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Loaf of pumpkin streusel bread topped with glaze and sliced to reveal its tender crumb, with fresh squash and pumpkin puree in the background.
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Pumpkin Streusel Bread

Soft, spiced, and topped with a buttery crumble, this pumpkin streusel bread topped with a honey glaze is everything you love about fall baking.
Prep Time8 minutes
Total Time1 hour 8 minutes
Course: Breakfast, Dessert
Keyword: pumpkin streusel bread
Author: Sarah Hayes

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

Glaze: Could substitute maple syrup for a maple glaze.
Pumpkin spice: Could substitute nutmeg and cloves for 3/4 teaspoon pumpkin pie spice.
Store at room temperature for 2-3 days or in the refrigerator for 5 days. I prefer to freeze this bread without the glaze.