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If autumn had a signature scent, I’m convinced it would be a loaf of Pumpkin Bread with Streusel Topping baking in the oven. This easy pumpkin bread recipe is everything you want in a cozy fall staple: moist crumbs, buttery crumbly streusel, and that unmistakable aroma of warm spices.
This easy pumpkin bread recipe makes moist pumpkin bread with a crisp, buttery streusel topping. It’s a homemade pumpkin bread with streusel topping that’s loaded with warm spices and pumpkin flavor. It’s the best pumpkin bread for any fall season occasion- cozy, fragrant, and full of the flavors of fall.
The Chemistry of Pumpkin Bread with Streusel Topping
Pumpkin bread is a delicate dance between moisture and structure. The wet ingredients —pumpkin purée, melted butter, and eggs —add richness and tenderness, while the dry ingredients —purpose flour, leavening agents, and warm spices —build structure and lift. The baking powder and baking soda react with the acidity in the pumpkin, helping the loaf rise while keeping the center of the loaf light and fluffy. Meanwhile, the buttery streusel on top creates textural contrast as it caramelizes in the preheated oven. Letting the bread cool on a wire rack helps maintain moist crumbs instead of a soggy bottom. (And no one wants a soggy bottom).
Recipe Troubleshooting
Dense or gummy texture? This is usually from underbaking or adding too much pumpkin mixture. Check with a cake tester in the center of the loaf; it should come out clean or with just a few moist crumbs.
Streusel topping melting? This happens if your melted butter is too hot or the ratio of flour to sugar is off.
Bread sinking? It could be underbaked or overmixed.
Too dry? You may have used too much flour or baked too long
How do I keep pumpkin bread moist? Use pumpkin purée, not pumpkin pie filling, and don’t overmix.
Can I use fresh pumpkin? Yes, just roast and purée it first.
No eggs? Try Earth Balance or a flax egg for a vegan version.
How do I make a crunchy topping? Use cold butter, or let your buttery streusel rest before baking.
Step One: Add melted butter and pumpkin puree to a mixing bowl.
Step Two: Mix until combined.
Step Three: Add the brown and granulated sugar.
Step Four: Mix until combined.
Step Five: Add the eggs and vanilla extract.
Step Six: Mix until combined.
Step Seven: Add all the dry ingredients (all-purpose flour, salt, baking soda, baking powder, and spices)
Step Eight: Mix until combined.
Step Nine: Mix all the ingredients together for the streusel topping.
Step Ten: Prepare two bread pans by spraying them with non-stick spray and lining them with parchment paper.
Step Eleven: Pour 1/3 of the batter into each prepared pan. Sprinkle some cinnamon and sugar mixture on top.
Step Twelve: Repeat, add another 1/3 of the batter into both pans, and sprinkle with the rest of the cinnamon sugar mixture.
Step Thirteen: Top both pans with the remaining batter.
Step Fourteen: Crumble the streusel topping on top of the batter, dividing evenly between each bread pan.
Serving Suggestions
Serve individual slices warm or at room temperature. This pumpkin bread is divine with cream cheese or maple syrup, and even better the next day, after the flavors of fall meld together. Enjoy as breakfast, or a quick bread snack with coffee, tea, or drinking chocolate. For presentation, serve on a rustic tray lined with parchment paper, dust with a little powdered sugar, and garnish with cinnamon sticks. Wrap in parchment and twine for gifting- this pumpkin loaf makes a thoughtful homemade treat.
Seasonal Serving Suggestions
This pumpkin bread with crumble topping is trending for all the right reasons: it’s easy, pretty, and guaranteed to make your kitchen smell like fall. It’s perfect for pumpkin season baking, especially for a holiday brunch or a cozy weekend breakfast. This classic fall recipe pairs beautifully with pumpkin cream cold brew, a chai latte, or your favorite pumpkin recipes, lining up from soups to desserts.
Similar & Related Recipes
This pumpkin bread is similar to my pumpkin chocolate chip cake but has just a little streusel twist. People also love my pumpkin cinnamon cookies, pumpkin pie, and pumpkin chocolate chip cookies for a festive fall treat to bring to any occasion. This recipe also pairs wonderfully with frozen hot chocolate next to a cozy fire on a winter night. To add an even sweeter twist, try my homemade vanilla frozen custard on top!
Baking Tips
It’s the kind of classic recipe that makes you forget there’s laundry waiting- and yes, it’s even better the next day. With pumpkin purée, melted butter, and a hint of brown sugar maple glaze sweetness, this dish is perfect for breakfast, dessert, or any time you need a little bite of fall comfort.
Storage Tips
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To keep moist crumbs, wrap in plastic wrap and reheat gently before serving.
Freezer- Wrap the whole loaf or individual slices in plastic wrap or aluminum foil. Freeze for up to 2 months. Thaw overnight on the counter for that fresh-from-the-oven texture.
Make-ahead- A bread actually tastes better the next day! Bake ahead, cool completely, wrap tightly, and store overnight. For gifting, wrap loaves in parchment paper with a cute label- perfect for bake sales, hostess gifts, or cozy fall mornings.
Recommended Products
Easy Pumpkin Bread Recipe w/ Sweet Streusel Topping
This Pumpkin Bread with Streusel Topping is the definition of fall comfort. It’s soft, spiced, and topped with that irresistible buttery cinnamon streusel that makes everyone go back for seconds. It’s the kind of classic pumpkin bread recipe that’s both nostalgic and foolproof- even if you’re not a frequent baker. Whether you’re making it for a holiday brunch, sharing with friends, or sneaking a slice for breakfast (no judgment), this fantastic recipe delivers the best results every time. And trust me- it’ll be gone long before the loaf even completely cools.
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Moist Pumpkin Bread Recipe & Crunchy Streusel Crumble
Ingredients
- 15 oz pumpkin puree
- 3/4 cup melted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
Filling
- 5 tbsp granulated sugar
- 1 tsp cinnamon
Stuessel Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1 pinch fine sea salt
- 1/4 cup melted butter
Instructions
- Preheat the oven to 325 degrees F and prepare two light-metal bread pans by spraying it with non-stick spray and lining it with parchment paper.
- In a large mixing bowl add 15 oz pumpkin puree, 3/4 cup melted butter, 1 cup brown sugar, and 1 cup granulated sugar and mixed until combined.
- Stir in 2 eggs and 1 tsp vanilla.
- Add the dry ingredients: 2 cups, 1 tbsp baking powder, 1 tsp baking soda, 1 tsp fine sea salt, 1 tbsp cinnamon, and 1/2 tsp nutmeg. Mix until a dough batter.
- In a separate small bowl, mix the filling together: 5 tbsp granulated sugar and 1 tsp cinnamon until combined.
- Pour in 1/3 of the batter into each prepared bread pans and sprinkle 1/2 of the filling on top of the batter.
- Pour in another 1/3 of the batter on top, sprinkle the rest of the sugar filing over.
- Finish off with the last 1/3 of batter on top.
- Make the streusel topping. In a small bowl combine 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/2 tsp cinnamon, 1 pinch of salt and 1/4 cup melted butter. Mix until combined in a crumble.
- Sprinkle the streusel topping on top of the bread batter.
- Place in the oven and bake for 1 hour.
- Remove and cool before slicing.
Nutrition
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