Beautifully soft, moist, and tasty! An easy recipe to whip up with that left over Pumpkin Puree in your fridge. Let this Pumpkin Bread fill your home with the cozy smell of fall.
How to make Pumpkin Bread with Streusel topping.
Have random amounts of canned pumpkin leftover 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 make your family wanting more. Not to mention the smell that will fill your house. It sure puts me in the holiday mood!
Don’t forget to PIN this recipe for later as it’s about to become an easy pumpkin bread recipe you’ll want to make time and time again.
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:
Cut baking pumpkins in half and scoop out the seeds.
Lay face down on a parchment paper-lined baking sheet.
Bake at 400 for 45-60 minutes or until a knife comes out easily.
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.
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 – 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.
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)
Mix it, Bake it, Eat it!!!
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, 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)
Is there supposed to be so much streusel?! 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. Cool for 15-30 minutes before serving.
Can I make Pumpkin Streusel Muffins with this recipe?
With this recipe, you could make regular-sized muffins, mini muffins, or even mini loaves.
12 large muffins. Line your muffin tin and only fill 3/4 of the way full. Bake for 20 minutes
Depending on your “mini” sized pan, this delicious recipe could make approximately 36 mini muffins.
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.
A smaller pan works best, around 7 inches.
How long does Pumpkin Bread Last?
Fridge: Up to 7 Days in an airtight container, but it is best to store at room temperature if you can.
At Room Temperature: 1 – 2 days wrapped or in a container
Frozen: 1 to 2 months wrapped tightly and stored in either an airtight container or Ziploc bag.
Tips for Baking, Eating, & Storing
-When mixing your batter, be sure not to overmix too much. Your bread will become tougher and lose its fluffy texture.
-When adding inclusions, gently fold these in.
-Bake in the center of your oven, the loaf will rise a couple of inches.
-Baking does take longer than the “normal” baking time. There is a lot of moisture in this mix so it needs plenty of time in the oven.
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 and after spraying your loaf pan with nonstick cooking spray, line the pan with parchment paper. Enough so that at least 2 inches stick out on both sides.
After baking, you can remove the loaf easily and allow it to cool on a wire rack.
-I can’t tell you how I stored my own Pumpkin Bread loaf, the entire thing was gone the day I made it!
-Store pumpkin bread wrapped in plastic wrap at room temperature on your countertop for up to 1 week.
-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.
-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.
Gosh, there are so many things you could eat with this Pumpkin Streusel Bread.
Eat it with a scoop of Vanilla Icecream, some warm oatmeal, or a side of custard.
Or just serve it warmed with a bit of butter. Delicious!
Other delicious recipes you’re sure to love!
- Banana Bread with Chocolate Chips
- The Best Cinnamon Coffee Cake
- Homemade Cinnamon Babka Recipe
- Easy Tiramisu without Alcohol
- Easy Nilla Wafer Banana Pudding Trifle
- Easy Lemon Blueberry Bundt Cake with Sour Cream
For the Bread
1 1/2 cups (120g) All-purpose Flour
1 cup sugar
1 cup pumpkin puree
1/2 cup vegetable oil
1/4 cup water
2 eggs, beaten
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped nuts (optional)
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp allspice
For the Streusel
3/4 cup all-purpose flour
1/4 cup brown sugar
1 tsp cinnamon
1/4 cup butter (cold)
1/4 cup chopped nuts
1.Preheat your oven to 350 F.
2. In a small bowl add your streusel topping ingredients, flour, brown sugar, cinnamon, butter, and chopped nuts.
3. Work it together with your hands, squishing the butter into the flour until it comes together into a crumbly texture.
4. Keep the butter cold, so put this into the fridge while you prepare your bread mixture.
5. In a large bowl sift together flour, salt, sugar, and baking soda. Whisk to combine.
6. Add to the bowl the pumpkin puree, vegetable oil, water, nutmeg, cinnamon, and allspice.
7. Whisk together gently, try not to overmix. If you’re adding inclusions (nuts etc.) Fold these in after mixing.
8. Pour the mixture into a greased 9 x 5 x 3 inch loaf pan.
9. Remove streusel from the fridge and spread evenly over the top of your bread mixture.
10. Bake for 90 minutes uncovered. Cool for 15-30 minutes before cutting and serving.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Serving Size: 1 Slice
- Calories: 4138
- Sugar: 260.7 g
- Sodium: 2606.6 mg
- Fat: 227.1 g
- Carbohydrates: 498.8 g
- Protein: 52.5 g
- Cholesterol: 494 mg
Keywords: best pumpkin bread recipe, homemade pumpkin bread, pumpkin bread, pumpkin bread recipe with streusel topping
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