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If you’re looking for the ultimate fall baking project, this Streusel Pumpkin Bread is the perfect recipe to take things up a notch. We start with a soft and fluffy textured base that’s full of cozy pumpkin spice flavor. Then a layer of buttery pepita streusel that adds crunch in every bite and finally topped with a sweet drizzle of vanilla bean glaze to finish it off.
Trust me when I say this loaf is anything but ordinary. It’s the kind of recipe that makes your kitchen smell amazing and tastes like a bakery treat made right at home.
Whether you’re looking for the perfect bake to enjoy with your morning cup of coffee, something impressive for a fall gathering, or just a cozy afternoon project, this easy pumpkin bread recipe delivers. The best part? It’s easy to make, keeps beautifully, and only gets better as the flavors mingle over time. Once you try it, you’ll find yourself coming back to this perfect fall treat all season long.
Since you are here and love pumpkin recipes, check out this Pumpkin Coffee Cake Recipe, this Classic Pumpkin Bread Recipe, this Pumpkin Banana Bread, these Brown Butter Pumpkin Chocolate Chip Cookies, or these Crumbl Blueberry Muffin Cookies with Streusel.
Ingredients for this Pumpkin Streusel Bread Recipe
Here are the ingredients you will need to make this moist pumpkin bread. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
Pumpkin Bread Base
- Eggs: help bind the ingredients together.
- Granulated Sugar and Brown Sugar: sweeten the bread. Depending on your preference you can use brown or dark brown sugar. One will have a stronger molasses flavor than the other, but that’s about it for differences.
- Pumpkin Purée: is the star ingredient that adds moisture, flavor, and natural color.
- Sour Cream: contributes tanginess and helps keep the bread soft.
- Vanilla Extract: enhances the flavor.
- Unsalted Butter: adds richness and the best texture.
- Vegetable Oil: keeps the bread extra moist and soft even after baking.
- All-Purpose Flour: provides structure and acts as the foundation of the bread.
- Baking Soda and Baking Powder: help the pumpkin batter rise.
- Salt: balances sweetness and enhances all the other flavors.
- Cinnamon: and the spices below all bring warmth and classic pumpkin spice flavor.
- Ginger
- Nutmeg
- Allspice
- Cloves
Pepita Streusel Topping
- All-Purpose Flour: creates structure and crunch for the crumb topping.
- Brown Sugar: sweetens and adds a caramel-like flavor while helping the topping crisp.
- Unsalted Butter: binds the streusel together.
- Salt and Cinnamon: balances the sweetness of the buttery streusel and enhances the nutty flavors.
- Pepitas: add a nutty crunch and a toasty pumpkin seed flavor.
Vanilla Bean Glaze
- Powdered Sugar: is the sweet base of the glaze that sets into a smooth finish.
- Heavy Cream or Milk: thins the glaze to a pourable consistency.
- Vanilla Bean Paste/Extract: brings aromatic vanilla flavor with a gourmet touch.
- Pinch of Salt: rounds out the flavor.
How to Make a Homemade Streusel Pumpkin Bread Recipe
This is how you can make the absolute best pumpkin bread. Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions!
- Preheat the oven and lightly grease a 8.5 x 4.5 -inch loaf pan. Then line it with parchment paper, leaving extra hanging over the edges for easy removal later on.
- For the crumbly streusel, stir together the flour, brown sugar, salt, and cinnamon in a medium bowl. Mix in the butter until the mixture looks like coarse crumbs.
- Mix in the pepitas, then place the bowl in the fridge to keep the topping firm while you prepare the batter.
- In a large mixing bowl, whisk the eggs, granulated sugar, and brown sugar until smooth and combined. Add in the pure pumpkin puree, sour cream, vanilla, and melted butter, whisking until everything comes together.
- In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Gently fold the dry ingredients into the wet mixture using a spatula, stopping as soon as the flour is incorporated.
- Spread the pumpkin bread batter into the prepared loaf pan in an even layer and smooth the surface. Sprinkle the chilled streusel evenly over the top of the loaf, pressing it down slightly so it adheres. Bake until a toothpick inserted in the center of the loaf comes out clean or with a few moist crumbs.
- If the streusel on top of the batter begins browning too quickly, loosely cover the bread with aluminum foil for the last 15–20 minutes of baking. Let the loaf cool in the bread pan for 20 minutes before transferring it to a wire rack to cool completely.
- While the bread cools, make the glaze by whisking together the powdered sugar, heavy cream, vanilla bean paste, and a pinch of salt in a small bowl. Add extra cream, one teaspoon at a time, until the glaze reaches a smooth, pourable consistency.
- Once the delicious pumpkin bread is fully cooled, drizzle the glaze generously over the top of the whole loaf. Slice, serve, and enjoy!
Tips and Tricks for the Best Results
- Use a kitchen scale instead of measuring cups to weigh your ingredients with better accuracy.
- Pass your dry ingredients through a fine-mesh sieve first as you add them to the wet ingredients to avoid clumping.
- Only stir just until the dry streaks disappear and don’t overmix the batter.
- Pull your cold ingredients out early to let them come to room temperature. They’ll mix more smoothly with the others and create a better texture.
- Light brown sugar is safe, but you can use dark brown sugar if you want a deeper taste and a more molasses vibe that would complement the pumpkin flavor.
- Test for doneness with the toothpick test early on, maybe around the 55-minute mark. Every oven is different, and we want to make sure the beautiful pumpkin loaf doesn’t overbake.
