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Pumpkin streusel bread is a fall classic, and it’s easy to see why: it’s filled with warming spices, plenty of pumpkin, and topped with a buttery spiced streusel. This easy, stir together recipe comes together quickly and is ideal for breakfast or dessert! Recipe makes one loaf and freezes well.
Pumpkin fans, you’re in for a treat with this streusel topped pumpkin bread! Super moist and tender, this loaf is anything but basic.
To bring out the rich pumpkin flavor, I use my go-to spice blend: ground cinnamon, cloves, ginger, and nutmeg. Adding the spices to both the streusel mixture and the pumpkin batter give this bread a double dose of pumpkin pie spice.
Pure pumpkin puree (not pumpkin pie filling!), milk, and melted coconut oil give each slice a soft and moist crumb. I love this pumpkin streusel bread as-is; it’s also delicious with butter or a drizzle of sweet vanilla glaze.
Craving more homemade pumpkin bread? Try my pumpkin chocolate chip bread next!
How to Make Pumpkin Streusel Bread
Make streusel topping: Combine sugars, cinnamon, cloves, ginger, nutmeg, flour, and chopped pecans in a small bowl.
Add melted butter and mix in with a fork until completely incorporated and streusel is crumbly. Chill until ready to use.
Make pumpkin bread: Whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a large bowl. Make a well in the center of the mixture.
Combine pumpkin puree, granulated sugar, milk, eggs, coconut oil, and vanilla in a medium bowl and whisk to combine.
Add pumpkin mixture to dry ingredients and fold in just until combined. Don’t overmix – the finished batter is textured and visibly lumpy.
Assemble pumpkin bread: Spoon half of the pumpkin batter into prepared pan and smooth with an offset spatula, then sprinkle with 3 tablespoons chilled streusel.
Repeat assembly process with remaining batter and streusel.
Bake the pumpkin bread for 60 minutes or until golden and the top springs back to the touch. Cool in pan on a wire rack for 15 minutes, then remove from pan to cool completely.
Be sure to add this gem to your fall baking list!
More favorite pumpkin recipes:
- Pumpkin Snickerdoodle Cookies
- Pumpkin Caramel Sheet Cake
- Brown Butter Pumpkin Roll
- Pumpkin Cinnamon Rolls
- Pumpkin Spice Crumb Muffins
Moist Pumpkin Spice Streusel Bread
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf, 12 slices
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
This easy pumpkin bread with streusel topping is moist, delicious, and filled with rich pumpkin spice flavor. A classic fall quick bread! Recipe makes 1 loaf and freezes well.
Ingredients
Streusel Ribbon & Topping
- 1/3 cup (67 g) granulated sugar
- 1/3 cup (67 g) light brown sugar
- 1/2 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp ginger
- 1/8 tsp nutmeg
- 1/2 cup (70 g) all-purpose flour
- 1/2 cup (60 g) pecans, chopped
- 4 Tbsp (56 g) unsalted butter, melted
Pumpkin Spice Bread
- 1 3/4 cups (245 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 3/4 tsp (4 g) baking soda
- 1/2 tsp (3 g) salt
- 1 1/4 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1 1/4 cups (305 g) pure pumpkin
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 g) milk, at room temperature
- 2 large eggs (100 g), at room temperature
- 6 Tbsp (84 g) melted coconut oil (or vegetable oil)
- 1 tsp (4 g) vanilla extract
Instructions
- Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang around the edges; spray lightly with nonstick spray.
- Make streusel: Combine sugars, cinnamon, cloves, ginger, nutmeg, flour, and pecans in a small bowl. Add melted butter and mix in with a fork until completely incorporated and streusel is crumbly. Chill in the freezer until ready to use.
- Make pumpkin bread: Whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a large bowl. Make a well in the center of the mixture. Combine pumpkin, sugar, milk, eggs, coconut oil, and vanilla in a medium bowl; add to flour mixture and fold in just until combined.
