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Pumpkin Streusel Bread

Pumpkin streusel bread with a golden loaf and a thick cinnamon-brown sugar crumb topping. Moist orange pumpkin crumb bakes until a toothpick comes out clean, with a foil tent after 40 minutes if it browns too fast.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For streusel
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 0.25 cup butter cold, cubed
For pumpkin bread
  • 1.75 cup flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup sugar
  • 0.5 cup brown sugar
  • 0.5 cup oil
  • 2 eggs
  • 0.33 cup sour cream
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep
  1. Preheat oven to 350F, then grease a 9x5 loaf pan.
  2. Place the pan aside while you mix the streusel and batter.
Make streusel
  1. Cut cold butter into flour, brown sugar, and cinnamon until the mixture looks crumbly.
  2. Refrigerate the streusel while you prepare the pumpkin batter.
Mix pumpkin bread batter
  1. Whisk pumpkin puree, sugar, brown sugar, oil, eggs, sour cream, and vanilla until smooth.
  2. Fold in the dry ingredients (flour, baking soda, pumpkin pie spice, cinnamon, and salt) until just combined.
Assemble and bake
  1. Pour the batter into the prepared loaf pan.
  2. Scatter the streusel thickly over the top of the batter.
  3. Bake for 60-65 minutes until a toothpick comes out clean.
  4. Tent with foil after 40 minutes if the top is browning too fast.

Notes

Pro tip: refrigerate the streusel so the butter stays cold for a thicker, crisp crumb topping. Store cooled bread tightly wrapped in the fridge for up to 4 days; freeze slices for up to 2 months. For a dairy-free option, use dairy-free sour cream and a dairy-free butter substitute for the streusel.