This pumpkin bread is the perfect fall recipe—moist, flavorful, and topped with a delightful streusel crumble. The combination of warm pumpkin spices, pure pumpkin puree, and a buttery streusel topping makes this bread a comforting and satisfying treat. Whether you’re enjoying it for breakfast, a snack, or dessert, this pumpkin bread is sure to become a seasonal favorite.
Why You’ll Love This Recipe
You’ll love this pumpkin bread because it’s packed with the warm, comforting flavors of fall. The bread itself is soft and moist, with a perfect balance of sweetness and spice, thanks to the pumpkin pie spice and cinnamon. The streusel topping adds a crunchy, buttery layer that takes this bread to the next level. This recipe is also simple to follow, making it a great option for both novice and experienced bakers.
Perfect for Any Occasion
This pumpkin bread is perfect for any fall gathering, from casual breakfasts to more formal holiday celebrations. It’s a great make-ahead recipe, as the flavors only get better after a day or two. You can serve it on its own or with a spread of butter or cream cheese. It also makes a thoughtful homemade gift during the holiday season!
Decoration Tips
To elevate the presentation of this pumpkin bread, you can drizzle a simple glaze over the streusel after the bread has cooled. A mixture of powdered sugar, milk, and a touch of vanilla extract will add a sweet and glossy finish. For a festive touch, sprinkle some chopped nuts or pumpkin seeds over the top before baking. Slice the bread and arrange it on a rustic board or a decorative platter for a beautiful fall centerpiece.
Ingredients for Crumble/Streusel:
- ½ cup all-purpose flour (65g)
- ¼ cup light brown sugar, packed (53g)
- 2 tablespoons granulated sugar (24g)
- ½ teaspoon pumpkin pie spice
- ¼ cup unsalted butter, diced (56g)
- Pinch of salt
Ingredients for Pumpkin Bread:
- 1¾ cups all-purpose flour (230g)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- ½ cup vegetable oil or canola oil (120ml)
- 1¼ cups pure pumpkin puree (285g)
- ¾ cup granulated sugar (148g)
- ¾ cup light brown sugar (159g)
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
- ⅓ cup milk, room temperature (78ml)
Instructions:
For the Crumble/Streusel:
- Mix the dry ingredients: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, pumpkin pie spice, and salt.
- Add the butter: Add the diced butter and, using your fingers, press the butter into the flour mixture until you have a crumbly texture. Set aside in the refrigerator while you prepare the bread.
For the Pumpkin Bread:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- Combine wet ingredients: In a large bowl, whisk together the vegetable oil, pumpkin puree, granulated sugar, and brown sugar until fully combined.
- Add eggs and vanilla: Whisk in the eggs and vanilla extract until smooth.
- Incorporate dry ingredients: Gently fold in half of the dry ingredients, then add the milk. Fold in the remaining dry ingredients until just combined. Be careful not to over-mix the batter.
- Assemble the bread: Pour the pumpkin bread batter into the prepared loaf pan. Evenly sprinkle the streusel crumble over the top of the batter.
- Bake: Bake for 65-75 minutes. Start checking for doneness at 55 minutes by inserting a toothpick into the center of the bread—it’s done when the toothpick comes out clean with only a few moist crumbs attached.
- Cool and serve: Let the bread cool in the pan for at least 15-20 minutes before carefully removing it. Slice and serve.
Enjoy this deliciously spiced pumpkin bread with a crunchy streusel topping—perfect for cozy fall days!
