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.
Joyce says
Wonderful recipe, thank you! I made one large and 8 mini loaves to give away. I baked the mini loaves for 20 minutes and they came out perfect.
Cheryl vaughn says
Got a thumbs up from my husband. Delicious.
Nora Rusev says
That’s lovely to hear, Cheryl! Thank you so much for sharing, made my day ?
Alisha says
How long would I bake this recipe for if I cooked it in 3×5 mini loaf tins?
Nora Rusev says
Alisha, I would expect them to take about 25 minutes, maybe a little longer. Make sure to check them after 25 minutes and then keep a close eye on them!
Claire says
I did the two pans 8×4 size. I’ve had to put them back in for 10 more mins twice now. It’s still completely liquid inside. I’m runngin out of time in my evening, can I take them out and finish baking later?
Nora Rusev says
Claire, I feel like there must have gone something wrong. I just checked a bunch of different pumpkin bread recipes and the flour to liquid ratio in this recipe is definitely right – this is a pretty universal recipe, and they are all about the same.
Did you read the baking tips? It says the 8×4 pans need about 10 minutes longer in the oven, so that is one factor. May I ask what kind of pans you used? I have a few different ones, and I’m serious when I say that one needs 10-15 minutes longer to bake than most others. Or did you maybe mix up the amount of flour from the streusel and the bread, and accidentally added the wrong amount of flour? (Not accusing you, just genuinely trying to figure this out – I have definitely added the wrong amount of flour to recipes before!)
Many people have very successfully made this and it’s one of my all-time favorite recipes here on my blog, so I’m very very sorry it didn’t work out for you 🙁
Stephanie says
do you add the steusal topping prior to baking or after?
Sandy says
Just made these.
I reduced the sugar to only 1 cup, also added a little bit of hemp hearts to the batter and pumpkin spice to the streusal itself and have to say these turned out absolutely delicious.
Jane says
can I leave the nuts out?
Nora Rusev says
Absolutely Jane!
Stephanie says
for the crumble on top – do you use salted or unsalted butter?
Nora Rusev says
I use unsalted, Stephanie! Hope that helps!
Amanda says
This was delicious and easily the best pumpkin bread yet!! I made it for my husbands job site (a bunch of construction workers) and it was DEVOURED IN SECONDS!
Kristin says
If I made this as muffins how many do you think it would yield and how long would the baking time be?
Thanks!
Nora says
Kristin, the entire recipe would make about 24 muffins, but you could easily cut it in half for 12! Baking time would be around 20 minutes, hope that helps!
Kristin says
Thank you! Trying it tonight.
Christiana says
Delicious! I halfed it (only have one tin) and swapped out the pumpkin spice for a mix of allspice, cinnamon, nutmeg, cloves, and cardamom. I also added in a bit of extra salt to get more contrast against the sweetness. I’ll definitely make this recipe again!
Nora says
I’m so happy to hear the pumpkin bread turned out well for you, Christiana! Thanks for coming back to leave a review, I appreciate it.
Jean Pelletier says
This was a waste of ingredients, well over an hour and still gooey in middle its not my oven everything else bakes fine I definitely would NOT recommend
Nora says
Jean, did you maybe use one loaf tin instead of the two this recipe calls for? That’s how your pumpkin bread will turn into pudding. I make this all the time (just made 4 loaves last week) and they always turn out fluffy and cook in 45-50 minutes. If you only have one loaf pan this recipe is fine to halve. You can tap or click the servings in the recipe card and change it so the recipe adjusts automatically. Sorry you didn’t have a better experience.
Emily Warren says
I made the mistake of baking it in one loaf pan last weekend, and it was total pudding! Tasted good but the texture and bake time
Was way off. Oops thats what I get for not reading properly!!!!! Tried again today and baked correctly in two pans and SO GLAD I did! Turns out perfect fluffy and moist, mine cooked in 49mins. Thanks for a great recipe (if made right, whoops)
Nora says
Glad you figured this out, Emily! And I’m so glad the bread turned out well in the end – it’s a favorite around here!
Gaye Fisher says
They are in the oven..I first made my own puree (for the first time) then I found your recipe. The batter tastes amazing – They have 20 minutes left and it’s 9:15 at night . I can’t wait – now to finish the dishes!!
Nora says
So glad to hear this, Gaye! I hope they came out delicious.
Lori says
Wow! SoOoo yummy! The streusel topping takes this pumpkin bread to another level for sure!
