Pumpkin Bread with Streusel Topping Recipe

I absolutely love this Pumpkin Bread with Streusel Topping Recipe because it’s the perfect cozy treat that fills your kitchen with the most irresistible autumn aroma. The blend of warm spices with the moist pumpkin base and that crunchy, buttery streusel on top makes each bite feel like a little celebration, whether you’re winding down after a busy day or hosting friends for brunch.

When I first tried this recipe, I was blown away by how the streusel topping added such a delightful texture contrast that keeps you coming back for more. You’ll find that it’s super easy to whip up, and it works beautifully for breakfast, snack, or even dessert, making it a versatile winner in my recipe box.

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Ingredients You’ll Need

Each ingredient here plays a crucial role, from giving the bread its tenderness and spice to creating that irresistible streusel topping. When shopping, look for fresh spices and good quality pumpkin puree to get the best flavor.

• Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling, for the best texture and flavor.
• Vegetable oil and butter: A mix of oils adds moisture and richness—melting the butter brings a lovely toasty note.
• Granulated sugar and light brown sugar: Brown sugar adds moisture and depth, while granulated sugar balances sweetness.
• Eggs: They bind everything together and give structure to the bread.
• Vanilla extract: Boosts the overall flavor with a subtle sweetness.
• Sour cream: Surprising but essential for a tender crumb and extra moistness.
• Baking soda and baking powder: They work together to ensure your bread rises perfectly.
• Spices (cinnamon, nutmeg, clove, ginger): Freshly ground if possible, they’re the heart of that signature pumpkin bread flavor.
• All-purpose flour: The base of the bread, providing structure.
• For the streusel topping (brown sugar, flour, salt, butter): These simple ingredients come together to give that buttery, crumbly crunch.

Variations

I love personalizing this Pumpkin Bread with Streusel Topping Recipe to suit different moods or dietary preferences, and I encourage you to get creative with it, too!

• Gluten-Free Version: I’ve swapped in a gluten-free flour blend and the bread still turns out moist and delightful.
• Nutty Additions: Adding chopped walnuts or pecans to the batter gives a wonderful crunch and richness that my family always appreciates.
• Spice Twists: If you like bolder spice flavors, try increasing the cinnamon or adding a pinch of cardamom for an exotic touch.
• Dairy-Free Alternative: Replacing sour cream with coconut yogurt and butter with a plant-based version works great for dairy-free needs.

How to Make Pumpkin Bread with Streusel Topping Recipe

Step 1: Prepare Your Streusel Topping

Start by combining the brown sugar, flour, and salt in a bowl. Add the soft butter and mix with your hands or a spoon until you get those perfect little clumps of streusel. The texture should be crumbly but stick together when pressed—this is what makes it deliciously crunchy on top. Pop it in the fridge to chill while you make the bread batter.

Step 2: Mix Wet Ingredients for the Bread

Preheat your oven to 350°F (175°C) and line your loaf pan with parchment paper, letting the sides hang over for easy removal later, then spray with non-stick spray. In a large mixing bowl, blend pumpkin puree, vegetable oil, melted butter, granulated sugar, and brown sugar until smooth and combined. Next, whisk in eggs, vanilla extract, and sour cream, making sure everything is well incorporated.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the baking soda, baking powder, salt, and all those lovely spices — cinnamon, nutmeg, clove, and ginger — along with the flour. This step ensures an even distribution of spices and leavening agents for a consistent rise and flavor.

Step 4: Mix Wet and Dry Ingredients and Add Streusel

Carefully add the dry mixture into the wet, stirring gently with a wooden spoon or using a hand mixer until you don’t see any more flour. Then fold in half of the chilled streusel mixture so it’s evenly spread through the batter for a pleasant surprise crunch inside your bread.

Step 5: Assemble and Bake

Pour the batter into your prepared loaf pan, smoothing the top evenly. Sprinkle the remaining streusel on top for that signature golden crunch. Bake in the preheated oven for about 70 minutes, but start checking around 60 minutes: insert a toothpick and look for moist crumbs rather than wet batter. If the toothpick has batter, give it 5-10 more minutes, then check again.

Step 6: Cool and Serve

Once baked, allow the bread to cool completely in the pan. The parchment paper edges make it super easy to lift out. Slice up this beauty and enjoy! I find it tastes even better once it’s cooled because the flavors have a chance to meld.

How to Serve Pumpkin Bread with Streusel Topping Recipe

Garnishes

I like to top slices with a light smear of cream cheese or butter to balance the sweetness, but you can also dust with powdered sugar or drizzle a simple glaze for extra indulgence. A sprinkle of crushed nuts or a cinnamon sprinkle makes it look beautiful, too!

Side Dishes

This pumpkin bread pairs wonderfully with a hot cup of coffee, chai tea, or even a glass of cold milk. For a more indulgent brunch, I serve it alongside scrambled eggs, crispy bacon, or roasted apples for an autumn feast vibe.

Creative Ways to Present

For holiday gatherings, I’ve arranged thick slices on a rustic wooden board surrounded by fresh pumpkins, cinnamon sticks, and dried cranberries for a festive look. Wrapping individual slices in parchment with a cinnamon stick tied on makes for charming, homemade gifts that friends adore.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigeration is fine but can dry it out, so I prefer freezing for longer storage.

Freezing

This bread freezes beautifully—I slice it first, then wrap each piece tightly in plastic wrap and place in a freezer bag. When I want a slice, I thaw it at room temperature or warm it gently in the oven for that fresh-baked feel.

Reheating

To reheat, I pop a slice in the toaster oven or microwave for 20-30 seconds, sometimes with a tiny pat of butter on top. This brings back that soft, tender texture and revives the delicious aroma.

FAQs

Final Thoughts

This Pumpkin Bread with Streusel Topping Recipe has become one of my absolute fall favorites—and every time I make it, the warm spices and butter crumble bring comfort and joy to my whole family. I hope you’ll try it soon and discover your own little moments of delight with each slice. Trust me, once you taste that moist bread combined with crunchy streusel, you’ll want to keep this recipe handy for all those cozy mornings and celebrations.

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