Easy Streusel Pumpkin Bread

Introduction

Fall is the season of cozy flavors, and nothing embodies autumn quite like Easy Streusel Pumpkin Bread. Imagine the sweet aroma of pumpkin and cinnamon wafting through your kitchen, a golden loaf topped with a buttery streusel crumble, ready to be sliced and shared. This recipe combines moist pumpkin bread with a crunchy, spiced topping that makes every bite irresistibly comforting. Perfect for breakfast, brunch, or an afternoon snack, this Easy Streusel Pumpkin Bread is both simple to make and incredibly satisfying.

Whether you’re a seasoned baker or a beginner, this recipe guarantees a loaf that rises beautifully and delivers that signature fall warmth. Let’s dive into why you’ll love this pumpkin loaf and how to make it perfectly every time.

Why You’ll Love This Easy Streusel Pumpkin Bread

• Moist & Tender Texture: Pumpkin puree keeps the loaf incredibly soft.

• Sweet & Spiced Flavor: Cinnamon, nutmeg, and cloves create a classic autumn profile.

• Quick & Easy Prep: Ready in under 90 minutes with minimal effort.

• Perfect for Breakfast or Snacks: Pairs beautifully with coffee or tea.

• Budget-Friendly Ingredients: Pantry staples you likely already have.

• Kid-Friendly & Crowd-Pleasing: A loaf that disappears fast at gatherings.

• Customizable Streusel: Add nuts or oats for extra crunch.

• Make-Ahead Friendly: Can be frozen or stored for easy morning treats.

Ingredients

For the Streusel Topping:

• 1/2 cup all-purpose flour

• 6 tbsp light or dark brown sugar

• 1/2 tsp cinnamon

• 1/4 tsp kosher salt

• 1/4 cup unsalted butter, melted

For the Pumpkin Bread:

• 1 15 oz can pumpkin puree

• 3/4 cup vegetable oil

• 1 cup light brown sugar

• 1/2 cup granulated sugar

• 2 large eggs

• 1.5 tsp baking powder

• 3/4 tsp baking soda

• 3/4 tsp kosher salt

• 5 tsp cinnamon

• 1/2 tsp freshly grated nutmeg

• 1/4 tsp ground ginger

• Pinch of ground cloves

• 2 cups all-purpose flour

Ingredient Tips:

• Use pure pumpkin puree, not pumpkin pie filling, for authentic flavor.

• Freshly grated nutmeg enhances aroma.

• Brown sugar adds moisture and depth of flavor.

• Melted butter in the streusel ensures a crisp, crumbly topping.

Instructions

Step 1: Make the Streusel

1. In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt.

2. Pour in melted butter and stir until crumbly.

3. Chill in the fridge while preparing the pumpkin bread to keep it from melting too quickly.

Step 2: Prepare the Pumpkin Bread Batter

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang for easy removal.

2. In a large bowl, whisk pumpkin puree, vegetable oil, brown sugar, and granulated sugar until smooth.

3. Add eggs one at a time, mixing thoroughly after each.

4. Sprinkle baking powder, baking soda, and salt over the mixture; whisk gently to combine.

5. Mix in cinnamon, nutmeg, ginger, and cloves.

6. Fold in flour until just combined—avoid overmixing to keep the loaf tender.

Step 3: Assemble & Bake

1. Pour batter into prepared loaf pan.

2. Sprinkle chilled streusel evenly over the top.

3. Place the pan on a baking sheet to catch any overflow.

4. Bake 65–80 minutes, or until a toothpick inserted comes out with a few crumbs. Cover loosely with foil if top browns too fast.

5. Cool in pan 10–15 minutes, then lift using parchment overhang and cool completely on a wire rack.

Pro Tips for Perfect Easy Streusel Pumpkin Bread

How Do You Keep Pumpkin Bread Moist?

• Using both vegetable oil and pumpkin puree ensures a tender, moist loaf.

• Avoid overmixing the flour, which develops gluten and creates a denser texture.

Can You Make This Recipe Gluten-Free?

• Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

• The loaf may need an extra 5–10 minutes of baking time.

How to Prevent Streusel from Sinking?

• Chill the streusel before sprinkling.

• Don’t press into batter; gently layer on top.

Secret to a Beautiful Rise

• Room temperature eggs and pumpkin puree incorporate air better.

• Avoid opening the oven too early to prevent collapsing.

Best Ways to Serve

• Slice and spread with cream cheese for a sweet breakfast twist.

• Serve warm with butter for cozy autumn mornings.

• Pair with a hot latte or spiced chai for an indulgent snack.

Nutrition (per slice, approx. 1/12 loaf)

• Calories: 250 kcal

• Total Fat: 12g

• Saturated Fat: 5g

• Carbohydrates: 33g

• Fiber: 2g

• Sugars: 18g

• Protein: 3g

• Vitamin A: 80% DV

• Iron: 6% DV

Storage & Leftovers

• Room Temperature: Store in airtight container 3–4 days.

• Refrigerator: Keep up to 1 week; cover tightly.

• Freezer: Wrap in foil, place in freezer bag for up to 3 months.

• Reheating Tip: Warm slices 10–15 seconds in microwave or 5 minutes at 325°F oven.

FAQs

Can I use canned pumpkin pie filling instead of puree?

• Pie filling is sweeter and spiced; not ideal as it alters sugar and spice balance. Stick to pure pumpkin.

How long does this bread stay fresh?

• Best eaten within 4 days at room temperature, though freezing extends shelf life to 3 months.

Can I add nuts or chocolate chips?

• Absolutely! Fold in 1/2 cup of chopped walnuts, pecans, or semi-sweet chocolate chips for extra texture.

Can this recipe be made in muffins?

• Yes! Fill muffin tins 2/3 full, bake at 350°F for 20–25 minutes. Top with streusel as usual.

Variations

• Vegan Version: Replace eggs with flax eggs and use coconut oil instead of vegetable oil.

• Spiced Twist: Add cardamom or pumpkin spice blend for stronger aroma.

• Mini Loaves: Bake in 5×3 inch pans for giftable portions.

• Lower Sugar: Reduce granulated sugar to 1/3 cup for less sweetness.

Conclusion

Fall mornings are better with a slice of Easy Streusel Pumpkin Bread in hand. This moist, spiced loaf with its golden, crumbly topping is perfect for cozy breakfasts, brunches, or gifting to loved ones. Bake, slice, and savor every bite—you’ll soon discover why this recipe is a seasonal favorite.