Pumpkin Streusel Bread

This soft and delicious Pumpkin streusel Bread is topped with a buttery crumble and filled with the flavors of fall we all know and love!

This tasty pumpkin streusel bread will fill your home with those yummy fall scents and must-have fall flavors! For more pumpkin try Pumpkin Beignets, Pumpkin Milkshake, and Pumpkin Custard.

pumpkin bread with streusel topping

If you love Pumpkin and you love Bread, then you’ll definitely want to try out this next recipe.

I think it’s worth making for the smell alone! Scents like pumpkin bread are sure to keep your house smelling “fall-ready.”

The streusel on top of this bread is the best part! It adds that buttery, sugary, cinnamon taste that enhances the goodness of the bread!

Feel free to modify it however you’d like with less nuts or more nuts. I think I would also go light on the nuts since my kids aren’t huge fans. You can modify it to your liking too.

Making Pumpkin bread

PREP. Preheat oven to 350 degrees. Spray loaf pans with nonstick cooking spray; set aside.

DRY INGREDIENTS. In a large bowl, Mix flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside.

WET INGREDIENTS. In a large bowl, or in your mixer, combine oil and apple sauce. Stir in sugars until combined, add eggs one at a time, mixing between each egg. Stir in pumpkin until combined. Add water. Sprinkle half of your flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix until just combined.

Pour batter evenly between the prepared pans and set aside.

Struesel Topping

DRY INGREDIENTS. In a bowl, Whisk the sugar, flour, and cinnamon until combined. Stir in the nuts.

WET INGREDIENTS. Drizzle melted butter over the mix and stir with a spoon until your mixture is like lumpy wet sand, be sure to leave clumps. Sprinkling streusel over the top of each bread batter and cover completely.

BAKE. Bake mini loaves for 20 minutes, three at a time on a rimmed baking sheet. Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick comes out clean. If making large loaves, bake on a rimmed baking sheet for 25 minutes. Rotate the pans, front to back, and bake for another 25 to 27 minutes.

SERVE. Allow to cool at least 15 minutes before you serve.

Tips + Variations

To make muffins bake them at 375°F for 18-22 min or until a toothpick comes out clean. You can also try this recipe for Biscoff streusel pumpkin muffins

Make this loaf of bread light and fluffy by aerating it. You want to beat it to add more air in it. Beat all the air into it before adding the flour. Once the flour has been added you don’t want to overbeat it or else you’re going to make it tough and not as soft.

We like being able to measure out all of our specific spices, but if all that you have is the pumpkin pie spice mix then that should work just fine. Start with a teaspoon and if you need to add more feel free to!

I like to use a light colored metal pan and simply spray it with a nonstick spray. If you are really worried about the bread sticking then I recommend spraying them and then putting a spoonful of flour in the pan and shaking it around until all of the edges and corners of the pans are coated. Discard the excess.

CONTINUED…

We like to use pumpkin puree instead of pie filling because it has a thicker texture. The pumpkin puree is thicker and has a very concentrated pumpkin flavor with no other added ingredients.

For the streusel topping, we chose to melt the butter because it creates a more homogenous mixture of flour and butter. You could use cold butter and create a flakier streusel texture if that is more of what you prefer.

I love the delicious streusel topping on this pumpkin bread recipe. If you want even more flavor you can easily make adjustments to change it up a bit. Here are a few variations:

• Add mini chocolate chips to the batter
• Replace half of the butter with cream cheese for the streusel topping. 
• Use pecans in place of walnuts
• Drizzle with cream cheese or vanilla glaze

Storing Info

STORE in an airtight container at room temperature. For longer storage wrap the loaf in plastic wrap and again with aluminum foil.

FREEZE in an airtight container for up to 3 months. 

For more delicious Quick Breads:

• Bisquick Banana Bread
• Blueberry Bread
• Lemon Zucchini Bread
• Cranberry Orange Bread

Pictures for this recipe were re-taken by contributor, Alicia, of The Baker Upstairs.