Nothing says cozy fall baking like a warm loaf of Pumpkin Streusel Bread. Each slice is tender, spiced, and topped with a buttery crumble and maple glaze that melts in your mouth. Perfect for breakfast, dessert, or gifting during the holidays.
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Why You’ll Love This Pumpkin Streusel Bread
This homemade pumpkin bread is everything you want in a fall treat. It’s moist, soft, and full of warm cinnamon spice. The buttery streusel topping adds a satisfying crunch that makes it taste like a pumpkin coffee cake loaf. Plus, the drizzle of sweet maple glaze gives every bite an irresistible finish. You’ll love how quick and easy this recipe comes together with simple pantry ingredients. It’s an impressive loaf that looks bakery-worthy but takes just over an hour to make. Whether you’re serving it at brunch or wrapping it up as a gift, this Pumpkin Streusel Bread will disappear fast.
Key Ingredients You’ll Need
For the Pumpkin Bread
Pumpkin puree gives this loaf its moisture and rich, earthy flavor. Always use 100% pure pumpkin puree, not pumpkin pie filling. Brown sugar adds depth and a hint of caramel sweetness. Butter makes the texture tender and rich, while eggs bind everything together. A mix of cinnamon, ginger, nutmeg, and cloves creates the classic pumpkin spice aroma that fills your kitchen as it bakes.
For the Streusel Topping
This crumbly mix of melted butter, brown sugar, flour, and pumpkin pie spice gives the bread a crunchy contrast to its soft interior. When baked, it forms a golden crust that tastes like the top of a coffee cake — sweet, crisp, and buttery.
For the Maple Glaze
The glaze combines powdered sugar, maple extract, syrup, and milk to create a smooth drizzle. It adds just enough sweetness and a glossy finish that makes your Pumpkin Streusel Bread look as amazing as it tastes.
Step-by-Step Instructions
Prepare the Loaf Pan and Preheat Oven
Start by preheating your oven to 350°F. Grease or line an 8- or 9-inch light metal loaf pan. Using a light pan helps the bread bake evenly without overbrowning.
Mix the Pumpkin Bread Batter
In a large bowl, cream the butter and brown sugar until smooth. Add pumpkin puree and mix until blended. Then, beat in the eggs one at a time. Combine the dry ingredients — flour, baking soda, baking powder, salt, and spices — in a separate bowl. Gradually add them to the wet ingredients, mixing on low just until combined. Overmixing can make the bread dense instead of soft.
Make the Streusel Topping
In another bowl, stir melted butter, flour, brown sugar, and pumpkin pie spice until crumbly. The texture should resemble coarse sand.
Assemble and Bake
Spread the batter evenly in the loaf pan, then sprinkle the streusel mixture on top. Bake for about 55–60 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Cool and Add Maple Glaze
Let the loaf cool completely in the pan before removing it. Whisk together confectioners’ sugar, maple extract, syrup, and milk to make the glaze. Drizzle it over the cooled bread. Wait until it sets before slicing for the neatest presentation.
Expert Tips for Perfect Pumpkin Streusel Bread
Avoid overmixing your batter to keep the crumb light and fluffy. You can swap the individual spices for 3 teaspoons of pumpkin pie spice if you prefer simplicity. Always use light metal pans instead of glass or dark pans for even baking. To check for doneness, insert a toothpick — it should come out clean or with moist crumbs. Try fun add-ins like chopped pecans, walnuts, or mini chocolate chips for extra texture. For a twist, swirl in a ribbon of cinnamon sugar for a treat similar to cinnamon swirl pumpkin bread.
Serving Suggestions
This bread tastes amazing warm or at room temperature. Serve it with your morning coffee or make it a cozy fall dessert topped with whipped cream. It also makes a lovely brunch centerpiece beside fresh fruit or eggs. For an extra indulgent touch, drizzle more maple syrup over each slice or pair it with a scoop of vanilla ice cream.
Storage and Make-Ahead Tips
Store your Pumpkin Streusel Bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. To freeze, wrap the cooled loaf tightly in plastic wrap and foil. It will stay fresh for up to 3 months. Thaw at room temperature before serving. Add the glaze only after thawing so it stays glossy and smooth instead of absorbing into the loaf.
Frequently Asked Questions
What’s the difference between a crumble and a streusel?
Both are similar, but streusel usually has more butter and forms a finer, crispier topping, while crumble has chunkier pieces.
What flavors pair well with pumpkin?
Pumpkin pairs beautifully with maple, cinnamon, nutmeg, vanilla, and chocolate.
Is pumpkin bread good or bad for you?
Pumpkin bread can be part of a balanced diet. Pumpkin is rich in vitamins A and C, and moderation keeps it wholesome.
What is streusel topping made of?
It’s made from a simple mix of flour, sugar, butter, and spices. When baked, it becomes a sweet, crumbly layer.
Other Recipes You May Enjoy
- frosted pumpkin bread recipe
- pumpkin scones recipe
- the best pumpkin cheesecake bars ever
- pumpkin cookies with caramel frosting
- fall pumpkin spice roll cake
Final Thoughts
This Pumpkin Streusel Bread is everything cozy baking should be — sweet, spiced, and comforting. It’s simple enough for a weekday bake yet impressive enough for guests. The aroma alone feels like fall in your kitchen. So grab that can of pumpkin puree and bake this loaf today. You’ll want to share it — if there’s any left! And if you love this recipe, check out more on Pinterest for more delicious fall desserts.
Pumpkin Streusel Bread
Equipment
- Loaf pan Use an 8- or 9-inch light metal pan for even baking.
- Mixing bowls Separate for wet, dry, and streusel ingredients.
- Whisk For smooth glaze.
- Spatula To spread batter evenly.
- Toothpick Check doneness.
Ingredients
- ½ cup unsalted butter, softened
- 1 cup dark brown sugar, lightly packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups all-purpose flour
- Streusel Topping:
- 6 tablespoons unsalted butter, melted
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon pumpkin pie spice or ground cinnamon
- Maple Glaze:
- 1 cup confectioners’ sugar
- ¼ teaspoon maple extract (or vanilla)
- 1 tablespoon maple syrup
- 1 tablespoon milk or cream
Instructions
- Preheat oven to 350°F. Grease or line a light metal 8- or 9-inch loaf pan.
- Cream butter and brown sugar until smooth. Mix in pumpkin puree, then beat in eggs one at a time.
- Add cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, salt, and flour. Mix just until combined — do not overmix.
- In another bowl, mix melted butter, flour, brown sugar, and pumpkin pie spice until crumbly. This forms your streusel topping.
- Spread batter evenly into the loaf pan. Sprinkle streusel over the top. Bake for 55–60 minutes or until a toothpick comes out clean or with moist crumbs.
- Cool completely before adding glaze. Whisk confectioners’ sugar, maple extract, syrup, and milk until smooth. Drizzle over cooled bread and let set before slicing.
