Pumpkin bread with streusel topping is one of my favorite things to bake during the holidays. It’s super moist with a perfect spice flavor and the best texture of any pumpkin bread I’ve ever had. The streusel with toasty pumpkin seeds is the best part!
How to make pumpkin bread with streusel topping
I love how easy this recipe is! You only need a couple of tools and a handful of ingredients.
Ingredients you’ll need
- Pumpkin puree. Make sure you’re using pure pumpkin puree and not canned pumpkin pie filling. The only ingredient on the can should be pumpkin.
- Sugar. This recipe calls for both white and brown sugar. Brown sugar adds great flavor to the streusel.
- Pumpkin seeds. Pumpkin seeds are optional, but they add great crunch and texture to the streusel.
- Maple syrup. The maple syrup adds flavor and richness to the pumpkin bread. Make sure you’re using pure maple syrup. If you don’t have maple syrup, you can swap in brown sugar.
- Spices. Cinnamon and pumpkin pie spice give the pumpkin bread so much flavor and warmth.
- Butter and oil. To keep this pumpkin bread super moist, we’re using butter and oil. The butter gives it flavor and the oil will keep it moist for days.
- Flour. Make sure to whisk your flour before adding it in to reduce lumps.
- Eggs. Eggs give the bread structure and lift.
- Baking soda and baking powder. I love the combo of both for texture and rising.
How to prepare pumpkin bread with streusel topping
- Make your streusel. I like to make the streusel first because it needs a bit in the fridge to firm up. Whisk the dry ingredients, including the pumpkin seeds, in a mixing bowl. Drizzle in the melted butter and use a fork to incorporate it. Refrigerate for at least 15 minutes.
- Prepare your pan. Lightly grease a 9×5″ loaf pan and line with parchment paper so that some of the paper hangs over the edges a bit. This makes removing the bread from the pan a breeze.
- Make your batter. In a small bowl, whisk together the flour, baking powder, baking soda, and salt so that no lumps remain and then set aside. In a medium mixing bowl, whisk together the pumpkin, sugar, maple syrup, eggs, vanilla, and spices until smooth. Add the butter and oil and whisk until well-combined. Then, add the dry ingredients (flour mixture) and fold in with a rubber spatula until just mixed. Take care not to overmix.
- Bake. Pour your batter into the prepared loaf pan and top with streusel. Bake at 325 degrees F for an hour and 15 minutes. Baking pumpkin bread at a slightly lower temperature for longer creates the best texture. At a higher temperature, the edges bake too quickly and dry out.
- Serve. Once a cake tester comes out clean, remove the bread from the oven. Let it cool for 20 minutes in the pan and then, using the parchment strips, gently lift it from the bowl and onto a cooling rack. Cool for another 5-10 minutes before slicing.
How to store pumpkin bread
This pumpkin bread will stay moist for days! After you’ve had your fill, wrap tightly in plastic wrap in the pan if it’s unsliced or wrap the slices together if it is sliced. Store on your counter for up to 3 days or in the refrigerator for up to 7 days.
PUMPKIN BREAD FAQs
Is pumpkin puree the same as pumpkin pie mix?
No! Pumpkin puree is just pumpkin while pumpkin pie mix has sugar and spices. You want to use canned pumpkin ONLY.
How do you keep pumpkin bread moist?
In this recipe oil, butter, eggs, and pumpkin puree make the pumpkin bread super moist. Take care not to overbake too–overbaking your pumpkin bread will dry it out.
Is canned pumpkin the same as pumpkin puree?
Yes! They’re the same thing and you may also see ‘solid-pack pumpkin’ too which is also the same thing. As long as the only ingredient is pumpkin, you’re good to go!
What should I wrap my pumpkin bread in?
For long storage, wrap in plastic wrap. I also love wrapping the loaf in parchment paper and storing it on the counter if I know I’m going to finish it within a day or so.
Here are some of my other favorite pumpkin recipes:
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