If you want the perfect fall treat, make this moist and delicious pumpkin streusel bread recipe. With a hint of cinnamon, a crunchy streusel topping and a streusel layer in the middle, it's the perfect dessert or breakfast bread for any occasion.

Streusel + Pumpkin Bread = Delicious!

I have been making pumpkin bread for years and it is always super moist and my family and guests always ask for it. My everyday version of pumpkin bread is an easy pumpkin bread made without the streusel.

When I really want to up those Fall flavors or wow people at events, I make this version with streusel. You can call this my special occasion pumpkin bread 🙂

The streusel is added to the top of the bread for a delicious cinnamon sugar crunch and it is also added to the middle of the bread too for a layer of buttery cinnamon goodness.

Although I call it my special occasion pumpkin bread, it is so easy to make. I think you will love it as much as we do.

What You Will Need

Canned pumpkin puree: Make sure not to use pumpkin pie filling but plain canned pumpkin which has no pumpkin pie spice in it. You can also use fresh pumpkin if that is what you have on hand.
Whole milk: Try not to use low fat. The fat helps with the moistness of the bread.
Granulated sugar
All-purpose flour: The base for the batter.
Ground cinnamon: For more Fall flavor, go ahead and some cloves, ground ginger or nutmeg. You will need this for the cake and streusel.
Butter. I like to use unsalted butter.
Baking powder: This gives rise.
Kosher salt: Adding a little salt to sweets helps wake up the flavors.
Vanilla extract: You can also you vanilla bean paste at a 1:1 ratio.
Large eggs

How To Make Pumpkin Bread With Streusel

Prepare the loaf pan: The first thing I do is butter the entire inside of the pan (sides and bottom). This is the glue that will hold your parchment paper in the next step. Now cut two pieces of parchment paper: one that will sit inside the pan lengthwise and the other widthwise.

Make the streusel topping and middle:
Mix Dry Ingredients: In a large bowl add your dry ingredients and mix. Grab a separate bowl and add your wet ingredients and mix well then stir in the warm milk.
Cream butter sugar:
Add pumpkin and eggs:

Combine: Now combine the wet and dry ingredients with a hand mixer and mix well then add in your warm milk and mix until combined. This is the key to having a moist bread!
Add first layer: Pour half the batter into a prepared baking pan and then top with half of the streusel.
Add second layer: Now pour the remaining batter over the first layer and top with the remaining streusel.
Bake: Bake in a preheated 350 degree oven for 50-55 minutes or until a toothpick inserted in the center comes out clean.

Storing

Refrigerating: I will leave this out on the counter covered on the first day I baked. After that, I like wrap it tightly in plastic wrap to retain its moisture and place it in the refrigerator for up to one week.
Freezing: Pumpkin bread is wonderful for the freezer. To freeze this bread, allow it to cool then wrap it in parchment paper then in plastic wrap to cover all of the sides. Place the wrapped bread in a freezer-proof plastic freezer bag and freeze for up to 2 months. Thaw it in this wrapping on the counter.

Tips, Substitutions And Other Stuff

Using canned pumpkin pie filling: If you are in a pinch and only have canned pumpkin pie filling, go ahead and use that. Make sure to omit the cinnamon and sugar from the cake part of the recipe since it is already spiced and sweetened.
Add more flavor: My daughter loves when I add chocolate chips to this bread. Feel free to add your favorite add-ins like this. Maybe pecans or walnuts or even dried cranberries.
Warming the milk for this recipe: The warm milk helps ensure a nice and moist bread. I like to heat the milk in the microwave on medium heat for about 30 seconds to one minute. Just make sure it is very warm to the touch but not hot.

More Pumpkin Recipes You Will Love!

Print Recipe

5 from 1 vote

Moist And Delicious Pumpkin Streusel Bread Recipe

Prep Time15

Cook Time45

Total Time1

Servings: slices

US Customary - Metric

Author: Melissa Oleary

Equipment

loaf pan

Ingredients

Pumpkin Bread

1 ⅔ cup All Purpose Flour
1 ¼ cup granulated sugar
1 cup pumpkin puree not pumpkin pie puree but plain pureed pumpkin
½ cup Unsalted butter room temperature
½ cup warm milk microwave for about 30 seconds
2 large eggs room temperature
2 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt (or ⅛ teaspoon of table salt)

Streusel Topping And Center

1 cup All purpose flour
8 tablespoon Unsalted butter cold
½ cup Granulated sugar
2 tablespoon Ground cinnamon
⅛ teaspoon kosher salt

Instructions

Preheat your oven to 350 degrees
Grease and line loaf pan with parchment paper. Cut a thin piece to fit in the pan lengthwise and another to fit widthwise to make a cross shape.
Make the streusel topping by adding all of your ingredients to a food processor and pulsing until combined and looks like sand. If you do not have a food processor, you can use a fork and knife or your finger tips for this part. Refrigerate until ready to use.
1 cup All purpose flour, 8 tablespoon Unsalted butter, ½ cup Granulated sugar, 2 tablespoon Ground cinnamon, ⅛ teaspoon kosher salt
Grab 2 bowls. In the first bowl add your flour, spices, salt, baking powder and baking soda and set aside.
1 ⅔ cup All Purpose Flour, 2 teaspoon ground cinnamon, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon kosher salt
In your other bowl add your butter and sugar and cream it with a hand mixer on high speed until it is fluffy, about 2 minutes.
1 ¼ cup granulated sugar, ½ cup Unsalted butter
Next, add your eggs and mix well until it is incorporated.
2 large eggs
Now add your pumpkin, vanilla and mix well.
1 cup pumpkin puree, 1 teaspoon vanilla extract
Next, add your dry ingredients from the other bowl and mix by hand just until it is all incorporated.
Now add your warm milk and mix well into your batter.
½ cup warm milk
Pour ½ of the batter into your prepared pan
Sprinkle half of the streusel on top of the batter.
Now pour the remaining batter over the streusel.
Top with the remaining streusel making sure to cover the top evenly.
Place on a sheet pan and place in the oven on the middle rack. Make sure to remove the top rack since the top of the bread will rise.
Bake for about 50-55 minutes or until a toothpick inserted in the center comes out clean. All oven temps vary so it may take more or less time depending on your oven.
Do not over bake the pumpkin bread. A few crumbs on a toothpick when testing is ok. The bread will keep cooking a little while resting.
When done, remove from the oven and let cool for 15 minutes
Once cool, remove the bread from the pan by gently lifting it out by the parchment paper handles.
Enjoy!

Nutrition

Nutrition Values are estimates only.

See full nutrition disclaimer here

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Course :Dessert, entertaining, holidays