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Pumpkin Bread with Streusel Topping

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Pumpkin Bread with Streusel Topping is moist in the center and topped with the most delicious buttery, crumble topping. This fall quick bread is a favorite and makes the house smell like pumpkin heaven!

Try my Chocolate Pumpkin Bread next!

Several slices of streusel pumpkin bread.

Currently sipping a Pumpkin Foam Cold Brew enjoying some cooler weather!

Moist Pumpkin Bread

While I’m not all that crazy about Halloween (GASP!), I’m a BIG fan of fall and everything – I mean every little thing – about pumpkin season! I love that the weather is finally cooling off here in Texas, and that we can open our windows during parts of the day to let that cooler air in. It’s also my birthday (and blog bday) month so that’s pretty cool too!

Let’s talk about pumpkin recipes! We’ve got the Best Pumpkin Cake with Cream Cheese Frosting, an amazing Pumpkin Streusel Cake, and for portion control, how about some Pumpkin Chocolate Chip Muffins

AND…drum roll please. You really MUST try these Pumpkin Spice Sugar Cookies too, because they have that pumpkin flavor with warm spices while keeping a wonderful non-cakey texture. For a “cakey” pumpkin cookie (LOL!), my Iced Pumpkin Cookies are a huge hit too!

Side view of a loaf of pumpkin bread on a board.

How to make Pumpkin Bread with Streusel Topping

Step 1
Make streusel. In a medium bowl, combine the streusel ingredients – the flour, light brown sugar, salt, ground cinnamon, and pumpkin pie spice. Stir well, and then add the cold cubes of butter. Use your hands (or a hand mixer) to press the butter into the dry ingredients.

Step 2
Cream butter and sugar. In a large standing mixer, combine the brown sugar, granulated sugar, and softened unsalted butter. Start the mixer and mix until creamy.

Step 3
Add remaining wet ingredients. Then add the eggs, pumpkin, vanilla extract, and sour cream. Mix well.

Step 4
Combine the dry ingredients. In a mixing bowl, combine the dry ingredients – the all-purpose flour, kosher salt, baking soda, cinnamon, and pumpkin pie spice. Mix well.

Step 5
Add dry ingredients. Add the dry ingredients into the wet, and mix until just combined.

Step 6
Add batter to loaf pans. Spray two loaf pans with baking spray. Then pour batter into the loaf pans and spread to all sides.

Step 7
Top batter with streusel topping. Top batter with the streusel mixture.

Step 8
Bake. Bake the pumpkin bread in a preheated 350 degree oven for 45 minutes, or until just done in the center. Don’t over-bake!

Step 9
Cool. Let the bread sit in the pans for about 10 minutes. Then use a butter knife to run around the pans so that the bread pops out of the pans easily. Remove loaves of pumpkin bread from pans and add to a wire rack to cool completely.

Overhead view of a loaf of pumpkin streusel bread.

Storing and Freezing Pumpkin Bread

  • STORE this bread at room temperature in an airtight container on your countertop. It should stay fresh for 3-4 days.
  • FREEZE pumpkin bread (whole or sliced) in freezer bags for up to three months.
Side view of a half loaf of pumpkin bread.

Pumpkin 101

  • What kind of canned pumpkin should I buy? Use canned pumpkin puree, NOT pumpkin pie filling. The pumpkin puree is just simply pumpkin, while the pumpkin pie filling has additional sweetener and spices that make it ready to make a pumpkin pie.
  • Is pumpkin puree healthy? Yes, pumpkin puree is packed with nutrients, including potassium, vitamin A and C, iron, and calcium. It also has fiber, and is low in calories.
  • Can I use whole (fresh) pumpkin? Yes, you can. I’ve never used fresh pumpkin, but you could definitely try it.

Recipe Tips:

  1. For best results, use softened butter for better creaming of the butter and sugar.
  2. Use room temp eggs and sour cream also.
  3. Carefully measure the flour using the spoon and sweep method or measure in grams. Makes a huge difference when baking!
  4. You can make mini loaves with this recipe as well.
  5. Definitely use the delicious streusel topping because it adds incredible flavor and crunch!
  6. Let bread cool slightly (about 10 minutes) before removing from the pans.
Overhead view of some pumpkin bread, lying sideways.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Closeup on several slices of pumpkin bread.

Pumpkin Bread with Streusel Topping

Pumpkin Bread with Streusel Topping is moist in the center and topped with the most delicious buttery, crumbly topping. This fall bread is a favorite and makes the house smell like pumpkin heaven!
5 from 1 vote
Print Pin Rate
Course: Bread, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 18 slices (2 loaves)
Calories: 357kcal
Author: Sue Ringsdorf

Ingredients

For the Bread:

  • 1 cup unsalted butter – softened to room temperature
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 3 large eggs – room temperature
  • 2 teaspoons vanilla extract
  • 15 oz. pumpkin puree
  • 1 cup sour cream – room temperature
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon pumpkin pie spice

For the Streusel:

  • 1 cup brown sugar – packed
  • ½ cup all-purpose flour
  • 1 teaspoons cinnamon
  • ¼ teaspoon pumpkin pie spice
  • ¼ cup unsalted butter – cubed and cold

Instructions

  • Make streusel. In a mixing bowl, combine the streusel ingredients – the flour, brown sugar, salt, cinnamon, and pumpkin pie spice. Stir well, and then add the cold cubes of butter. Use your hands to press the butter into the dry ingredients.
  • Cream butter and sugar. In a large standing mixer, combine the brown sugar, granulated sugar, and softened butter. Start the mixer and mix until creamy.
  • Add remaining wet ingredients. Then add the eggs, pumpkin, vanilla extract, and sour cream. Mix well.
  • Combine the dry ingredients. In a mixing bowl, combine the dry ingredients – the flour, salt, baking soda, cinnamon, and pumpkin pie spice. Mix well.
  • Add dry ingredients. Add the dry ingredients into the wet, and mix until just combined.
  • Add batter to loaf pans. Spray two loaf pans with baking spray. Then spoon the batter into the loaf pans and spread to all sides.
  • Top batter with streusel topping. Top batter with the streusel mixture.
  • Bake. Bake the pumpkin bread in a preheated 350 degree oven for 45 minutes, or until just done in the center. Don’t over-bake!
  • Cool. Let the bread sit in the pans for about 10 minutes. Then use a knife to run around the pans so that the bread pops out of the pans easily. Remove loaves from pans and add to cooling racks.

Notes

Recipe Tips:

  1. Use softened butter for better creaming of the butter and sugar.
  2. Use “almost” room temp eggs and sour cream also.
  3. Carefully measure the flour using the spoon and sweep method or measure in grams. Makes a huge difference when baking!
  4. Definitely use the streusel topping because it adds incredible flavor and crunch!
  5. Let bread cool slightly (about 10 minutes) before removing from the pans.

Nutrition

Calories: 357kcal | Carbohydrates: 50g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 277mg | Potassium: 139mg | Fiber: 1g | Sugar: 31g | Vitamin A: 4196IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

3 Comments

    1. Suebee Homemaker says:

      I use a 1.25 pound USA pan (linked in the post). But you could use a different size pan (and you may need to make a mini loaf too).

  1. Pumpkin Bread and a good cup of coffee….. happiness! Awesome recipe and the streusel topping seals the deal!

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