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Pumpkin Streusel Bread

Pumpkin streusel bread with a thick cinnamon crumb topping and moist pumpkin loaf. Bake until just set (toothpick clean) and cool 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: 320
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.75 cup all-purpose flour
  • 0.5 cup all-purpose flour for streusel
baking soda
  • 1 tsp baking soda
salt
  • 0.5 tsp salt
pumpkin pie spice
  • 2 tsp pumpkin pie spice
pumpkin puree
  • 1 can (15 oz) pumpkin puree
vegetable oil
  • 0.5 cup vegetable oil
eggs
  • 2 large eggs
brown sugar
  • 1 cup brown sugar, packed
  • 0.33 cup brown sugar for streusel
granulated sugar
  • 0.25 cup granulated sugar
vanilla extract
  • 1 tsp vanilla extract
ground cinnamon
  • 1 tsp ground cinnamon
butter
  • 4 tbsp cold butter, cubed

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep the oven and loaf pan
  1. Preheat the oven to 350°F, then grease and line a 9x5-inch loaf pan.
  2. Set the pan aside so it’s ready when the batter is mixed.
Make and chill the streusel
  1. Rub the streusel flour, brown sugar, cinnamon, and cold butter together until coarse crumbs form, then spread them on a tray.
  2. Chill the streusel while you mix the batter so the crumbs stay thick and golden.
Mix the dry ingredients
  1. Whisk the flour, baking soda, salt, and pumpkin pie spice in a bowl until evenly combined.
Mix the wet ingredients and combine
  1. Whisk the pumpkin puree, vegetable oil, eggs, both sugars, and vanilla until smooth.
  2. Fold in the dry ingredients just until combined, stopping as soon as no dry streaks remain.
Assemble and bake
  1. Pour the batter into the loaf pan and spread it evenly.
  2. Cover the top evenly with the chilled streusel crumbs.
  3. Bake for 60-65 minutes, until a toothpick comes out clean.
  4. If the top browns fast, tent with foil after 40 minutes to prevent over-browning.
Cool and slice
  1. Cool the pumpkin streusel bread completely in the pan before slicing so the crumb sets.

Notes

Pro tip: chill the streusel while you mix the batter—cold butter helps the topping stay thick instead of melting in. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days; freeze slices up to 2 months. For a lighter option, swap part of the vegetable oil with unsweetened applesauce (use 1/2 cup total) for a slightly softer crumb.