Pumpkin Streusel Loaf is a deliciously moist and flavorful bread that features the warm spices of fall layered with a buttery, crumbly streusel topping. This recipe offers a perfect balance of tender pumpkin bread and crunchy topping, making it an ideal snack or dessert for the season.
You will love how the cozy spices like cinnamon, nutmeg, ginger, and cloves blend perfectly with the richness of the pumpkin puree and the sweet, crisp streusel creates a delightful contrast in texture.
Ingredients
For the Streusel:
- ½ cup all-purpose flour
- 6 tbsp light or dark brown sugar
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
- ¼ cup unsalted butter, melted
For the Pumpkin Bread:
- 1 (15 oz) can pumpkin puree
- ¾ cup vegetable oil
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1.5 tsp baking powder
- ¾ tsp baking soda
- ¾ tsp kosher salt
- 5 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- ¼ tsp ground ginger
- Pinch ground cloves
- 2 cups all-purpose flour
How to Create Your Pumpkin Streusel Loaf
Step 1: Prepare the Streusel
In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Pour in melted butter and stir until the mixture becomes crumbly. Place the streusel in the fridge to chill while you prepare the pumpkin bread.
Step 2: Make the Pumpkin Bread Batter
Preheat the oven to 350°F (177°C). Grease and line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the sides. In a large bowl, combine the pumpkin puree, vegetable oil, light brown sugar, and granulated sugar, mixing until smooth. Add the eggs one at a time, whisking well after each addition.
Sprinkle the baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves over the mixture. Whisk thoroughly to combine. Fold in the all-purpose flour just until combined, being careful not to overmix.
Step 3: Assemble and Bake
Pour the pumpkin bread batter into the prepared loaf pan and spread it evenly. Sprinkle the chilled streusel topping uniformly over the batter.
Place the loaf pan on a baking sheet to catch any potential overflow and bake on the middle rack for about 65-80 minutes. Insert a toothpick into the center to check for doneness – it should come out clean or with a few moist crumbs. If the top browns too quickly, cover it loosely with foil.
Step 4: Cool and Serve
Allow the loaf to cool in the pan for 10-15 minutes. Use the parchment paper overhang to lift the bread from the pan, then transfer it to a wire rack to cool completely before slicing.
My Best Tips for Success
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Keep the streusel chilled to maintain its crumbly texture and prevent overmixing it into the batter.
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Do not overmix the batter to keep the bread tender and soft.
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Use parchment paper with an overhang for easy removal from the pan.
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Cover with foil if the streusel browns too fast during baking.
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Let the bread cool completely before slicing for clean slices.
Delicious Variations to Try
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Add chopped nuts or dried fruit into the batter for added texture.
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Drizzle with a simple powdered sugar glaze or cream cheese frosting.
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Substitute sweet potato puree in place of pumpkin for a flavor twist.
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Sprinkle additional cinnamon sugar on top of the streusel prior to baking.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, roast and puree fresh pumpkin, but drain excess moisture for best results.
How long does the bread stay fresh?
Store tightly wrapped at room temperature for 2-3 days or refrigerate up to a week.
Can I freeze this bread?
Freeze wrapped well for up to 3 months; thaw overnight before serving.
Can I use gluten-free flour?
Yes, use a gluten-free flour blend suitable for baking with similar measurement.
Print
Pumpkin Streusel Loaf
- Total Time: 90
- Yield: 1 loaf (10–12 slices) 1x
- Diet: Vegetarian
Description
A soft, spiced pumpkin bread topped with a buttery, crunchy streusel. Each slice offers moist crumb and crumbly topping with warm fall spices.
Ingredients
Streusel Topping
1/2 cup all-purpose flour
6 tbsp light or dark brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 cup unsalted butter, melted
Pumpkin Bread
1 (15 oz) can pumpkin puree
3/4 cup vegetable oil
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
5 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground ginger
Pinch ground cloves
2 cups all-purpose flour
Instructions
Prepare streusel: Mix flour, brown sugar, cinnamon, salt. Add melted butter, stir until crumbly. Refrigerate.
Preheat oven: 350°F (177°C). Grease and line 9×5-inch loaf pan with parchment.
Make batter: Whisk pumpkin, oil, sugars. Add eggs one at a time. Mix in baking powder, soda, salt, spices. Fold in flour without overmixing.
Assemble: Pour batter into pan, spread streusel on top.
Bake: 65–80 minutes until toothpick clean. Tent with foil if browning too fast.
Cool & serve: Cool 10–15 minutes, lift by parchment, cool completely before slicing.
Notes
Keep streusel chilled for crisp topping.
Avoid overmixing batter for moist texture.
Use parchment for easy removal.
Cover with foil if browning too soon.
Cool fully for clean slicing.
- Prep Time: 20
- Cook Time: 70
- Category: Dessert, Quick Bread
- Method: Baking
- Cuisine: American / Fall
Nutrition
- Serving Size: 1 slice (1/12 recipe)
- Calories: 310
- Sugar: 26 g
- Sodium: 310 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: pumpkin streusel loaf, pumpkin bread recipe, spiced fall bread, crumb topping pumpkin loaf, moist pumpkin dessert
