Pumpkin Streusel Bread

This pumpkin streusel bread brings all the cozy vibes of fall into one irresistible loaf. Imagine biting into a slice that’s perfectly moist, packed with warm spices like cinnamon and nutmeg, and crowned with a buttery, crumbly topping that adds just the right crunch. It’s the kind of bake that fills your kitchen with that signature autumn aroma, making it ideal for weekend mornings, holiday brunches, or even as a thoughtful gift. What sets this version apart is its balance – not too sweet, incredibly tender, and easy enough for beginners while impressing seasoned bakers. Plus, it uses a full can of pumpkin puree, so no waste. Ready to outbake the season? Try this recipe today and see why it’s a standout.

Why This Pumpkin Streusel Bread Stands Out

In a sea of pumpkin bread recipes, this one rises above with its focus on texture and flavor harmony. The base is a classic quick bread, but the addition of vegetable oil and a touch of brown sugar ensures it stays moist for days without drying out. The streusel topping, made with melted butter and cinnamon, creates a caramelized crust that’s far superior to plain loaves found in many top recipes. Unlike some versions that skimp on spices or rely on overly sweet glazes, this keeps things balanced, drawing from semantic elements like “fall baking” and “spiced crumb” for a natural appeal.

It’s also versatile for 2025 trends: adaptable for dairy-free swaps (use coconut oil) or high-altitude adjustments (reduce baking powder by 1/4 tsp and increase oven temp to 365°F for even rise). With long-tail appeal for searches like “moist pumpkin loaf with crumb topping,” it targets users seeking something elevated yet simple. Nutrition-wise, each slice clocks in around 320 calories, with fiber from the pumpkin making it a smarter indulgence.

Ingredients for Moist Pumpkin Bread with Streusel Topping

Gather these straightforward items – most are pantry staples. This recipe yields one 9×5-inch loaf, serving 8-10.

For the Bread:

• 1 3/4 cups 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 (pure, not pie filling)
• 1/2 cup vegetable oil (for moisture)
• 2 large eggs
• 1 cup granulated sugar
• 1/4 cup brown sugar (packed, for depth)
• 1 teaspoon vanilla extract

For the Streusel Topping:

• 1/3 cup brown sugar (packed)
• 3 tablespoons melted butter
• 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon

These ingredients create a semantic blend of “pumpkin spice” and “crumbly texture,” with the puree providing natural moisture and the spices evoking “autumn dessert” vibes. If you’re out of cloves, swap in allspice for a similar warmth.

Step-by-Step Instructions: How to Make Pumpkin Streusel Bread

This comes together in under 15 minutes of prep – no mixer needed. Preheat your oven to 350°F and grease a 9×5 loaf pan, lining it with parchment for easy removal.

1. Whisk the dry ingredients: In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
2. Mix the wet ingredients: In a large bowl, whisk pumpkin puree, oil, eggs, granulated sugar, brown sugar, and vanilla until smooth and lump-free.
3. Combine: Gradually fold the dry mix into the wet, stirring just until incorporated – don’t overmix to keep it tender.
4. Prepare the streusel: In a small bowl, blend brown sugar, melted butter, flour, and cinnamon until crumbly, like wet sand.
5. Assemble: Pour the batter into the pan, smooth the top, and sprinkle the streusel evenly over it.
6. Bake: Place in the oven for 50-60 minutes, until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil after 40 minutes.
7. Cool: Let it rest in the pan for 10 minutes, then transfer to a wire rack. For extra flair, drizzle with a simple glaze (mix 1/2 cup powdered sugar with 1-2 tbsp milk).

This process aligns with long-tail queries like “easy pumpkin streusel recipe for beginners,” ensuring a foolproof bake.

Tips for the Best Results

To elevate your loaf, strain excess moisture from the pumpkin puree using paper towels for a denser texture. For variations, add chocolate chips to the batter for a “pumpkin chocolate chip streusel bread” twist, or go dairy-free with plant-based butter. Store at room temperature in an airtight container for up to 3 days, or refrigerate for a week – it actually tastes better the next day as flavors meld.

For more inspiration, check out our related recipes like Pumpkin Spice Muffins or Easy Fall Quick Breads from the sitemap. High-altitude bakers: Adjust as noted to avoid sinking.

Frequently Asked Questions (FAQ)

Here are answers to common questions, drawn from real user searches.

• How to make pumpkin streusel bread moist? Use oil instead of butter and don’t overbake – check at 50 minutes for that perfect tender crumb.
• Can I freeze pumpkin streusel bread? Absolutely; wrap slices tightly in plastic and foil, then freeze for up to 2 months. Thaw at room temperature.
• What substitutions work for pumpkin streusel bread? Swap vegetable oil for applesauce for a healthier version, or use gluten-free flour blends.
• Is pumpkin streusel bread healthy? It’s moderately so, with pumpkin adding vitamins and fiber, but enjoy in moderation due to sugars – about 320 calories per slice.
• How long does pumpkin streusel bread last? Up to 3 days at room temp, a week in the fridge, or 2 months frozen. Always wrap well to retain moisture.
• Can I add glaze to pumpkin streusel bread? Yes, a simple powdered sugar and milk drizzle enhances it – mix and pour while warm for best adhesion