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Pumpkin Bread with Streusel Topping

Pumpkin bread with streusel topping bakes a moist pumpkin loaf with warm cinnamon and pumpkin pie spice, finished with a crisp, crumbly buttery brown sugar streusel. The loaf stays tender inside while the topping turns crunchy on top after 60–70 minutes at 350°F.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Chill streusel 15 minutes
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Bread
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 0.5 tsp kosher salt
  • 1 can (15 oz) pumpkin purée
  • 2 large eggs
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar
  • 0.5 cup vegetable oil
  • 0.25 cup sour cream
  • 1 tsp pure vanilla extract
Cinnamon Streusel
  • 0.5 cup all-purpose flour
  • 0.3333333333 cup light brown sugar
  • 1 tsp ground cinnamon
  • 0.25 tsp pumpkin pie spice
  • 0.25 cup unsalted butter
  • 0.25 cup chopped pecans optional
Optional Glaze
  • 0.5 cup powdered sugar
  • 1 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 Dutch oven

Method
 

Prepare the Pan and Streusel
  1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
  2. In a medium bowl, combine the flour, brown sugar, cinnamon, and pumpkin pie spice. Cut in the cold butter using a pastry cutter or fork until coarse crumbs form; stir in the pecans if using, then refrigerate.
Mix the Batter
  1. In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  2. In another bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar, vegetable oil, sour cream, and vanilla until smooth.
  3. Fold the wet ingredients into the dry ingredients until just combined, then pour the batter into the prepared loaf pan and smooth the top.
  4. Evenly sprinkle the chilled streusel mixture over the batter, covering the entire surface.
Bake and Finish
  1. Bake at 350°F (175°C) for 60–70 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  2. If needed, loosely cover with foil during the final 15 minutes to prevent over-browning.
  3. Cool in the pan for 15 minutes before transferring to a wire rack.
  4. Whisk together the glaze ingredients and drizzle over the cooled loaf before slicing, if using.

Notes

For a tighter crumb, fold the wet into the dry until no dry streaks remain—overmixing can make the loaf tougher. Store the cooled loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze slices for up to 2 months. For a dairy-free option, replace sour cream with plain unsweetened non-dairy yogurt and use non-dairy milk in the optional glaze if desired.