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Pumpkin Streusel Bread

Pumpkin streusel bread with a thick cinnamon crumb topping and moist pumpkin loaf. Baked until a toothpick tests clean, with foil tenting if it browns too quickly.
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Prep Time 20 minutes
Cook Time 1 hour
20 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Bread Dry
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
Pumpkin Bread Wet
  • 15 oz pumpkin puree
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract
Cinnamon Streusel
  • 0.5 cup all-purpose flour for streusel
  • 0.3333 cup brown sugar for streusel
  • 1 tsp ground cinnamon
  • 4 tbsp cold butter, cubed

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep the oven and pan
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan.
  2. Set the pan aside while you prepare the batter and streusel.
Make and chill the streusel
  1. Rub the streusel flour, brown sugar, cinnamon, and cold butter together into coarse crumbs.
  2. Chill the coarse crumbs while you mix the pumpkin batter.
Mix the dry ingredients
  1. Whisk the all-purpose flour, baking soda, salt, and pumpkin pie spice until evenly combined.
Mix the wet ingredients and combine
  1. Whisk the pumpkin puree, vegetable oil, eggs, both sugars, and vanilla extract until smooth.
  2. Fold the dry ingredients into the pumpkin mixture just until combined.
Assemble and bake
  1. Pour the batter into the prepared loaf pan and cover evenly with the chilled streusel.
  2. Bake for 60-65 minutes at 350F until a toothpick comes out clean, tenting with foil after 40 minutes if browning fast.
Cool and slice
  1. Cool the bread completely in the pan before slicing to set the crumb.

Notes

For the best crumb, chill the streusel long enough to firm the butter (at least 15–20 minutes) so it stays thick on top. Store covered at room temperature for up to 3 days or refrigerated for up to 5 days; freeze slices for up to 2 months. For a slightly lighter option, replace half the vegetable oil with unsweetened applesauce (texture will be a bit softer).