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Pumpkin Streusel Bread

Pumpkin streusel bread with a moist, tender crumb topped with a thick layer of cinnamon streusel. Made by baking a loaf at 350F, then cooling completely for clean slices and a golden, crumbly crust.
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Prep Time 20 minutes
Cook Time 1 hour
chill 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert, Desserts & Baking
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
Pumpkin loaf base
  • 15 oz pumpkin puree
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract
Cinnamon streusel topping
  • 0.5 cup all-purpose flour for streusel
  • 0.33 cup brown sugar for streusel
  • 1 tsp ground cinnamon
  • 4 tbsp cold butter, cubed

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 loaf pan

Method
 

Prepare and preheat
  1. Preheat oven to 350F, then grease and line a 9x5-inch loaf pan.
  2. Chill the loaf pan briefly while you make the streusel.
Make the streusel
  1. Rub streusel flour, brown sugar for streusel, ground cinnamon, and cold butter together into coarse crumbs.
  2. Chill streusel until ready to use.
Mix the pumpkin batter
  1. Whisk all-purpose flour, baking soda, salt, and pumpkin pie spice until evenly combined.
  2. Whisk pumpkin puree, vegetable oil, large eggs, brown sugar, packed, granulated sugar, and vanilla extract until smooth.
  3. Fold the dry ingredients into the wet ingredients just until combined.
Assemble and bake
  1. Pour batter into the prepared loaf pan, then cover evenly with the chilled streusel.
  2. Bake for 60 to 65 minutes until a toothpick comes out clean.
  3. After 40 minutes, tent with foil if browning fast.
Cool and slice
  1. Cool the bread completely in the pan before slicing.

Notes

For the best crumble, keep the butter cold and chill the streusel before topping the loaf. Store tightly covered at room temperature up to 3 days or refrigerate up to 5 days; freeze sliced bread up to 2 months. If you want a dairy-free swap, use the same amount of cold vegan butter sticks instead of butter for the streusel.