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Easy Pumpkin Streusel Bread

Sliced mini pumpkin loaves on a wooden board.
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5 from 4 reviews

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.


  • 5.3 oz. (150 g) unsalted butter, softened
  • 1 cup (200 g) golden brown sugar
  • 2 large eggs
  • 1 2/3 cup + 4 tablespoons (240 g) all-purpose flour
  • 2 teaspoons (10 g) baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 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 1/2 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.


  1. Preheat the oven to 300°F (150°C). Butter and flour four porcelain mini loaf pans (9 oz. each).
  2. 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.
  3. 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.
  4. Fold in pumpkin puree. Add rum and mix with a spatula just to combine.
  5. Divide the pumpkin batter into the four prepared loaf pans, smooth it out a bit, and refrigerate.
  6. 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.
  7. Using your hands or a fork, make the crumbly dough. The streusel mixture will have a sandy texture with distinct moist crumbs.
  8. 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.
  9. Take the bread loaves from the oven and cool them in the pans on a wire rack for 10 to 15 minutes.
  10. 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.
  11. 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.


  1. 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.
  2. Replace dark rum with apple juice if you serve the cake to kids.
  3. Do not over-mix the bread batter when you add pumpkin puree. Instead, gently mix just to combine.
  4. Serve with cinnamon ice cream or slabs of salted butter for a real treat.





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