Soft, spiced, and golden – this pumpkin bread is topped with the most wonderful streusel and smells like the first sweater day of fall đ
Thereâs something about pumpkin bread that feels like a seasonal reset button đ
Every October, I find myself reaching for the same things: my faux candles (don’t judge, it’s cozy minus the danger of a kid or a pet ignoring an open flame), my softest sweatshirt, and this bread – a cozy, golden loaf that makes the kitchen smell like I actually have my life together. (Spoiler: I donât. But this helps.)
Whenever I bake this pumpkin bread, my whole house smells like a Yankee candle but in a good way. I can attest to this 100% because right now, I’m sitting in my house with pumpkin bread cooling on the counter.
The bread đ§Ą
This pumpkin bread is soft, cozy and not too sweet – the streusel does the heavy lifting there. It bakes into two loaves, which I fully believe should be a life rule: if youâre already dirtying bowls and measuring flour, make two.
I first shared this recipe here in 2017, and I’ve been baking it ever since. It really is that good!
Warm from the oven and sprinkled with streusel, this pumpkin bread feels like a hug in loaf form. đ§Ą
Printable recipe
Pecan Streusel Pumpkin Bread
Ingredients
For the streusel
- â cup flour
- Âź cup brown sugar
- 1 teaspoon ground cinnamon
- Âź cup chopped pecans (OR walnuts, OR skip)
- Âź cup cold butter (diced)
For the pumpkin bread
- 2 Âź cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups granulated sugar
- 1 (15-oz) can pure pumpkin purĂŠe
- ½ cup melted butter (OR oil)
Instructions
- Prep:Preheat the oven to 350°F. Get your ingredients ready.If you don't have brown sugar for the streusel, granulated is fine! And if you don't have pumpkin spice, you can use all cinnamon and it will still be wonderful.
- Make the streusel:In a medium bowl, stir together the flour, brown sugar, cinnamon, and nuts. Add the cold butter and crumble it in with your fingertips (or a fork, if youâre feeling fancy) until it looks like damp sand with little clumps – no dry flour left.Pop it in the fridge while you make the batter; chilled streusel holds its shape better and gives that perfect bakery-style crunch.
- Prep your pans:Grease and line two 8Ă4-inch loaf pans (or 9Ă5-inch – either works, but the smaller one is my favorite; the larger pans make a flatter loaf).đĄÂ Note: This recipe makes two loaves. If you bake it in one pan, the center will stay gooey forever. If you only have one pan, just halve the recipe.Yes, my photo shows the same pan twice, but I figured I better make it visually crystal clear before I ruin your â¨fall baking momentâ¨đ
- Combine the dry ingredients:In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Set aside.Pause for a second – doesnât that smell good already?
- Mix the wet ingredients:In a big measuring jug or another bowl, whisk together the eggs, sugar, pumpkin purĂŠe, and melted butter or oil.If youâre using melted butter, make sure itâs cooled a little first so it doesnât scramble your eggs – learned that one the hard way.
- Make the batter:Pour the wet mixture into the dry ingredients and gently fold them together with a spatula or a wooden spoon. Stop as soon as thereâs no dry flour visible – a few lumps are fine. Overmixing is what turns soft bread into a chewy brick.
- Assemble and bake:Divide the batter evenly between your two pans. Sprinkle the chilled streusel on top – all the way to the corners.Bake for 40â45 minutes, or until a toothpick poked into the center comes out clean and the tops look golden and crisp. Your kitchen will smell like fallâs greatest hits – cinnamon, pumpkin, and a little triumph.
- Cool: Cool in pans for 10 minutes before removing the breads onto a wire rack to cool completely.
Video
đŻ Tips I follow personally when I make pumpkin bread:
Look, I’m hardly the pumpkin bread oracle, but I have been baking this exact recipe since 2017, so I guess I can say a few helpful things about it:
- Butter vs. oil: Iâve tried both. Butter gives it that bakery aroma; oil keeps it softer for longer. Choose your own adventure.
