There’s something magical about pulling a loaf of pumpkin streusel bread from the oven as the crisp autumn air drifts through the kitchen window. The spicy aroma of cinnamon and nutmeg mingling with sweet pumpkin instantly transports me back to childhood weekends spent baking with my grandmother. Her secret? Always using pure pumpkin puree (never the pie filling!) and a generous hand with the warming spices. After years of tweaking her original recipe, I’ve perfected this moist, tender pumpkin bread topped with buttery streusel crumbles that crackle delightfully with each bite. As a professional baker turned home cook, I can confidently say this simple loaf captures everything wonderful about fall baking – cozy spices, rich pumpkin flavor, and that irresistible textural contrast between soft crumb and crunchy topping.

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Why You’ll Love This Pumpkin Streusel Bread

This isn’t just any pumpkin bread—it’s the one recipe I make every fall until my family begs me to stop (they never do). Here’s why it’s special:

Unbelievably moist – thanks to that perfect pumpkin-to-oil ratio I spent three Thanksgivings perfecting
Foolproof to make – no fancy techniques, just good old-fashioned mixing
The streusel topping – because everything’s better with buttery crumbles (fight me on this)
Smells like autumn – that spicy aroma will have neighbors knocking at your door
Always disappears fast – I’ve seen my teenager eat three slices before breakfast

Trust me, once you try this version, you’ll never go back to dry, bland pumpkin bread again.

Pumpkin Streusel Bread Ingredients

Gathering your ingredients is the first step to pumpkin bread bliss! Here’s exactly what you’ll need:

Dry ingredients: 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, 1/4 tsp ground ginger
Wet ingredients: 1 1/2 cups granulated sugar, 1/2 cup vegetable oil, 2 large eggs (room temperature works best), 1 cup canned pumpkin puree (not pie filling!), 1/4 cup water
Mix-ins: 1/2 cup chopped walnuts (optional but highly recommended)

For the irresistible streusel topping:

1/4 cup all-purpose flour
1/4 cup packed brown sugar
1 tsp ground cinnamon
2 tbsp cold butter, cubed

Pro tip: Measure your flour correctly by spooning it into the cup and leveling it off – too much flour makes dry bread!

Essential Equipment for Pumpkin Streusel Bread

You don’t need fancy gadgets for this recipe – just these kitchen staples:

1 standard 9×5 inch loaf pan (my trusty old aluminum one works perfectly)
2 mixing bowls (one for dry ingredients, one for wet)
A sturdy whisk and spatula
Measuring cups and spoons
A fork or pastry cutter for the streusel

That’s it! Though I won’t stop you if you want to use your grandma’s vintage mixing bowls like I do.

How to Make Pumpkin Streusel Bread Step-by-Step

Preparing the Batter

First, let’s get that perfect pumpkin bread base! In one bowl, whisk together all your dry ingredients – the flour, baking soda, salt, and those gorgeous warm spices. Don’t just dump them in; really whisk them to distribute everything evenly. In another bowl, go wild with the wet ingredients – sugar, oil, eggs, pumpkin puree, and water. Mix until just combined (overmixing is the enemy of tender bread!). Now, here’s the magic: gently fold the dry ingredients into the wet mixture with a spatula. When there are still a few flour streaks left, add your walnuts if using. I like to fold about 10 times total – the batter should look slightly lumpy, not smooth.

Making the Streusel Topping

This is where the magic happens! In a small bowl, mix the flour, brown sugar, and cinnamon for your streusel. Now grab those cold butter cubes and work them in with a fork or your fingers. You want to rub the butter into the dry ingredients until you’ve got crumbles ranging from pea-sized to breadcrumbs. Pro tip: if the butter starts melting, pop the bowl in the fridge for 5 minutes – cold butter makes the best streusel texture!

Baking and Cooling

Preheat that oven to 350°F (no cheating on this step!). Grease your loaf pan really well – I use butter and a light dusting of flour, especially in the corners. Pour in your batter (it’ll be thick – perfect!), then sprinkle every last crumb of that glorious streusel on top. Bake for 60-65 minutes, but start checking at 55 minutes. The bread is done when a toothpick comes out with just a few moist crumbs (not wet batter), and the top springs back when lightly pressed. Here’s my secret: let it cool in the pan for 10 minutes, then run a knife around the edges and transfer to a rack. Wait at least 20 minutes before slicing – I know it’s hard, but this keeps it from crumbling!

Expert Tips for Perfect Pumpkin Streusel Bread

After burning more loaves than I’d like to admit, I’ve learned these tricks make all the difference:

For ultra-moist bread, try baking at 325°F for 70-75 minutes instead. The slower bake prevents that dry outer edge while keeping the center tender. My grandma always said, “Low and slow wins the pumpkin bread race!” (Okay, she didn’t say that, but she should have.)

