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Pumpkin Streusel Bread

Pumpkin streusel bread with a moist pumpkin crumb and a thick cinnamon streusel topping that turns golden and coarse. Baked in a loaf pan and finished with an easy foil tent after 40 minutes for even color.
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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: 430
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
Large eggs
  • 2 large eggs
Brown sugar
  • 1 cup brown sugar packed
  • 0.333 cup brown sugar for streusel
Granulated sugar
  • 0.25 cup granulated sugar
Vanilla extract
  • 1 tsp vanilla extract
Ground cinnamon
  • 1 tsp ground cinnamon
Cold butter
  • 4 tbsp 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. Make sure the liner sits snugly so the loaf releases cleanly.
  2. Rub the streusel flour, brown sugar, cinnamon, and cold butter together into coarse crumbs, then chill. Look for uneven pebble-like bits and no dry flour remaining.
Mix pumpkin bread batter
  1. Whisk the all-purpose flour, baking soda, salt, and pumpkin pie spice together. Stop when the spices are evenly distributed with no visible streaks.
  2. Whisk the pumpkin puree, vegetable oil, eggs, both sugars, and vanilla extract, then fold in the dry ingredients just until combined. The batter should look thick and uniform, with no streaks of dry flour.
Assemble and bake
  1. Pour the batter into the pan and cover evenly with the chilled streusel. Use your fingers to scatter any large clumps so the top bakes into an even layer.
  2. Bake for 60-65 minutes until a toothpick comes out clean, tenting with foil after 40 minutes if browning fast. The top should be golden and set, and the loaf should spring back slightly.
Cool and slice
  1. Cool completely in the pan before slicing. Let it rest until firm so the crumb holds together when you cut.

Notes

Pro tip: for the streusel to stay crisp on top, chill it right before baking so the butter doesn’t melt during assembly. Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days; freeze slices for up to 2 months. For a lighter swap, use light brown sugar and replace half the vegetable oil with unsweetened applesauce for slightly less fat while keeping the loaf tender.