If you’re in search of a cozy, foolproof autumn treat, look no further than this Easy Streusel Pumpkin Bread. Imagine pulling a golden loaf from the oven, its spiced aroma filling your kitchen, and then slicing into a moist, pumpkin-packed crumb crowned with a buttery, cinnamon-streusel topping. Whether you enjoy it for breakfast, as an afternoon snack, or as a heartwarming dessert, this bread captures everything we love about fall—warm spices, tender texture, and that irresistible crunchy topping. Trust me, this is one recipe you’ll want to bake again and again!
Ingredients You’ll Need
The beauty of this Easy Streusel Pumpkin Bread is that it uses simple, pantry-friendly ingredients that come together to create something truly magical. Each one plays an important role—whether it’s boosting the bread’s flavor, keeping it moist, or building that signature streusel crunch.
- All-purpose flour: Gives structure to both the bread and the streusel, ensuring each slice is tender yet sturdy.
- Baking soda & baking powder: These leaveners help the bread rise beautifully and keep it light.
- Salt: Just a bit balances the sweetness and enhances all the warm spices.
- Ground cinnamon, nutmeg, cloves, and ginger: This classic spice blend infuses the loaf with cozy autumn flavor.
- Pumpkin puree: The star ingredient—adds moistness, color, and that unmistakable pumpkin taste.
- Vegetable oil: Keeps the bread super moist and tender, without overpowering the flavors.
- Granulated sugar & brown sugar: A combo for the perfect sweetness and a touch of caramel richness.
- Eggs: Bind everything together and add richness to the bread’s crumb.
- Vanilla extract: Rounds out the flavors with a lovely, aromatic finish.
- For the streusel topping: More flour, brown sugar, cinnamon, and melted butter combine for that signature sweet, crunchy crown.
How to Make Easy Streusel Pumpkin Bread
Step 1: Prep Your Pan and Oven
First things first: preheat your oven to 350°F (175°C). This ensures an even bake from the start. Take a 9×5-inch loaf pan and either grease it well or line it with parchment paper for easy removal. Trust me, you’ll want that loaf to slide right out when it’s time for slicing.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Whisking not only blends the spices beautifully but also helps prevent any lumps, setting you up for a smooth, even batter.
Step 3: Combine the Wet Ingredients
In a separate, larger bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and the sugar has mostly dissolved. This step ensures every bite of your Easy Streusel Pumpkin Bread is moist and flavorful.
Step 4: Bring the Batter Together
Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula or wooden spoon. Mix just until combined; overmixing can make the bread dense. You should see a thick, fragrant batter—just the way we want it!
Step 5: Pour and Prepare the Streusel
Pour the batter into your prepared loaf pan, spreading it out evenly. In a small bowl, toss together the flour, brown sugar, cinnamon, and melted butter for the streusel topping. Stir until the mixture looks crumbly. Sprinkle it generously over the batter—don’t worry if it seems like a lot, every bit bakes up into that irresistible, crunchy top.
Step 6: Bake to Perfection
Slide the pan into your preheated oven and bake for 55–65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The streusel will be golden and crisp, and your kitchen will smell like pure autumn bliss.
Step 7: Cool and Slice
Let the bread cool in the pan for about 10 minutes—this helps it set and makes removal easier. Then, transfer it to a wire rack and let it cool completely before slicing. This patience pays off: it keeps the bread from crumbling and lets the flavors settle beautifully.
How to Serve Easy Streusel Pumpkin Bread
Garnishes
For a little extra flair, try dusting the cooled loaf with a sprinkle of powdered sugar or drizzling a simple vanilla glaze over the top. Chopped toasted pecans or walnuts add crunch and make each slice feel extra special. Even a dollop of whipped cream or a smear of cream cheese can turn a slice into an over-the-top treat.
Side Dishes
Easy Streusel Pumpkin Bread pairs wonderfully with a hot mug of coffee or spiced chai in the morning. For brunch, serve it alongside fresh fruit, yogurt, or even a warm bowl of oatmeal. If you’re bringing it to a fall gathering, it makes a lovely companion to a cheese plate or a spiced apple cider.
Creative Ways to Present
For a show-stopping presentation, slice the loaf and fan out the pieces on a wooden board, garnished with cinnamon sticks and mini pumpkins. You can also cut the bread into cubes for a DIY pumpkin bread trifle with layers of whipped cream and caramel sauce. Or, simply wrap slices in parchment and twine for a thoughtful homemade gift.
Make Ahead and Storage
Storing Leftovers
One of the best things about Easy Streusel Pumpkin Bread is how well it keeps. Wrap cooled slices tightly in plastic wrap or store in an airtight container at room temperature. The bread stays moist and delicious for up to 4 days—if it lasts that long!
Freezing
To freeze, wrap individual slices or the whole loaf in plastic wrap, then place in a freezer-safe bag. This pumpkin bread freezes beautifully for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge or at room temperature for a few hours.
Reheating
For that fresh-baked warmth, reheat slices in the microwave for about 10–15 seconds, or in a toaster oven until just warmed through. If you love a bit of crunch, pop a slice in the toaster—it’s heavenly with a pat of butter or cream cheese.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade puree isn’t too watery. If it’s on the runny side, drain off excess liquid or blot with paper towels. This ensures your Easy Streusel Pumpkin Bread bakes up moist, not soggy.
What if I don’t have all the spices listed?
No problem—if you’re missing one or two spices, simply substitute with extra cinnamon or use a premade pumpkin pie spice blend. The bread will still be fragrant and delicious.
Can I add nuts or chocolate chips?
Definitely! Chopped pecans, walnuts, or even mini chocolate chips are fantastic stirred into the batter or sprinkled on top with the streusel. They add extra crunch or a touch of indulgence to each slice.
How do I know when the bread is done baking?
Insert a toothpick into the center of the loaf—if it comes out clean or with just a few moist crumbs, your Easy Streusel Pumpkin Bread is ready. If there’s wet batter, give it another 5 minutes and check again.
Can I make this recipe gluten-free?
Yes, you can substitute a 1-to-1 gluten-free flour blend for the all-purpose flour. Just be sure to check that your baking powder and other ingredients are certified gluten-free if needed.
Final Thoughts
There’s something undeniably comforting about baking and sharing Easy Streusel Pumpkin Bread. It’s simple, reliable, and packs that perfect blend of spice and sweetness. If you’re craving a taste of fall or just want a foolproof recipe everyone will love, give this one a try. You’ll be baking it on repeat!
Print
Easy Streusel Pumpkin Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Streusel Pumpkin Bread combines the warm flavors of pumpkin and fall spices with a delightful crumbly streusel topping. Perfect as a breakfast treat or a comforting dessert, this moist and flavorful loaf is simple to prepare and sure to please everyone.
Ingredients
Bread Ingredients
- 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
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Streusel Topping
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter (melted)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until you achieve a smooth mixture.
- Combine Wet and Dry: Gradually stir the dry ingredients into the wet mixture until just combined, being careful not to overmix to keep the bread tender.
- Prepare Streusel Topping: In a separate bowl, mix the all-purpose flour, brown sugar, cinnamon, and melted butter until the mixture becomes crumbly and streusel-like.
- Assemble and Bake: Pour the batter into the prepared loaf pan and evenly sprinkle the streusel topping over the batter. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For extra crunch, add 1/2 cup chopped pecans or walnuts to the streusel topping.
- This bread stays moist for days and can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21 g
- Sodium: 190 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
