Pumpkin Streusel Bread is the perfect blend of cozy autumn flavors wrapped up in a soft, moist loaf. The pumpkin gives it a tender crumb and lovely, warm taste, while the crunchy streusel topping adds a sweet, crumbly texture that makes every bite special. It’s like fall in bread form, with just the right hint of cinnamon and spice to make your kitchen smell amazing.
I love making this bread when the weather starts to cool down because it fills the house with that comforting pumpkin aroma. One little tip I have is to let the bread cool completely before slicing so the streusel stays nice and crunchy on top. It’s also great to toast the next day with a little butter or cream cheese—way better than your average breakfast!
This bread has become my go-to treat for sharing with friends, as it feels both homemade and special without a lot of fuss. I often keep one loaf for my family and bring another to a neighbor or friend as a little surprise. It’s simple, tasty, and always brings smiles around the table.
Key Ingredients & Substitutions
Pumpkin Puree: Using canned pumpkin puree is easy and consistent, but fresh cooked pumpkin works great too. Make sure it’s smooth and not watery for best texture.
Spices: Cinnamon, nutmeg, cloves, and ginger add warm flavors. If you don’t have all, just cinnamon and nutmeg will still taste great. You can adjust spice amounts to your liking.
Oil: Vegetable oil keeps the bread moist. You can swap with melted coconut oil or even applesauce for a lighter option but it may change texture a bit.
Buttermilk or Milk: Buttermilk gives a slight tang and helps rise. If you don’t have it, regular milk with a teaspoon of lemon juice or vinegar mixed in works well.
Streusel Topping: Butter is key here for that crumbly texture. If you want nut-free, just omit the nuts or replace with oats for extra crunch.
How Can I Make the Streusel Topping Perfectly Crumbly?
The streusel topping adds a delightful crunch, but it needs the right technique. Start cold with your butter—it should be chilled and cut into small pieces.
- Mix dry ingredients (flour, brown sugar, cinnamon) first.
- Add butter and use a pastry cutter or your fingers to mix until it looks like coarse crumbs.
- Don’t overwork it; leave some small chunks for texture.
- Sprinkle evenly over the bread batter before baking to get a nice crunchy top.
This method gives you that perfect balance of sweet crunch and tender bread underneath every time.
Equipment You’ll Need
- 9×5-inch loaf pan – It shapes the bread perfectly and helps it bake evenly.
- Mixing bowls – You’ll need a few for dry and wet ingredients to keep things organized.
- Whisk – Makes blending wet ingredients smooth and lump-free easy.
- Pastry cutter or fork – Perfect for mixing the streusel topping without melting the butter.
- Measuring cups and spoons – Accurate measurements help your bread turn out just right.
- Wire cooling rack – Helps the bread cool evenly so the bottom doesn’t get soggy.
Flavor Variations & Add-Ins
- Add chocolate chips for a sweet surprise that melts into the pumpkin bread.
- Stir in chopped dried cranberries or raisins for tart bursts of flavor.
- Swap pecans for walnuts or leave nuts out for a nut-free version.
- Mix in a teaspoon of maple extract instead of vanilla for a cozy twist.
How to Make Pumpkin Streusel Bread
Ingredients You’ll Need:
For the Bread:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup pumpkin puree (canned or fresh)
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup buttermilk or milk
For the Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cut into small pieces
- ¼ cup chopped pecans or walnuts (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 55 to 65 minutes to bake. Then allow around 15 minutes for cooling in the pan and further cooling before slicing. So, set aside around 1 hour 30 minutes in total – perfect for a relaxed afternoon treat!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease your 9×5 inch loaf pan and lightly dust it with flour, or simply line it with parchment paper to prevent sticking.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Make sure they’re evenly combined to get a balanced flavor throughout the bread.
3. Combining Wet Ingredients:
In a large bowl, whisk the pumpkin puree, oil, sugar, eggs, and vanilla extract until the mixture is smooth and well blended.
4. Bringing It All Together:
Now, slowly add the dry mixture to the wet mixture, alternating with the buttermilk. Stir gently just until everything is combined — don’t overmix, or your bread might turn out dense.
5. Making the Streusel Topping:
In a small bowl, mix the flour, brown sugar, and cinnamon. Add the cold, cut-up butter pieces and use a pastry cutter or your fingers to rub it in until the mixture looks like coarse crumbs. If you like, stir in the chopped nuts for extra crunch.
6. Assembling and Baking:
Pour the batter into your prepared loaf pan and smooth the top gently. Sprinkle the streusel topping evenly over the batter.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs attached.
7. Cooling and Serving:
Let the bread cool in the pan on a wire rack for about 15 minutes. Then carefully remove it from the pan to cool completely before slicing. This helps keep the streusel topping crunchy and the bread moist inside.
Slice and enjoy plain, or spread with butter or cream cheese for an extra treat!
Can I Use Canned Pumpkin Instead of Fresh?
Yes! Canned pumpkin puree works perfectly and is a convenient option. Just make sure to use pure pumpkin, not pumpkin pie filling, which has added spices and sugar.
How Should I Store Leftover Pumpkin Streusel Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Can I Make This Bread Gluten-Free?
You can substitute the all-purpose flour with a gluten-free baking blend made for 1-to-1 substitution. Just be sure it contains xanthan gum or a similar binder for best texture.
What If I Don’t Have Buttermilk?
No problem! Use regular milk and add 1 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle, then use as a buttermilk substitute.
