Spiced Pumpkin Bread with Streusel Topping

Here is my favorite pumpkin bread recipe, with a moist, spiced bread base and a sweet, crumbly streusel topping that adds the perfect texture to every bite.

This pumpkin bread is what I make every fall when the weather starts getting cooler. The smell of cinnamon and nutmeg baking in the oven just makes the whole house feel cozy. Plus, it’s great for breakfast with your morning coffee or as an afternoon snack.

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What Kind of Pumpkin Should I Use?

For this recipe, you’ll want to use pure pumpkin puree, not pumpkin pie filling – there’s a big difference between the two. Pumpkin pie filling already has spices and sugar added, which will throw off the balance of flavors in your bread. You can find pure pumpkin puree in the baking aisle of most grocery stores, usually in a can. If you’re feeling ambitious, you can make your own by roasting a sugar pumpkin and pureeing the flesh, but canned pumpkin works just as well and saves you time. Just make sure the label says “100% pumpkin” or “pure pumpkin puree” to avoid any confusion.

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Options for Substitutions

This pumpkin bread is pretty forgiving when it comes to swaps, so here are some options if you’re missing a few things:

• Pumpkin puree: You can substitute with sweet potato puree, butternut squash puree, or even applesauce in equal amounts. Just make sure it’s plain puree, not pie filling with added spices.
• Canola oil: Vegetable oil, melted butter (cooled slightly), or even applesauce work great here. If using applesauce, your bread will be a bit more dense but still tasty.
• Light brown sugar: You can use dark brown sugar for a deeper molasses flavor, or mix 1 cup granulated sugar with 1 tablespoon molasses. White sugar works too, though you’ll lose some of that caramel-like taste.
• Heavy whipping cream: For the glaze, you can use half-and-half or whole milk instead. The glaze will be slightly thinner but still delicious.
• Spices: Don’t have all the individual spices? Use 1 1/2 teaspoons of pumpkin pie spice instead of the cinnamon, ginger, and allspice combination.
• Maple syrup: Honey or corn syrup work as substitutes in the glaze, or you can just leave it out entirely for a simpler topping.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin bread is overmixing the batter, which can lead to a tough, dense loaf instead of the tender crumb you’re after – mix just until the ingredients are combined and you still see a few flour streaks. Make sure you’re using pure pumpkin puree and not pumpkin pie filling, as the latter contains added spices and sugar that will throw off your recipe’s balance. Your streusel topping can turn into a hard, burnt layer if you add it too early, so wait until the bread has baked for about 15-20 minutes before sprinkling it on top. Don’t skip the room temperature eggs either, as cold eggs can cause the batter to curdle and create an uneven texture, and always check for doneness with a toothpick inserted in the center – it should come out with just a few moist crumbs clinging to it.

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What to Serve With Pumpkin Bread?

This pumpkin bread is perfect for breakfast with a hot cup of coffee or tea, especially during those cozy fall mornings. I love serving it alongside scrambled eggs and crispy bacon for a complete breakfast spread, or you can keep it simple with just a pat of butter melted on a warm slice. For an afternoon treat, try pairing it with vanilla ice cream or a dollop of whipped cream to make it feel more like dessert. The warm spices in this bread also go really well with apple cider or hot chocolate if you’re looking for the perfect fall drink pairing.

Storage Instructions

Keep Fresh: This pumpkin bread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 4 days. The streusel topping might soften slightly over time, but it still tastes amazing. I actually think it gets even more flavorful after a day or two!

Freeze: You can freeze this bread for up to 3 months, either as a whole loaf or in individual slices. Wrap it well in plastic wrap, then aluminum foil, or use a freezer-safe container. Freezing individual slices is super convenient when you want just a piece or two for a quick snack.

Serve: Thaw frozen bread at room temperature for about 2-3 hours, or pop individual slices in the microwave for 20-30 seconds. If you want to warm up the whole loaf, wrap it in foil and heat in a 350°F oven for about 10 minutes. The glaze might need a quick touch-up if it looks a bit dull after thawing.

