The first time I baked this Pumpkin Streusel Bread, the whole house filled with that warm, spiced smell that makes you close your eyes and breathe a little deeper. It reminded me of crisp mornings and cozy socks, with the coffee pot quietly bubbling in the background. This loaf has become a seasonal favorite around here—something I look forward to every fall like clockwork. It’s soft and tender inside, topped with buttery streusel and finished with a drizzle of maple glaze that sets like a little crown.
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Pumpkin Streusel Bread – Why You’ll Love It
This Pumpkin Streusel Bread is everything we crave once the leaves start turning. It’s moist, gently spiced, and layered with a golden-brown streusel that gives each bite a satisfying crunch. Then, the maple glaze swoops in, adding just the right touch of sweetness.
It’s a fantastic way to use pumpkin puree and makes the perfect cozy bake for a quiet morning or holiday gathering. Also, it’s simple to prepare—no mixer required if you don’t mind a little whisking by hand. Whether you serve it with warm cider, pack it into lunchboxes, or gift it to neighbors, this loaf always brings a smile. And honestly, one slice is never enough.
Ingredients Overview
This recipe is built in three easy parts: the tender pumpkin bread, a crumbly streusel topping, and a sweet maple glaze. Each layer adds something special. You likely have most ingredients on hand already, and the pumpkin brings both moisture and flavor.
Make sure to use pure pumpkin puree, not pumpkin pie filling. If you’re short on spices, feel free to substitute with 3 teaspoons of pumpkin pie spice for the bread portion. It’s flexible and forgiving—just how we like it.
For the Pumpkin Bread
- ½ cup unsalted butter, softened
- 1 cup dark brown sugar (light works too)
- 1 cup pumpkin puree
- 2 large eggs
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1½ cups all-purpose flour
For the Streusel Topping
- 6 Tbsp unsalted butter, melted
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ tsp pumpkin pie spice or cinnamon
For the Maple Glaze
- 1 cup confectioners’ sugar
- ¼ tsp maple extract (or vanilla)
- 1 Tbsp maple syrup
- 1 Tbsp milk or cream
How to Make Pumpkin Streusel Bread
This loaf comes together easily in just five simple steps. Here’s how I like to do it, with a few helpful tips along the way.
Step 1 – Prep your loaf pan and oven
Start by preheating your oven to 350℉. Use a light metal 8- or 9-inch loaf pan—greased well or lined with parchment. This helps it bake evenly and prevents the edges from over-browning.
Step 2 – Make the pumpkin bread batter
Cream the butter and brown sugar until smooth. Then, add pumpkin puree and the eggs one at a time, mixing just until blended. Stir in the spices, baking soda, baking powder, and salt. Finally, add the flour and mix on low speed (or fold gently by hand) until just combined. Be careful not to overmix, or the bread might turn out dense.
Step 3 – Add the streusel topping
In a small bowl, stir together the melted butter, flour, brown sugar, and pumpkin pie spice until it forms damp, clumpy crumbs. Sprinkle the mixture evenly over the batter. Don’t be shy here—pile it on thick for the best crunch.
Step 4 – Bake and cool the loaf
Bake for 55 to 60 minutes. The top should look golden and firm, and a toothpick inserted into the center should come out clean or with just a few moist crumbs. Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Step 5 – Drizzle with maple glaze
Whisk together the glaze ingredients until smooth. If it feels too thick, add a tiny splash more milk. Once the loaf has fully cooled, drizzle the glaze across the top in ribbons. It’ll set up in just a few minutes.
Tips and Variations
- Always use a light-colored metal pan if possible. Dark pans can cause over-baking on the edges.
- Short on spices? Use 3 tsp pumpkin pie spice instead of the individual ones listed.
- Want to dress it up? Add a handful of chopped pecans, walnuts, or chocolate chips to the batter before baking.
Pumpkin Streusel Bread Recipe Card
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Pumpkin Streusel Bread
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Description
A cozy pumpkin streusel bread with warm spices, crunchy streusel topping, and a sweet maple glaze. Perfect for fall mornings or holiday brunch.
Ingredients
For the Pumpkin Bread:
½ cup unsalted butter, softened
1 cup dark brown sugar (or light)
1 cup pumpkin puree (not pie filling)
2 large eggs
2 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1½ cups all-purpose flour
For the Streusel Topping:
6 Tbsp unsalted butter, melted
¾ cup all-purpose flour
½ cup brown sugar
½ tsp pumpkin pie spice or cinnamon
For the Maple Glaze:
1 cup confectioners’ sugar
¼ tsp maple extract (or vanilla)
1 Tbsp maple syrup
1 Tbsp milk or cream
Instructions
1. Preheat oven to 350°F. Grease or line a light metal loaf pan.
2. Cream butter and brown sugar until smooth.
3. Add pumpkin puree and eggs; mix well after each addition.
4. Add spices, baking soda, baking powder, and salt. Mix to combine.
5. Add flour and mix on low until just combined.
6. Spread batter into prepared loaf pan evenly.
7. In a small bowl, mix streusel ingredients until it forms clumps.
8. Sprinkle streusel generously over the batter.
9. Bake for 55–60 minutes or until a toothpick comes out with moist crumbs.
10. Cool in pan 10 minutes, then transfer to a wire rack.
11. Whisk glaze ingredients until smooth and drizzle over cooled loaf.
Notes
Use 3 tsp pumpkin pie spice instead of individual spices if desired.
Light-colored metal pans bake more evenly than dark or glass pans.
Let bread cool fully before glazing or storing.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 370mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Related Recipes to Try
If you loved this one, you’ll definitely want to try my Mini Pumpkin Bread with Cinnamon Swirl—perfect for gifting. Or, for something more indulgent, check out this Pumpkin Chocolate Chip Streusel Bread. Craving a tender loaf with a little pudding magic? You’ll love the Vanilla Pudding Pumpkin Bread. And of course, you can’t go wrong with my Easy Pumpkin Bread Recipe, a no-fuss staple.
FAQ
How long can pumpkin bread stay good?
Pumpkin bread stays fresh for up to 4 days at room temperature when stored in an airtight container. For longer storage, refrigerate it for up to a week or freeze slices for up to 3 months.
How to know if pumpkin bread is done?
Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s done. The top should also spring back lightly when pressed.
Why does my pumpkin bread crack?
A crack on top is totally normal! It happens as the loaf rises and sets in the oven. In fact, it’s a sign that your bread has baked properly and isn’t underdone inside.
How to keep pumpkin bread from getting soggy?
Let the bread cool completely before wrapping or storing. Moisture trapped in warm bread can lead to sogginess. Also, avoid sealing it too tightly in plastic—use wax paper or foil if storing at room temp.
Final Thoughts
Pumpkin Streusel Bread is one of those bakes that just feels like home. It’s cozy, simple, and so satisfying to make. I hope it brings a little extra warmth to your kitchen this season. If you give it a try, I’d love to hear how it turned out—drop a comment or share your loaf on Pinterest. Happy baking!
