Go Back
Close-up shot of a delicious and easy homemade pumpkin streusel bread loaf with a golden-brown topping, perfect for fall baking and enjoying as a comforting treat.
Lady Maria

Perfect Pumpkin Streusel Bread

This pumpkin streusel bread is a delightful autumn treat, featuring a moist and tender pumpkin bread base topped with a crunchy, cinnamon-spiced streusel. It's easy to make and perfect for sharing with family and friends, filling your kitchen with the warm scents of fall.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree not pumpkin pie filling!
  • 1/2 cup all-purpose flour for streusel
  • 1/4 cup packed brown sugar for streusel
  • 1/4 cup granulated sugar for streusel
  • 1/4 cup cold unsalted butter, cut into small cubes for streusel
  • 1/2 teaspoon ground cinnamon for streusel
  • Pinch of salt for streusel

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls (medium and large)
  • whisk
  • measuring cups and spoons
  • Pastry blender or fingertips
  • Wooden skewer
  • wire rack
  • Oven
  • Grease or cooking spray
  • Flour for dusting

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil.
  4. Add the eggs, one at a time, whisking well after each addition. Then, stir in the vanilla extract.
  5. Add the pumpkin puree and mix until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. In a separate bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt (for streusel).
  8. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  9. Pour the pumpkin bread batter into the prepared loaf pan. Spread it evenly.
  10. Sprinkle the streusel topping evenly over the batter.
  11. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Check the bread after 50 minutes. If the streusel is browning too quickly, tent the loaf pan with foil.
  12. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  13. Slice and enjoy!

Notes

For best results, measure flour correctly by spooning it into the measuring cup and leveling it off. Ensure the butter for the streusel is very cold to prevent it from melting too quickly. Don't overbake the bread; it should be moist but cooked through. Store the cooled bread in an airtight container at room temperature for up to 2 days or freeze for longer storage. To enhance the flavor, consider adding 1/2 cup of chocolate chips or chopped nuts to the batter.