Pumpkin Streusel Bread Recipe

Closeup on several slices of pumpkin bread with streusel topping.

5 from 2 votes

Pumpkin Streusel Bread Recipe

Pumpkin Streusel Bread 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!

Course Bread, Dessert

Cuisine American

Keyword pumpkin bread with streusel topping, pumpkin streusel bread

Prep Time 25

Cook Time 40

Total Time 1 5

Servings slices (2 loaves)

Calories 296kcal

Author Sue Ringsdorf

Ingredients

For the Bread:

3/4 cup unsalted butter - softened to room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs - room temperature
2 teaspoons vanilla extract
1 cup pumpkin puree
3/4 cup sour cream - room temperature
2 ⅛ cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice

For the Streusel:

1/2 cup brown sugar - packed
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/4 cup unsalted butter - cubed and cold
pinch of salt

Instructions

Make streusel. In a mixing bowl, combine the streusel ingredients – the flour, brown sugar, salt, cinnamon, pumpkin pie spice, and a pinch of salt. Stir well, and then add the cold cubes of butter. Use your hands to press the butter into the dry ingredients.
1/2 cup brown sugar, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon pumpkin pie spice, 1/4 cup unsalted butter, pinch of salt
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.
3/4 cup unsalted butter, 3/4 cup brown sugar, 1/2 cup granulated sugar
Add remaining wet ingredients. Then add the eggs, pumpkin, vanilla extract, and sour cream. Mix well.
2 large eggs, 1 cup pumpkin puree, 2 teaspoons vanilla extract, 3/4 cup sour cream
Combine the dry ingredients. In a mixing bowl, combine the dry ingredients – the flour, salt, baking soda, cinnamon, and pumpkin pie spice. Mix well.
2 ⅛ cups all-purpose flour, 1/2 teaspoon kosher salt, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon pumpkin pie spice
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 40-43 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:

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

Nutrition