- Spoon half of the batter into prepared pan and smooth with an offset spatula; sprinkle with 3 tablespoons chilled streusel. Spoon remaining batter into pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles and sprinkle with remaining streusel.
- Bake pumpkin bread for 60 to 62 minutes or until bread is golden, springs back to the touch and a toothpick inserted in the center comes out clean or with a few crumbs attached. Bread is done baking when the internal temperature reaches 200°F. Cool in pan on a wire rack for 15 minutes before using the parchment overhang to carefully lift bread from pan; cool completely on wire rack.
- Store leftovers in an airtight container at room temperature for 3-4 days.
Notes
Pumpkin: Use pure pumpkin puree. Do not use pumpkin pie filling, which contains added sugar.
Milk: Use room temperature milk in the batter. You can use 1%, 2%, or whole milk.
Freeze pumpkin bread: Once the bread has fully cooled, use a serrated knife to slice the loaf. Place slices flat on a baking sheet, and freeze for 1 hour. After 1 hour, individually wrap the slices in plastic wrap and transfer to a freezer bag for up to 3 months.
What can I use or how do I adjust the topping if we don’t eat nuts due to allergies? Please advise because the recipe looks delicious !
You can omit the nuts entirely. If you’d still like some added texture, then you can swap in rolled oats instead. Happy baking!
I love this recipe but the streussal seems to separate and break off in chunks
when sliced. Any suggestions?
Hi Bridget, let the bread cool completely before slicing. For best results, I recommend using a serrated knife – the extra-sharp edge doesn’t compress the streusel on the top and slices through cleanly. Inevitably, a little streusel may still fall off, but much less. 🙂
Rarely do I come across a recipe that is such a hit… I’ve made this bread four times in the last month and everyone I make it for raves about it! This is my new go-to pumpkin bread recipe 😁
Thank you so much, Noel! 🙂 Happy Thanksgiving!
This is the best pumpkin bread I’ve ever made. The streusel is amazing!
Thanks so much for trying this recipe, Lori!
Can this be separated into two mini loaf pans?
Hi Emma, this should yield enough batter for three mini loaf pans (5 3/4″ x 3 1/4″). Bake the mini loaves on a preheated baking sheet for about 28 to 30 minutes, or until breads spring back to the touch and a toothpick inserted in the center comes out clean or with a few crumbs attached.
Can I substitute vegetable oil for the coconut oil?
Hi Connie, yes you can. Happy baking!
Excellent pumpkin bread! The spice profile is spot on, and the crumb is moist and tender. Will make again this season.
Thanks so much for your feedback, Evelyn!
This recipe is awesome. I used my cooked pumpkin and it turned out awesome. Will be saving this recipe for another time. Thank you for sharing.
Hi Paula, so glad this pumpkin bread was a hit! 🙂
Hi Laura,
Pumpkin bread looks so yummy, especially with the streusel ribbon. As for ingredients, you list “pure pumpkin.” Is it pumpkin puree in a can without any sugar added? If not, what do you use? Thanks.
Christina
Hi Christina, yes, that’s pure pumpkin puree without added sugar or spices. Happy baking! 🙂
I made two loaves today and they’re beautiful! I wonder, do they freeze well? Thanks for the recipe!
So happy to hear that, thank you Laureen! 🙂 Yes, pumpkin bread freezes well. Once the bread has fully cooled, use a serrated knife to slice the loaf. Place slices flat on a baking sheet, and freeze for 1 hour. After 1 hour, individually wrap the slices in plastic wrap and transfer to a freezer bag for up to 3 months.
This is honestly the prettiest loaf of pumpkin bread I have ever made! This recipe was easy to put together and so delicious. Plus it made my entire apartment smell wonderful. Will definitely be making over and over again this fall and winter. Perfect with a cup of tea and a book!
Thank you so much, Abigail! So happy that you tried this recipe! 🙂
This looks delicious – can’t wait to try it!
Thank you, Anne! Can’t wait to hear what you think! 🙂