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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:
Pumpkin Streusel Bread Recipe
Ingredients
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp ground cloves
- 1/2 cup vegetable oil
- 1/2 cup apple sauce
- 1 1/2 cups sugar
- 1/2 cup brown sugar packed
- 4 eggs
- 15 oz pumpkin puree
- 2/3 cup water
Streusel
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 2 tsp cinnamon
- 1/4 cup unsalted butter melted
- 1/2 cup walnuts (optional)
Instructions
- Preheat oven to 350 degrees. Spray loaf pans with nonstick cooking spray; set aside.
- In a large bowl, Mix flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside.
- 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.
- For the streusel, In a bowl, Whisk the sugar, flour, and cinnamon until combined. Stir in the nuts. 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 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. Allow to cool at least 15 minutes before you serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pictures for this recipe were re-taken by contributor, Alicia, of The Baker Upstairs.
How long would I bake for large size muffins? Instead of using muffin pans?
Followed the recipe exactly and it was a success! The bread was so delicious and the streusel really stepped it up so I don’t recommend skipping it.
Thank you! Yes, that streusel really makes the bread. Thanks for sharing!
Another favorite bread recipe. I love the streusel topping.
These just came out of the oven and my kitchen smells like fall. The streusel topping is so SO delicious and honestly, quite addictive. I couldn’t wait for the cool down to give it a try.
SO GOOD.
Yay!! I’m so happy to hear that! Nothing like pumpkin goodies in the fall. Hope you enjoyed the bread!
OMG this was so good. That streusel topping is *chef’s kiss*
Thank you! I’m so happy to hear you enjoyed the bread!
My favorite is the crumbly, streusel on top! This bread is the most fluffy bread. We love making some for our friends!
I don’t know what happened to mine! The flavor is delightful…but it is SUPER dense! I almost didn’t add the water because I thought it would make it too wet…and I think I was right. I am so sad. I read all the comments, so I made a double batch (since I had a huge can of pumpkin). 🙁
I’m so sorry the bread didn’t quite turn out. Here’s a tip to help make it more light and fluffy: We like to aerate it… or to beat it to add more air in it. Beat all the air into it before adding the flour. Then 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. Once the dry and wet ingredients mix, you want to mix just until combined. Hopefully that helps for the future!! Thanks so much for your feedback though and for giving the recipe a try.
if using large loaf pans what size do we use? And what size mini pans, there are several to choose from. Exact sizes could make a difference in how much batter you place in each pan.
Thanks Dorothy
I just use the 9×5 pans & mini is 5 1/2″ x 3 1/8″ x 1 7/8″.
I MADE TODAY , MOIST AND OVERALL GOOD BUT COULD NOT TASTE THE PUMPKIN AS i WOULD NORMAL PUMPKIN BREAD NEXT TIME GOING TO DO 2 CANS PUMPKIN LIKE OTHER REVIEW SUGGESTED
You can totally add as much as you like 🙂 Thanks for trying it!
What size pans are used?
I think I used 8×4 pans. You could use mini loaf pans or bigger ones, whatever you have.
I made this recipe this morning with some changes and it was to die for. So lest i forget let ne note my changes: a full 30 oz can of pumpkin instead of 15 oz, no applesaUce, 1 cup of brown sugar, 1/2 c molAsses, no waTer, made as giant muffins, i used cream cheese instead of butter in strussel, i baked first 5 min at 475 degrees then turnEd down to 375 degrees for about 30 min. So moist and yummy!
Sounds great!! Thank you for sharing that!