I love fall and all the warm, comforting fall spices and flavors. The days are getting shorter and cooler and it’s time to get out cozy blankets and warm spices! Naturally pumpkin rates right up there when I think of fall. I could not wait to get started on some fall baking so I started out with one of my favorite pumpkin recipes. This delicious, moist pumpkin bread with streusel topping.

This bread is so good! It is soft, moist and has a delicious spiced streusel crumb topping. This pumpkin bread is perfect with a cup of coffee. I have some pumpkin spice coffee creamer and it was a perfect compliment with a slice of this delicious pumpkin bread! This bread is a perfect fall dessert, snack or even breakfast. Really, it’s just good anytime!

To get started in this recipe, make your streusel topping first. Once your streusel topping is made, put it in the fridge while you make the bread. This will allow the topping to solidify some so that you can sprinkle it on your bread and get nice big pieces of the crumble topping.

This bread is baked at 325. However, I recommend that if your oven takes longer to bake things in general, then you can turn it up to 350. One reason for baking this bread at a lower temperature is to keep your streusel topping from burning. If you do need to turn up your oven, be sure to keep an eye your streusel topping. If it begins to get too dark, you can turn the oven back to 325. Your bread is done when a toothpick inserted into the middle comes out clean.

Give this delicious, moist pumpkin bread recipe a try today and leave a comment to let me know how you liked it!

Pumpkin Bread with Streusel Topping

Print Recipe Pin Recipe

Course Breakfast, Dessert, Snack

Cuisine American

Equipment

• 1 9×5 loaf pan
• 1 Mixer
• 2 small mixing bowls
• 1 Large Mixing Bowl
• 1 Measuring Spoons
• 1 Measuring Cups
• 1 Parchment Paper

Ingredients

  

Spiced Streusel Topping

• 1/4 cup melted butter unsalted
• 1/2 cup flour
• 1/4 cup packed brown sugar
• 2 tbsp granulated sugar
• 1/2 tsp pumpkin pie spice

Pumpkin Bread

• 1 can 100% pure pumpkin 15 oz
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1/2 tsp vanilla extract
• 1/2 cup milk
• 1 3/4 cups flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 3/4 tsp pumpkin pie spice
• 1/2 tsp salt

Instructions

 

Spiced Streusel Topping

• In a small bowl, combine all streusel ingredients and place in fridge

Pumpkin Bread

• Preheat oven to 325.
• Grease inside of loaf pan. Line with parchment paper. Be sure the parchment paper hangs over the long sides of the pan (this will make it easy to remove the bread from the pan after cooling)
• In a small bowl, whisk together your dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice and salt)
• Into a large bowl, add sugars, pumpkin and oil. Mix with mixer until fully combined.
• Add eggs and vanilla and mix until combined.
• Mix in half of your dry ingredients, then the milk, then the other half of your dry ingredients. Mix until batter is smooth and well combined.
• Pour batter into prepared loaf pan.
• Remove streusel topping from fridge.
• Using a fork, break up your streusel topping into pieces and spread evenly over top of batter.
• Bake for 1 hour 20 min or until toothpick inserted into middle comes out clean.

Notes

• If your oven bakes chronically slowly, (you always have to use the max baking time and/or add time on top of guidelines) then you can bake at 350.  Just be sure to keep an eye on your streusel topping so it doesn’t burn.
• If your toothpick does not come out clean, add time in 5 min increments until done.