- Pumpkin: Homemade purĂŠe is dreamy, but letâs be honest – I have a bunch of kids with school assignments and a house that doesn’t clean itself, and half the time the pumpkin is still in decorative form on the porch. Canned works just fine. But when I have an extra 20 minutes to spare (ha!), nothing beats fully homemade.
- Pumpkin spice: If you think you can eyeball the spices, trust me, you canât (ask me how I know – the wrong ratio with these kinds of spices makes baked goods nearly inedible). Use a mix, plain ground cinnamon – or my homemade one if you want to live deliciously but without the taste of an overdose of cloves in your mouth for the next ten years.
- Two pans, always: Yes, this makes two loaves. If you try to squeeze it into one, youâll end up with a gooey center that could double as wall insulation.
If I happen to have leftovers to store, this is how I do it.
If your family doesnât devour it in 24 hours (which is harder considering it’s two loaves, but I would be lying if I said it never happens), wrap the loaves snugly in plastic or a clean tea towel, or tuck them in a tin. They stay just fine on the counter for 2 days.
If Iâm pretending to be the kind of person who âmeal preps baked goods,â I wrap one loaf for the freezer.
Cozy ways to enjoy it
- With coffee: preferably in silence, if such a thing exists in your home.
- As a gift: wrapped in parchment and tied with string, because nothing says âIâm fineâ like homemade baked goods.
- As dessert: warmed slightly, with whipped cream, because rules are for people who donât bake pumpkin bread on a Wednesday.
This bread has become my fall ritual â the one thing that bridges chaos and calm. I bake it, the kids ask if itâs cake (technically yes), and for at least an hour, the house smells like cinnamon and comfort.
And if you sneak the crunchy streusel crumbs straight off the top while nobodyâs looking⌠well, I wonât tell.
Made with care, from my kitchen to yours đ
More pumpkin recipes
I first shared this recipe in 2017. I updated it several times with new photos and more helpful text, the last time in October 2025. The recipe has always remained the same.
Iva says
Another odd-ish question. Pumpkin does not come in cans where I am, so should I buy a pack of grated pumpkin and if so cook it, or an entire pumpkin, roast it and then pureeing it? I assume that differences in moisture might be an issue. Same question for all recipes with canned pumpkin, really. đ
Nora says
Iva, I often make my own pumpkin purĂŠe because itâs easy and budget-friendly. Pumpkin in cans is actually often winter squash, so I recommend using Hokkaido squash. Peel, dice and then roast in the oven at 400F/200C for about 20 minutes, until it is very tender. Let it cook a bit and then blend. This should give you the least moisture in the purĂŠe. Hope this helps!
Crystal Kuras says
OMG!!! This bread is so delicious!!! And easy and quick to make! Definitely going to keep this recipe and make it again!!
Nora says
I’m so glad, Crystal!
Kathleen says
Wondering if this recipe will work in mini foil pans. I would like to give as gifts but not sure if they will dry out ??ââď¸
Nora says
Kathleen, I think that would work just fine. I’ve baked this as muffins before and it was delicious. Baking time is between 15-20 minutes for muffins, depending on the size of your mini loaf pans I’d think it would be similar or just slightly longer for mid-sized mini loaves (if that makes any sense at all).
Anastacia Cook says
so so good!!!
Nora says
I’s a favorite around here, so I’m glad you enjoyed it!
Carole Smith says
My husband and I love this bread! Both loaves were gone in 3 days! He couldnât get enough. Iâm baking 2 more loaves right now. I did add mini chocolate chips and chopped walnuts to the batter. Delicious ? Thanks for the recipe ?
Nora says
I’m so glad, Carole! Now I want to bake some pumpkin bread with walnuts and chocolate chips ?
Candy says
Absolutely delicious, perfect give 1 and keep one for yourself
Nora says
That’s exactly why I like to bake two loaves, Candy! Glad you enjoyed the bread.
