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Pumpkin Streusel Bread – Moist, Spiced & Perfect for Cozy Fall Mornings

There’s nothing quite like the aroma of Pumpkin Streusel Bread baking in the oven on a crisp autumn morning. This recipe combines moist pumpkin bread infused with warm spices and topped with a buttery streusel crumble that adds the perfect crunch. Every slice bursts with cozy fall flavors — cinnamon, nutmeg, ginger, and cloves — balanced beautifully with the natural sweetness of pumpkin and brown sugar. Unlike ordinary quick breads, this one stands out with its tender texture and crumbly topping that melts in your mouth. The maple glaze adds an elegant finish, making it a bakery-worthy treat you can easily make at home. Perfect for breakfast, brunch, or a comforting dessert, this Pumpkin Streusel Bread pairs beautifully with a hot cup of coffee or tea. Whether you’re serving it at a holiday brunch or enjoying it fresh from the oven on a lazy weekend, it’s pure autumn bliss in every bite. 🍂
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Prep Time 15 minutes
bake & Cooling Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Ingredients Equipment Method Notes

Ingredients
  

  • Here’s everything you’ll need to make about 8–10 slices of Pumpkin Streusel Bread:
Fruits & Vegetables
  • 1 cup pumpkin puree
  • ½ teaspoon ground ginger
Fresh
  • 2 large eggs
Condiments
  • 1 tablespoon maple syrup
Dry Ingredients & Spices
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon pumpkin pie spice or additional cinnamon
  • 1 cup dark brown sugar for the batter
Dairy
  • 7/8 cup about 14 tablespoons unsalted butter, softened (divided for batter and streusel)
  • 1 tablespoon milk or cream
  • For the Streusel Topping
  • ½ cup brown sugar light or dark
  • ¾ cup flour from total above
  • 4 tablespoons unsalted butter cold and cubed
  • ½ teaspoon cinnamon
For the Maple Glaze
  • 1 cup confectioners’ sugar
  • ¼ teaspoon maple extract
  • 1 tablespoon milk or cream
  • This perfect balance of spices sweetness, and buttery richness creates a moist, fragrant loaf that’s impossible to resist.

Equipment

  • To make this delicious bread with the perfect texture and crumb, you’ll need:
  • 9x5-inch loaf pan
  • Mixing bowls (large and medium)
  • Whisk and rubber spatula
  • Measuring cups and spoons
  • Hand mixer (optional)
  • Parchment paper (for easy removal)
  • Wire cooling rack
  • Having everything ready ensures smooth baking and perfect results every time.

Method
 

Step 1: Prepare the Oven & Pan
  1. Preheat oven to 350°F (175°C).
  2. Grease and line your loaf pan with parchment paper, leaving an overhang for easy lifting later.
Step 2: Make the Streusel Topping
  1. In a small bowl, combine flour, brown sugar, and cinnamon.
  2. Cut in the cold butter using a fork or pastry cutter until crumbly.
  3. Place the streusel in the refrigerator to keep it firm while you prepare the batter.
Step 3: Mix the Wet Ingredients
  1. In a large bowl, whisk together melted butter (reserve about 2 tablespoons for later), pumpkin puree, eggs, brown sugar, and maple syrup.
  2. Mix until smooth and creamy.
Step 4: Add the Dry Ingredients
  1. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and all spices (cinnamon, ginger, nutmeg, cloves, and pumpkin pie spice).
  2. Gradually fold the dry ingredients into the wet ingredients using a spatula.
  3. Mix until just combined — don’t overmix; this keeps your bread soft and tender.
Step 5: Assemble the Bread
  1. Pour half the batter into the prepared loaf pan.
  2. Sprinkle about half of the streusel topping over the batter.
  3. Pour the remaining batter on top and finish with the rest of the streusel.
  4. Lightly press the topping into the batter so it adheres.
Step 6: Bake
  1. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  2. If the streusel begins to brown too quickly, tent the loaf with foil during the last 10 minutes.
Step 7: Cool and Glaze
  1. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
  2. Whisk together confectioners’ sugar, maple extract, and milk or cream until smooth.
  3. Drizzle the glaze over the completely cooled bread.
  4. Enjoy this golden loaf as a cozy breakfast treat, snack, or dessert that tastes like fall in every bite.

Notes

🧊 Storage & Reheating
Storage:
Store the cooled bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days or freeze (unglazed) for up to 2 months.
Reheating:
Warm slices in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5 minutes to revive freshness.
Add a drizzle of extra maple glaze before serving for that bakery-fresh finish.
🥄 Variations
Nutty Crunch: Add ½ cup chopped pecans or walnuts to the streusel or batter for extra texture.
Chocolate Chip Pumpkin Bread: Fold in ¾ cup dark or semi-sweet chocolate chips for a decadent touch.
Cream Cheese Swirl: Add dollops of sweetened cream cheese mixture between layers for a cheesecake-like surprise.
Gluten-Free Version: Use a 1:1 gluten-free baking flour mix for an equally delicious loaf.
Mini Loaves: Divide the batter into mini loaf pans and bake for 25–30 minutes — great for gifts!
Vegan Adaptation: Substitute plant-based butter and flax eggs (2 tablespoons flaxseed + 6 tablespoons water) for an egg-free option.
Each variation adds a delightful twist, allowing you to make this recipe your own.
❓ 10 FAQs
Can I use fresh pumpkin instead of canned puree?
Yes! Just roast and puree fresh pumpkin until smooth; use the same amount (1 cup).
How do I prevent the bread from sinking?
Don’t overmix the batter and ensure your baking soda/powder are fresh.
Can I skip the glaze?
Of course — the bread is delicious on its own, though the glaze adds a beautiful finish.
What’s the best flour to use?
All-purpose flour works best for a tender crumb.
Can I make muffins instead of a loaf?
Yes! Divide into muffin cups and bake for 20–25 minutes.
How can I tell when it’s done?
A toothpick inserted in the center should come out clean or with a few moist crumbs.
Can I use pumpkin pie filling?
No — it’s pre-sweetened and spiced. Use pure pumpkin puree only.
Can I make this ahead?
Definitely! It stays moist for days and tastes even better the next morning.
Why add both brown sugar and maple syrup?
They enhance the bread’s moisture and give it deep, caramel-like flavor.
Can I double the recipe?
Yes — make two loaves and freeze one for later; it keeps beautifully.
🏁 Conclusion
This Pumpkin Streusel Bread is everything you love about fall — warm, spiced, moist, and delightfully sweet. The combination of pumpkin puree, cinnamon, and nutmeg fills your kitchen with irresistible aromas, while the buttery streusel topping and maple glaze create a comforting, bakery-style finish.
It’s the perfect treat for cozy mornings, coffee breaks, or as a thoughtful homemade gift. Every slice melts in your mouth, with layers of spice, sweetness, and crumbly texture that make it an instant seasonal favorite.
Whether you bake it for family brunches or to celebrate pumpkin season, this recipe guarantees pure comfort and satisfaction in every bite.