The Best Pumpkin Bread With Streusel Topping Bake It With Love

Jump to Recipe This super moist pumpkin streusel bread is the perfect fall breakfast or snack with amazing pumpkin flavor, warm spices, and streusel topping! The warm spices of my favorite pumpkin pie spice mix make this bread extra special! It’s an extremely easy pumpkin bread to bake up with just the right amount of brown sugar streusel topping to completely satisfy any sweet tooth! Best Pumpkin Streusel Bread This easy-to-make bread is a sweet quick bread made with pumpkin puree, spices, and a sweetener like sugar. The streusel is a buttery topping made with brown sugar and spices to add a delicious crumb cake or coffee cake quality to the loaf of pumpkin bread. The streusel topping is added before baking the loaf so it’s a part of each tasty slice of the pumpkin bread!

Delightfully flavorful spiced pumpkin bread with tasty brown sugar streusel topping for your sweet tooth!

Jump to:Best Pumpkin Streusel Bread 🥘 Pumpkin Streusel Bread Ingredients 🔪 How To Make Pumpkin Streusel Bread 💭 Angela’s Tips & Recipe Notes 🥡 Storing ❓ Can I Refrigerate & Freeze Pumpkin Bread Batter? ❓ Can I Make Muffins With This Recipe? ❓ Why Is My Pumpkin Bread Dry? 🍞 More Quickbread Recipes! 📋 Recipe 💬 Comments

If you love everything pumpkin, check out my iced pumpkin spice latte, pumpkin zucchini muffins, and pumpkin chocolate chip cookies!! 🥘 Pumpkin Streusel Bread Ingredients This ingredient list is full of common baking items in addition to some canned pumpkin! You can buy pumpkin pie spice or make your own! Pumpkin Bread Flour - 1¾ cups of all-purpose flour.Pumpkin Pie Spice - 4 teaspoons of pumpkin pie spice (try mine or use your own).Orange Peel (optional) - ½ tablespoon of dried orange peel.Baking Soda - 1 teaspoon of baking soda.Baking Powder - ½ teaspoon of baking powder.Salt - ¼ teaspoon of salt.Pumpkin Puree - 30 ounces of pumpkin puree (either homemade or 2 15-ounce cans - *see note).Eggs - 2 large eggs (room temperature).Sugar - ¾ cup of granulated sugar.Brown Sugar - ½ cup of packed brown sugar.Butter - ½ cup of butter that has been melted and cooled.Vanilla Extract - 2 teaspoons of vanilla extract. Streusel Topping Brown Sugar Streusel - See my recipe here. Be sure to see the recipe card below for ingredients, amounts & instructions! 🔪 How To Make Pumpkin Streusel Bread Making this super moist pumpkin streusel bread is one of the few recipes that I actually use two bowls for, one for the dry ingredients and the second bowl for wet ingredients. This recipe will make 12 servings so it is perfect for sharing with others or keeping the leftovers for yourself! Prepare The Pan & Make Streusel

Preheat. Preheat your oven to 350ºF (175ºC) and lower a baking rack to below the middle of the oven, but not the bottom rack position. Prepare a 9 x 5 loaf pan by coating it with non-stick cooking spray (*see note).Make streusel. Make the brown sugar streusel. You can cut the cold butter in as instructed, or melt butter and mix it into your crumble topping. Once prepared, set aside in the refrigerator until ready to bake your pumpkin streusel bread. Make Pumpkin Bread

Mix dry ingredients. In a large mixing bowl, add 1¾ cups of flour, 4 teaspoons of pumpkin pie spice, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ¼ teaspoon of salt, and ½ tablespoon of dried orange peel. Whisk or mix the dry ingredients until they are evenly distributed throughout the flour.Mix wet ingredients. In a separate medium mixing bowl, add ¾ cup of sugar, ½ cup of brown sugar, 30 ounces of pumpkin puree, ½ cup of melted and cooled butter, 2 eggs, and 2 teaspoons of vanilla extract. Combine until the wet mixture is smooth and any lumps of brown sugar are broken down.Combine wet and dry ingredients. Add the wet ingredients to the large bowl with the dry ingredients. Stir to combine then transfer the batter to your prepared loaf pan.Top with streusel. Finally, top the batter with your streusel mixture until the batter is almost not visible through the even layer of streusel topping. Bake in a preheated oven at 350ºF (175ºC) for about 1 hour. Check your bread by inserting a knife into the thickest portion. If it comes out clean or with a few crumbs, the bread is done. Remove from the oven and transfer to a wire cooling rack to cool for 15 - 20 minutes before serving.