Why do you need to make this streusel pumpkin bread recipe?
- It’s an enhanced version of a classic pumpkin bread recipe in the best way.
- It will fill your kitchen with the smell of warm spices and fall flavors during the pumpkin season.
- Even though it’s a fairly easy recipe to make, everyone will think you got it from a professional bakery because of the delicious streusel and glaze topping.
- It’s a versatile treat that works as a breakfast slice, an afternoon snack, or a dessert.
Frequently asked questions – FAQ
Can I use pumpkin pie filling instead of puree?
Unfortunately, no. Pumpkin pie filling already has sugar, spices, and thickeners added, which would throw off the balance of flavors and textures in the bread. Using plain pumpkin puree ensures you control the sweetness and spice levels yourself for the perfect loaf.
Do I need to blot the pumpkin puree?
No, not for this streusel pumpkin bread. The extra moisture that naturally comes in the pumpkin puree is welcomed in this recipe. It helps to keep the batter from drying out while it bakes for over an hour.
Can I just use a pre-made pumpkin pie spice instead of individual spices?
Yeah, that’s fine. I’m just a little extra with it and like to make my own depending on the recipe but you can definitely use a pre-made mix if it’s more convenient. Keep in mind that not all pumpkin pie spice mixes are created equally, and they do vary in flavor from one to another, so your bread won’t have the exact same flavor as what’s intended.
What else can I add to enhance the flavor?
- Make a chocolate chip pumpkin bread by adding semi-sweet or dark chocolate chips into the batter.
- Chopped nuts like pecans, hazelnuts, or walnuts would add moisture and a fun texture. Toast them in a pan on the stove beforehand for better flavor.
- Swap the melted butter in the batter or streusel with brown butter for a deep, rich, and uniquely nutty flavor.
- Use a different flavored glaze if you want like a brown sugar maple glaze.
How do I store leftover streusel pumpkin bread?
Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. The bread’s texture is dense when it’s cold, so let it come to room temp if you store it in the fridge or pop it in the microwave for 15 seconds.
Can I freeze it?
Yes, but you should double-layer it to prevent freezer burn, and it might be best to freeze it without the glaze so that it doesn’t separate when it’s thawed. To do so, tightly wrap the cooled loaf in plastic wrap, then add a layer of foil, and it can be frozen for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and let it come to room temperature before adding the glaze.
Can I make this streusel pumpkin bread into muffins instead of a loaf?
Yes, you can! Divide the batter into a lined muffin tin and top with streusel. I’m not 100% certain on the bake time because I haven’t specifically tried it this way. But you could start at 350°F for about 20 minutes and see if they’re done. Then check in 2-minute increments after.
Streusel Pumpkin Bread Recipe
Equipment
Ingredients
For the Pumpkin Bread:
- 2 large eggs room temperature
- ¾ cup granulated sugar
- ½ cup brown sugar packed, light or dark depending on preference
- 1 cup pumpkin puree room temperature (not pumpkin pie filling)
- ¼ cup sour cream room temperature
- 1 tsp vanilla extract
- ¼ cup unsalted butter melted and slightly cooled
- ¼ cup vegetable oil
- 1 ¾ cups all-purpose flour
- ½ tsp baking soda
- 1 & ½ tsp baking powder
- ½ tsp salt
- 4 tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp ground cloves
For the Buttery Pepita Streusel:
- 2/3 cup all-purpose flour
- 1/3 cup brown sugar packed, light or dark depending on preference
- 6 tbsp unsalted butter melted
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 cup pepitas pumpkin seeds, toasted or raw, chopped
For the Vanilla Bean Glaze:
- 2/3 cup powdered sugar sifted
- 2 tbsp heavy cream or milk
- 2 tsp vanilla bean paste or vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F. Grease a 8.5×4.5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
- In a medium bowl, combine the flour, brown sugar, salt, and cinnamon. Mix in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs, then fold in the pepitas. Place in the fridge to keep it cold while you make the batter.2/3 cup all-purpose flour, 1/3 cup brown sugar, 6 tbsp unsalted butter, 1/4 tsp salt, 1 tsp cinnamon, 1/4 cup pepitas
- In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth. Add the pumpkin puree, sour cream, vanilla, and melted butter, whisking until well combined.2 large eggs, ¾ cup granulated sugar, ½ cup brown sugar, 1 cup pumpkin puree, ¼ cup sour cream, 1 tsp vanilla extract, ¼ cup unsalted butter, ¼ cup vegetable oil
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Gently fold the dry ingredients into the wet mixture with a spatula, mixing only until no streaks of flour remain.1 ¾ cups all-purpose flour, ½ tsp baking soda, 1 & ½ tsp baking powder, ½ tsp salt, 4 tsp ground cinnamon, ¾ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground allspice, ¼ tsp ground cloves
- Pour the batter into the prepared pan and smooth the top. Evenly sprinkle the streusel over the batter, lightly pressing it down so it sticks. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- If the streusel begins to brown too quickly, tent the top loosely with foil during the last 20 minutes of baking. Allow the bread to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
- While the bread cools, whisk together the powdered sugar, 2 tablespoons of heavy cream, vanilla bean paste, and a pinch of salt in a small bowl. Add more cream as needed, a teaspoon at a time, until you reach a smooth drizzle consistency.2/3 cup powdered sugar, 2 tbsp heavy cream or milk, 2 tsp vanilla bean paste, Pinch of salt
- Once the pumpkin bread has cooled, drizzle the glaze generously over the top. Slice and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
