This Pumpkin Bread with Streusel Topping is soft, moist, and perfectly spiced with warm fall flavors. Topped with a crunchy cinnamon streusel and drizzled with a sweet maple glaze, every slice is cozy and irresistible. Best of all, it's made in one bowl with no mixer, making it as easy as it is delicious.
This Pumpkin Bread with Streusel Topping is the ultimate fall treat. Soft, moist pumpkin bread flavored with warm spices is topped with a buttery cinnamon streusel and finished with a delicious maple icing.
Every slice has a perfect balance of tender bread and crunchy topping, making it irresistible for breakfast, brunch, or an afternoon treat. Whether you enjoy it with a cup of coffee on a crisp autumn morning or bring it to a holiday gathering, this pumpkin loaf will become a seasonal favorite.
For more pumpkin recipes try my brown butter pumpkin cookies, pumpkin cupcakes with cream cheese frosting or pumpkin pound cake.
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Why You Will Love This Pumpkin Bread
• Perfect texture: Moist and tender pumpkin bread with a crisp buttery streusel topping.
• Fall flavor in every bite: Made with pumpkin puree and pumpkin pie spice for cozy autumn vibes.
• Easy to make: No mixer needed, just a few bowls and simple ingredients.
• Crowd pleaser: Great for gatherings, bake sales, or gifting.
For the Pumpkin Bread
For the streusel topping & maple glaze
Ingredient Notes
For the pumpkin bread
- Pumpkin Puree: Use 100% pure pumpkin purée for the best flavor and texture. Avoid pumpkin pie filling, which contains added sugar and spices.
- All-Purpose Flour: Provides structure to the bread. Be sure to measure it correctly by spooning it into the measuring cup and leveling it off.
- Sugar: A combination of granulated white sugar and light brown sugar adds sweetness and moisture to the bread. You can use dark brown sugar as well.
- Eggs: Help bind the ingredients together and add richness.
- Melted butter: Keeps the bread moist and tender. You can substitute with neutral oil as well. Any unflavored oil such as vegetable or canola oil would work.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves gives this cake warm, autumnal flavor. You can adjust the amount to your taste. I used a pre made pumpkin pie spice blend however you can easily make your own blend and use it here.
- Powdered Sugar: Make sure its sifted to prevent any lumps in the glaze.
- Vanilla Extract: Enhances the flavor of both the bread and the frosting
- Maple syrup: Used to flavor the glaze. Make sure to use pure maple syrup for the best flavor.
For the streusel topping (crumb topping)
- All purpose flour: Forms the base for the crumble.
- Light Brown sugar: Adds sweetness and a hint of molasses.
- Cinnamon: Brings warmth and pairs perfectly with pumpkin.
- Unsalted butter: Holds the crumble together and makes it crisp as it bakes.
How To Make Pumpkin Bread With Streusel Topping
Here is how to make this pumpkin bread with streusel topping. You can use a large bowl with sturdy whisk. Grease and line a 9×5 inch loaf pan with parchment paper and Preheat oven to 350°F (175°C).
Step 1 - Make streusel. In a small bowl, combine flour, brown sugar, white sugar and cinnamon. Add the melted butter and mix with a fork until crumbly. Set aside.
Step 2 - Mix dry ingredients. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
Step 3 - Mix wet ingredients. In a large mixing bowl, whisk together pumpkin puree, melted butter, brown sugar, granulated sugar, eggs, and vanilla until smooth.
Step 4 - Combine. Add dry ingredients to wet ingredients and stir gently until just combined.
Step 5 - Assemble. Pour batter into the prepared loaf pan and spread evenly. Sprinkle streusel mixture evenly over the batter.
Step 6 - Bake. Bake for 55 to 65 minutes or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs.
Step 7 - Cool. Let bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Step 8 - Glaze.In a small bowl stir together powdered sugar and maple sugar until it reaches pouring consistency.
Once the bread is cooled drizzle the glaze over the top of the loaf and serve.
