Can I use canned pumpkin pie filling instead of pure pumpkin puree?

No, pumpkin pie filling already contains sugar and spices in unknown quantities, which would throw off the balance of flavors in this recipe. Always use pure pumpkin puree and add your own measured spices for the best results.

Why is my streusel topping melting into the bread instead of staying crumbly?

This usually happens when the butter in your streusel isn't cold enough. Make sure to use very cold butter cut into small cubes and work quickly when mixing the streusel so it doesn't warm up too much from your hands. You can even chill the prepared streusel for 10 minutes before using it.

Can I make this recipe into muffins instead of a loaf?

Absolutely! Pour the batter into lined muffin tins, top with streusel, and bake at the same temperature for about 18-22 minutes. This will yield approximately 12-16 muffins depending on their size.

My bread is browning too quickly on top but isn't done in the middle. What should I do?

This is common with streusel-topped breads. If you notice the top browning too quickly, simply place a piece of aluminum foil loosely over the top for the remainder of the baking time. This will protect the streusel while allowing the center to finish baking.

Pumpkin Bread with Streusel Topping Recipe

This incredibly moist Pumpkin Bread with Streusel Topping combines warm fall spices with sweet pumpkin flavor, all crowned with a buttery, cinnamon-laden streusel that creates the perfect contrast of textures in every bite. It’s a straightforward recipe that delivers bakery-quality results right in your home kitchen—perfect for those crisp autumn mornings or as a delightful treat with your afternoon coffee.

Why You’ll Love This Recipe

Perfectly Balanced Flavors: The combination of pumpkin, warm spices, and sweet streusel creates a harmonious flavor profile that’s comforting without being overwhelming.
Impressive Without Stress: This bread looks and tastes like something from a professional bakery, but requires no special skills to make.
Versatile Treat: Works beautifully as a breakfast option, afternoon snack, or dessert—even better when slightly warmed with a cup of coffee or tea.
Make-Ahead Friendly: This bread actually develops more flavor overnight, making it perfect for planning ahead for gatherings or busy mornings.

Ingredients You’ll Need

Eggs: Provides structure and richness to the bread—make sure they’re at room temperature for better incorporation.
Unsalted Butter: Used in both the bread and streusel, it adds moisture and rich flavor. For the streusel, the butter must be very cold to create those perfect crumbs.
White and Brown Sugar: The combination gives both sweetness and depth of flavor. Brown sugar adds a lovely molasses note that pairs perfectly with pumpkin.
Vanilla Extract: Enhances all the other flavors in the bread without overwhelming them.
All-Purpose Flour: The foundation of the bread, providing structure. Reserve a portion for the irresistible streusel topping.
Pumpkin Spice and Cinnamon: These warming spices are essential for that classic fall flavor that makes pumpkin bread so beloved.
Baking Powder and Baking Soda: The leavening agents that give the bread its perfect rise—don’t skip either one.
Salt: Enhances all the flavors and balances the sweetness.
Pumpkin Puree: The star ingredient! Make sure it’s pure pumpkin puree, not pumpkin pie filling. Straining removes excess moisture for better texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to make this pumpkin bread your own? Try these delicious variations:

Chocolate Lover’s Version: Add 3/4 cup chocolate chips to the batter for a delightful chocolate-pumpkin combination.
Nutty Twist: Mix 1/2 cup chopped walnuts or pecans into the batter and another 1/4 cup into the streusel for added crunch and flavor.
Cream Cheese Swirl: Create a cream cheese mixture by beating 4 oz softened cream cheese with 1/4 cup sugar and 1 egg, then swirl it into the batter before adding the streusel.
Glazed Finish: Drizzle a simple glaze made from powdered sugar and milk over the cooled bread for extra sweetness and visual appeal.

How to Make Pumpkin Bread with Streusel Topping

Step 1: Prepare Your Equipment

Preheat your oven to 350°F. Properly prepare your loaf pan by spraying it with baking spray and lining it with parchment paper. The parchment creates handles that make removing the bread much easier.

Step 2: Mix the Wet Ingredients

Beat the eggs with an electric mixer on low speed. Add the melted (but cooled) butter, both sugars, and vanilla extract. Mix until everything is well combined—but don’t overmix.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt. This even distribution ensures consistent flavor and proper rising.

Step 4: Create the Batter

Add the dry ingredients to the wet mixture and mix on low speed just until combined. Then fold in the strained pumpkin puree until the batter is uniform with no dry spots. The batter will be thick but pourable.

Step 5: Make the Streusel Topping

In a bowl, combine the cold cubed butter, flour, brown sugar, and cinnamon. Work the mixture with your hands or a pastry cutter until it forms pea-sized crumbs. The butter should remain cold throughout this process.

Step 6: Layer and Bake

Pour half the batter into your prepared loaf pan. Sprinkle half of the streusel over this layer, then add the remaining batter. Top with the rest of the streusel, covering the surface completely. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out mostly clean.

