Pumpkin Streusel Bread (Moist and Easy)

Quick Summary: Pumpkin streusel bread is a moist, warmly spiced pumpkin quick bread topped with a buttery, crumbly streusel. For the best result, use pure pumpkin puree (not pumpkin pie filling), and bake until a toothpick in the center comes out with a few moist crumbs.

This pumpkin streusel bread has everything to highlight the fall season. Moist and flavored with warm spices and baked as mini loaves, it is perfect for breakfast on the go, in your lunch box, or as a real Thanksgiving treat.

Don't forget to download the free bread wrapper printable below for the perfect gift-giving.

Streusel pumpkin bread recipe

This streusel pumpkin bread recipe uses pumpkin puree and warm spices like cinnamon, nutmeg, ginger, and allspice, and is topped with the most delicious streusel.

It is moist: not crumbly, not dry, just the perfect one. It is topped with a beautiful crumble topping, a favorite for kids to make and sprinkle on mini loaves.

I am in love with these delicious pumpkin loaves. Mixing the ingredients takes less than 20 minutes, and the oven does the rest.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Butter: You will need both unsalted and salted butter. Use unsalted butter for the bread batter; use salted butter for the streusel (unlike other streusel recipes that use melted butter). Bring the unsalted butter to the counter 1 hour before you start. Keep the salted butter in the fridge.
• Brown sugar: Use golden or dark brown sugar, or substitute muscovado sugar. You can also use organic coconut sugar.
• Large eggs at room temperature.
• All-purpose flour
• Baking powder: I always use fresh aluminum-free baking powder.
• Almond flour: blanched, finely ground.
• Spices: ground cinnamon, allspice, nutmeg, and ginger. You can substitute these spices with one teaspoon of pumpkin pie spice.
• Pumpkin puree: I use store-bought canned pumpkin puree (not pumpkin pie filling), but you can make your own.
• Dark rum or cognac. If you serve sweet bread to kids, you can replace the alcohol with apple juice.

Equipment

To make streusel pumpkin bread at home, gather these basic baking tools before you start:

• electric mixer
• mixing bowl
• fine-mesh sieve
• silicone spatula
• fork
• mini loaf pans
• wire rack

How to make streusel pumpkin bread

Step 1: Preheat the oven to 300°F (150°C). Butter and flour four porcelain mini loaf pans (9 oz. each).

Step 2: To make the pumpkin bread batter, place softened unsalted butter and light brown sugar in a large bowl and beat with an electric mixer for about 5 minutes.

Step 3: In a separate bowl, combine flour, baking powder, and all spices, then sift. Add the flour mixture and eggs to the wet ingredients and delicately mix with a rubber spatula.

Step 4: Fold in pumpkin puree. Add the rum and mix with a spatula until just combined.

Step 5: Divide the batter into the four prepared loaf pans, smooth it out a bit, and refrigerate.

Step 6: To make the crumbly streusel, mix in a medium bowl all-purpose flour (4 tbsp/30 g), almond flour, brown sugar, and cold butter (salted), cut into small cubes.

Step 7: Using your hands or a fork, make the crumbly dough. The streusel mixture will have a sandy texture with distinct moist crumbs.

Step 8: Remove the loaf pans from the fridge and sprinkle the buttery crumble on top. Bake on the middle rack for 50-60 minutes. Check the doneness with a toothpick test. The loaf is ready when a toothpick inserted into the center comes out clean.

Step 9: Remove the bread pans from the oven and cool the bread (still in the pans) on a wire rack for 10 to 15 minutes.

Step 10: Run a butter knife around the edges of the pan to loosen the bread. Work carefully to avoid cutting the bread itself.

Let the bread cool completely before gift-giving, then slice or wrap it with a bread wrapper. You can also gift the pumpkin streusel loaf in a mini pan.

