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Pumpkin Streusel Bread

Pumpkin streusel bread with a moist pumpkin crumb and a thick golden cinnamon topping. The loaf bakes until a toothpick tests clean, with foil tenting after 40 minutes if browning fast.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert, Desserts & Baking
Cuisine: American
Calories: 410
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
Pumpkin loaf wet ingredients
  • 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
Cinnamon streusel
  • 0.5 cup all-purpose flour for streusel
  • 0.33 cup brown sugar for streusel
  • 1 tsp ground cinnamon
  • 4 tbsp cold butter, cubed

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep and preheat
  1. Preheat the oven to 350F and grease and line a 9x5-inch loaf pan.
Make and chill the streusel
  1. Rub streusel flour, brown sugar, ground cinnamon, and cold butter together into coarse crumbs, then chill until needed with a clear, crumbly texture.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, salt, and pumpkin pie spice together in a bowl until evenly combined.
Mix the pumpkin batter
  1. Whisk pumpkin puree, vegetable oil, large eggs, packed brown sugar, granulated sugar, and vanilla extract together until smooth.
  2. Fold in the dry ingredients just until combined, stopping when no dry flour streaks remain for a tender loaf.
Assemble and bake
  1. Pour the batter into the prepared loaf pan.
  2. Cover the top evenly with the chilled streusel so it forms a thick crumb layer.
  3. Bake for 60-65 minutes until a toothpick comes out clean, tenting with foil after 40 minutes if browning fast for even color.
Cool and slice
  1. Cool completely in the pan before slicing so the loaf sets and the streusel stays crisp-tender.

Notes

For the best streusel, chill the crumbs long enough to feel firm and dry before sprinkling; it helps them stay chunky instead of melting into the loaf. Store the bread tightly wrapped in the fridge for up to 4 days, or freeze slices up to 3 months (thaw overnight in the fridge). For a lighter option, replace the vegetable oil with an equal amount of unsweetened applesauce for slightly less richness while keeping the same bake time.