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Home / Recipes / Baking / Cinnamon Pecan Streusel Pumpkin Bread

Cinnamon Pecan Streusel Pumpkin Bread

1 hour hr
| 95 Comments |
4.89 from 170 votes
Jump to Recipe 10/20/19 | Updated: 12/18/19 | by Nora

This Pumpkin Bread recipe makes simple treat, totally from scratch, that will make you feel like Pioneer Woman herself ? Don’t skip this classic fall quick bread this year – for Halloween, Thanksgiving or just because! Makes two loaves, so you’ll have one as a cozy homemade gift idea.

sliced loaf of pumpkin bread on a wooden board

I have a thing for pumpkin goodies for cozy autumn weekend brunches. And I know you do, too. Because the pumpkin waffles here in the Savory Nothings archives? They make the site explode each fall.

For us, the cozy weekend mornings are our little fall “tradition” and I’m sure this golden-orange bread (click here for the Chocolate Chip Pumpkin Bread, if that’s more your style; or try my Pumpkin Coffee Cake to feed a crowd!) will be the star of your autumn mornings, too.

slices of streusel pumpkin bread stacked on a board

My 5 year old actually doesn’t like anything cakey, so I’m usually stuck whipping up a batch of Pumpkin Scones along this bread – I know, the horror 😉

Pumpkin bread is tasty by itself or with a pat of butter, but life wouldn’t be fun if we couldn’t make it extra special. We love it served with a mug of hot apple cider and a topping of homemade whipped cream for a wonderful treat.

Enjoy!

Signature Nora Rusev

P.S: If you tried this recipe, why not leave me a review below to let me know how you liked it? You just have to tap the stars below to add your voting!

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Cinnamon Pecan Streusel Pumpkin Bread

Cozy up for fall this year and celebrate the season with this cinnamon crumb pumpkin bread recipe. You won't believe how good it makes your house smell! This recipe makes two loaves with an entire can of pumpkin – no leftovers, more baked goods to enjoy! If you only want one loaf, this recipe is fine to cut in half.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.89 from 170 votes
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Recipe details

Prep 20 minutes mins
Cook 40 minutes mins
Total 1 hour hr
Servings 16 slices

Ingredients
 

For the streusel

  • ⅔ cup flour
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ cup chopped walnuts or pecans
  • ¼ cup cold butter

For the pumpkin bread

  • 2 ¼ cup all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 1 ½ cups white sugar
  • 15- oz. can pumpkin
  • ½ cup melted butter

Instructions
 

Make the streusel:

  • Stir together the flour, brown sugar, cinnamon and chopped nuts in a medium bowl. Add the butter and crumble it into the dry ingredients with your fingertips until there are no more flecks of dry flour and small crumbs form. Cover and refrigerate.

Make the pumpkin bread:

  • Prep: Preheat your oven to 350°F. Grease and line TWO 9×5 inch loaf pans.

    NOTE!! This recipe makes TWO LOAVES. Please use TWO 9×5 INCH 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.


    Chocolate Chip Pumpkin Bread Step by Step Image 1
  • Make the batter: Pour the wet into the dry ingredients and fold in just until combined, do not overmix!


    Chocolate Chip Pumpkin Bread Step by Step Image 2
  • Bake: Evenly divide the batter between the TWO prepared loaf tins and evenly sprinkle each with the chilled streusel. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the middle comes out clean.
  • Cool: Cool in the pans for 10 minutes before removing the breads onto a wire rack to cool completely.
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Notes

Ingredient Notes:

Butter for the streusel: Do make sure your butter is cold, and don’t use any substitutes (no buttery spread, no margarine) – real butter is where it’s at for the streusel here. If you MUST mess with the streusel, chilled coconut oil works OK.
Sugar: If you don’t have brown sugar, you can easily swap it for white sugar.
Pumpkin Spice: If you don’t have pumpkin pie spice, you can use ground cinnamon – or make my Homemade Pumpkin Spice Mix.
Flour: You can use whole wheat flour for this bread, just cut back to 2 cups and add 2 tablespoons of cornstarch for a fluffier bread.
Butter for the bread: A neutral vegetable oil works well in place of the melted butter.
Please note: This recipe uses one entire 15-oz can of pure pumpkin.

