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Pumpkin Streusel Bread

Pumpkin streusel bread with a moist pumpkin crumb and a thick cinnamon-golden streusel layer. Bake in a loaf pan until a toothpick tests clean, then cool fully for neat 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
Ingredients Equipment Method Notes

Ingredients
  

All-purpose flour
  • 1.75 cup all-purpose flour Use for the bread batter.
  • 0.5 cup all-purpose flour Measure separately for the streusel.
Baking soda
  • 1 tsp baking soda
Salt
  • 0.5 tsp salt
Pumpkin pie spice
  • 2 tsp pumpkin pie spice
Pumpkin puree
  • 15 oz pumpkin puree One can (15 ounces).
Vegetable oil
  • 0.5 cup vegetable oil
Large eggs
  • 2 large eggs
Brown sugar
  • 1 cup brown sugar, packed Measure packed for the batter.
  • 0.33 cup brown sugar Measure for the streusel.
Granulated sugar
  • 0.25 cup granulated sugar
Vanilla extract
  • 1 tsp vanilla extract
Ground cinnamon
  • 1 tsp ground cinnamon For the streusel.
Cold butter
  • 4 tbsp cold butter, cubed Keep chilled so crumbs stay coarse.

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Prep the oven and pan
  1. Preheat the oven to 350F and grease and line a 9x5-inch loaf pan.
  2. Set the pan aside while you make the batter and streusel.
Make the cinnamon streusel
  1. Rub the streusel all-purpose flour, brown sugar, ground cinnamon, and cold butter together into coarse crumbs.
  2. Chill the streusel until firm, keeping the butter cold for a thicker crumbly top.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, salt, and pumpkin pie spice in a bowl until evenly combined.
Mix the pumpkin batter
  1. Whisk pumpkin puree, vegetable oil, eggs, packed brown sugar, granulated sugar, and vanilla extract until smooth.
  2. Fold the dry ingredients into the pumpkin mixture just until combined, avoiding overmixing.
Assemble and bake
  1. Pour the batter into the prepared loaf pan and cover evenly with the chilled streusel.
  2. Bake 60-65 minutes at 350F until a toothpick comes out clean.
  3. After 40 minutes, tent loosely with foil if the streusel is browning faster than the loaf is baking through.
Cool and slice
  1. Cool completely in the pan before slicing for clean cuts and set crumb.

Notes

Pro tip: chill the streusel while the oven heats so the butter stays cold and you get a thicker, crunchier crumb top instead of melting smooth. Store tightly covered in the refrigerator up to 4 days; rewarm individual slices in the microwave for 10-20 seconds. Freeze baked slices in an airtight container up to 2 months. For a lighter option, swap half the vegetable oil for unsweetened applesauce while keeping the egg amounts the same for moisture.