Pumpkin Bread with Streusel Topping

Beautifully soft, moist, and tasty! This an easy recipe to whip up with that leftover Pumpkin Puree in your fridge. Let this Pumpkin Bread with Streusel Topping fill your home with the cozy smell of fall.

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Mix it, Bake it, Eat The Best Pumpkin Bread

Have random amounts of canned pumpkin left over from Thanksgiving or Christmas? As with older bananas, a loaf of quick bread is also just as perfect for extra pumpkin.

**Note: Make sure before you start that you’re using a PURE pumpkin puree. Not a canned pumpkin pie filling. The added spices and water in the pumpkin pie filling may affect how your pumpkin bread bakes.

You will quickly fall in love with this moist pumpkin bread. The strong pumpkin flavor, warm spices, and delicious streusel topping are sure to leave your family wanting more. Not to mention the smell that will fill your house. It sure puts me in the holiday mood!

Want more pumpkin? Try my Spiced Pumpkin Scones and Pumpkin Oatmeal Cookies with Brown Butter!

Pumpkin Bread with Streusel Topping Recipe Ingredients:

All-purpose Flour – Your favorite all-purpose flour brand should work well here. I will recommend making sure to sift the dry ingredients to prevent unwanted lumps or particles. If you have a kitchen scale, measuring your flour first will ensure a more accurate amount rather than just scooping it out. Scooping it out tends to result from too much flour.

If you don’t have a scale, take a fork and fluff up your flour, then using a spoon gently scoop the flour out into your measuring cup, and use a butter knife to level it off. This is the best way to accurately measure flour without a kitchen scale.

Sugar – White granulated sugar

Pumpkin Puree – 100% canned pumpkin puree, be sure that you don’t use a pre-made pumpkin pie filling.

If you’re ambitious and want to make the Pumpkin Puree from scratch then follow these steps:

1. Cut baking pumpkins in half and scoop out the seeds.
2. Lay face down on a parchment paper-lined baking sheet.
3. Bake at 400 for 45-60 minutes or until a knife comes out easily.
4. Allow to cool then using a food processor, process the insides for 3-5 minutes until smooth. Using a blender would work well too, or even a potato masher if you don’t have access to the others.
5. You can store homemade pumpkin puree in an airtight container in the fridge for up to 1 week, or freeze it for up to 3 months.

Salt – I use Himalayan sea salt. Mostly because it’s pretty, but since that is what I typically have on hand for my everyday cooking, I will also use it in my baking.

Vegetable Oil – Any odorless and colorless oil will work well for this recipe. Try any of these: Canola oil, Light refined Olive Oil, Vegetable Oil, or Avocado Oil. Melted unsalted butter can be used instead of oil.

Water – H2O. You can easily exchange the water in this bread recipe with any milk of your choice. Almond milk, oat milk, soy milk…ext.

Baking Soda – Make sure to check that your baking soda is fresh before using

Eggs – Beaten and room temperature.

Nutmeg, Cinnamon, Allspice – For the spices listed here, if you do not have them all but you DO have Pumpkin Pie spice, go ahead and use the Pumpkin Pie spice in place of them all. Just add the measurements together and you’ll be good to go.

Chopped Nuts (Optional) – Toasted & unsalted nuts work best. You can typically find these in your baking aisle. Snack nuts are usually heavily salted so I would avoid those.

You can also include chocolate chips or your other favorite inclusions.

Streusel Topping Ingredients:

This streusel topping can be used on other bread or muffin recipes as well. Check out our Chocolate Chip Banana Bread for details on adding a streusel topping to that dessert bread!

All-Purpose Flour – Once again, any all-purpose flour you have on hand will work well. Be sure to sift before use.

Brown Sugar – Dark brown sugar or light brown sugar will work. I personally mix my dark brown sugar into the light brown sugar. I really enjoy the flavor of them mixed.

Cinnamon – Ground cinnamon

Cold Butter – cubed into smaller pieces.

Chopped nuts (Optional) – Toasted or raw, but unsalted. You can typically find these nuts in your baking aisle or sometimes in the produce section of the store. Chopped pecans or chopped walnuts would work best.

Kitchen supplies you’ll need for Pumpkin Bread

• Mixing bowls
• Measuring cups and spoons
• Loaf pan
• Wooden spoon or rubber spatula
• Parchment paper (optional)

How to make Pumpkin Bread with Streusel topping.

Since we can whip this up fairly quickly, firstly, preheat your oven to 350 F.

