pumpkin spice streusel bread

This post may contain affiliate links. Please see my disclosure policy.

Pumpkin spice streusel bread is a fall classic, and it’s easy to see why: warming spices and plenty of pumpkin make for one cozy and comforting pumpkin bread that’s equally welcome at breakfast with a steaming latte, or sliced thinly and devoured by the fire as a midnight snack!

Pumpkin Spice Streusel Bread

Add an irresistible spiced streusel (that doubles as both a ribbon throughout the bread and topping), and you instantly elevate the classic pumpkin bread to new heights!

Pumpkin Spice Streusel Bread

The Best Pumpkin Bread Recipe

For the best pumpkin bread, I use my own spice blend of warming cinnamon, cloves, ginger, and nutmeg. The spices are incorporated in both the streusel and the pumpkin batter for a double dose of spice flavor! Pure pumpkin, milk, and coconut oil give this bread a moist and tender crumb.

I love this pumpkin spice streusel bread unadorned; it’s also delicious enjoyed with mascarpone or a drizzle of vanilla butter glaze. Be sure to add this gem of a bread to your fall baking list!

Pumpkin Spice Streusel Bread

How to Make Pumpkin Spice Streusel Bread

Streusel Topping – 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 until ready to use.

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.

Assemble – Spoon half of the batter into prepared pan and smooth with an offset spatula, then sprinkle with 3 tablespoons chilled streusel. Repeating with remaining batter and streusel.

Bake – Bake pumpkin bread for 60 minutes or until golden and the top springs back to the touch. Bread is done when a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes, then remove from pan to cool completely.

Freezing Tips

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.

Pumpkin Spice Streusel Bread

More favorite pumpkin recipes:

Did you try this Pumpkin Bread Recipe? Let me know by leaving a comment and rating below!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Spice Streusel Bread

Pumpkin Spice Streusel Bread

  • Author: Laura Kasavan
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf, 12 slices
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Description

The BEST pumpkin bread recipe for breakfast and dessert! Pumpkin spice streusel bread is the most delicious fall quick bread!


Ingredients

Streusel Ribbon & Topping

  • 1/3 cup sugar
  • 1/3 cup light brown sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp cloves
  • 1/8 tsp ginger
  • 1/8 tsp nutmeg
  • 1/2 cup flour
  • 1/2 cup pecans, chopped
  • 4 Tbsp unsalted butter, melted

Pumpkin Spice Bread

  • 1 3/4 cups flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1 1/4 cups pure pumpkin
  • 1 cup sugar
  • 1/2 cup milk, at room temperature
  • 2 large eggs, lightly beaten, at room temperature
  • 3 Tbsp melted coconut oil (or vegetable oil)
  • 1 tsp vanilla extract

Instructions

  1. 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.
  2. For the streusel ribbon and topping, 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 until ready to use.
  3. For the pumpkin spice 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.
  4. 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.
  5. Bake for 60 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. 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.
  6. Store leftovers in an airtight container at room temperature for 3-4 days.


Notes

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.

The equipment section above contains affiliate links to products I use and love!

Keywords: Pumpkin, Pumpkin Spice, Pumpkin Bread, Streusel, Quick Bread

Leave a Comment & Rate this Recipe

If you love this recipe, please consider leaving a comment and review to help other readers. If you have a question, I'd love to hear from you too.

As always, thanks for your feedback!

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

25 Comments

  1. 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.