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Pumpkin Streusel Bread

Pumpkin streusel bread with a moist, tender crumb and a thick cinnamon-golden crumb topping. Baked in a loaf pan and finished with a foil tent for even browning through 60–65 minutes.
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Prep Time 20 minutes
Cook Time 1 hour
chill time 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Dessert, Desserts & Baking
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients for pumpkin bread
  • 1.75 cup all-purpose flour for the bread batter
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
Pumpkin bread wet ingredients
  • 15 oz pumpkin puree 1 can
  • 0.5 cup vegetable oil
  • 2 eggs large
  • 1 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract
Cinnamon streusel topping
  • 0.5 cup all-purpose flour for streusel
  • 0.333 cup brown sugar for streusel
  • 1 tsp ground cinnamon
  • 4 tbsp cold butter cubed

Equipment

  • 1 sheet pan
  • 1 9x5-inch loaf pan

Method
 

Prep and preheat
  1. Preheat oven to 350F, then grease and line a 9x5-inch loaf pan.
  2. Chill any cubed butter for the streusel while you prep the topping ingredients.
Make streusel
  1. In a bowl, rub streusel flour, brown sugar, ground cinnamon, and cold butter together until coarse crumbs form.
  2. Chill the streusel for 15 minutes so the crumbs stay thicker on top.
Mix pumpkin bread batter
  1. Whisk all-purpose flour, baking soda, salt, and pumpkin pie spice until evenly combined.
  2. In a second bowl, whisk pumpkin puree, vegetable oil, eggs, brown sugar, granulated sugar, and vanilla extract until smooth.
  3. Fold the dry ingredients into the pumpkin mixture just until combined, leaving no visible dry flour.
Assemble and bake
  1. Pour batter into the loaf pan and spread it evenly.
  2. Cover the surface evenly with the chilled streusel crumbs.
  3. Bake at 350F for 60–65 minutes until a toothpick comes out clean.
  4. If the top is browning fast, tent with foil after 40 minutes to prevent over-browning.
Cool and slice
  1. Cool the bread completely in the pan before slicing to keep the streusel from falling off.

Notes

For the thickest streusel layer, press the crumbs down lightly over the batter and keep the topping cold until it goes in the oven. Store wrapped at room temperature up to 3 days or refrigerate up to 5 days; freeze sliced bread up to 2 months. For a lighter option, replace half the vegetable oil with unsweetened applesauce (reduce vanilla by 1/2 tsp if your batter seems too loose).