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Pumpkin Streusel Bread

Pumpkin streusel bread with a moist pumpkin crumb and a thick, golden cinnamon crumb topping. Baked until a toothpick comes out clean, with foil tenting after 40 minutes to prevent over-browning.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
  • 0.5 cup all-purpose flour For streusel.
  • 0.333 cup brown sugar For streusel.
  • 1 tsp ground cinnamon For streusel.
  • 4 tbsp cold butter Cubed; keep cold for streusel.
Wet ingredients & sugars
  • 1 can (15 oz) pumpkin puree
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 cup brown sugar Packed.
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F, then grease and line a 9x5-inch loaf pan.
Make and chill the streusel
  1. Rub 1/2 cup all-purpose flour, 1/3 cup brown sugar, ground cinnamon, and cold cubed butter together into coarse crumbs.
  2. Chill the coarse crumbs while you prepare the batter.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, salt, and pumpkin pie spice until evenly combined.
Mix the pumpkin batter
  1. Whisk pumpkin puree, vegetable oil, eggs, brown sugar, granulated sugar, and vanilla extract until smooth.
  2. Fold the dry ingredients into the pumpkin mixture just until combined, avoiding overmixing.
Assemble and bake
  1. Pour the batter into the loaf pan and cover evenly with the chilled streusel.
  2. Bake for 60 to 65 minutes until a toothpick comes out clean.
  3. After 40 minutes, tent the loaf with foil if it is browning fast.
Cool and slice
  1. Cool completely in the pan before slicing.

Notes

Pro tip: Rub the butter into the streusel until you get coarse crumbs—chill keeps the topping from melting into the loaf. Store the sliced bread in an airtight container in the fridge for up to 4 days (best texture after chilling). Freeze slices wrapped well for up to 2 months. For a lighter option, use half the vegetable oil (replace with unsweetened applesauce) while keeping the rest the same.