Description
Pumpkin Bread with Streusel Topping is the ultimate cozy fall bake—soft, spiced pumpkin bread topped with a buttery cinnamon streusel for the perfect balance of moist and crunchy. This autumn dessert doubles as a sweet breakfast treat and fills your home with warm seasonal aromas.
Ingredients
For the Bread
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2 large eggs, room temperature
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¾ cup unsalted butter, melted and cooled
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½ cup white sugar
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½ cup brown sugar, packed
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1 tsp vanilla extract
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2 ¼ cups all-purpose flour
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1 tsp pumpkin spice
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1 tsp ground cinnamon
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 ½ cups pure pumpkin puree, strained
For the Streusel Topping
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8 tbsp unsalted butter, very cold, cut into cubes
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½ cup + 1 tbsp all-purpose flour
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⅓ cup light brown sugar, packed
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1 ½ tsp ground cinnamon
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
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In a large bowl, beat eggs, then mix in melted butter, sugars, and vanilla until smooth.
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In another bowl, whisk flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
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Gradually add dry mixture into wet ingredients, mixing on low until just combined.
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Fold in strained pumpkin puree until fully incorporated.
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Make streusel by combining cold butter, flour, brown sugar, and cinnamon. Cut together until crumbly.
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Pour half the batter into prepared pan. Sprinkle with half the streusel. Add remaining batter and top with remaining streusel.
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Bake 55–60 minutes, or until a toothpick comes out with a few moist crumbs.
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Cool in pan 15 minutes before transferring to a wire rack. Slice once cooled.
Notes
Strain pumpkin puree with paper towels to avoid excess moisture.
Don’t overmix batter; stir just until combined.
Cold butter is key for a crumbly streusel texture.
Start checking doneness around the 50-minute mark.
Toast slices and spread with cream cheese for a cheesecake-like breakfast.
- Prep Time: 15 minutes
- Cook Time: 55–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American