Pumpkin Bread with Streusel Topping

Moist, delicious, full of pumpkin flavour, and topped with a brown sugar streusel. This Pumpkin Bread with Streusel Topping is the best pumpkin bread, perfect for Fall baking.

WHY YOU’LL LOVE This Pumpkin Bread

Easy to make. This pumpkin bread is easy to make and done by hand.

Amazing flavour. The loaf is perfect seasoned with pumpkin flavours and a cinnamon streusel topping.

Perfect for Fall. I know it's "basic" to love pumpkin in the fall but I just LOVE IT. This bread is the perfect fall snack or breakfast.

Streusel topping. The brown sugar streusel topping goes perfectly with the pumpkin flavours.

Step by Step Instructions

Preheat oven to 350F. Grease and line a loaf pan with parchment paper. You wan to make sure the parchment paper hangs out a bit around the long edges so the loaf so you can easily remove the bread.

Pumpkin Bread BATTER

In a medium sized bowl whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.

In a large sized bowl combine the eggs, brown sugar, white sugar, oil, pumpkin puree, vanilla extract, and milk. Be sure the ingredients are mixed well.

Add the dry ingredients into the wet and fold together using a rubber spatula. You want to be careful not to over mix. Once you can no longer see any flour stop mixing.

Streusel Topping

In a medium sized bowl whisk together white sugar, brown sugar, flour, and cinnamon. Once blended add in the melted butter and mix until a crumble texture is formed.

Add the streusel topping on top of the loaf batter.

Bake for 65 minutes or until a toothpick inserted into the centre of the bread comes out clean. Allow loaf to cool to room temperature before removing it from the pan.

FREQUENTLY ASKED QUESTIONS

CAN I USE PUMPKIN PIE INSTEAD OF PUMPKIN PUREE?

No, you will want to make sure its pumpkin puree. Pumpkin pie filling comes sweetened and spiced so using it will throw off the taste of the loaf.

STORING THE PUMPKIN Bread

This bread keeps amazingly, I find it's even tastier on the second day!

Bread should be kept at room temperature in an airtight container, wrapped in plastic wrap, or (my favourite way to store things) in a large zip lock bag. Bread keep well for 4 days after baking.

DO I NEED TO BRING MY EGG TO ROOM TEMPERATURE?

Yes you do. Room temperature eggs break down easier in the batter. This means less mixing, which gives you a fluffy moist muffin. If you forget to take your egg out of the fridge (I always do) just run your egg under warm water for a few minutes.

WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?

Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.

If you make this pumpkin bread with streusel topping please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

More Fall Baking to Love

• Mini Pumpkin Cheesecakes
• Chewy Pumpkin Cookies
• Pumpkin Spice Latte Loaf Cake
• Pumpkin Crumb Muffins
• Apple Cinnamon Bread
• Pumpkin Crinkle Cookies

Pumpkin Bread with Streusel Topping

Jessie M

Moist, delicious, full of pumpkin flavour, and topped with a brown sugar streusel. This Pumpkin Bread with Streusel Topping is the best pumpkin bread, perfect for Fall baking.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Course Breakfast, dessert

Cuisine American, Canadian

Servings 1 loaf

Equipment

• large and medium bowls
• 9x3 inch loaf pan

Ingredients

  

Pumpkin Bread

• 1 & 3/4 C all purpose flour spooned and levelled
• 2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs at room temperature
• 2/3 C brown sugar
• 1/3 C white sugar
• 1/2 C vegetable oil
• 1 & 1/4 C pumpkin puree
• 1 tsp vanilla extract
• 1/4 C milk

Streusel Topping

• 3/4 C all purpose flour
• 1/3 C brown sugar
• 1 tsp ground cinnamon
• 3 tbsp white sugar
• 5 tbsp salted butter melted

Instructions

 

• Preheat oven to 350F. Grease and line a loaf pan with parchment paper. You wan to make sure the parchment paper hangs out a bit around the long edges so the loaf so you can easily remove the bread.

Pumpkin Bread

• In a medium sized bowl whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.
  1 & 3/4 C all purpose flour, 2 tsp pumpkin pie spice, 1/2 tsp ground cinnamon, 1/2 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt
• In a large sized bowl combine the eggs, brown sugar, white sugar, oil, pumpkin puree, vanilla extract, and milk.
  2 large eggs, 2/3 C brown sugar, 1/3 C white sugar, 1/2 C vegetable oil, 1 & 1/4 C pumpkin puree, 1 tsp vanilla extract, 1/4 C milk
• Add the dry ingredients into the wet and fold together using a rubber spatula. You want to be careful not to over mix. Once you can no longer see any flour stop mixing.
• Pour batter into your lined loaf pan.

Streusel Topping

• In a medium sized bowl whisk together white sugar, brown sugar, flour, and cinnamon. Once blended add in the melted butter and mix until a crumble texture is formed.
  3/4 C all purpose flour, 1/3 C brown sugar, 1 tsp ground cinnamon, 3 tbsp white sugar, 5 tbsp salted butter
• Add the streusel topping on top of the loaf batter.
• Bake for 65 minutes or until a toothpick inserted into the centre of the bread comes out clean. Allow loaf to cool to room temperature before removing it from the pan.

Keyword baking with pumpkin, crumb topping, fall baking, fall pumpkin baking recipes, pumpkin, pumpkin bread, pumpkin loaf, streusel