Storage is easy – just wrap cooled bread tightly in plastic or keep it in an airtight container at room temp for 3 days. Want to freeze it? Slice first, wrap individual pieces in parchment, and store in a freezer bag for up to 3 months. A quick 15-second zap in the microwave brings that just-baked warmth right back!

Pumpkin Streusel Bread Variations

This recipe is wonderfully adaptable – play around with it! Try folding in chocolate chips for a sweet surprise, or swap walnuts for toasted pecans. Feeling adventurous? Add 1/4 tsp cardamom to the spice mix. My neighbor swears by adding orange zest to the batter – it’s surprisingly delicious with the pumpkin flavor!

Serving and Storing Pumpkin Streusel Bread

Nothing beats slicing into this pumpkin bread while it’s still slightly warm – the streusel crumbles melt in your mouth! I love serving thick slices with a steaming cup of coffee in the morning or as an afternoon treat with spiced chai tea. For breakfast indulgence, try it lightly toasted with a smear of cream cheese.

Store leftovers in an airtight container at room temperature for 3 days (if it lasts that long!). For longer storage, wrap the cooled loaf tightly in plastic wrap and freeze for up to 3 months. Frozen slices heat up perfectly in 15-second bursts in the microwave – just like fresh from the oven!

Pumpkin Streusel Bread Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in each delicious slice of this pumpkin streusel bread (based on my calculations and a whole lot of taste-testing). One slice (about 1/12th of the loaf) packs roughly 280 calories with 12g of fat (mostly the good kind from nuts and vegetable oil). You’re getting 3g protein and 1g fiber – not bad for dessert! The sugar content (25g) comes mostly from the natural pumpkin sweetness and that irresistible streusel topping. Remember, these are estimates – your actual numbers might vary depending on exact ingredient brands and how generously you sprinkle that streusel (no judgment here!).

Pumpkin Streusel Bread FAQs

Can I use fresh pumpkin instead of canned?
Oh, I totally get this question! While you can use fresh pumpkin, I’ll be honest – canned puree gives more consistent results. Fresh pumpkin tends to be more watery, which throws off the moisture balance. If you’re determined to use fresh, roast and puree it first, then strain it through cheesecloth to remove excess liquid. But between you and me? Libby’s canned pumpkin has never let me down!

How do I really know when the bread is done?
The toothpick test is your best friend here – but listen closely! It should come out with a few damp crumbs clinging to it, not completely clean. The top should feel springy when lightly pressed, and you might see tiny cracks forming around the edges. If the streusel starts getting too dark, tent loosely with foil while the center finishes baking.

Can I leave out the nuts?
Absolutely! The walnuts add nice crunch, but they’re totally optional. I’ve made this without nuts when baking for school events (pesky allergies!) and it’s still fantastic. If you want extra texture without nuts, try tossing in some pepitas or sunflower seeds instead – they’re delicious with the pumpkin spices!

Final Thoughts on Pumpkin Streusel Bread

There you have it – my absolute favorite pumpkin streusel bread recipe that’s been tested more times than I can count! I’d love to hear how yours turns out – leave a comment telling me what you think or share your favorite variation. Happy baking, and may your kitchen always smell like cinnamon and happiness!

Moist Pumpkin Streusel Bread Recipe – Irresistible 5-Star Favorite

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A moist and flavorful pumpkin bread topped with a sweet streusel crumble. Perfect for fall or any time you crave a spiced treat.

Author: Kitchen Hub
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 80 minutes
Yield: 1 loaf (12 slices) 1x
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup canned pumpkin puree
1/4 cup water
1/2 cup chopped walnuts (optional)
For the streusel: 1/4 cup flour, 1/4 cup brown sugar, 1 tsp cinnamon, 2 tbsp cold butter

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Instructions

Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
Whisk together flour, baking soda, salt, and spices in a bowl.
In another bowl, mix sugar, oil, eggs, pumpkin, and water until combined.
Add dry ingredients to wet ingredients and stir just until moistened. Fold in walnuts if using.
Pour batter into prepared pan.
Make streusel by mixing flour, brown sugar, and cinnamon. Cut in butter until crumbly.
Sprinkle streusel evenly over batter.
Bake 60-65 minutes until a toothpick comes out clean.
Cool in pan 10 minutes, then transfer to a wire rack.

Notes

Use pure pumpkin puree, not pumpkin pie filling
For moister bread, bake at 325°F for 70-75 minutes
Can be frozen for up to 3 months

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 25g
Sodium: 180mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg