Pumpkin Bread with Streusel Topping is moist, dense, and topped with a crispy streusel crumb topping that uses pumpkin pie spice. This recipe is easy to mix up (no electric mixer needed) and the perfect breakfast or afternoon treat in the Fall.
I love that this quick bread stays moist for days, so you can even bake it in advance for Thanksgiving or other holiday.
Why I Love It:
- Pumpkin Flavor - This recipe uses an entire can of pumpkin puree as well as pumpkin pie spice for the best fall flavor!
- Streusel Crumb Topping - The streusel topping recipe uses only 4 ingredients but really takes this bread over the top! For a fun single serve version, try this Single Serve Pumpkin Coffee Cake!
- Moist and Tender - The pumpkin puree and canola oil make this quick bread super moist.
Ingredients:
- Canned Pumpkin Puree - I love Libby's! Do not use pumpkin pie filling. Also try making these Pumpkin Banana Muffins or Single Serve Pumpkin Snickerdoodle!
- White Granulated Sugar
- Brown Sugar - I used light, but dark will work too.
- Canola Oil - or vegetable oil. Using oil in quick breads helps make them super moist. Also try this moist banana bread recipe with oil.
- Eggs
- Vanilla Extract
- Buttermilk - you can make your own using a combination of white vinegar and regular milk
- All-Purpose Flour
- Baking Soda and Kosher Salt
- Cinnamon
- Pumpkin Pie Spice - This is just a blend of cinnamon, ginger, cloves, and nutmeg. If you don't have the blend on hand, you can make your own! Here's a recipe.
- Streusel Topping - Melted Butter, All-Purpose Flour, Brown Sugar, Pumpkin Pie Spice
Frequently Asked Questions:
I wrote and tested this recipe using a standard 9x5 inch loaf pan. You could split the recipe into two smaller loaf pans, but the bake time will be impacted. You also may need to mix up a little extra streusel topping.
Absolutely! This pumpkin bread is fantastic on its own. The bake time should remain about the same.
Ovens vary - which is why I always recommending using an oven thermometer - so your bake time may vary slightly. In the 9x5 loaf pan, this is a large and dense loaf so it does take over an hour to bake. When it is almost done, test the center with a toothpick. It is done when the toothpick comes out clean except for a few moist crumbs. If there is wet batter, on the toothpick then keep baking. The finished loaf will have risen tall and the streusel will be golden brown.
Take 1 tablespoon of white vinegar or lemon juice in a measuring cup and add enough milk until it reaches 1 cup. Let sit for 5 minutes until it is somewhat curdled then use in the recipe as directed.
Recipe Tips:
- Test for Doneness - Bake time will vary, so use a toothpick to test for doneness. You want a few moist crumbs but not wet batter.
- Use Parchment Paper - I highly recommend using parchment paper in your pan so you an easily lift the loaf out of the pan without messing up the crumb topping.
Leftovers and Storage
For optimal freshness, I recommend storing in the fridge in an airtight container or in the loaf pan wrapped in plastic wrap. It will keep for up to a week and still be very moist. That's what I love about this bread - it is not dry at all.
Variations:
- Without the Streusel Topping - Although I love the streusel crumb topping, you can omit for a regular loaf of pumpkin bread.
- Chocolate Chips - Try adding mini chocolate chips to the batter for a chocolate chip pumpkin bread.
- Pumpkin Streusel Muffins - Fill a muffin pan lined with paper cups with the batter, about ⅔ full. Top each one with some of the streusel topping. Reduce the bake time to about ~15 minutes, but test with a toothpick.
Other Pumpkin Recipes:
- Pumpkin Mac and Cheese - It’s creamy, family-friendly, easy to make and ready in under 30 minutes. Make the simple pumpkin cheese sauce while the pasta cooks.
- Soft Pumpkin Snickerdoodle Cookies - Chewy, have mild pumpkin flavor from the puree, and extra Fall feels from the pumpkin pie spice. The dough balls are rolled in cinnamon sugar like your classic snickerdoodle.
