Get ready to cozy up with the warm, spiced taste of this irresistible streusel pumpkin bread! Topped with a buttery, cinnamon-sugar crumble and bursting with the rich flavor of pumpkin, this loaf is the perfect companion for crisp fall mornings or afternoon tea.
One bite, and you’ll wonder how you ever got through autumn without it!
Why you’ll love this recipe
- Perfectly moist and fluffy: With the ideal balance of tender pumpkin goodness and just the right amount of fluff, this bread melts in your mouth with every bite.
- Dreamy streusel topping: The golden-brown cinnamon-sugar pecan crumble adds a delightful crunch and makes this bread feel like an indulgent bakery treat right from your own kitchen.
- Simple to make, hard to forget: Easy enough for a beginner but impressive enough to wow guests, this recipe will quickly become your go-to for fall baking and beyond!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
- Brown sugar: I use light, but feel free to use dark brown sugar for a deeper molasses flavor.
- Chopped nuts: Either walnuts or pecans add a lovely crunch, but you can skip them for a nut-free version.
- Pumpkin pie spice: Don’t have it? Use a mix of ground cinnamon, nutmeg, ginger, and cloves. Adjust to your taste!
- Pumpkin: Use pure canned pumpkin purée, not pumpkin pie filling. Homemade pumpkin purée works, but make sure it’s thick and not watery. Blot dry with paper towels if needed.
- Melted butter: Swap for coconut oil or vegetable oil for a dairy-free option.
How to make pumpkin bread
1. Make the streusel:
Let’s start with that dreamy topping! In a medium bowl, stir together the flour, brown sugar, cinnamon, and chopped nuts—this mix is going to add such a delightful crunch to your bread.
Next, grab your cold butter and crumble it into the dry ingredients with your fingertips. Keep going until the mixture looks like small crumbs and no dry flour is left—this part is a little messy but so satisfying! Once it’s ready, pop it in the fridge to chill while we move on.
2. Prep the oven and pans:
Preheat your oven to 350°F – it’s time to fill your kitchen with the smell of fall!
Now, grab two 9×5-inch loaf pans and grease them well. To make sure your bread comes out perfectly, line the pans with parchment paper like so:
This recipe makes TWO loaves, so be sure to have both pans ready. Trust me, if you try baking it all in one pan, the middle will never cook properly. Don’t have two pans? No problem! You can halve the recipe and make just one loaf.
3. Mix the dry ingredients:
In a large mixing bowl, combine the flour, pumpkin pie spice, baking powder, and salt. Give it a good stir so all those warm spices are evenly distributed—this step makes sure every bite is full of cozy fall flavor. Set this bowl aside for now.
4. Whisk the wet ingredients:
In a large measuring jug or medium bowl, whisk together the eggs, sugar, pumpkin purée, and melted butter. This mixture is so vibrant and rich—you’ll feel like fall itself is coming to life!
5. Make the batter:
Here’s where the magic happens! Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together with a spatula, being careful not to overmix.
Stop as soon as the batter comes together—overmixing can make your bread dense, and we want it light and fluffy!
6. Bake the bread:
Evenly divide the batter between your two prepared loaf pans. Then, grab the chilled streusel from the fridge and sprinkle it generously over both loaves. Gently press the streusel into the batter a little, to help it stick.
Into the oven they go! Bake at 350°F for 40-45 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Your house is about to smell absolutely heavenly!
7. Cool the loaves:
Once baked, let the loaves cool in their pans for about 10 minutes—this helps them firm up a bit so they don’t fall apart when you take them out. Then, carefully remove the breads and transfer them to a wire rack to cool completely (if you can resist slicing into them right away!).
Now, all that’s left is to enjoy your gorgeous pumpkin bread—preferably with a hot cup of tea or coffee! 🍂
Top tips
- Don’t overmix the batter: Stir just until the dry and wet ingredients combine. Overmixing can make the bread dense instead of light and tender.
- Use two pans: This recipe makes TWO loaves. Baking it in one pan will result in undercooked bread—halve the recipe if you only have one pan.
- Chill the streusel: Don’t skip this step! Chilled streusel holds its crumbly texture better while baking, giving you that perfect crunchy topping.
- Check for doneness: Use a toothpick to test the center of the bread. If it comes out clean, it’s ready!
- Cool before slicing: Let the loaves cool completely on a wire rack to avoid crumbling when you cut into them. Patience pays off!
Helpful recipe hints
Storage tips
Countertop Storage: Keep your pumpkin bread fresh by wrapping it tightly in plastic wrap or storing it in an airtight container. It will stay moist and delicious for 3–4 days at room temperature.
If your kitchen is warm, consider refrigerating it to prevent spoilage!
Freezer Storage: Want to save some for later? Wrap each cooled loaf (or slices) tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag or container. It will keep well for up to 3 months.
When you’re ready to enjoy it, thaw it at room temperature or gently warm it in the oven for that fresh-baked feel!
Recipe variations
- Chocolate chip pumpkin bread: Fold ½–1 cup of chocolate chips into the batter for a sweet twist.
- Maple pecan pumpkin bread: Swap brown sugar in the streusel for maple sugar and use pecans for a cozy, nutty flavor.
- Cranberry-orange pumpkin bread: Add ½ cup dried cranberries and the zest of one orange to the batter for a tangy, festive touch.
Serving ideas
Gifting idea: Wrap a cooled loaf in parchment paper and tie it with twine for a thoughtful homemade gift that everyone will love. Add a jar of apple cider spice mix, or homemade pumpkin spice mix!