Pro Tips for Making the Recipe

Drain Your Pumpkin: Place the puree in a fine-mesh sieve for 30 minutes before using to remove excess moisture for better texture.
The Cold Butter Secret: For the streusel, butter that’s straight from the refrigerator (or even the freezer for a few minutes) will create the most perfect crumbly texture.
Layer Carefully: When adding the second layer of batter over the streusel, gently pour and spread it to avoid disturbing the streusel layer too much.
Toothpick Test: A few moist crumbs on your toothpick are perfectly fine—this ensures your bread stays moist rather than drying out.
Cooling Patience: The full cooling process is crucial for texture development. The 15-minute rest in the pan allows the bread to set up before transferring to a wire rack.

How to Serve

Pumpkin bread with streusel topping is versatile enough to enjoy in multiple ways:

Breakfast Option:

Serve a warm slice with a spread of cream cheese or butter alongside your morning coffee for a perfect fall breakfast.

Afternoon Treat:

Pair with a cup of chai tea or hot apple cider for a delightful afternoon pick-me-up during the cooler months.

Dessert Serving:

Transform it into a dessert by adding a scoop of vanilla ice cream or a dollop of freshly whipped cream and a sprinkle of extra cinnamon.

Make Ahead and Storage

Storing Leftovers

Keep this bread fresh by storing it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week—though it’s rarely around that long!

Freezing

This bread freezes beautifully! Wrap individual slices or the entire loaf (once completely cooled) in plastic wrap, then aluminum foil, and freeze for up to 3 months.

Reheating

For the best flavor, reheat refrigerated or frozen slices in a toaster oven or microwave for 15-20 seconds until just warmed through. The streusel will regain some of its crispness if reheated in a toaster oven.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin puree?

No, pumpkin pie filling already contains sugar and spices in unknown quantities, which would throw off the balance of flavors in this recipe. Always use pure pumpkin puree and add your own measured spices for the best results.
Why is my streusel topping melting into the bread instead of staying crumbly?

This usually happens when the butter in your streusel isn’t cold enough. Make sure to use very cold butter cut into small cubes and work quickly when mixing the streusel so it doesn’t warm up too much from your hands. You can even chill the prepared streusel for 10 minutes before using it.
Can I make this recipe into muffins instead of a loaf?

Absolutely! Pour the batter into lined muffin tins, top with streusel, and bake at the same temperature for about 18-22 minutes. This will yield approximately 12-16 muffins depending on their size.
My bread is browning too quickly on top but isn’t done in the middle. What should I do?

This is common with streusel-topped breads. If you notice the top browning too quickly, simply place a piece of aluminum foil loosely over the top for the remainder of the baking time. This will protect the streusel while allowing the center to finish baking.

Final Thoughts

This Pumpkin Bread with Streusel Topping brings together everything wonderful about fall baking in one delicious loaf. The moist, spiced pumpkin bread provides the perfect base for that irresistible buttery, cinnamon streusel that everyone fights over. It’s the kind of recipe that fills your home with the most amazing aroma and creates those warm, cozy moments that make autumn so special. Give it a try—I’m confident it will become one of your seasonal favorites!

Pumpkin Bread with Streusel Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Lisa
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Bread
Method: Baking
Cuisine: American

Print Recipe

Description

This Pumpkin Bread with Streusel Topping is an irresistible fall treat! Made with warm spices, pure pumpkin puree, and a buttery streusel crumble on top, this moist bread is full of flavor, perfect for breakfast, snacks, or dessert. It’s simple to make yet yields bakery-style results, making it a crowd-favorite recipe!

Instructions

Prepare the Pan and Oven
Preheat your oven to 350°F. Spray a 9×5 loaf pan with baking spray, line it with parchment paper for easier release, and set it aside.
Mix the Wet Ingredients
In a large bowl, beat the eggs with an electric mixer on low speed. Add the melted butter, white sugar, brown sugar, and vanilla extract, mixing again until well combined.
Combine Dry Ingredients
In a separate mixing bowl, whisk together the all-purpose flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, mixing on low speed until just combined.
Add Pumpkin Puree
Incorporate the strained pumpkin puree into the batter. Mix gently until no dry patches remain, ensuring a smooth consistency.
Make the Streusel Topping
Combine the unsalted butter, flour, brown sugar, and cinnamon in a large bowl. Use your hands or a pastry cutter to mix until the streusel reaches a crumbly texture.
Assemble the Bread
Pour half of the batter into the prepared loaf pan, spreading it evenly. Add half of the streusel topping as a layer. Carefully pour the remaining batter on top, followed by the rest of the streusel topping.
Bake the Bread
Place the loaf pan in the preheated oven and bake for 55 minutes to 1 hour. Check for doneness by inserting a toothpick into the center of the bread; it should come out clean or with a few moist crumbs.
Cool and Serve
Let the bread rest in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and serve warm for the best experience.

Notes

Ensure all ingredients, especially the eggs, are at room temperature to help create a smooth batter.
Avoid overmixing the batter to prevent a dense bread texture.
Check the bread with a toothpick to confirm doneness before removing it from the oven.
If the top of the bread is browning too quickly, tent it with aluminum foil during the last 10–15 minutes of baking.
Allow the bread to cool in the pan for 15 minutes to avoid breaking apart when unmolding.
Store the bread in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator.