Pumpkin Streusel Bread That’ll Make Your Kitchen Smell Amazing
We partner with trusted companies that offer products which help our readers achieve their goals! If you purchase through our partner links, we get paid for the referral at no additional cost to you! Read our disclosure for more info.
This pumpkin streusel bread is soft inside, crisp on top, and finished with the perfect drizzle of sweetness. It’s the perfect mix of warm fall spices, sweetness, and texture!
Pumpkin Bread with Streusel Topping
There’s something about fall baked goods that just hits different and feels like a hug from the oven. Every time you bake this pumpkin streusel bread the smell of cinnamon, nutmeg, and brown sugar fills the kitchen with it’s delicious aroma!
It’s soft, moist, and topped with a buttery crumble that bakes up perfectly crisp. Once you add the honey drizzle on top of the quick bread, it transforms the simple loaf into the kind of treat you’ll bake all season long just like my easy apple hand pies or honeycrisp apple pie!
Ingredient Notes
Find the full printable recipe with directions.
SIGNUP FOR EMAIL UPDATES
FOLLOW US ON SOCIAL MEDIA @POPTHEKITCHEN
- Pumpkin purée: Use 100% pure pumpkin purée, not pumpkin pie filling (which already has added sugar and spices).
- Oil: Keeps the bread soft and moist. Any neutral oil like vegetable or canola works great.
- Brown sugar and granulated sugar: A mix of both gives the bread depth and just the right sweetness. Brown sugar adds that caramel-like flavor that pairs perfectly with pumpkin.
- Eggs: These bind everything together and give the loaf structure. Make sure they’re at room temperature for the best texture.
- Flour: All-purpose flour works best here for a tender crumb that still holds up under the streusel topping.
- Spices: Pumpkin pie spice plus a little extra cinnamon makes the flavor pop. You can also add a pinch of nutmeg or cloves for even more warmth.
- Streusel topping: A mix of brown sugar, flour, cinnamon, and melted butter gives you that crisp, buttery crumble that contrasts beautifully with the soft bread.
- Honey glaze: Just powdered sugar and honey adds a glossy finish and light floral sweetness once the loaf cools.
How to Make Pumpkin Streusel Bread
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until everything’s evenly mixed.
In a separate bowl, whisk the pumpkin purée, brown sugar, granulated sugar, eggs, and oil until smooth and glossy.
Pour the dry ingredients into the wet and stir just until combined. The batter will be thick, that’s exactly how you want it. Don’t overmix or the bread will turn dense.
In a small bowl, mix the brown sugar, flour, cinnamon, and melted butter with a fork until crumbly. You should see little buttery clumps form, that’s the good stuff.
Pour the pumpkin batter into a parchment-lined loaf pan.
Sprinkle the streusel evenly on top and gently press it in so it sticks. Bake at 350°F for about 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
Whisk together powdered sugar and honey until smooth, then drizzle over the cooled loaf. Let it set before slicing.
Recipe Tips for Success
- Don’t overmix the batter. Mix just until the dry ingredients disappear. Overmixing can make the bread dense instead of soft and tender.
- Check for doneness early. Start checking the bread around the 50-minute mark. Every oven runs a little different, and you don’t want to dry it out.
- Let the streusel set. If the topping looks a little soft when you first take it out, don’t worry, it crisps up as it cools.
- Cool before glazing. Wait until the loaf is mostly cooled before adding the honey glaze. If it’s too warm, the glaze will melt into the crumble instead of setting on top.
- Use good-quality pumpkin purée. Pumpkin flavor really shines here, so use a brand you love or make your own for the freshest taste.
- Make it your own. Add a handful of chopped pecans or walnuts to the streusel for extra crunch, or a sprinkle of coarse sugar before baking for extra sparkle.
More Seasonal Recipes
Pumpkin Streusel Bread
Ingredients
- 1 3/4 all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
Streusel Topping
- 1/3 cup brown sugar
- 3 Tablespoons butter , melted
- 1/2 cup all-purpose flour
- 1 teaspoons ground cinnamon
Honey Glaze
- 1/2 cup powdered sugar
- 1/4 cup honey
Instructions
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until everything’s evenly combined. Set that aside while you work on the wet ingredients.
- Combine the wet ingredients. In a separate bowl, whisk the pumpkin puree, brown sugar, granulated sugar, eggs, and oil until smooth and glossy. You want the sugars to fully dissolve into the mixture.
- Make the batter. Pour the dry ingredients into the wet mixture and stir just until everything comes together. Don’t overmix—this keeps the bread soft and tender. The batter will be thick
- Prepare the streusel topping. In a small bowl, mix the brown sugar, flour, cinnamon, and melted butter with a fork until crumbly. You’re looking for little clumps of buttery goodness.
- Assemble and bake. Line a loaf pan with parchment paper and pour in the pumpkin batter. Sprinkle the streusel mixture evenly over the top, then gently press it down so it sticks. Bake at 350°F for about 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and glaze. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack. Whisk together powdered sugar and honey until smooth and drizzle over the warm bread. Let it set for a few minutes before slicing.
Notes
Substitutions and Variations
- Pecan streusel: Stir chopped pecans or walnuts into the streusel for a nutty crunch and extra texture.
- Maple glaze: Swap the honey for pure maple syrup in the glaze for a deeper, richer fall flavor.
- Mini loaves or muffins: Divide the batter into mini loaf pans or muffin tins for gifting or brunch spreads. Just reduce the bake time to about 20–25 minutes.
- Brown butter twist: Brown the butter for the streusel before mixing — it adds a toasty, caramel-like flavor that pairs beautifully with pumpkin.
- Chocolate chip version: Fold a handful of mini chocolate chips into the batter for a dessert-style pumpkin bread.
FAQs
A standard 9×5-inch loaf pan works perfectly for this recipe. Metal pans tend to bake more evenly and help the streusel stay crisp, while glass pans may take a few extra minutes to bake through.
That usually happens if the batter was overmixed or the bread was underbaked. Mix just until combined, and check doneness with a toothpick before pulling it from the oven.
Once cooled, store your pumpkin streusel bread in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, you can refrigerate it, just bring it to room temp before serving so it stays soft.
Yes, but I prefer to do so without the glaze. Let the bread cool completely, then wrap it tightly in plastic wrap and a layer of foil (or store in a freezer-safe bag). Freeze for up to 3 months. Thaw overnight at room temperature before adding glaze and serving.