Alyssa says
Deliciousness! The bread itself isnât too sweet so the sweet streusel topping is perfect! I baked 350 for 47 minutes and then 22 minutes 350
For the muffins
Nora says
I’m so glad, Alyssa!
Tina says
Love this bread. It’s so easy to make. The pumpkin makes it moist and the crunch on top adds that little bit of extra perfection.
Country Girl says
REALLY YUMMY!! Made a large loaf and some mini loaves to give as gifts! (Probably could have made one more mini loaf, but one bite of the delicious batter lead to several more! ?) I used the link to your recipe for pumpkin spice also! I put the extra in tiny jars to give with the mini loaves! Will definitely make this again! ???
Renee Bloxton says
This recipe is a keeper! So easy and the pumpkin flavor really comes through without being overly spiced or sweet. I didnât have 2 loaf pans so the other half of the batter I divided into 12 lined muffin tins and baked for 20-22 minutes and the entire family loved them! Thanks for sharing!
T says
Thank you. Family enjoyed your recipe. I baked it in a Bundt pan, because I only have one loaf pan.
Carol Butler says
This was delicious Nora! I froze one to keep it fresh for another day but already thinking about thawing it out. It is a terrific coffee cake or light dessert after lunch. My husband loves it. We made the streusel recipe with walnuts.
I highly recommend it!
Nora says
I’m so glad, Carol! Thank you for coming back to leave a review, I appreciate it very much.
Steven says
Turned out amazing! Great recipes. i cooked mind in. Cast iron skillet and it was delicious.
Kat says
I think it is a great recipe. I’m use to pumpkin bread a little sweeter, so next time I think I will add more sugar to the strusel and the bread
Britt Masek says
I just made this earlier this morning and it was AMAZING!
Iâve never made pumpkin bread (or any bread ever), so I was sightly nervous. But this came out so wonderfully! My coworkers LOVED it! Iâll definitely be making this again!
I couldnât find my second loaf pan, so I made the other half of the batch into muffins and they were equally as good!
Anna says
Just made this today. YUMMY!!!!!
MOLLY MARTINEZ says
AMAZING RECIPE! WILL USE AGAIN!
Kim says
Delicious! I did use a Bundt pan instead of the loaf pans. Extended cook time 10 minutes. Also put streusel in pan first then batter. But very good. Will make again !
Chryso says
Made it as 24 super yummy muffins!!!
Terry says
The family loved this bread. Thanks for sharing this recipe
Samantha says
Best pumpkin bread yet!
Denise says
Made one in a loaf pan and took quite a while to cook. Th other I cooked in a cake pan and it cooked perfectly!! Tastes great!
Erica says
My family loved this. Just the treat we needed amidst everything. I had frozen purĂŠe from the Fall and the kids wanted the house to smell like comfort foods. Followed the recipe exactly with pecans and no substitutions. The streusel clung perfectly to the bread which was kinda amazing. It was perfect!
Victoria says
I halfed the recipe to make just one loaf. The pumpkin bread tasted great but I’ll do a glaze + sprinkle chopped pecans instead of streudel topping next time. The streudel made it messy to eat and it needed more flavor (too much flour). Other than changing the topping, which is a personal preference, I loved this bread and plan to make again!
Nora Rusev says
Victoria, thank you so much for your honest feedback! There’s no pumpkin bread without streusel if you ask my family ? glad you enjoyed it otherwise.
Re: the too much flour, I’ve made this many times and it’s supposed to be rather buttery, not floury. It’s important to use real butter, cut it in well, and measure the flour correctly (spoon and level, don’t scoop). I’m sorry you didn’t enjoy the streusel! All the best!
Dana Edwards says
In this recipie are you able to use fresh pumpkin which I prefer?
Nora says
Dana, yes you absolutely can. I recommend roasting the fresh pumpkin (instead of cooking or steaming) so no extra liquid gets added. I also strain my fresh pumpkin puree through a cheesecloth.
Nancy says
This recipe is delicious