Baking Tips:

Streusel: Make the streusel before you make the bread batter, then chill it in the fridge until you’re ready. It will have a far nicer crunch and hold its shape better that way. I promise it’s worth following a few recipe rules.
Preheating the oven: Quick breads need heat from the minute they start baking, so make sure you preheat the oven before you make the batter.
Prepping the pans: I prefer lining my pans for quick breads, so I can easily lift them out of the pan soon after cooking. This helps to keep them from getting soggy on the bottom – just make sure to peel off the baking parchment to cool the bread.
And don’t forget: This recipe makes two loaves, so prep two 8×4 or 9×5 inch baking pans! 8×4 will give you a taller bread that probably needs an extra 5-10 minutes to bake through, 9×5 makes a slightly flatter bread (I used 8×4).
Mixing the batter: Just like with pancakes and muffins, pumpkin bread batter CANNOT be overmixed. You will have a dense bread that doesn’t rise if you overmix this batter.
Baking: Over-baking this bread will make it dry, so bake it right until a toothpick inserted comes out clean. You can also use a kitchen thermometer with a thin probe to test the internal temperature – the bread will be baked once the middle registers about 210F. P.S: Different pans bake at different speeds. My two near-identical loaf pans always have a 5 minute difference, so make sure to check both your loaves.

HOW TO STORE PUMPKIN BREAD:

ON THE COUNTER:
Store pumpkin bread on the counter wrapped in plastic wrap for up to 2 days.
IN THE FRIDGE:
In an airtight container in the fridge, this streusel pumpkin bread last for about 4-5 days.
FREEZER INSTRUCTIONS:
You can freeze this quick bread for up to 3 months.
I prefer to freeze it in individual slices because they defrost much faster and I can take out only as much as we need. But you can also freeze entire loaves!
Place the cooled bread in a freezer-friendly bag or container and label with the name and use-by date (freeze for up to 3 months).
To defrost, place the bread or individual slices unwrapped on a rack on the counter (this is important, or your bread will get soggy) and let come to room temperature for a few hours.

Nutrition

Serving: 16slicesCalories: 287kcalCarbohydrates: 43gProtein: 4gSaturated Fat: 3gCholesterol: 28mgSodium: 109mgFiber: 2gSugar: 23g
Nutrition is an estimate.

More recipe information

Cuisine: American

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Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Iva says

    January 07, 2022 at 3:13 am

    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. 🙂

    Reply
    • Nora says

      January 07, 2022 at 10:47 am

      Iva, I often make my own pumpkin purée because it’s 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 purée. Hope this helps!

      Reply
  2. Crystal Kuras says

    November 21, 2021 at 2:05 am

    5 stars
    OMG!!! This bread is so delicious!!! And easy and quick to make! Definitely going to keep this recipe and make it again!!

    Reply
    • Nora says

      November 22, 2021 at 9:11 am

      I’m so glad, Crystal!

      Reply
  3. Kathleen says

    November 18, 2021 at 6:12 pm

    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 ??‍♀️

    Reply
    • Nora says

      November 22, 2021 at 9:13 am

      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).

      Reply
  4. Anastacia Cook says

    October 10, 2021 at 9:45 am

    5 stars
    so so good!!!

    Reply
    • Nora says

      November 01, 2021 at 5:41 pm

      I’s a favorite around here, so I’m glad you enjoyed it!

      Reply
  5. Carole Smith says

    August 28, 2021 at 11:12 pm

    5 stars
    My husband and I love this bread! Both loaves were gone in 3 days! He couldn’t get enough. I’m baking 2 more loaves right now. I did add mini chocolate chips and chopped walnuts to the batter. Delicious ? Thanks for the recipe ?

    Reply
    • Nora says

      September 25, 2021 at 5:35 pm

      I’m so glad, Carole! Now I want to bake some pumpkin bread with walnuts and chocolate chips ?

