Freshly baked pumpkin bread loaf with a golden brown streusel topping, partially sliced on a cooling rack with crumbs scattered on parchment paper. Warm fall lighting highlights the moist, spiced interior, with mini pumpkins and autumn leaves blurred in the background for a cozy seasonal feel.

Pumpkin Bread with Streusel Topping

ByCassidy

This Pumpkin Bread with Streusel Topping will make your whole house smell like fall. This recipe takes the classic cozy loaf and gives it a bakery-style twist, soft, perfectly spiced, and topped with a buttery brown sugar crumble that melts into golden perfection. Pair a warm slice with your morning coffee or afternoon tea, and it’s basically autumn in a bite.

Freshly baked pumpkin bread loaf with a golden brown streusel topping, partially sliced on a cooling rack with crumbs scattered on parchment paper. Warm fall lighting highlights the moist, spiced interior, with mini pumpkins and autumn leaves blurred in the background for a cozy seasonal feel.

This pumpkin bread comes together very easily, combining real pumpkin puree, warm fall spices, and a touch of brown sugar for depth. Then topped with a buttery streusel topping made with a buttery blend of cinnamon, brown sugar, and flour, adds the perfect crunch contrast to the soft crumb of the bread. The trick is to gently fold the batter to keep it tender and bake it until just set in the center. It’s simple, classic, and foolproof for both beginner and seasoned bakers. 

Helpful Tips & Variations

  • Use room temperature ingredients for even mixing and the best texture.
  • Don’t overmix the batter; this helps keep your bread soft and tender.
  • If the streusel starts to brown too quickly, loosely cover the top with foil halfway through baking.
  • Add chocolate chips for a pumpkin chocolate chip loaf twist.
  • Maple Glaze: Drizzle a simple glaze made from powdered sugar, milk, and maple syrup over the cooled loaf.

Recipe: Pumpkin Bread with Streusel Topping

Pumpkin Bread with Streusel Topping
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Pumpkin Bread with Streusel Topping

Recipe by CassidyCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

8

slices
Prep time

10

minutes
Cooking time

1

hour 
Calories

290

kcal

Soft, spiced pumpkin bread topped with a buttery brown sugar streusel for the ultimate cozy fall bake.

Ingredients

  • For the Pumpkin Bread

  • 1 ¾ cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 ½ teaspoons ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • ¼ teaspoon ground ginger

  • 1 cup pumpkin purée (not pumpkin pie filling)

  • ½ cup vegetable oil (or melted butter)

  • ¾ cup brown sugar

  • ¼ cup granulated sugar

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • ¼ cup milk (or buttermilk for extra richness)

  • For the Streusel Topping

  • ¼ cup unsalted butter, melted

  • ½ cup brown sugar

  • ¾ cup all-purpose flour

  • 1 teaspoon cinnamon

  • Pinch of salt

Directions

  • Preheat & Prep: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
  • Make the Streusel Topping: In a small bowl, combine melted butter, brown sugar, flour, cinnamon, and salt. Mix until crumbly and set aside.
  • Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  • Mix the Wet Ingredients: In a large bowl, whisk together pumpkin purée, oil, brown sugar, granulated sugar, eggs, vanilla, and milk until smooth.
  • Combine: Add dry ingredients to wet and gently stir until just combined. Do not overmix — the batter should be thick but smooth.
  • Assemble & Bake: Pour batter into the prepared pan and smooth the top. Sprinkle streusel evenly over the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).
  • Cool & Slice: Let cool in the pan for 15 minutes before transferring to a wire rack. Slice once completely cooled for clean cuts.

Notes

  • Make sure to use pure pumpkin purée, not pumpkin pie mix.
  • This bread tastes even better the next day as the spices deepen.
  • The streusel topping can be made ahead and refrigerated up to 3 days.

Storage & Freezing Tips

  • Store tightly covered at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to 1 week.
  • To freeze, wrap the cooled loaf tightly in plastic wrap and freeze for up to 3 months, thaw overnight in the refrigerator or on the counter before serving.

More Fall Baking Recipes

I hope you and your loved ones love this Pumpkin Loaf with Streusel Topping as much as I do! If you make it, tag @cassandcrumb on Instagram or leave a comment below. I’d love to see your cookies. Happy Baking!

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