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

5 from 1 vote

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Servings

8

servings

Prep time

15

minutes

Baking time

1

hour 

30

minutes

Total time

1

hour 

45

minutes

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Ingredients

• For the bread:

• 1 cup 1 granulated sugar

• ½ cup ½ brown sugar

• 1 cup 1 canned pumpkin

• ½ cup ½ vegetable oil (we use avocado oil)

• 2 2 eggs

• 2 cups 2 flour

• 1 teaspoon 1 baking soda

• ½ teaspoon ½ salt

• ½ teaspoon ½ ground nutmeg

• ½ teaspoon ½ ground cinnamon

• ½ cup ½ pecans, chopped

• ¼ cup ¼ water

• For the streusel topping:

• ½ cup ½ plus 2 tablespoons flour

• ¼ cup ¼ packed brown sugar

• 2 tablespoons 2 granulated sugar

• ⅛ teaspoon ⅛ salt

• 3 tablespoons 3 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

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