This pumpkin streusel bread is perfect all on its own, any time of the day! For an extra special dessert, top it with a dollop of whipped cream. Enjoy! 💭 Angela’s Tips & Recipe Notes If needed, cover the top of your loaf with a loose sheet of aluminum foil to prevent the top from overcooking and getting too brown during baking. I have not needed to do this when positioning my oven rack in the lowered position.Allow the pumpkin streusel bread to cool completely on a wire cooling rack before storing.Libby’s brand canned pumpkin usually has more of the excess moisture removed. If you are using homemade pumpkin puree, use some sheets of paper towels and spread out the puree in a large bowl. Place the paper towels on top of the puree to wick away some of the moisture before baking.If you need to warm your eggs quickly, simply place them into a cup or bowl of warm water.Light-colored aluminum baking pans work best for quick bread. Dark-colored pans can burn your bread crust and leave the inside of the bread under-cooked. 🥡 Storing Your freshly baked and absolutely delicious pumpkin streusel bread can be wrapped and stored on the countertop without refrigerating for up to 2 days. If stored in an airtight container or plastic wrap and refrigerated, the pumpkin bread will store for up to 10 days. To freeze your whole loaf, remaining loaf, or pumpkin bread by the slice simply wrap in plastic cling film and store in a Ziploc freezer storage bag. You can also wrap loaves in heavy-duty aluminum foil for freezing. Frozen pumpkin streusel bread is best used within the first 2 months, but can be kept in the freezer for up to three months. Place slices out overnight on the counter to thaw, or loaves in the refrigerator to thaw. A quick 15-second heat-up in the microwave will have your sliced pumpkin bread warm enough to butter or smear with some cream cheese!

❓ Can I Refrigerate & Freeze Pumpkin Bread Batter? Yes! Pumpkin streusel bread batter is actually better after a day or two in the refrigerator. Wrap your mixing bowl tightly with plastic cling film before refrigerating. Do not store for more than two days and add the streusel just before baking. To freeze your pumpkin bread batter, simply transfer the batter into a Ziploc freezer storage bag and seal securely. Place into a second Ziploc freezer storage bag to help prevent freezer burn. You can also place your muffin tin, with batter-filled muffin liners directly into the freezer and store the muffins already portioned and completely ready to bake! Remove frozen muffins from your muffin tin and transfer it into a Ziploc freezer storage bag for storage. Frozen muffin batter can be thawed and portioned out for fresh-baked muffins. Muffins that have been frozen in muffin liners can be placed back into a muffin tin and baked once thawed or while still frozen. Add a few extra minutes to the baking time if baking still-frozen muffin batter. ❓ Can I Make Muffins With This Recipe? Yes! Absolutely. Portion out the batter into paper muffin liners or a muffin tin that has been coated with non-stick cooking spray until ⅔ full and top with streusel on each muffin. Bake at the same temperature, 350ºF (175ºC) for about 30 minutes. I started checking my muffins at the 18-minute mark. They were done at 20 minutes on the dot. ❓ Why Is My Pumpkin Bread Dry? There are a couple of different reasons why your bread is dry. First, it is important to not overmix your batter. You want to mix it just until everything is well combined. Another reason you could have dry bread is that you added too much of your dry ingredients or too little of your wet ingredients so check your measurements! Finally, if you baked your pumpkin bread at too high of a temperature, it could cause it to dry out. 🍞 More Quickbread Recipes! Apple Banana BreadBlueberry Muffin BreadPineapple Banana BreadChocolate Chip Banana Nut BreadDouble Chocolate Banana BreadMoist Banana Bread

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

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Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 3 reviews

Pumpkin Streusel Bread

This super moist pumpkin streusel bread is the perfect fall breakfast or snack with amazing pumpkin flavor, warm spices, and streusel topping! The warm spices of my favorite pumpkin pie spice mix make this bread extra special! It’s an extremely easy pumpkin bread to bake up with just the right amount of brown sugar streusel topping to completely satisfy any sweet tooth!

