Pumpkin Streusel Bread

ByMadison Rae
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SPREAD LOVE

Why Make This Recipe

Pumpkin Streusel Bread is a delightful treat that combines the warm flavors of pumpkin and spices with a crunchy streusel topping. Ideal for chilly mornings or as a special dessert, this bread captures the essence of fall in every bite. Easy to make and even easier to enjoy, this recipe is perfect for gatherings, brunches, or simply an afternoon snack.

How to Make Pumpkin Streusel Bread

Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1 cup dark brown sugar, lightly packed (can substitute with light brown sugar)
  • 1 cup pumpkin puree (do not use pumpkin pie filling)
  • 2 large eggs
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1½ cups all-purpose flour
  • 6 Tbsp unsalted butter, melted
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar (light or dark)
  • 1/2 tsp pumpkin pie spice or ground cinnamon
  • 1 cup confectioners’ sugar
  • 1/4 tsp maple extract (can substitute vanilla)
  • 1 Tbsp maple syrup
  • 1 Tbsp milk or cream

Directions:

  1. Preheat your oven to 350°F (175°C). Grease an 8-or-9" light metal loaf pan with cooking spray or line it with parchment paper and grease it. Set aside.

  2. For the bread: In a large bowl, mix the softened butter with the brown sugar using a handheld electric mixer. Cream together until smooth, about 1 minute. Add the pumpkin and then the eggs, mixing well after each addition.

  3. Add the spices, baking powder, baking soda, salt, and flour. Mix on low speed until just combined. Be careful not to over-mix, as this can make the bread tough.

  4. Spread the batter evenly into the prepared loaf pan and set aside.

  5. To make the streusel, in a medium bowl, mix the melted butter, flour, brown sugar, and pumpkin pie spice. Stir until it looks like wet sand and is fully combined. Drop handfuls of the streusel on top of the bread batter.

  6. Bake for 55-60 minutes. Check that a toothpick inserted near the center comes out clean or has some moist crumbs. Cool completely on a wire rack.

  7. For the glaze, whisk together the confectioners’ sugar, maple extract, maple syrup, and milk in a medium bowl until the glaze is soft. Drizzle it over the cooled bread. Let the glaze set before slicing and serving.

How to Serve Pumpkin Streusel Bread

This Pumpkin Streusel Bread is delicious on its own or served with a cup of coffee or tea. You can slice it thick for a hearty snack or cut it into thinner slices for a delightful dessert. It’s perfect for breakfast, brunch, or as a treat at any time of day!

How to Store Pumpkin Streusel Bread

To keep your Pumpkin Streusel Bread fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the refrigerator, where it can last for up to a week. You can also freeze it for up to three months. Just ensure it’s wrapped well to prevent freezer burn.

Tips to Make Pumpkin Streusel Bread

  • Make sure your butter is softened, as this helps achieve a creamy mixture.
  • Avoid over-mixing the batter to ensure your bread stays tender.
  • You can add nuts or chocolate chips to the streusel for extra flavor and texture.
  • If you prefer a less sweet glaze, you can adjust the confectioners’ sugar to your taste.

Variation

You can easily change things up by using sweet potatoes instead of pumpkin puree for a different flavor. Also, feel free to substitute the spices based on your preferences—mix and match to find your perfect blend!

FAQs

Can I use fresh pumpkin instead of canned?
Yes, you can use homemade pumpkin puree from fresh pumpkins. Just ensure it’s fully cooked and blended until smooth.

What if I don’t have a loaf pan?
If you don’t have a loaf pan, you can use a muffin tin to make pumpkin streusel muffins. Just adjust the baking time to about 18-22 minutes.

Can I make this bread ahead of time?
Absolutely! You can bake the bread a day or two in advance. Just store it properly, and it will taste just as good when you’re ready to serve it.

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Pumpkin Streusel Bread

  • Author: admin
  • Total Time: 75 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful bread that combines the warm flavors of pumpkin and spices with a crunchy streusel topping, perfect for chilly mornings or as a special dessert.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1 cup dark brown sugar, lightly packed
  • 1 cup pumpkin puree
  • 2 large eggs
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1½ cups all-purpose flour
  • 6 Tbsp unsalted butter, melted
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 tsp pumpkin pie spice or ground cinnamon
  • 1 cup confectioners’ sugar
  • 1/4 tsp maple extract
  • 1 Tbsp maple syrup
  • 1 Tbsp milk or cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8-or-9″ light metal loaf pan with cooking spray or line it with parchment paper and grease it. Set aside.
  2. In a large bowl, mix the softened butter with the brown sugar using a handheld electric mixer until smooth, about 1 minute. Add pumpkin and eggs, mixing well after each addition.
  3. Add the spices, baking powder, baking soda, salt, and flour. Mix on low speed until just combined to avoid overmixing.
  4. Spread the batter evenly into the prepared loaf pan.
  5. For the streusel, mix the melted butter, flour, brown sugar, and pumpkin pie spice in a medium bowl until it resembles wet sand. Drop handfuls of the streusel on top of the bread batter.
  6. Bake for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
  7. For the glaze, whisk together the confectioners’ sugar, maple extract, maple syrup, and milk in a medium bowl until soft. Drizzle over the cooled bread and let set before slicing.

Notes

Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. Freeze for up to three months.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 18g
  • Sodium: 300mg
  • Fat: 15g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 50mg

Keywords: pumpkin bread, streusel bread, fall recipes, dessert, breakfast bread

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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