Expert Tips and Tricks
- Don't Overmix the Batter: Mix the wet and dry ingredients just until combined to avoid dense bread. Overmixing can lead to tough bread.
- Adjust the Spice Level: If you love spicy pumpkin bread, add a bit more cinnamon or a pinch of ginger for an extra kick.
- Cover with foil: Because the batter is so thick, pumpkin bread has to bake for a long time. The crumb top might start browning before the loaf is fully baked. If it’s browning too soon, cover the top with aluminum foil to keep it from burningIf the topping browns too quickly, loosely cover the bread with aluminum foil.
- Add you favorite mix-ins: Add chopped pecans or walnuts to the streusel for extra crunch. Chocolate and pumpkin are delicious together so try adding ½-3/4 cup of chocolate chips.
- Cool Completely before slicing: Let the bread cool completely before slicing to help it keep its shape.
Recipe FAQs
Yes! Feel free to make you own pumpkin puree instead of using canned. The puree will contain more water than the canned version so blot it with a paper towel before adding it to the batter to remove some of the moisture.
Yes, but for the crispiest topping, freeze it unwrapped in a single layer for one hour before wrapping well for storage.
I haven't tested this recipe with gluten-free flour, but you can try using a 1:1 gluten-free baking flour blend.
Yes, bake in two pans and check for doneness as baking times may vary.
Yes. It tastes even better the next day as the flavors meld together.
Storage and Freezing
- Room Temperature Store leftover pumpkin streusel bread airtight container for up to 3 days.
- Refrigerator Store for up to 5 days for longer freshness.
- Freezing Wrap the cooled loaf whole or sliced tightly in plastic wrap then foil. Freeze for up to 2 months. Thaw at room temperature before serving.
More Cozy Fall Recipes You Will Love
Recipe
Pumpkin Bread with Streusel Topping
Equipment
- 1 9*5 Loaf Pan
Ingredients
For the pumpkin loaf:
- ½ cup (113 grams) butter melted
- ¾ cup (150 grams) granulated white sugar
- ¼ cup (50 grams) light brown sugar packed
- 2 large eggs at room temperature
- 1 ¼ cups (285 grams) pure pumpkin puree
- 1 ¾ cups (210 grams) All-Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon ground ginger Optional
- 1 teaspoon vanilla extract
For the crumb layer:
- ½ cup (60 grams) all purpose flour
- 4 tbsp (50 grams) white sugar
- 3 tbsp (37 grams) dark brown sugar
- 5 tablespoon (75 grams) unsalted butter melted
- ½ teaspoon ground cinnamon
For the glaze:
- ½ cup (60 grams) powdered or confectioner's sugar sifted
- 1-2 tablespoon (15-30 ml) pure maple syrup
Instructions
- Preheat the oven to 350 F/180 C.Butter and lightly flour(or spray with baking spray) a 9 x 5 inch loaf pan.
- For the streusel topping, combine the flour, both sugars and cinnamon in small bowl. Drizzle the melted butter over top and stir with a fork to combine. Set aside.
- In a large bowl, add both sugars and melted butter and whisk well to combine.
- Whisk in the eggs, pumpkin puree, and vanilla extract.
- To the pumpkin mixture add the the flour, baking powder, baking soda, salt, ground ginger and pumpkin pie spice. Mix until the ingredients are just combined.Do not over mix.
- Pour the batter into the prepared pan and spread evenly.Top with the prepared streusel topping.
- Bake for about 55 – 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Place the pan on a wire rack and let cool for about 10 minutes before removing loaf from pan.
- For the maple glaze, combine the powdered sugar and maple syrup until it reaches a thick pouring consistency.
- Drizzle the glaze over the cooled pumpkin loaf and slice. Enjoy!
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling. Blot excess liquid if the puree seems watery.
- Do not overmix the batter, stir until just combined for a soft and tender crumb.
- Start checking for doneness at 50 minutes, as ovens can vary. The bread is ready when a toothpick comes out with only a few moist crumbs.
- Allow the bread to cool before drizzling with maple icing so it sets nicely.
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