Pumpkin bread with streusel topping ~ classic pumpkin quick bread recipe made with pumpkin, brown sugar, spices & more. Moist pumpkin bread with cinnamon sugar topping and a simple glaze, this bread is a perfect snack or treat.
This easy pumpkin bread recipe is one you won’t soon forget. With every bite bursting with delicious Fall flavors, it’s hard to beat! Moist pumpkin bread is a fabulous snack, treat, or even a fun grab-and-go breakfast food because it’s pretty portable. With the sweetened pumpkin bread glaze on top, it really feels like an indulgent dessert. Yum!
What is pumpkin bread with streusel topping?
It’s easy to make this pumpkin bread from scratch. With a cinnamon sugar crumb topping and a powdered sugar glaze resting over a moist loaf of delicious and flavorful pumpkin bread. This recipe is simple and fantastic! You won’t want to go back to boxed mix bread again with this easy quick bread recipe.
Streusel Topped Pumpkin Bread Ingredients
For the Streusel You Will Need:
-Flour: You will need 1/2 cup of all-purpose flour to act as the base for this streusel topping.
-Brown Sugar: With 1/4 cup of packed brown sugar (light, medium, or dark) we can add sweetness and a caramelized color to the top.
-Cinnamon: 1 teaspoon of cinnamon is enough to flavor the topping well.
-Salt: We only need a pinch of salt added to the streusel topping to enhance the flavors.
-Cold Butter: Using 6 tablespoons of cold butter we can add fat and flavor while bringing the dry ingredients together into little crumbs.
For the Pumpkin Bread You Will Need:
-Flour: We need 2 cups of all purpose flour to act as the gluten-packed base for this bread recipe
-Brown sugar: 1 cup of packed brown sugar will add a depth of flavor and sweetness as well as change the color of the bread (especially if you use dark brown sugar).
-Baking powder: We need a tablespoon of this leavening agent to make sure that the dough rises well and doesn’t sink flat.
-Spices: We will need 1 teaspoon of cinnamon, and a 1/8 teaspoon each of ground allspice and ground ginger to help flavor the bread.
-Salt: Just 1/4 teaspoon of salt is enough to enhance the flavors in this quick bread.
-Butter: We will use 1/3 cup of softened butter to help add moisture, fat, and richness to the bread recipe.
-Pumpkin: Using 1 cup of canned pumpkin we can make this bread taste incredible and fill it with the pumpkin flavor we are looking for.
-Milk: Using 1/2 cup of dairy (or non dairy) milk we can thin down the thick batter and add a little flavor.
-Eggs: 2 whole large eggs will act as the binder in the recipe so that it isn’t too crumbly. They also help a bit with the leavening.
For The Icing You Will Need:
-Powdered sugar: We need 1 cup of powdered sugar to give us a sweet and creamy smooth glaze.
-Milk: You will need to use 1-2 tablespoons worth of milk to thin the icing down to your desired consistency before drizzling over the bread.
-Fresh nutmeg: Using a little fresh nutmeg to help spice the icing will be a great way to help it harmonize with the bread and crumb topping.
How to Make Streusel Topped Pumpkin Bread
For the streusel
In a small bowl, combine the flour, brown sugar, cinnamon, and salt.
Whisk them together until combined.
Cut in the cold butter with a pastry blender until the mixture appears finely chopped.
Press the mixture lightly to get it to hold together. Place in the fridge to chill until needed.
Preheat your oven to 350F degrees and grease a loaf pan, set it aside.
In a bowl, mix together the dry ingredients and one cup of flour.
Add in the butter, pumpkin, milk, and eggs.
Mix together the ingredients with a hand mixer on low speed until combined and then beat it together on high speed for 2 minutes.
Add in the remaining flour and stir it into the batter on low speed until combined. Increase to high speed and beat for 30 seconds.
Pour the prepared batter into your prepared bread pan.
Add the streusel topping over the batter, making sure to evenly distribute it over the top.