Cozy morning treat: Pair a warm slice with your favorite coffee or chai tea for the perfect fall breakfast. Spread a little cream cheese or pumpkin butter on top, or even some whipped honey butter!
Dessert delight: Serve it slightly warmed with a scoop of vanilla ice cream or a dollop of whipped cream for a show-stopping end to any meal.
Festive brunch: Add it to a seasonal brunch spread alongside a winter fruit salad, yogurt, and other baked goodies—your guests will be wowed!
More pumpkin breakfast treats
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Pecan Streusel Pumpkin Bread
Recipe details
Ingredients
For the streusel
- ⅔ cup flour
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup chopped pecans OR walnuts, OR skip
- ¼ cup cold butter diced
For the pumpkin bread
- 2 ¼ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups white sugar
- 1 (15-oz) can pure pumpkin purée
- ½ cup melted butter OR oil
Instructions
Make streusel:
- Stir together flour, brown sugar, cinnamon and chopped nuts in a medium bowl. Add butter and crumble it into dry ingredients with fingertips until no more dry flour is visible and small crumbs form. Cover and refrigerate.
Make pumpkin bread:
- Prep: Preheat your oven to 350°F. Grease and line TWO 9×5 inch OR 8×5 inch loaf pans. NOTE!! This recipe makes TWO LOAVES. Please use TWO LOAF PANS, if you bake this recipe in one pan, your bread will NOT cook – if you only have one pan, this recipe is fine to halve.
- Combine dry ingredients: Stir together flour, pumpkin pie spice, baking powder and salt in a large mixing bowl and set aside.
- Combine wet ingredients: Whisk eggs, sugar, pumpkin and melted butter together in a measuring jug.
- Make batter: Pour wet into dry ingredients and fold just until combined, do not overmix! Stir until no more dry flour is visible, a few lumps are fine.
- Bake: Evenly divide batter between TWO prepared loaf pans and evenly sprinkle each with chilled streusel. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into middle comes out clean.
- Cool: Cool in pans for 10 minutes before removing the breads onto a wire rack to cool completely.
Notes
Ingredient notes
- Brown sugar: I use light, but feel free to use dark brown sugar for a deeper molasses flavor.
- Pumpkin: Use canned pumpkin purée, not pie filling. Homemade purée is fine if it’s thick, not watery – blot dry with paper towels if needed.
- Butter: Swap with melted coconut oil or vegetable oil for a dairy-free option.
Recipe tips
- Don’t overmix: Stir the batter just until the wet and dry ingredients combine for soft, fluffy bread.
- Use two pans: This recipe makes two loaves. Baking in one pan will leave the bread undercooked in the middle, so halve the recipe if you only have one pan.
- Chill the streusel: Cold streusel holds its shape better, creating a crunchy, bakery-style topping.
Storage tips
- Countertop storage: Wrap loaves tightly or store in an airtight container for 3–4 days at room temperature. Refrigerate if your kitchen is warm.
- Freezer storage: Wrap cooled loaves or slices in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature or warm in the oven before serving.
Nutrition
More recipe information
Recipe first published in 2017. Updated on 10/20/2019, updated again on 11/17/2024 with new photos and better text. The recipe has always stayed the same.
MAXINE BICKERSTAFF says
This is fabulous. Everyone raved about it and it’s going into my regular fall rotation.
MAXINE says
This is delicious. Easy, and uses a whole can of pumpkin. This will be my go-to fall recipe. Everyone loved it!
LIz says
Soooo good, really good taste and just right for moistness. We are loving this bread
Jen says
Have made this multiple times every season for years now! Easy and always loved by all!
Peggy says
Delicious!! I’ve made this several times now, and it’s been wonderful each time!
Peggy says
So yummy!!!
Lisa says
Can I use fresh cooked pumpkin instead of the can?
Nora says
Lisa, as long as the consistency matches canned pumpkin (thick, not wet or sloppy) it is fine. I can’t vouch for results though, as home cooked pumpkin puree is just so irregular in consistency.
Cathy says
Perfect recipe. Delicious, very moist and great topping. Would love more loaf bread recipes that are as highly rated.
Janelle says
I decided to make this recipe for a friend’s birthday and was glad the recipe makes two loaves so that I could try one myself. We both enjoyed the bread!! The recipe is now in my stash of “recipes to keep” and my friend also asked for the recipe. Thank you for sharing, Nora!!
Catherine says
Amazing and moist pumpkin bread. The best I have ever had. The only thing I did different was double the spices which I do in all recipes I make. Just as moist the second day. Fabulous. Thank you!
Joy Guliani says
How many mini loaf pans should i use for one recipe (compared to two larger pans)? Six?
Nora says
Joy, it REALLY depends on the size of your mini loaf pans. If they are 2 cup capacity mini loaf pans, you would probably need closer to 8. Hope this helps!
Genia says
Turned out so perfect! My whole family loved it. I did have to use a butter substitute for the streusel because of a dairy allergy but it worked great. I made the full recipe in a 9×13 pan instead of two bread pans. It was perfectly done in 40 minutes. I have a bad habit of burning the bottoms of quick breads so I always cook them in a 9×13 now and I no longer have that problem.
Nora says
I’m so glad you liked it, Genia! Thanks for sharing how you baked it, I’m sure others will appreciate it.
Elizabeth says
Delicious pumpkin bread! Thank you Nora!
Nora says
Always glad to be of help, Elizabeth!
Tiffany says
Absolutely loved this! I left out the pecans because I’m allergic to them but it was so good without them. I will try with the 8×4 pans because you were right the 9×5 does make a very flat loaf.
Nora says
I’m so glad, Tiffany! And yes, the 8×4 pans are definitely my favorites for this recipe 🙂