Pumpkin Bread with Streusel Topping

5 from 4 votes

Pumpkin Bread with Streusel Topping is packed with bold flavors and finished with a sweet glaze. It’s about to become your new favorite fall treat!

Prep Time30

Cook Time55

Total Time1 25

Course: Dessert, Snack, Vegetarian

Cuisine: American

Keyword: Pumpkin Bread with Streusel Topping

Servings: slices

Author: Chelsea Lords

Cost: $5.12

Equipment

1 9-inch bread pan or 3 mini bread pans
Cooling rack

Ingredients

Dry Ingredients

1-1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon see note 1
1 tablespoon pumpkin pie spice
1/4 teaspoon nutmeg

Wet Ingredients

4 tablespoons unsalted butter melted and cooled to room temperature
1/4 cup vegetable or canola oil
1 cup light brown sugar or dark brown sugar, lightly packed
1 cup canned pumpkin puree see note 2
2 large eggs
1/2 tablespoon vanilla extract

Streusel

4 tablespoons unsalted butter melted and cooled to room temperature
1/2 cup + 3 tablespoons flour
1/3 cup light brown sugar or dark brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice optional
1/8 teaspoon salt optional

Optional Glaze

1/2 cup powdered sugar
1/2 tablespoon unsalted butter
2 tablespoons maple syrup
1/4 teaspoon vanilla optional
1/8 teaspoon cinnamon optional

US - Metric

Instructions

Preheat oven to 350°F. Melt 4 tablespoons butter in microwave and let cool to room temperature. Pull out eggs to get to room temperature. Generously grease and flour a 9-inch (1 pound) bread pan or 3 mini bread pans, tapping out excess flour.
In a large bowl, add dry ingredients. Whisk to combine.
In a separate bowl, add wet ingredients. Briskly whisk until smooth.
Combine wet and dry ingredients and mix until just combined. Use a spatula to scrape dough into the prepared bread pan. Smooth the top.
Melt 4 tablespoons butter in microwave and let cool to room temperature to avoid greasy streusel. Mix butter with remaining streusel ingredients until small clumps form. If too wet, add flour 1 tablespoon at a time. Evenly sprinkle mixture over bread without pressing. Use all the streusel (yes, it's a lot!).
Bake for 50–65 minutes (35–40 for mini loaves) until a toothpick in the center emerges clean or with a few moist crumbs. Let bread cool in the pan for 15 minutes, then carefully invert onto a cooling rack.
Whisk together the glaze ingredients. If the glaze is too thick, add more maple syrup (or milk), 1 teaspoon at a time. Drizzle glaze over just-barely-warm bread. Let set fully, then cut bread with a sharp serrated knife. Enjoy!

Video

Notes

Note 1: Pumpkin Pie Spice blend consists of warming spices. It’s available in the spice section of many grocery stores, or you can create your own using our Pumpkin Pie Spice recipe.

Note 2: Be sure to use pure canned pumpkin not pumpkin pie filling. Note we’re only using 1 cup pumpkin and not the entire can!

Storage: Keep unglazed Pumpkin Bread in plastic wrap and refrigerate the glaze separately. Enjoy bread within 1–2 days at room temperature or up to 1 week in the fridge. To freeze, wrap slices in plastic and place in a freezer bag. Thaw at room temperature or in the fridge.

Nutrition