Pumpkin Bread With Streusel Topping

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Pumpkin Bread With Streusel Topping - Super moist and perfectly spiced pumpkin Bread baked with a crunchy pumpkin pie spice streusel topping! It's seriously the BEST pumpkin bread recipe and will surely be a fall staple in your kitchen!

Nothing says fall more than a slice of homemade pumpkin bread! It’s incredibly moist, perfectly spiced and SO easy to make! No special machine required, so grab a bowl and a whisk and lets make the BEST pumpkin bread!

For more comforting fall recipes, be sure to check out my Cinnamon Apple Babka, Baked Apple Cider Donuts Holes, or Mini Pumpkin Chocolate Chip Skillet Cookie!

Hand grabbing a piece of pumpkin bread from a stack of slices

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♡ Why You Will Love This Pumpkin Bread
Ingredient Notes
How To Make Pumpkin Bread With Streusel Topping
Substitutions
Variations
Key Equipment
Storage
Expert Tips
FAQ
More Pumpkin Recipes
📖 Recipe

♡ Why You Will Love This Pumpkin Bread

Texture. This pumpkin bread is incredibly moist and the streusel topping is crunchy. It's so good with a cup of coffee or tea!
Taste. There are warm spices in every bite!
Easy to make. If you're looking for an easy pumpkin bread recipe, this is it! There are very minimal steps and no electric mixer needed.

Ingredient Notes

Here are some notes about all the ingredients used. Quantities and full instructions are in the recipe card below!

Moist Pumpkin Bread

All-Purpose Flour (Plain Flour) - Use a good quality flour for best results.
Baking Soda - Helps the bread rise.
Pumpkin Spice & Cinnamon - I love the combination pumpkin pie spice and cinnamon.
Salt - Balances out the sweetness.
Neutral Oil - You can use canola oil, avocado, grapeseed or light olive oil.
Brown Sugar & White Sugar - We are using a higher ratio of brown sugar as the molasses adds more flavor.
Pure Pumpkin Puree - Not to be mistaken for pumpkin pie filling.
Eggs - Adds structure and helps emulsify the batter.
Whole Milk - Use whole milk for best results, but you can use what you have on hand.
Vanilla Paste or Extract - Use good quality vanilla for the best flavor.

Streusel Topping (Crumb Topping)

All-Purpose Flour (Plain Flour) – Use a good quality flour for best results.
Brown Sugar & White Sugar - I like using a combination of dark brown sugar and a bit of white sugar.
Pumpkin Pie Spice - I use King Arthur's Pumpkin Pie Spice blend, but you can use your favorite. I also love McCormick's blend as well.
Cinnamon - I love using Vietnamese cinnamon for best flavor.
Unsalted Butter - Melted butter adds richness and helps the streusel topping bind together.

*See recipe card for quantities.

Slice of pumpkin bread on a plate with fork

How To Make Pumpkin Bread With Streusel Topping

Here are step-by-step photos and instructions on how to make this incredible Pumpkin Bread with Streusel Topping! Please find the detailed instructions in the recipe card at the end of this post.

Step 1 – Make Streusel Topping – In a small bowl, combine flour, brown sugar, white sugar, pumpkin pie spice and cinnamon. Add melted butter and mix everything together with a fork. You can make the clumps as small or as large as you would like. Set aside until needed.

Pumpkin puree, sugars, oil and vanilla in large bowl

Step 2 - Combine Wet Ingredients - In a large bowl, add pumpkin puree, brown sugar, white sugar, vanilla and oil and mix well until fully combined. Mix on medium for 2 minutes. You can use a stand mixer fitted with a paddle attachment, hand held mixer or whisk by hand.

Step 3 - Add one egg at a time and mix well after each addition. Scrape down the sides and bottom of the bowl as needed.

Step 4 - Add milk and mix until combined.

Step 5 - Combine Dry & Wet Ingredients - In 2 additions, add dry ingredients to the wet ingredients and mix on low just until combined. Do not overmix.

Step 6 - Transfer batter to a 9x5 inch (23 x 13 cm) loaf pan that has been lined with parchment paper.

Crumb topping added on top of pumpkin batter

Step 7 - Bake - Evenly sprinkle the streusel on top of the batter, making sure to cover the whole surface. Bake at 350ºF (176ºC) for at least 1 hour, adding an extra 5 minutes until an inserted toothpick comes out with a few moist crumbs. (mine took 1 hour and 10 minutes) Do not overbake!

Substitutions

For the Oil - I used light olive oil, but you can also use any neutral oil such as avocado, canola, or grapeseed oil.
For the Pumpkin Pie Spice - Feel free to use your own blend if you'd like.
For the Whole Milk - Although I recommend using whole milk, you can use any milk you have on-hand, including plant based milk.

Variations

Add-Ins - Try folding in mini chocolate chips or nuts.
Make a Glaze - Try drizzling a simple vanilla glaze or cream cheese glaze right on top.
Go Nuts! - Add walnuts or pecans to the streusel topping!
Go Topless! - You can omit the crumble topping if you'd like.
Make it Gluten-Free - You can easily make this pumpkin bread gluten-free by subbing for a 1 to 1 gluten-free flour blend.

Key Equipment

9x5 inch (23x13 cm) Loaf Pan
Bowls
Whisk or Electric Mixer
Cooling Rack

Storage

Room Temperature - Store in an airtight container at room temperature for 4 to 5 days. It's even more moist the next day!
Refrigerator - Store in an airtight container in the fridge for up to 7 days.
Freezer - Cool completely and wrap individual slices in plastic wrap. Store in a freezer bag for up to 2 months. Bring to room temp before enjoying!

Expert Tips

Use a kitchen scale to weigh all your ingredients. Baking in grams rather than in volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur’s Weight Chart.

If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.

Follow the recipe as written. I know it can be tempting to alter ingredients and measurements, but doing so will not give you the best results. For instance, do not add less sugar. Sugar not only adds flavor, it also keeps the cake moist. Trust me when I tell you, this bread it not sweet at all!

Use room temperature ingredients to ensure a smooth batter.

Use pure pumpkin puree, not pumpkin pie filling. Libby's pumpkin puree is my favorite (not sponsored) as I find it to be a bit thicker than other brands. If you find your that your puree is too wet, transfer to a plate and dab a paper towel on top of the puree to remove any excess moisture.

Do not overmix the batter. Overmixing will activate the gluten in the flour and can make your pumpkin bread tough.

After about 45 minutes, if the top of your bread starts to get too browned, loosely cover with foil.

Every oven runs differently, so check on the doneness after 1 hour by inserting a toothpick in the center of your bread. It's ready when the toothpick comes out with few moist crumbs and should not be wet. If it needs more time, keep adding 5 minutes until it’s ready. (mine took 1 hour and 10 minutes)

Do not overbake as this will dry out your cake.

FAQ

What's the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is 100% pumpkin, while pumpkin pie filling has additives such as spices and sugar. Pumpkin filling is also thicker.

Can I use pumpkin pie filling?

I would not suggest using pumpkin pie filling for this recipe. Pumpkin filling contains added spices and sugars that are not needed in this pumpkin bread.

Can I use my own pumpkin puree?

Yes you can! Pioneer Woman has an easy to follow recipe.

What should I do with my leftover pumpkin puree?

Try making our Pumpkin Biscoff Cheesecake Jars or Mini Pumpkin Chocolate Chip Skillet Cookie!

More Pumpkin Recipes

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