Pumpkin streusel bread is one of those irresistible bakes that warms both the kitchen and the heart. It’s not just bread—it’s a celebration of cozy flavors, tender textures, and a sweet, crumbly topping that makes every slice a delight.
What sets it apart is the balance of flavors: moist pumpkin richness, aromatic spices, buttery streusel, and a drizzle of maple glaze. It’s easy enough for everyday baking, yet beautiful enough to serve on holidays or share with loved ones. Each bite tastes like fall wrapped in sweetness, making it a recipe worth keeping in your collection.
Core Ingredients for Making Pumpkin Streusel Bread
Here’s what you’ll need:
For the Bread:
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar, lightly packed (or light brown sugar)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 cups all-purpose flour
For the Streusel Topping:
- 6 Tbsp unsalted butter, melted
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar (light or dark)
- 1/2 tsp pumpkin pie spice or ground cinnamon
For the Glaze:
- 1 cup confectioners’ sugar
- 1/4 tsp maple extract (or vanilla)
- 1 Tbsp maple syrup
- 1 Tbsp milk or cream
How to Make Pumpkin Streusel Bread
👩🍳 Follow these simple steps:
- Prepare the pan: Preheat the oven to 350℉. Grease an 8–9″ loaf pan or line with parchment paper.
- Make the batter: In a large bowl, cream the butter and brown sugar until smooth. Add pumpkin puree and eggs, mixing well. Stir in cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, salt, and flour. Mix on low speed until just combined. Do not overmix.
- Assemble: Spread batter evenly into the prepared loaf pan.
- Add streusel: In a separate bowl, combine melted butter, flour, brown sugar, and pumpkin pie spice. Mix until it resembles wet sand. Sprinkle generously over the batter.
- Bake: Place in the oven and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool fully on a wire rack.
- Glaze: In a bowl, whisk together confectioners’ sugar, maple extract, maple syrup, and milk until smooth. Drizzle over the cooled bread. Let set before slicing.
⏰ Prep Time: 10 minutes
🔥 Cooking Time: 1 hour
📌 Total Time: 1 hour 10 minutes
🍽️ Servings: 6
✨ Calories: ~320 kcal per serving
Flavor Variations and Creative Twists
One of the joys of this bread is how versatile it can be. Love nuts? Add a handful of chopped pecans or walnuts to the streusel for extra crunch and richness. Chocolate lover? Toss in a cup of chocolate chips into the batter and you’ll have a pumpkin-chocolate dream loaf.
If you’d like to change the glaze, try a cream cheese drizzle instead of maple for a tangy finish. You can also switch out the spices—cardamom or allspice bring a unique twist that pairs beautifully with pumpkin.
For a healthier version, consider swapping part of the flour for whole wheat flour, or reducing the sugar slightly and letting the natural pumpkin flavor shine. It’s a bread you can tailor to your taste without losing its charm.
Serving Suggestions
Pumpkin streusel bread is delightful in so many ways. Serve it slightly warm for breakfast with a cup of coffee or spiced tea—it’s like autumn on your table. For brunch, pair it with yogurt, fresh fruit, or a light egg dish for balance.
If you want to turn it into dessert, add a scoop of vanilla ice cream or a dollop of whipped cream. The warm spices and cold creaminess are a match made in heaven.
This bread also makes a thoughtful homemade gift. Wrapped in parchment and tied with twine, it becomes a heartfelt gesture perfect for holidays, gatherings, or simply to brighten someone’s day.
Storing Tips
To keep your pumpkin streusel bread moist and fresh, store it at room temperature in an airtight container for up to 3 days. The streusel topping may soften a little, but the flavors will deepen beautifully.
If you’d like to extend its life, refrigerate it for up to a week. Just be sure to wrap it tightly so it doesn’t dry out. A quick warm-up in the microwave will bring back its tender texture.
For long-term storage, this bread freezes wonderfully. Wrap it tightly in plastic wrap and then in foil, or place slices into freezer bags. Freeze for up to 3 months, and thaw at room temperature when ready to enjoy.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes! Just be sure to cook it down and puree until smooth. You’ll need about 1 cup of well-drained pumpkin puree.
Why is my bread dense instead of fluffy?
Most likely, the batter was over-mixed. Mix only until just combined to keep the bread tender.
Can I make this recipe into muffins?
Absolutely! Divide the batter into a muffin tin, sprinkle streusel on top, and bake for about 18–22 minutes.
Conclusion
Pumpkin streusel bread is more than just a recipe—it’s a tradition waiting to happen. With its moist pumpkin base, spiced warmth, buttery streusel crunch, and sweet glaze, it’s the kind of bake that feels both comforting and luxurious.
Perfect for breakfast, dessert, or gifting, this bread will quickly become a favorite in your home. It’s simple to make, endlessly adaptable, and truly irresistible. Bake it once, and you’ll find yourself craving it all season long.
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Pumpkin Streusel Bread is so Moist!
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar, lightly packed (can substitute with light brown sugar)
- 1 cup pumpkin puree (do not use pumpkin pie filling)
- 2 large eggs
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt*
- 1½ cups all-purpose flour
- 6 Tbsp unsalted butter, melted (for the streusel)
- 3/4 cup all-purpose flour (for the streusel)
- 1/2 cup brown sugar (light or dark, for the streusel)
- 1/2 tsp pumpkin pie spice or ground cinnamon (for the streusel)
- 1 cup confectioners’ sugar (for the glaze)
- 1 Tbsp maple syrup (for the glaze)
- 1/4 tsp maple extract (can substitute vanilla) (for the glaze)
- 1 Tbsp milk or cream (for the glaze)
Instructions
- Preheat the oven to 350℉. Generously grease an 8-or-9″ light metal loaf pan with cooking spray, or line it with parchment paper and grease. Set aside. (See Note).
- For the Bread: In a large bowl, combine the softened butter with the brown sugar using a handheld electric mixer, creaming until smooth, about 1 minute. Add in the pumpkin, followed by the eggs, mixing well after each addition. Next, add in the spices, baking powder, baking soda, salt, and flour and mix on low speed until just barely combined. Avoid over-mixing as this may lead to tough bread; aim for just barely combined.
- Spread the bread batter into the prepared pan in an even layer; set aside. Meanwhile, prepare your streusel: in a medium bowl, mix the melted butter, flour, brown sugar, and pumpkin pie spice and stir until the mixture resembles wet sand and is fully combined. Drop heaping handfuls of the streusel evenly over the top of the bread.
- Bake for 55-60 minutes or until a toothpick inserted near the center of the bread comes out clean or with moist, but not wet, crumbs. Allow to cool completely on a wire rack.
- Lastly, prepare your glaze: in a medium bowl, whisk together the confectioners’ sugar, maple extract, maple syrup, and milk until a soft glaze forms. Drizzle the glaze evenly over the bread. Let set before slicing to serve.
More pumpkin Recipes
- Prep Time: 10 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal per serving