Bake at 350F degrees for 60-65 minutes or until a toothpick can be inserted and come out clean.
Let the bread cool on a cooling rack for 10 minutes and then gently remove it from the pan.
Let the bread cool completely on the rack.
In a small bowl, combine the powdered sugar with just enough milk to make it a good drizzling consistency.
Pour the pumpkin bread glaze over the top of the cooled bread, adding as much or as little as you would like.
Grate some fresh nutmeg over the top of the loaf.
Streusel Topped Pumpkin Bread
- 1/2 cup flour
- 1/4 cup packed brown sugar
- 1 tsp cinnamon
- 1 pinch salt
- 6 tbsp cold butter
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/8 tsp ground allspice
- 1/8 tsp ground ginger
- 1/3 cup softened butter
- 1 cup canned pumpkin
- 1/2 cup milk
- 2 eggs
- 1 cup powdered sugar
- 2-3 tbsp milk
- fresh nutmeg
- Combine the flour, brown sugar, cinnamon, and salt in a small bowl.
- Stir or whisk them together.
- Cut cold butter into the bowl.
- Use a pastry blender to cut the butter into the flour mixture until it’s finely chopped.
- Press the mixture lightly together and chill.
- Preheat the oven to 350˚F.
- Generously butter or grease a 9x5x3 loaf pan.
- Mix together the dry ingredients and one cup of flour in a bowl.
- Add the butter, pumpkin, milk, and eggs.
- Using a hand mixer on low-speed mix until combined, then beat on high-speed for two minutes.
- Add the remaining flour and stir on low-speed, to combine, then beat for on high for 30 seconds.
- Pour the batter into the prepared pan.
- Crumble the streusel over the top of the batter making sure to evenly distribute it. If you put it all in the middle it will sink down, and make a delicious streusel stuffed loaf which is just as good!
- Bake on 350˚ for 60-65 minutes or until a toothpick inserted comes out clean.
- Cool on a baking rack for ten minutes then gently remove it from the pan.
- Cool completely on the baking rack.
- Mix the powdered sugar with just enough milk to make a drizzle.
- Lightly OR heavily drizzle your loaf.
- Grate fresh nutmeg over the top of the loaf.
Can pumpkin bread be frozen?
Yes this bread can be frozen. Simply let it cool completely and then wrap it well in plastic wrap before placing it in an airtight container. Then freeze for up to 3 months. Let it come to room temperature on the counter before slicing and enjoying.
How to store pumpkin bread
Keep this bread well covered and stored at room temperature for up to 3-5 days. As it ages the bread may dry out so try your best to keep it well contained in an airtight container so that it can last as long as possible and taste great every time you’re hungry for a bite!
What to eat pumpkin bread with
This bread is a great snack all on its own but if you’re looking for a new way to experience it, try warming up some slices (or toasting them) and then adding a nice spread of butter or cream cheese over the top. The added creamy textures of flavor over the warm bread tastes incredible.
More incredible pumpkin filled recipes that are perfect for Fall
- Pumpkin Coffee Cake
- Pumpkin Pie Bars
- Skinny Pumpkin Cheesecake
- No Bake Pumpkin Pie
- Easy Pumpkin Pretzels
- Pumpkin Poke Cake
- The Best Pumpkin Bread
- Pumpkin Spice Snickerdoodle Cookies
- Pumpkin Chocolate Chip Cookies
- Maple Iced Pumpkin Bars
- Pumpkin Chocolate Chip Bread
- Pumpkin Pie Dip
- Glazed Pumpkin Scones
- Apple Pumpkin Bread
- Crockpot Pumpkin Apple Butter
With this delicious pumpkin bread with streusel topping you’ll have a winning snack for Autumn. The from the pumpkin bread glaze down to the moist pumpkin bread loaf, every bite is an incredible experience.
Yum! Perfect and moist, and the streusel topping totally made it.
Yum, yum, yum! This loaf didn’t last a full day in our house! It was so good that we just kept going back for on more taste!