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Pumpkin streusel bread is a fall classic, and it’s easy to see why: warming spices, plenty of pumpkin, and a delicious spiced streusel make for a cozy pumpkin quick bread that’s ideal for breakfast or dessert. This stir together pumpkin bread recipe comes together quickly (no mixer required!) and bakes in a standard loaf pan. Recipe makes 1 loaf and freezes well.
The Best Pumpkin Bread Recipe
For homemade pumpkin bread with rich pumpkin flavor, I use my own spice blend of ground cinnamon, cloves, ginger, and nutmeg. The spices are incorporated in both the streusel and the pumpkin batter for a double dose of pumpkin pie spice.
Pure pumpkin puree, milk, and melted coconut oil (or any neutral baking oil) give this bread a soft and moist crumb. Bring milk and eggs to room temperature before baking and use a light hand while mixing the batter to ensure a tender crumb.
I love this pumpkin spice streusel bread unadorned; it’s also delicious enjoyed with butter or topped with a drizzle of vanilla glaze. Be sure to add this gem of a bread to your fall baking list!
Craving more homemade pumpkin bread? Try my easy pumpkin chocolate chip bread next!
Key Ingredients
Here’s what you need to make streusel topping for pumpkin bread:
- Granulated sugar
- Light brown sugar
- Ground cinnamon, cloves, ginger, and nutmeg
- All-purpose flour
- Pecans (or walnuts)
- Unsalted butter
For the pumpkin bread, you’ll need:
- All-purpose flour
- Baking powder, baking soda, and salt
- Ground cinnamon, cloves, ginger, and nutmeg
- Pure pumpkin puree (do not use pumpkin pie filling)
- Granulated sugar
- Milk, at room temperature
- Two large eggs
- Melted coconut oil, vegetable oil, or other neutral oil
- Vanilla extract
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 all-purpose 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 pumpkin spice 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 pumpkin loaf 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.
More favorite pumpkin recipes:
- Pumpkin Snickerdoodle Cookies
- Pumpkin Caramel Sheet Cake
- Brown Butter Pumpkin Roll
- Pumpkin Cinnamon Rolls
- Pumpkin Spice Crumb Muffins
Did you try this Pumpkin Bread Recipe? Let me know by leaving a comment and rating below!
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Pumpkin Spice Streusel Bread (No Mixer!)
- 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 recipe makes a moist, delicious pumpkin bread topped with brown sugar streusel and filled with rich pumpkin spice flavor.
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.
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! 🙂