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 for the perfect gift-giving!

Would you like to save this?
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, the favorite thing kids like to make and sprinkle on top of mini loaves.
I'm 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. Unsalted butter is used to make the bread batter; salted - to make the streusel (different from other streusel recipes using 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 replace it with 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 almond flour.
- 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.
How to make streusel pumpkin bread step-by-step
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 for about 5 minutes using an electric mixer.
Step 3. In a separate bowl, combine flour, baking powder, and all spices and 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 rum and mix with a spatula just to combine.
Step 5. Divide batter into the four prepared loaf pans, smooth it out a bit, and refrigerate.
Step 6. To make the crumbly streusel, in a medium bowl, mix 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 in the middle rack of the oven for 50-60 minutes. Check the doneness with a toothpick test. The loaf is ready when a toothpick inserted into the center of the loaf comes out clean.
Step 9. Take the bread pans from the oven and cool the bread (still in pans) on a wire rack for 10 to 15 minutes.
Step 10. Run a butter knife around the edges of the pan to remove the bread from the pan. Work carefully, trying not to cut the bread itself.
Let the bread cool down completely for gift-giving before slicing or wrapping it with a bread wrapper. You can also leave the pumpkin streusel loaf in a mini pan to gift it in such a style.

Expert tips
- Covering mini loaves with aluminum foil during baking is not necessary. However, if you feel the bread is browning quicker than you desire, loosely cover the pans with foil and continue baking as directed in the recipe.
- Replace dark rum with apple juice if you serve the cake to kids.
- Do not over-mix the bread batter when you add pumpkin puree. Gently mix just to combine.
- 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.
- Adds-in: Add a bit of chopped toasted pecans, walnuts, chocolate chips, or golden raisins. But adding other ingredients has to be minimal since the amount of pumpkin butter perfectly fits the four mini loaf pans. You don't 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 that would work perfectly. Bake for about 1 hour 15 minutes to 1 hour 30 minutes. Check the doneness with a toothpick: inserted in the center of the bread, it must come out clean.
Storing and 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 with plastic, place it in a freezer bag, and freeze for up to 3 months. If you want to freeze the individual slices, wrap each piece with plastic film individually.
To thaw, bring your bread to the counter at room temperature 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 are a great edible gift idea for the Thanksgiving holiday.
And if you are looking for other sweet loaves as a gift during the holiday season, Banana bread and Carrot loaf cake are simple, easy, and delicious.
Decorated with bread wrappers, mini loaves, or a regular sweet loaf, it becomes a perfect gift for teachers, neighbors, and co-workers.
I even created printable bread wrappers. Download it, print it, and cut it out. Also, cut a piece of parchment paper the same size or broader as a wrapper.
Wrap each of the little loaves with parchment followed by a paper-based wrapper, tape the two ends together, or tie with a baker's twine. If desired, add a cinnamon stick on top.

