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Pumpkin Streusel Bread

Pumpkin streusel bread with a moist pumpkin crumb and a thick, cinnamon-golden crumb topping. Bake until a toothpick tests clean, then cool completely for clean slices.
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Prep Time 20 minutes
Cook Time 1 hour
Chill streusel 10 minutes
Total Time 1 hour 30 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
Wet ingredients
  • 1 can (15 oz) pumpkin puree
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract
Streusel topping
  • 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 oven and pan
  1. Preheat the oven to 350°F, then grease and line a 9x5-inch loaf pan with parchment so the loaf releases cleanly.
  2. Place a rack in the middle position so the loaf bakes evenly and the streusel browns without over-darkening.
Make streusel and chill
  1. Rub the streusel flour, brown sugar, ground cinnamon, and cold butter together into coarse crumbs, leaving some larger bits for a thick topping.
  2. Chill the streusel while you mix the batter to keep it crumbly and prevent it from melting into the loaf.
Mix dry ingredients
  1. Whisk the all-purpose flour, baking soda, salt, and pumpkin pie spice in a mixing bowl until evenly speckled.
Mix pumpkin batter
  1. Whisk the pumpkin puree, vegetable oil, eggs, brown sugar, granulated sugar, and vanilla extract until smooth and glossy.
  2. Fold the dry ingredients into the wet ingredients just until combined, stopping as soon as no dry streaks remain.
Assemble and bake
  1. Pour the batter into the loaf pan, then cover evenly with the chilled streusel so every slice shows topping.
  2. Bake for 60-65 minutes at 350°F until a toothpick inserted in the center comes out clean, tenting with foil after 40 minutes if the streusel browns fast.
Cool and slice
  1. Cool the loaf completely in the pan before slicing so the crumb sets and the streusel stays crunchy.

Notes

For the thickest streusel layer, use cold butter and chill the crumb topping while mixing the batter. Store the bread tightly wrapped at room temperature for 2 days or in the refrigerator for 5 days; it also freezes well up to 2 months. For a lower-sugar option, reduce the sugars by about 1/4 cup total and expect a slightly less sweet crumb.