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Pumpkin Streusel Bread

A close-up of a slice of moist pumpkin streusel bread topped with a sweet glaze and crumb topping.
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A moist pumpkin loaf with a crunchy streusel topping and optional maple glaze, perfect for fall breakfasts or snacks.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 1/2 cup flour (for streusel)
  • 1/4 cup brown sugar (for streusel)
  • 1/4 cup cold butter (for streusel)
  • 1/2 tsp cinnamon (for streusel)
  • 1/2 cup powdered sugar (for glaze, optional)
  • 1 tbsp maple syrup (for glaze, optional)
  • 1 tbsp milk (for glaze, optional)

Instructions

  1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
  2. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a bowl.
  3. In another bowl, mix pumpkin puree, oil, eggs, granulated sugar, brown sugar, and water.
  4. Combine wet and dry ingredients until just mixed. Pour into the loaf pan.
  5. Make streusel by mixing flour, brown sugar, cinnamon, and cold butter until crumbly. Sprinkle over batter.
  6. Bake for 50-60 minutes, or until a toothpick comes out clean.
  7. Cool in pan for 10 minutes, then transfer to a wire rack.
  8. For glaze, whisk powdered sugar, maple syrup, and milk. Drizzle over cooled bread.

Notes

  • Use a toothpick to check doneness—no wet crumbs should stick.
  • Store in an airtight container for up to 3 days.
  • Freeze slices for up to 2 months.
  • For meal planning, pair with a protein-rich breakfast.

Nutrition

Find it online: https://kitchenuser.net/pumpkin-streusel-bread-recipe/