Expert tips

1. Make the streusel first and chill it while you mix the batter. Cold streusel holds its shape and stays as distinct crumbs on top instead of melting into the loaf while it bakes.
2. Covering mini loaves with aluminum foil during baking is not necessary. However, if the bread is browning faster than you'd like, loosely cover the pans with foil and continue baking as directed.
3. Replace dark rum with apple juice if you serve the cake to kids.
4. Do not overmix the bread batter when adding pumpkin puree. Gently mix to combine.
5. Serve with cinnamon ice cream, slabs of salted butter, or a cup of pumpkin spice latte.

Recipe variations

• Pumpkin puree is pretty bland on its own; that is why the pumpkin bread is well-flavored with spices. Play with extra spices, or replace half of the pumpkin puree with mashed bananas.

• Add-ins: Add a bit of chopped toasted pecans, walnuts, chocolate chips, or golden raisins. But add other ingredients in moderation, since the amount of pumpkin butter fits perfectly in the four mini loaf pans. You do not want the bread batter to overflow the pans during baking.

• Streusel: Add a pinch of ground cinnamon to the basic streusel recipe.

• Pumpkin streusel bread: I haven't tried this recipe as a whole loaf, but it would work perfectly. Bake for about 1 hour 15 minutes to 1 hour 30 minutes. Check doneness with a toothpick: insert it in the center of the bread; it must come out clean.

Storing & freezing

Store pumpkin bread slightly covered with plastic wrap or a tea towel at room temperature for a couple of days. Alternatively, you can refrigerate the bread in an airtight container for up to 5 days.

To freeze, wrap each loaf in plastic wrap, place it in a freezer bag, and freeze for up to 3 months. If you want to freeze the individual slices, wrap each piece in plastic wrap.

To thaw, bring the bread to the counter and let it thaw for a few hours. To serve sliced bread, take one slice at a time and warm it in the microwave or toaster oven.

Printable bread wrappers

These pumpkin bread mini loaves make a thoughtful edible gift for Thanksgiving and the holiday season. Banana bread and carrot loaf cake are also simple, delicious options.

Dress up your mini loaves with my printable bread wrappers. Just download, print, and cut them out. Wrap each loaf in parchment paper, then place it in a pan and secure it with tape or baker's twine. For a festive touch, tuck a cinnamon stick under the twine.

Download Printable Bread Wrappers >>

Recipe FAQ

What is the difference between pumpkin puree and pumpkin pie filling?
Canned pumpkin puree is thick, pure pumpkin made only from pumpkin pulp. Pumpkin pie filling is a mix of pumpkin, sugar, spices, and water. Use pure pumpkin puree for this streusel pumpkin bread recipe, as pie filling will change the sweetness and texture.

How do you make the streusel for pumpkin bread stay crumbly and not sink?
Make the streusel first, then chill it in the refrigerator while you mix the batter. Cold, distinct crumbs hold their shape and sit on top of the loaf instead of melting into it. Sprinkle the streusel generously over the batter just before baking.

Can you bake this as one large loaf instead of mini loaves?
Yes. Pour the batter into a single greased and parchment-lined 9x5-inch loaf pan and bake at the same temperature, adding time as needed until a toothpick inserted in the center comes out with a few moist crumbs. Mini loaves bake a little faster.

Can you add a glaze to pumpkin streusel bread?
Yes. A simple maple or vanilla glaze made from powdered sugar with a splash of maple syrup or milk drizzles beautifully over the cooled streusel and helps hold the crumbs in place. Add it once the bread has cooled so it sets rather than soaks in.

Can you use whole wheat flour to make pumpkin bread?
You can replace half of the all-purpose flour with whole wheat flour, which adds protein and a nuttier flavor. To make the bread gluten-free, replace the wheat flour with a one-to-one gluten-free baking blend.

Can you make it as a mini muffin recipe?
Yes, absolutely. Divide the batter between the lined cavities of a mini muffin pan and bake for about 30 minutes, or until a toothpick comes out with a few moist crumbs.

Love quick bread? Try these next!

• Pineapple carrot bread
• Christmas banana bread
• Apple crumble bread
• Pineapple banana bread

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Print

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.