streusel bread:

1. PREP – Cut a piece of parchment long enough to fit across a 9×5″ loaf pan with at least an inch hanging off each side. Spray the pan with cooking spray. Preheat your oven to 350 degrees.
2. BUTTERY STREUSEL – Combine the sugars, flour, cinnamon, pumpkin pie spice, and melted butter in a bowl. Mix together until crumbly. If it’s too wet to form crumbs, chill it while you make the batter.
3. DRY INGREDIENTS – In a small bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt.
4. WET INGREDIENTS – Whisk together the oil, sugars, eggs, pumpkin puree, and vanilla in a large mixing bowl. Fold in the dry ingredients.
5. ASSEMBLE – Spread the batter into the prepared loaf pan. Sprinkle the crumbs over the top of the wet batter.
6. BAKE – In a preheated oven, bake at 350° for 60-70 minutes or until a toothpick inserted in the middle comes out clean.
7. COOL – Let the bread cool in the pan for about 10 minutes, then use the parchment tabs to remove it and place it on a wire rack to cool completely.

Leftover pumpkin bread can be stored in an airtight container at room temperature for 4-5 days. You can also wrap it in plastic wrap or put it in a large ziplock bag.

PRO TIPS:

• You need a large 9×5″ pan for this recipe. If you are using a smaller 8×4″ pan, your bread may overflow.
• Because of the crumbly streusel topping, you don’t want to have to dump the bread upside down to get it out of the pan. For best results, line your bread loaf pan with parchment or aluminum foil that hangs over the edge. You can use those edges to lift the bread out of the pan instead of flipping it.
• If you don’t have pumpkin pie spice, you can use 1/2 tsp cinnamon + 1/4 tsp ground cloves + 1/8 tsp ginger + 1/8 tsp nutmeg.

PUMPKIN STREUSEL BREAD RECIPE VARIATIONS:

• You can add chocolate chips or white chips to the batter. My personal preference for pumpkin bread is cinnamon chips. 🙂
• For a more hearty loaf, you can use up to half whole wheat flour in place of the white flour.
• You can add chopped nuts to either the batter or the crumb topping.

MORE PUMPKIN RECIPES:

• Pumpkin Blondies
• Brown Butter Pumpkin Snickerdoodles
• Chocolate Chip Pumpkin Bread
• Pumpkin Cobbler
• Cream Cheese Pumpkin Coffee Cake
• Pumpkin Chili
• Pumpkin Bread with Cream Cheese Frosting

I hope you’ll give this pumpkin bread with streusel topping recipe a try. It’s a perfect way to enjoy the flavors of fall!