      Reply
  6. Candy says

    April 30, 2021 at 10:35 pm

    Absolutely delicious, perfect give 1 and keep one for yourself

    Reply
    • Nora says

      May 03, 2021 at 6:11 pm

      That’s exactly why I like to bake two loaves, Candy! Glad you enjoyed the bread.

      Reply
  7. Alyssa says

    November 20, 2020 at 7:48 pm

    5 stars
    Deliciousness! The bread itself isn’t too sweet so the sweet streusel topping is perfect! I baked 350 for 47 minutes and then 22 minutes 350
    For the muffins

    Reply
    • Nora says

      November 23, 2020 at 10:26 am

      I’m so glad, Alyssa!

      Reply
  8. Tina says

    October 28, 2020 at 8:32 pm

    5 stars
    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.

    Reply
  9. Country Girl says

    October 25, 2020 at 3:30 am

    5 stars
    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! ???

    Reply
  10. Renee Bloxton says

    October 24, 2020 at 3:15 pm

    5 stars
    This recipe is a keeper! So easy and the pumpkin flavor really comes through without being overly spiced or sweet. I didn’t 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!

    Reply
  11. T says

    October 13, 2020 at 2:33 am

    5 stars
    Thank you. Family enjoyed your recipe. I baked it in a Bundt pan, because I only have one loaf pan.

    Reply
  12. Carol Butler says

    October 09, 2020 at 3:47 am

    5 stars
    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!

    Reply
    • Nora says

      October 09, 2020 at 9:24 pm

      I’m so glad, Carol! Thank you for coming back to leave a review, I appreciate it very much.

      Reply
  13. Steven says

    October 05, 2020 at 5:36 am

    5 stars
    Turned out amazing! Great recipes. i cooked mind in. Cast iron skillet and it was delicious.

    Reply
  14. Kat says

    September 22, 2020 at 11:20 pm

    4 stars
    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

    Reply
  15. Britt Masek says

    September 16, 2020 at 12:58 am

    5 stars
    I just made this earlier this morning and it was AMAZING!
    I’ve never made pumpkin bread (or any bread ever), so I was sightly nervous. But this came out so wonderfully! My coworkers LOVED it! I’ll definitely be making this again!
    I couldn’t find my second loaf pan, so I made the other half of the batch into muffins and they were equally as good!

    Reply
  16. Anna says

    September 07, 2020 at 3:20 am

    5 stars
    Just made this today. YUMMY!!!!!

    Reply
  17. MOLLY MARTINEZ says

    September 01, 2020 at 3:56 pm

    5 stars
    AMAZING RECIPE! WILL USE AGAIN!

    Reply
  18. Kim says

    August 30, 2020 at 10:34 pm

    5 stars
    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 !

    Reply
  19. Chryso says

    July 17, 2020 at 3:34 pm

    5 stars
    Made it as 24 super yummy muffins!!!

    Reply
  20. Terry says

    May 15, 2020 at 9:25 pm

    5 stars
    The family loved this bread. Thanks for sharing this recipe

    Reply
    • Nora Rusev says

      May 16, 2020 at 12:13 am

      I’m so glad to hear this, Terry!

      Reply
  21. Samantha says

    May 07, 2020 at 2:26 pm

    5 stars
    Best pumpkin bread yet!

    Reply
  22. Denise says

    April 28, 2020 at 10:30 pm

    4 stars
    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!

    Reply
  23. Erica says

    April 24, 2020 at 2:03 am

    5 stars
    My family loved this. Just the treat we needed amidst everything. I had frozen purée 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!

    Reply
  24. Victoria says

    April 12, 2020 at 1:57 am

    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!

    Reply
    • Nora Rusev says

      April 13, 2020 at 3:14 pm

      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!

      Reply
      • Dana Edwards says

        September 11, 2020 at 1:48 pm

        In this recipie are you able to use fresh pumpkin which I prefer?

        Reply
        • Nora says

          September 16, 2020 at 10:27 am

          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.

          Reply
  25. Nancy says

    January 07, 2020 at 1:26 am

    This recipe is delicious

    Reply
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Nora Rusev from Savory Nothings

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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