Pumpkin Bread with Streusel Topping

This pumpkin bread with streusel topping is great for fall and holiday gatherings. It stays super moist for days, is loaded with classic fall flavors like cinnamon and nutmeg, and comes together quickly and easily. I love it with coffee or tea in the morning!

We love making this pumpkin bread with streusel topping for guests. You can make it ahead of time and serve it for days. The streusel topping adds a little something special, and the pecans add great crunch. It's sweet but not too sweet, and so easy and delicious.

If you like this pumpkin recipe, try our pumpkin cake bars, frosted soft pumpkin cookies, or soft pumpkin chocolate chip cookies.

Key Ingredients

For the pumpkin bread:

• Canned pumpkin
• Ground nutmeg
• Ground cinnamon
• Pecans

And your typical quick bread ingredients: granulated sugar, brown sugar, vegetable oil (we use avocado oil), eggs, flour, baking soda, and salt.

For the streusel topping:

• Flour
• Brown sugar
• Granulated sugar
• Salt
• Butter

Instructions

Step 1: Make the bread batter. In a large bowl, combine granulated sugar, brown sugar, pumpkin, oil, and eggs. Beat them until they're well blended. In a separate large bowl, combine flour, baking soda, salt, nutmeg, and cinnamon. Gradually add the flour mixture to the sugar and egg mixture, and mix well to combine. Then add nuts and water.

Step 2: Make the streusel topping. Combine flour, brown sugar, granulated sugar, salt, and melted butter to a large mixing bowl and mix until clumps form.

Step 3: Bake. Oil a 9"x5"x3" loaf pan, then add the batter. Top evenly with the streusel topping. Bake at 350°F for 75-90 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and allow to cool for at least 10 minutes.

Step 4: Enjoy. Enjoy topped with butter and a side of coffee or tea.

Pumpkin Bread with Streusel Topping Recipe

Recipe by Mollie

This pumpkin bread with streusel topping is great for fall and holiday gatherings. It stays super moist for days, is loaded with classic fall flavors like cinnamon and nutmeg, and comes together quickly and easily. I love it with coffee or tea in the morning!

Course: Breakfast, DessertCuisine: BreadDifficulty: Easy

4.0 from 37 votes

Pin

Print

Servings

8

servings

Prep time

15

minutes

Baking time

1

hour 

30

minutes

Total time

1

hour 

45

minutes

Cook Mode

Prevent your screen from going dark!

Ingredients

• For the bread:

• 1 cup granulated sugar

• ½ cup brown sugar

• 1 cup canned pumpkin

• ½ cup vegetable oil (we use avocado oil)

• 2 eggs

• 2 cups flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon ground nutmeg

• ½ teaspoon ground cinnamon

• ½ cup pecans, chopped

• ¼ cup water

• For the streusel topping:

• ½ cup plus 2 tablespoons flour

• ¼ cup packed brown sugar

• 2 tablespoons granulated sugar

• ⅛ teaspoon salt

• 3 tablespoons unsalted butter, melted

Directions

• Preheat your oven to 350°F.
• In a large bowl, combine granulated sugar, brown sugar, pumpkin, oil, and eggs. Beat them until they're well blended. In a separate large bowl, combine flour, baking soda, salt, nutmeg, and cinnamon. Gradually add the flour mixture to the sugar and egg mixture, and mix well to combine. Then add nuts and water.
• Make the streusel topping. Combine flour, brown sugar, granulated sugar, salt, and melted butter to a large mixing bowl and mix until clumps form.
• Oil a 9"x5"x3" loaf pan, then add the batter. Top evenly with the streusel topping. Bake at 350°F for 75-90 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and allow to cool for at least 10 minutes.
• Enjoy topped with butter and a side of coffee or tea.

Notes

Did you make this recipe?

Tag and follow @hangryeconomist on Instagram

Like this recipe?

Follow @hangryeconomist on Pinterest