Pumpkin Streusel Bread 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. It stays moist for days, so you can even bake it in advance for Thanksgiving or other holiday.
What You’ll Need for this Recipe:
- Can of Pumpkin Puree – I love Libby’s! Do not use pumpkin pie filling.
- White Granulated Sugar
- Brown Sugar – I used light, but dark will work too.
- Canola Oil – or vegetable oil
- 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
- 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
Tips and FAQs!
What size of loaf pan should be used?
I wrote and tested this recipe using a standard 9×5 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.
How do you tell when the bread is done?
Ovens vary – which is why I always recommending using an oven thermometer – so your bake time may vary slightly. In the 9×5 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.
How do I store it and how long does it last?
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.
Can I skip the streusel topping?
Absolutely! This pumpkin bread is fantastic on its own. The bake time should remain about the same.
Some other Pumpkin Recipes that I love:
- Creamy Pumpkin Pasta
- Soft Pumpkin Snickerdoodle Cookies
- Vegan Pumpkin Energy Bars
- Maple Pumpkin Butter – from The Rising Spoon
- Pumpkin Bread Pudding – from The Rustic Foodie
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Pumpkin Streusel Bread 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. Add it to your Thanksgiving menu!
- 1/4 cup salted or unsalted butter, melted
- 1/2 cup all purpose flour
- 5 tablespoons brown sugar, light or dark
- 1/2 teaspoon pumpkin pie spice
- 1 15oz can pumpkin puree, not pumpkin pie filling
- 1 cup white granulated sugar
- 1/2 cup brown sugar, light or dark
- 1/2 cup canola oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk, see note for substitute
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 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 9×5 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.
Buttermilk – as a substitute, combine 1/2 tablespoon white vinegar with enough regular milk to make 1/2 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.
- Category: Breakfast, Bread, Desserts
- Method: Oven
- Cuisine: American
Keywords: Pumpkin Bread, Streusel Pumpkin Bread, Pumpkin Streusel Bread, Pumpkin Bread with Streusel Topping, Pumpkin Bread with Crumb Topping