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Pumpkin Streusel Bread

Pumpkin streusel bread with a thick cinnamon crumb topping and moist pumpkin crumb. Baked until a toothpick comes out clean, then cooled completely for clean slices.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin bread batter
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 can (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 topping
  • 0.5 cup all-purpose flour
  • 0.33 cup brown sugar for streusel
  • 1 tsp ground cinnamon
  • 4 tbsp cold butter, cubed

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350F, then grease and line a 9x5-inch loaf pan with parchment for easy lifting. Keep the pan ready while you mix the batter.
Make the streusel
  1. Rub streusel flour, brown sugar, cinnamon, and cold butter together into coarse crumbs, using your fingertips to break up butter. Chill the streusel while you mix the batter.
Mix the pumpkin bread batter
  1. Whisk all-purpose flour, baking soda, salt, and pumpkin pie spice in a bowl until evenly combined. This helps the spices and leavening distribute throughout the loaf.
  2. Whisk pumpkin puree, vegetable oil, eggs, both sugars, and vanilla extract until smooth and glossy. Fold in the dry ingredients just until combined so the batter stays thick and tender.
Assemble and bake
  1. Pour batter into the prepared loaf pan and spread it evenly into the corners. Cover evenly with the chilled streusel so the top bakes up crumbly.
  2. Bake at 350F for 60-65 minutes until a toothpick comes out clean. Tent with foil after 40 minutes if the top browns faster than the center.
Cool and slice
  1. Cool completely in the pan before slicing to prevent crumbling and gummy edges. Once cool, lift out and cut clean slices.

Notes

For the best crumb, fold dry ingredients into the pumpkin mixture just until no dry streaks remain—overmixing can make quick bread tough. Store the sliced loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freezing is yes: wrap individual slices and freeze up to 2 months; thaw overnight in the fridge. For a lighter option, use canola or avocado oil in place of vegetable oil while keeping the rest the same.