Go Back

Pumpkin Streusel Bread

Pumpkin streusel bread with a thick cinnamon-brown sugar crumble and a moist orange crumb. Baked in a 9x5 loaf pan until a toothpick comes out clean, with foil tenting after 40 minutes if it browns too fast.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

streusel
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 0.25 cup cold butter
pumpkin bread
  • 1.75 cup flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup sugar
  • 0.5 cup brown sugar
  • 0.5 cup oil
  • 2 eggs
  • 0.33 cup sour cream
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F and grease a 9x5 loaf pan.
  2. Make streusel by cutting cold butter into flour, brown sugar, and cinnamon until crumbly.
  3. Refrigerate the streusel while you mix the batter.
Mix and bake
  1. Whisk pumpkin puree, sugar, brown sugar, oil, eggs, sour cream, and vanilla until smooth.
  2. Fold in flour, baking soda, pumpkin pie spice, cinnamon, and salt just until combined.
  3. Pour the batter into the greased loaf pan, then scatter the streusel thickly over the top.
  4. Bake at 350F for 60-65 minutes until a toothpick comes out clean.
  5. Tent with foil after 40 minutes if the loaf is browning too fast.

Notes

For a thicker, crunchier streusel, keep the butter cold and refrigerate the crumbs before baking. Store airtight at room temperature up to 3 days or in the fridge up to 5 days; freeze slices up to 2 months. For a dairy-light option, use lactose-free sour cream (or plain coconut yogurt) to keep the same tender crumb.