- Pumpkin Chili - Hearty, comforting, filling, and perfect for a chilly fall day. The canned pumpkin puree gives chili a slightly sweet flavor while making it extra creamy.
- Homemade Pumpkin Dog Treats - Just peanut butter, pumpkin, whole wheat flour, and eggs. Such an easy recipe to make doggy cookies that your furry best friend will love.
- Maple Pumpkin Butter - from The Rising Spoon
- Pumpkin Bread Pudding - from The Rustic Foodie
Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.
PrintRecipe
Moist Pumpkin Bread with Streusel Topping
Pumpkin Bread with Streusel Topping is moist, dense, and topped with a crispy streusel crumb topping that uses pumpkin pie spice. This recipe is easy to mix up (no electric mixer needed) and the perfect breakfast or afternoon treat in the Fall.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf
- Category: Breakfast, Bread, Desserts
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
Streusel Topping
- ¼ cup salted or unsalted butter, melted
- ½ cup all purpose flour
- 5 tablespoons brown sugar, light or dark
- ½ teaspoon pumpkin pie spice
Pumpkin Bread
- 1 15oz can pumpkin puree, not pumpkin pie filling
- 1 cup white granulated sugar
- ½ cup brown sugar, light or dark
- ½ cup canola oil
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk, see note for substitute
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
Instructions
- Make the Streusel Topping. In a small bowl, mix together the streusel ingredients. Set aside in the fridge.
- Preheat Oven. Preheat the oven to 325 degrees F. Grease a 9x5 inch loaf pan and line with parchment paper. I like to use a pastry brush and canola oil, but a baking spray also works. The parchment make it easy to lift the loaf out and helps ensure nothing sticks.
- Combine Dry Ingredients. In a medium bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt.
- Mix Wet Ingredients. In a large bowl, use a whisk (or an electric mixer) to mix together the sugars, pumpkin, and oil until combined. Mix in the eggs and vanilla.
- Combine Wet and Dry. Add half of the dry ingredients to the wet. Mix to combine. Add the buttermilk and combine. Finally, mix in the rest of the dry ingredients. The batter should be smooth and thick.
- Pour into Prepared Pan. Pour batter into pan and spread so it is even.
- Top with Streusel. Remove streusel from fridge and use your fingers to crumble. Sprinkle over the batter in an even layer.
- Bake. Bake the bread for about 1 hour and 15 minutes. Ovens vary and your bread may take less or more time. When it is almost done, test the center with a toothpick. It is done when the toothpick comes out clean except for a few moist crumbs. If there is wet batter on the toothpick then keep baking. The finished loaf will have risen tall and the streusel will be golden brown.
- Allow to Cool. Allow to cool, slice, and enjoy.
Notes
Buttermilk - as a substitute, combine ½ tablespoon white vinegar with enough regular milk to make ½ cup. Allow to sit for a few minutes before using.
Storage - For optimal freshness, I recommend storing in the fridge in an airtight container or in the loaf pan wrapped in plastic wrap. It will keep for up to a week and still be very moist.
Nutrition
- Serving Size: ⅛ of loaf
- Calories: 513
- Sugar: 45.3 g
- Sodium: 278.3 mg
- Fat: 21.6 g
- Carbohydrates: 75.2 g
- Fiber: 2.7 g
- Protein: 6.4 g
- Cholesterol: 63.4 mg
Robin says
This is amazing! Easy to follow directions and it’s so moist! LOVE the added crunch topping!
Kathleen says
Thank you! The streusel topping does take it over the top!
Paige says
I love all the fall! Made this for the boys hunting weekend and I love how easy it was to whip up. I live by my electric mixer so when the recipe called out you can do it by hand, I was nervous. But it was super easy to mix and it came out beautifully. 10/10 making again.
Kathleen says
Yay! I'm so glad it turned out well. Thank you for your comment 🙂