Pumpkin Streusel Bread combines tender, moist crumbs with a crisp, crunchy topping for a cozy fall treat that you’ll want to bake again and again!

A partially sliced loaf of Pumpkin Streusel Bread.

Pumpkin Bread with Streusel Topping

There’s nothing quite like the smell of fresh pumpkin bread baking in the oven—the warm spices, the cozy kitchen vibes, and that first slice that’s as soft as it looks. This pumpkin bread recipe is made with real pumpkin, so every bite is full of rich flavor and moist crumbs that melt in your mouth.

What makes this version extra special is the streusel topping. It adds a sweet crunch that contrasts perfectly with the soft, tender bread underneath. The different textures work so well together that you’ll want to keep sneaking just one more slice.

And here’s the best part: it’s an easy recipe anyone can make at home. Whether you’re baking for breakfast, a fall gathering, or just because, this pumpkin streusel bread is the kind of treat that always disappears fast!

A slice of Pumpkin Streusel Bread being picked up.

Ingredients

For your convenience in recreating this recipe, I’ve included shop-able ad links for some of the products used; disclosure policy available here. Detailed ingredient amounts and recipe directions are available in the printable recipe card at the bottom of the post.

For the Bread:

All-purpose flour – This can be substituted for a 1:1 all purpose gluten free flour to make this a gluten free recipe. Be sure to make this swap for the streusel topping too.
Baking powder AND baking soda
Kosher salt – Regular salt can also be used instead.
Ground cinnamon
Ground nutmeg
Ground cloves – If you’d rather, you can use a teaspoon of pumpkin pie spice instead of the three individual baking spices in this recipe.
Canned pumpkin puree – Make sure to use 100% pure pumpkin puree, not pumpkin pie filling, which as a different texture and added sweeteners.
Oil – Use your favorite neutral oil, such as canola oil, vegetable oil, avocado oil, etc.
Eggs
Granulated sugar
Brown sugar
Vanilla extract – Or vanilla paste

For the Streusel Mixture:

Brown sugar
Unsalted butter (melted)
All-purpose flour
Ground cinnamon

For the Honey Glaze:

Powdered sugar
Real honey – If honey cannot be used, maple syrup is a great alternative.

Helpful Kitchen Tools

Instructions

To Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.

Make the Batter – First you’ll whisk together the dry ingredients (except sugars). In a separate mixing bowl, stir together the wet ingredients and both sugars. Combine the dry ingredients with the wet ingredients, stirring until everything is just incorporated. Pour the mixture into the prepared loaf pan and smooth the top of the batter into an even layer with a spatula.
Make the Streusel Topping – Combine the streusel ingredients in a small bowl until crumbly, then sprinkle evenly on top of the pumpkin batter in the pan.
Bake – Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Glaze – Whisk together the honey and powdered sugar until a smooth glaze forms. If it’s too thick to pour, add a bit more honey. If it’s too runny, add more powdered sugar. Drizzle with a spoon on top of the bread while still warm and allow to set before cutting and serving.

Step by step photo collage of how to make Pumpkin Streusel Bread.

Prep Tips

Glaze – The honey glaze is optional, but it definitely adds a delicious moist crumb and extra flavor! If adding a glaze, I recommend waiting until you’re almost ready to serve. If making the bread in advance, wait to glaze until the day you’ll be serving.
Variations – This bread would also taste amazing with a drizzle of caramel sauce or a white chocolate glaze, if honey is not your thing.
Storage – Keep in airtight container at room temperature for 3-5 days (without glaze) or 1-2 days (with glaze). You can also freeze the bread for long term storage (up to 2 months), but I recommend freezing without a glaze.

More Pumpkin Dessert Recipes To Try

Pumpkin Streusel Bread Recipe (Printable Recipe Card):

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Pumpkin Streusel Bread

Pumpkin Streusel Bread combines tender, moist crumbs with a crisp, crunchy topping for a cozy fall treat that you'll want to bake again and again!

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: pumpkin, pumpkin bread, Pumpkin Streusel Bread, streusel

Servings:

Calories: 431kcal

Author: Stacey aka the Soccer Mom

Cost: $10

Equipment

9×5 inch loaf pan
Mixing bowls
Wire cooling rack

Ingredients

Instructions

To Make the Bread:

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
In a separate mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth.
Gradually add the dry ingredients to the bowl of wet ingredients, stirring until just combined. Do not over-mix.
Pour the batter into the prepared pan and smooth the top of the batter with a spatula.

For the Streusel Topping:

In a small bowl, mix together the brown sugar, melted butter, flour, and cinnamon until crumbly.
Sprinkle the streusel mixture evenly over the bread batter in the pan.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.

To Make the Honey Glaze:

Whisk together the honey and powdered sugar until a smooth glaze forms.
Drizzle the glaze on top of the bread while it’s still warm. Allow to set before cutting and serving.

Notes

Nutrition information is provided as an estimate only.

Prep Tips:

Glaze – If baking the bread ahead of time, I recommend adding glaze when you are almost ready t serve.

Variations – Maple syrup can be substituted for honey, or the glaze can be omitted. Gluten free all purpose flour can be substituted for the regular all purpose flour to make this a gluten friendly recipe.
Pumpkin – Be sure to use 100% real pumpkin, not pumpkin pie filling.
Honey – It is not recommended to serve recipes containing honey to children under 1 year old.

Storage – Keep in airtight container at room temperature for 3-5 days (without glaze) or 1-2 days (with glaze). You can also freeze the bread for long term storage (up to 2 months), but I recommend freezing without a glaze.

Nutrition

Be sure to pin our Pumpkin Streusel Bread recipe on Pinterest:

Pumpkin Streusel Bread Pinterest collage.

You might also like:

Gluten Free Pumpkin Loaf

Chocolate Chip Pumpkin Bread

Author
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Stacey aka the Soccer Mom

Stacey is the creator of The Soccer Mom Blog, a Houston Texas mom blog that focuses on positive living for women and families. She loves to share real food recipes, money-saving tips, parenting encouragement, kids activities, DIY tutorials, home hacks, fitness, and so much more! To get to know Stacey even better, click here.

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Pumpkin Streusel Bread

Pumpkin Bread with Streusel Topping