Author | Angela

Servings: 12 servings Calories: 308kcal Prep 15 minutes Cooking 1 hour Total Time 1 hour 15 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3xPumpkin Bread▢ 1 ¾ cups all-purpose flour (spoon and leveled)▢ 4 teaspoon pumpkin pie spice (see recipe)▢ ½ tablespoon orange peel (dried, optional)▢ 1 teaspoon baking soda▢ ½ teaspoon baking powder▢ ¼ teaspoon salt▢ 30 oz pumpkin puree (x2 15 ounce cans)▢ 2 large eggs (room temperature)▢ ¾ cup sugar▢ ½ cup brown sugar (packed, light or dark brown sugar)▢ ½ cup butter (melted and cooled)▢ 2 teaspoon vanilla extractStreusel Topping▢ brown sugar streusel (see recipe)

InstructionsPreheat your oven to 350°F (175°C) and lower your middle oven rack to the lower position. *Under the middle of the oven, but not the bottom position.Coat a 9 x 5 inch loaf pan with non-stick cooking spray or a light amount of oil.Mix the streusel using brown sugar, flour, cinnamon, and butter. Set aside in the refrigerator. In a large mixing bowl, add the flour, pumpkin pie spice, baking soda, baking powder, salt, and dried orange peel. Whisk the dry ingredients to evenly distribute throughout the flour. In a medium mixing bowl add the sugar, light or dark brown sugar, pumpkin puree, melted and cooled butter, eggs, and vanilla extract. Mix the wet ingredients together until you have what looks like a thicker pumpkin puree. Add the wet ingredients into the large bowl of dry ingredients and stir to combine. Transfer the pumpkin bread batter into your prepared loaf pan and smooth the top, tamping the pan down on the counter if needed. Top the batter with streusel then bake in your preheated oven at 350°F (175°C) for 1 hour. The bread is done when a knife inserted into the thickest portion of bread comes out clean. Remove the baked pumpkin streusel bread when done, and cool in the pan on a wire cooling rack for 15-20 minutes before serving. Transfer the loaf to the wire cooling rack and allow to cool completely before storing. Equipment You May NeedLoaf PanFine Mesh SieveMeasuring Cups Notes If needed, cover the top of your loaf with a loose sheet of aluminum foil to prevent the top from overcooking and getting too brown during baking. I have not needed to do this when positioning my oven rack in the lowered position. Allow the pumpkin streusel bread to cool completely on a wire cooling rack before storing. Libby’s brand canned pumpkin usually has more of the excess moisture removed. If you are using homemade pumpkin puree, use some sheets of paper towels and spread out the puree in a large bowl. Place the paper towels on top of the puree to wick away some of the moisture before baking. If you need to warm your eggs quickly, simply place them into a cup or bowl of warm water. Light-colored aluminum baking pans work best for quick bread. Dark-colored pans can burn your bread crust and leave the inside of the bread under-cooked.

NutritionCalories: 308kcal (15%) | Carbohydrates: 50g (17%) | Protein: 4g (8%) | Fat: 11g (17%) | Saturated Fat: 7g (44%) | Cholesterol: 56mg (19%) | Sodium: 259mg (11%) | Potassium: 222mg (6%) | Fiber: 3g (13%) | Sugar: 30g (33%) | Vitamin A: 11371IU (227%) | Vitamin C: 3mg (4%) | Calcium: 55mg (6%) | Iron: 2mg (11%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! brown sugar streusel, easy quick breads, Pumpkin Pie Spice, Pumpkin Streusel Bread Course Bread Recipes, Quick Bread RecipesCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Best Pumpkin Streusel Bread

This easy-to-make bread is a sweet quick bread made with pumpkin puree, spices, and a sweetener like sugar. The streusel is a buttery topping made with brown sugar and spices to add a delicious crumb cake or coffee cake quality to the loaf of pumpkin bread.

The streusel topping is added before baking the loaf so it’s a part of each tasty slice of the pumpkin bread!

Delightfully flavorful spiced pumpkin bread with tasty brown sugar streusel topping for your sweet tooth!

If you love everything pumpkin, check out my iced pumpkin spice latte, pumpkin zucchini muffins, and pumpkin chocolate chip cookies!!

🥘 Pumpkin Streusel Bread Ingredients

This ingredient list is full of common baking items in addition to some canned pumpkin! You can buy pumpkin pie spice or make your own!

Pumpkin Bread

Flour - 1¾ cups of all-purpose flour.Pumpkin Pie Spice - 4 teaspoons of pumpkin pie spice (try mine or use your own).Orange Peel (optional) - ½ tablespoon of dried orange peel.Baking Soda - 1 teaspoon of baking soda.Baking Powder - ½ teaspoon of baking powder.Salt - ¼ teaspoon of salt.Pumpkin Puree - 30 ounces of pumpkin puree (either homemade or 2 15-ounce cans - *see note).Eggs - 2 large eggs (room temperature).Sugar - ¾ cup of granulated sugar.Brown Sugar - ½ cup of packed brown sugar.Butter - ½ cup of butter that has been melted and cooled.Vanilla Extract - 2 teaspoons of vanilla extract.

Streusel Topping

Brown Sugar Streusel - See my recipe here.

Be sure to see the recipe card below for ingredients, amounts & instructions!

🔪 How To Make Pumpkin Streusel Bread

Making this super moist pumpkin streusel bread is one of the few recipes that I actually use two bowls for, one for the dry ingredients and the second bowl for wet ingredients.

This recipe will make 12 servings so it is perfect for sharing with others or keeping the leftovers for yourself!

Prepare The Pan & Make Streusel

Preheat. Preheat your oven to 350ºF (175ºC) and lower a baking rack to below the middle of the oven, but not the bottom rack position. Prepare a 9 x 5 loaf pan by coating it with non-stick cooking spray (*see note).Make streusel. Make the brown sugar streusel. You can cut the cold butter in as instructed, or melt butter and mix it into your crumble topping. Once prepared, set aside in the refrigerator until ready to bake your pumpkin streusel bread.

Make Pumpkin Bread

Mix dry ingredients. In a large mixing bowl, add 1¾ cups of flour, 4 teaspoons of pumpkin pie spice, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ¼ teaspoon of salt, and ½ tablespoon of dried orange peel. Whisk or mix the dry ingredients until they are evenly distributed throughout the flour.Mix wet ingredients. In a separate medium mixing bowl, add ¾ cup of sugar, ½ cup of brown sugar, 30 ounces of pumpkin puree, ½ cup of melted and cooled butter, 2 eggs, and 2 teaspoons of vanilla extract. Combine until the wet mixture is smooth and any lumps of brown sugar are broken down.Combine wet and dry ingredients. Add the wet ingredients to the large bowl with the dry ingredients. Stir to combine then transfer the batter to your prepared loaf pan.Top with streusel. Finally, top the batter with your streusel mixture until the batter is almost not visible through the even layer of streusel topping. Bake in a preheated oven at 350ºF (175ºC) for about 1 hour. Check your bread by inserting a knife into the thickest portion. If it comes out clean or with a few crumbs, the bread is done. Remove from the oven and transfer to a wire cooling rack to cool for 15 - 20 minutes before serving.

This pumpkin streusel bread is perfect all on its own, any time of the day! For an extra special dessert, top it with a dollop of whipped cream. Enjoy!

💭 Angela’s Tips & Recipe Notes

If needed, cover the top of your loaf with a loose sheet of aluminum foil to prevent the top from overcooking and getting too brown during baking. I have not needed to do this when positioning my oven rack in the lowered position.Allow the pumpkin streusel bread to cool completely on a wire cooling rack before storing.Libby’s brand canned pumpkin usually has more of the excess moisture removed. If you are using homemade pumpkin puree, use some sheets of paper towels and spread out the puree in a large bowl. Place the paper towels on top of the puree to wick away some of the moisture before baking.If you need to warm your eggs quickly, simply place them into a cup or bowl of warm water.Light-colored aluminum baking pans work best for quick bread. Dark-colored pans can burn your bread crust and leave the inside of the bread under-cooked.

🥡 Storing

Your freshly baked and absolutely delicious pumpkin streusel bread can be wrapped and stored on the countertop without refrigerating for up to 2 days. If stored in an airtight container or plastic wrap and refrigerated, the pumpkin bread will store for up to 10 days.

To freeze your whole loaf, remaining loaf, or pumpkin bread by the slice simply wrap in plastic cling film and store in a Ziploc freezer storage bag. You can also wrap loaves in heavy-duty aluminum foil for freezing.

Frozen pumpkin streusel bread is best used within the first 2 months, but can be kept in the freezer for up to three months. Place slices out overnight on the counter to thaw, or loaves in the refrigerator to thaw.

A quick 15-second heat-up in the microwave will have your sliced pumpkin bread warm enough to butter or smear with some cream cheese!

❓ Can I Refrigerate & Freeze Pumpkin Bread Batter?

Yes! Pumpkin streusel bread batter is actually better after a day or two in the refrigerator. Wrap your mixing bowl tightly with plastic cling film before refrigerating. Do not store for more than two days and add the streusel just before baking.

To freeze your pumpkin bread batter, simply transfer the batter into a Ziploc freezer storage bag and seal securely. Place into a second Ziploc freezer storage bag to help prevent freezer burn.

You can also place your muffin tin, with batter-filled muffin liners directly into the freezer and store the muffins already portioned and completely ready to bake! Remove frozen muffins from your muffin tin and transfer it into a Ziploc freezer storage bag for storage.

Frozen muffin batter can be thawed and portioned out for fresh-baked muffins. Muffins that have been frozen in muffin liners can be placed back into a muffin tin and baked once thawed or while still frozen. Add a few extra minutes to the baking time if baking still-frozen muffin batter.

❓ Can I Make Muffins With This Recipe?

Yes! Absolutely. Portion out the batter into paper muffin liners or a muffin tin that has been coated with non-stick cooking spray until ⅔ full and top with streusel on each muffin. Bake at the same temperature, 350ºF (175ºC) for about 30 minutes.

I started checking my muffins at the 18-minute mark. They were done at 20 minutes on the dot.

❓ Why Is My Pumpkin Bread Dry?

There are a couple of different reasons why your bread is dry. First, it is important to not overmix your batter. You want to mix it just until everything is well combined. Another reason you could have dry bread is that you added too much of your dry ingredients or too little of your wet ingredients so check your measurements! Finally, if you baked your pumpkin bread at too high of a temperature, it could cause it to dry out.

🍞 More Quickbread Recipes!

Apple Banana BreadBlueberry Muffin BreadPineapple Banana BreadChocolate Chip Banana Nut BreadDouble Chocolate Banana BreadMoist Banana Bread

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 3 reviews

Pumpkin Streusel Bread

Author | Angela

Servings: 12 servings Calories: 308kcal Prep 15 minutes Cooking 1 hour Total Time 1 hour 15 minutes

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Love This Recipe?Click On A Star To Rate It!

5 from 3 reviews

Pumpkin Streusel Bread

Author | Angela

Servings: 12 servings

Calories: 308kcal

Prep 15 minutes

Cooking 1 hour

Total Time 1 hour 15 minutes

Ingredients US CustomaryMetric1x2x3xPumpkin Bread▢ 1 ¾ cups all-purpose flour (spoon and leveled)▢ 4 teaspoon pumpkin pie spice (see recipe)▢ ½ tablespoon orange peel (dried, optional)▢ 1 teaspoon baking soda▢ ½ teaspoon baking powder▢ ¼ teaspoon salt▢ 30 oz pumpkin puree (x2 15 ounce cans)▢ 2 large eggs (room temperature)▢ ¾ cup sugar▢ ½ cup brown sugar (packed, light or dark brown sugar)▢ ½ cup butter (melted and cooled)▢ 2 teaspoon vanilla extractStreusel Topping▢ brown sugar streusel (see recipe)

Equipment You May NeedLoaf PanFine Mesh SieveMeasuring Cups

Notes If needed, cover the top of your loaf with a loose sheet of aluminum foil to prevent the top from overcooking and getting too brown during baking. I have not needed to do this when positioning my oven rack in the lowered position. Allow the pumpkin streusel bread to cool completely on a wire cooling rack before storing. Libby’s brand canned pumpkin usually has more of the excess moisture removed. If you are using homemade pumpkin puree, use some sheets of paper towels and spread out the puree in a large bowl. Place the paper towels on top of the puree to wick away some of the moisture before baking. If you need to warm your eggs quickly, simply place them into a cup or bowl of warm water. Light-colored aluminum baking pans work best for quick bread. Dark-colored pans can burn your bread crust and leave the inside of the bread under-cooked.

Nutrition

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Bread Recipes, Quick Bread RecipesCuisine American

US CustomaryMetric

Best Pumpkin Streusel Bread#

🥘 Pumpkin Streusel Bread Ingredients#

Pumpkin Bread#

Streusel Topping#

🔪 How To Make Pumpkin Streusel Bread#

Prepare The Pan & Make Streusel#

Make Pumpkin Bread#

💭 Angela’s Tips & Recipe Notes#

🥡 Storing#

❓ Can I Refrigerate & Freeze Pumpkin Bread Batter?#

❓ Can I Make Muffins With This Recipe?#

❓ Why Is My Pumpkin Bread Dry?#

🍞 More Quickbread Recipes!#

📋 Recipe#

Pumpkin Streusel Bread#

Nutrition#

Best Pumpkin Streusel Bread

🥘 Pumpkin Streusel Bread Ingredients

Pumpkin Bread

Streusel Topping

🔪 How To Make Pumpkin Streusel Bread

Prepare The Pan & Make Streusel

Make Pumpkin Bread

💭 Angela’s Tips & Recipe Notes

🥡 Storing

❓ Can I Refrigerate & Freeze Pumpkin Bread Batter?

❓ Can I Make Muffins With This Recipe?

❓ Why Is My Pumpkin Bread Dry?

🍞 More Quickbread Recipes!

📋 Recipe

Pumpkin Streusel Bread

Nutrition