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Streusel pumpkin bread pinterest

Streusel Pumpkin Bread

This bakery-style streusel pumpkin bread combines warm, spiced pumpkin bread with a crumbly, buttery cinnamon streusel topping for the perfect textural contrast in every bite. The recipe delivers that coffee shop experience right in your kitchen, complete with a visually stunning crackly top that makes everyone reach for a second slice.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 1 hour
Total Time 2 hours
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 320 kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Mixing Bowls
  • Whisk
  • Pastry Cutter
  • Wire Cooling Rack

Ingredients
  

Pumpkin Bread

  • 1 3/4 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 2 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 1/2 cups pumpkin puree not pumpkin pie filling
  • 1/2 cup vegetable oil or melted coconut oil for a subtle flavor twist
  • 1/4 cup milk any variety, including plant-based options
  • 1 tsp vanilla extract

Streusel Topping

  • 2/3 cup all-purpose flour
  • 1/2 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 6 tbsp cold unsalted butter cubed
  • 1/3 cup chopped pecans optional
  • 2 tbsp pumpkin seeds adds beautiful visual contrast and crunch

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the sides for easy removal.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt for the bread batter.
  • In a large bowl, whisk the eggs, granulated sugar, and brown sugar until well combined and slightly frothy (about 1 minute of vigorous whisking).
  • Add the pumpkin puree, oil, milk, and vanilla extract to the egg mixture. Whisk until completely smooth and uniform in color.
  • Add the dry ingredients to the wet ingredients and fold gently with a spatula just until combined. Stop mixing as soon as the flour disappears.
  • For the streusel topping, whisk together the flour, brown sugar, cinnamon, and salt in a medium bowl.
  • Add the cold cubed butter and use a pastry cutter or your fingertips to work the mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
  • Fold in the pecans and pumpkin seeds if using.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Generously sprinkle the streusel topping evenly over the batter, gently pressing it into the surface to help it adhere during baking.
  • Bake for 60-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Allow the bread to cool in the pan for 15 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely, about 45 minutes.

Notes

- Use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- For a dairy-free version, substitute coconut oil for butter and use almond milk.
- The bread freezes well for up to 3 months when wrapped tightly in plastic wrap and aluminum foil.
- A crack down the center of the bread is normal and desirable - it's a sign of proper rising.
- You can turn this recipe into muffins by baking at 350°F for 18-22 minutes (makes 14-16 muffins).
- Add chocolate chips (about 3/4 cup) to the batter for a chocolate-pumpkin variation.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 5gCholesterol: 45mgSodium: 230mgFiber: 2gSugar: 25gVitamin A: 75IUIron: 8mg
Keyword Pumpkin Bread, Streusel Topping, Fall Baking, Quick Bread, Pumpkin Spice
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