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Pumpkin Streusel Bread

Pumpkin streusel bread with a thick cinnamon crumb topping baked until the center is tender and a toothpick comes out clean. A spiced pumpkin batter is baked in a loaf pan and finished with a buttery, chilled streusel layer.
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Prep Time 20 minutes
Cook Time 1 hour
chill 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
Pumpkin batter
  • 1 can (15 oz) pumpkin puree
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract
Cinnamon streusel
  • 0.5 cup all-purpose flour
  • 0.3333333333 cup brown sugar, packed
  • 1 tsp ground cinnamon
  • 0.25 cup cold butter, cubed

Equipment

  • 1 sheet pan

Method
 

Prep and streusel
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan. Set the pan aside so the batter can be poured right after mixing.
  2. Rub together the streusel flour, brown sugar, ground cinnamon, and cold butter until coarse crumbs form. Chill the crumbs while you mix the batter.
Mix the batter
  1. Whisk the all-purpose flour, baking soda, salt, and pumpkin pie spice in a bowl. Make sure the spices are evenly distributed.
  2. Whisk the pumpkin puree, vegetable oil, eggs, both sugars, and vanilla extract until smooth. Stir in any separated sugar before combining.
  3. Fold the dry ingredients into the pumpkin mixture just until combined. Stop mixing as soon as no dry streaks remain.
Bake
  1. Pour the batter into the prepared loaf pan, then cover it evenly with the chilled streusel. Spread the crumbs across the top to avoid bare spots.
  2. Bake for 60-65 minutes at 350F, until a toothpick comes out clean. After 40 minutes, tent with foil if the top is browning fast.
Cool and slice
  1. Cool the bread completely in the pan before slicing. Let it cool so the crumb sets and the streusel stays crisp.

Notes

Pro tip: Chill the streusel so the butter firms up and the crumbs stay thick instead of melting into the bread. Store the loaf wrapped at room temperature up to 3 days or refrigerated up to 5 days. Freeze slices in an airtight container up to 2 months. For a lower-fat option, swap vegetable oil for an equal amount of unsweetened applesauce, noting the loaf may be slightly softer.