I didn’t have pumpkin pie spice in my pantry so used a Tbsp of Poudre Douce instead and it was very tasty! The color and texture were wonderful! Thanks for sharing this recipe, I’m throwing out all of the other pumpkin bread recipes!
Nora says
So glad to read this, Lori! Thanks for coming back to leave a review, I appreciate your time.
Martha in KS says
I selected this recipe because I was looking for one with a high pumpkin to flour ratio. Changes – instead of nuts used old fashioned oats in streusel. In bread used 1/4 c. butter & 1/4 c. canola oil. It was so moist & delicious!
Nora says
I’m so happy to hear your breads turned out well, Martha! I just made a batch too today, but next time I’m going to try your idea of using oats in the streusel. Thank you for sharing!
Anne says
Perfect! And love the fact it uses a whole can of pumpkin to make two loaves – I gave one to our elderly neighbor and she was so happy! Thanks for the recipe!
Nora says
Yes, same here! So often I forget about leftover pumpkin. And I bet your neighbor loved the fact that you thought of her -. how wonderful.
Peg says
Batter was thick and I was super sceptic but for no reason, just like my granny used to make!!!!
Nora says
I’m so glad, Peg! And yes, the batter is super thick from the pumpkin, but it bakes up beautifully 🙂
Barbara says
Found this on pinterest last weekend and already making for the THIRD time! My three boys and husband are crazy about this bread and now think I’m actually a good baker 😉 I found it really is SUPER important not to overmix, or it turns out dense. But it’s always delicious
Nora says
Haha Barbara, that’s a lot of pumpkin bread, but my house is the same 😉 glad you like it so much, and thank you for your review – I appreciate your time.
Mary says
This was delish, thanks
Nora says
I’m so glad you liked the bread, Mary! Thanks for your review, I appreciate your time.
Erica says
Hello. Can the pumpkin can be substituted for fresh pumpkin purée? And how much would it be put in?
Nora says
Hi Erica, yes you can, as long as you make sure it’s not watery. I usually make my own pumpkin purée (not this year because I have a 4 month old 😉 ) and this bread works great with either fresh or canned.
I oven-roast my pumpkin, I don’t boil it to avoid extra water. And I blot it dry after blending/strain it in a colander lined with a kitchen towel for a while to get all the excess water out. Then I use the same amount as directed in the recipe.
Hope that helps!
Linda T says
Very tasty and easy to make. I had all the ingredients in my pantry. Going to put this into my quick bread rotation.
Nora says
I’m glad you enjoyed the pumpkin bread, Linda! It’s one of our favorites for fall. Thanks for coming back to leave a review – I appreciate it!
Sheila Bradford says
I woke this morning thinking of getting into the kitchen to do some baking. I always freeze my bananas, for my banana bread, but kept thinking about a really good pumpkin bread. So, I fixed my self a cup of joe, and hit the Printrest site in hopes of finding one. I came across your recipe,and it sounds like a winner. I use to work at a school, and I would SPOIL all of the staff with my baked goods. Although, I don’t work there anylonger I still surprise them with some baked goods from time to time. I will let you know how things turn out. Can’t wait to get baking…
Kristen says
Do you know how the baking time would change if I baked in two 8.5 x 4.5 inch pans instead?
Nora says
Hi Kristen, my smaller pan bakes a little slower because the bread is higher. Maybe 3-5 minutes extra? It depends a lot on your exact pan and oven though, so I would start checking the bread about 5-10 minutes before the baking time is up, to avoid overbaking!
Cindy says
Hi.just curious.
Why does it say 1.5 c of white sugar instead of 11/2? Everything else is listed in fractions. Just want to make sure I’m not messing up.
Thanks
Nora says
Hi Cindy, no reason other than I thought the fraction looked confusing for the 1.5 cup. But I agree with you – this ways looks even more confusing, ha! I changed it too fractions. It’s definitely 1 1/2 cups – thanks for letting me know.
Jody D. says
Made this today and Wow! My friends are all talking about it. I appreciated and followed your tips. This will be a family favorite!
Nora says
I’m so happy to read this, Jody! I’m glad you and your friends liked the pumpkin bread. Thanks for coming back to tell me about it – made my day!
Liz says
You know me!!! I am so stoked to make this!!!!!! I will definitely be trying!
Nora says
Yay! I hope you’ll love it as much as we do, Liz!! Or maybe not, because then you’ll eat two loaves within a day, haha!