In a small bowl add your streusel topping ingredients. Work it together with your hands, squishing the butter into the flour until it comes together into a crumbly texture.

We don’t want melted butter so you’ll want to keep the butter cold. Pop the streusel mixture into the fridge while you prepare the Pumpkin Bread batter.

In a medium bowl sift together flour, salt, sugar, and baking soda. Whisk to combine.

In a separate bowl or the same bowl (which I did here) combine the wet ingredients together; the pumpkin puree, eggs, vegetable oil, water, nutmeg, ground cinnamon, and allspice.

(Pumpkin Pie Spice if you don’t have the individual spices needed)

Add to the dry ingredients, and whisk together gently. Try not to overmix.

Fold in your inclusions. (Nuts, chocolate, or fruit)

Prepare a loaf pan with nonstick baking spray.

Pour your pumpkin bread batter into your prepared pan then top with the streusel topping.

Is there supposed to be so much streusel crumb topping?! Yes!! And you’re welcome. When you eat a slice just a few crumbs will fall off onto your plate, this is good to add to other bites that may not have any. Ha!

Bake for 90 minutes uncovered or until a toothpick inserted comes out clean. Cool for 15-30 minutes before serving.

Can I make Pumpkin Streusel Muffins with this recipe?

Of Course! With this recipe, you could make regular-sized muffins, mini muffins, or even mini loaves.

Muffins: 12 large muffins. Line your muffin tin and only fill 3/4 of the way full. Bake for 20 minutes

Mini Muffins: Depending on your “mini” sized pan, this delicious recipe could make approximately 36 mini muffins.

Mini Loaves: Roughly 3 loaves can come from this recipe. If making minis, use a cookie scoop to evenly distribute the bread batter amongst the 3 mini loaf pans. Bake for 20 minutes, checking for doneness before removing from the oven.

Bundt Pan: A smaller pan works best, around 7 inches.

Recipe Variations for Pumpkin Bread with Streusel Topping

• Skip the streusel: I know, right! Streusel is SO good. However, you can absolutely have this without streusel as the pumpkin flavor in the bread can stand on its own. Delish! Not only that, it gives you the opportunity to pack the top with chocolate chips.
• Maple syrup glaze: This is worth a try. Maple syrup and pumpkin can be best friends, you just have to introduce them first. Prepare your maple glaze with real maple syrup, powdered sugar, milk, and either vanilla or maple extract.
• Cream cheese filling: Beat together 8 oz Cream Cheese softened, 1 egg, 1/2 cup sugar, 1 tsp vanilla, and 1 tbsp flour. Layer this in the center or swirl it throughout your pumpkin bread.

Storage Suggestions:

I can’t tell you how I stored my own Pumpkin Bread loaf, the entire thing was gone the day I made it!

Fridge: Store pumpkin bread wrapped in plastic wrap at room temperature on your countertop for up to 1 week.

At Room Temperature: 1 – 2 days wrapped or in an airtight container.

Can I freeze pumpkin bread?: Can you freeze it? Yes! Wrap the entire loaf tightly in plastic wrap then aluminum foil and freeze. Or, freeze individual slices, tightly wrapped in plastic wrap to save for later. Freeze for up to 3 months.

To eat the Pumpkin Bread after freezing, allow it to thaw for 2-3 hours before slicing or serving.

If you have leftover canned pumpkin, you can also store this in the freezer in a container until future use, or up to 3 months. I love using Souper Cubes for freezing extra ingredients.

Expert Tips

• When mixing your batter, be sure not to overmix too much. Your bread will become tougher and lose its fluffy texture.
• When adding inclusions like nuts, gently fold these in.
• Bake in the center of your oven, the loaf will need space to rise a couple of inches.
• If your oven runs hot, check your bread around the 60-minute mark. If a toothpick inserted still comes out wet, keep baking and check every 10 minutes until done.
• For extra protection while baking, after spraying your loaf pan with nonstick cooking spray, then line the prepared loaf pan with parchment paper. Enough so that at least 2 inches stick out on both sides. This will allow you to easily remove the pumpkin bread so it can finish cooling on a wire rack.

Tools I use for this moist Pumpkin Bread recipe

Loaf pan

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Mixing bowls

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Baking spray

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Other delicious recipes you’re sure to love!

• Banana Bread with Chocolate Chips
• The Best Cinnamon Coffee Cake
• Homemade Cinnamon Babka Recipe
• Easy Nilla Wafer Banana Pudding Trifle
• Easy Lemon Blueberry Bundt Cake with Sour Cream

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