Download Printable Bread Wrappers >>
More FREE printables are part of our Baking Like a Chef Club.
When you join our club of dessert lovers, you will get instant access to all FREE printables, unique recipes, and more. Subscribe now, and you will get the password to enjoy the FREE printables.
Recipe FAQ
Canned pumpkin puree is a thick, pure pumpkin puree made from pumpkin pulp. Pumpkin pie filling is a mix of pumpkin, sugar, spices, and water. They should not be confused while baking.
You can replace half of the all-purpose flour with whole wheat flour that adds nutrition (more protein) and great flavor. To make the bread gluten-free, replace the wheat flour with a 1:1 gluten-free baking blend.
Yes, absolutely. Divide the batter between the lined cavities of the mini muffin pans and bake the mini muffins for about 30 minutes.
Love quick bread? Try these next!
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates.
PrintRecipe card
Easy Pumpkin Streusel Bread
These pumpkin streusel bread loaves have everything to highlight the fall season. Moist and flavored with warm spices, it is perfect for breakfast on the go, in your lunch box, or as a real treat after dinner.
- Total Time: 1 hour, 20 minutes
- Yield: 12 1x
- Category: Quick bread
- Method: Baking
- Cuisine: American
Ingredients
- 5.3 oz. (150 g) unsalted butter, softened
- 1 cup (200 g) golden brown sugar
- 2 large eggs
- 1 ⅔ cup + 4 tablespoons (240 g) all-purpose flour
- 2 teaspoons (10 g) baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 10 oz. (285 g) pumpkin puree
- 1 fl. oz. (30 ml) dark rum
For the streusel topping:
- 4 tablespoons (30 g) all-purpose flour
- 5 tablespoons (30 g) almond flour
- 2 ½ tablespoons (30 g) golden brown sugar
- 1 oz. (30 g) salted butter, chilled
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
**If needed, please refer to Baking Conversion Charts.
Instructions
- Preheat the oven to 300°F (150°C). Butter and flour four porcelain mini loaf pans (9 oz. each).
- To make the pumpkin bread batter, place softened unsalted butter and brown sugar in a large bowl and beat for about 5 minutes using an electric hand mixer.
- In a separate bowl, combine flour, baking powder, and all spices and sift. Add the dry ingredients and eggs to the butter mixture and delicately mix with a rubber spatula.
- Fold in pumpkin puree. Add rum and mix with a spatula just to combine.
- Divide the pumpkin batter into the four prepared loaf pans, smooth it out a bit, and refrigerate.
- To make the crumbly streusel, in a medium bowl, mix all-purpose flour (5 tbsp/40 g), almond flour, brown sugar, and cold butter (salted) cut into small cubes.
- Using your hands or a fork, make the crumbly dough. The streusel mixture will have a sandy texture with distinct moist crumbs.
- Take the loaf pans from the fridge and sprinkle the buttery streusel on top. Bake in the middle rack of the oven for 50-60 minutes. Check the doneness of the bread with a toothpick test. It is ready when a toothpick inserted into the center of the loaf comes out clean.
- Take the bread loaves from the oven and cool them in the pans on a wire rack for 10 to 15 minutes.
- To remove the bread from the pan, run a butter knife around the edges of the pan. Work carefully, trying not to cut the bread itself.
- Once cooled down, wrap the bread in a pan or use a knife to remove the bread from the pan. Let the bread cool down completely before slicing or wrapping with a bread wrapper. You can also leave the pumpkin loaf in a mini pan to gift it in such a style. Again, let it cool down before wrapping it.
Notes
- To cover mini loaves with aluminum foil during baking is not necessary. However, if you feel the bread is browning quicker than you desire, loosely cover the pans with foil and continue baking as directed in the recipe.
- Replace dark rum with apple juice if you serve the cake to kids.
- Do not over-mix the bread batter when you add pumpkin puree. Instead, gently mix just to combine.
- Serve with cinnamon ice cream or slabs of salted butter for a real treat.
Nutrition
- Serving Size: 2 mini slices
- Calories: 303
- Sugar: 19.6 g
- Sodium: 35 mg
- Fat: 14.5 g
- Saturated Fat: 8.1 g
- Carbohydrates: 38.9 g
- Fiber: 1.6 g
- Protein: 4.3 g
- Cholesterol: 63 mg
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.
Michelle says
I love the streusel topping on this pumpkin bread; it makes it so much more delicious! Thanks for sharing the recipe; my boys loved it!
Irina says
Thank you very much for making the recipe, Michelle!!
Nathan says
This pumpkin streusel bread is so flavorful and festive, and it works perfectly as a homemade gift for the holidays. Everybody loved this; thanks for the tips!
Irina says
You are very welcome, Nathan! And thanks for your comment!
Maricruz says
I LOVE cakes with streusel, it is like having a cookie and a cake in the same bite 🙂
I never used salted butter in my streusel tho, that seems interesting indeed.
Irina says
Oh, you should definitely try salted butter to make the streusel. It's a game-changer, Maricruz!
Sara Welch says
Definitely adding this to my Thanksgiving menu; will be the perfect addition to my table! Looks too good to pass up, indeed!
Irina says
Thank you, Sara, for your desire to try this recipe out! Please, let me know how it went!!