Preparation Time	30-45 minutes
Cooking Time	45-50 minutes
Total Time	75-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 28-34 g
• Fat: 130-150 g
• Carbohydrates: 375-410 g

Ingredients

For the streusel topping:

• 3/4 tsp ground cinnamon
• 1/2 cup all-purpose flour
• 1/3 cup brown sugar (packed)
• 1/4 cup unsalted butter (melted and cooled)
• 1 tbsp granulated sugar

For the pumpkin bread:

• 1 cup brown sugar (packed)
• 1 cup pumpkin puree (not pie filling)
• 4 tbsp unsalted butter (I use Kerrygold unsalted butter)
• 1/2 tsp salt
• 1/4 tsp allspice
• 3/4 tsp ground cinnamon
• 1 1/2 cups all-purpose flour (I always use King Arthur all-purpose flour)
• 1/3 cup milk (whole milk recommended for richness)
• 1/4 cup canola oil
• 2 tsp vanilla extract
• 2 eggs (room temperature for better emulsification)
• 1/4 tsp ground ginger
• 1 tsp baking soda

For the brown sugar maple glaze:

• 1/4 cup brown sugar (packed)
• 2/3 cup confectioners sugar (sifted to prevent lumps)
• 3 tbsp heavy cream
• 2 tbsp unsalted butter
• 1/2 tbsp maple syrup (pure maple syrup for best flavor)
• Pinch kosher salt

Step 1: Prepare the Loaf Pan and Preheat Oven

Preheat your oven to 350°F (175°C).

Spray the bottom and sides of a 9 x 5 inch loaf pan with non-stick baking spray.

Line the pan with parchment paper, leaving about 2 inches of overhang on each side to make removing the finished loaf easier.

Step 2: Make the Streusel Topping

• 1/4 cup unsalted butter, melted
• 1/2 cup all-purpose flour
• 1/3 cup light brown sugar, packed
• 1 tbsp granulated sugar
• 3/4 tsp ground cinnamon

Melt 1/4 cup unsalted butter over medium-low heat and allow it to cool for 5 minutes.

In a small bowl, stir together 1/2 cup all-purpose flour, 1/3 cup packed light brown sugar, 1 tablespoon granulated sugar, and 3/4 teaspoon ground cinnamon.

Add the cooled melted butter and mix with a fork until all the flour is moistened and the mixture is crumbly.

If desired, use your hands to form larger streusel crumbs.

Refrigerate the streusel mixture while you prepare the pumpkin bread batter to help it stay crisp during baking.

Step 3: Brown the Butter for the Bread Batter

• 4 tbsp unsalted butter

In a small saucepan, melt 4 tablespoons unsalted butter over medium heat.

Continue cooking, stirring occasionally, until the butter foams and then begins to brown, about 5 minutes.

Look for golden brown milk solids forming at the bottom and an amber color.

Once it stops crackling, immediately pour the browned butter into a medium bowl and let it cool for 5-10 minutes until warm but not hot.

Browning the butter really deepens the flavor of the pumpkin bread—I love this extra step!

Step 4: Prepare the Pumpkin Bread Batter

• 1 1/2 cups all-purpose flour
• 1 cup light brown sugar, packed
• 1 tsp baking soda
• 3/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp allspice
• 1/2 tsp salt
• browned butter from Step 3
• 1 cup pure pumpkin puree (not pie filling)
• 1/3 cup milk
• 2 eggs, room temperature
• 1/4 cup canola oil
• 2 tsp vanilla

While the browned butter from Step 3 cools, whisk together 1 1/2 cups all-purpose flour, 1 cup packed light brown sugar, 1 teaspoon baking soda, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon allspice, and 1/2 teaspoon salt in a separate bowl.

Once the browned butter is warm, add 1 cup pumpkin puree, 1/3 cup milk, 2 room temperature eggs, 1/4 cup canola oil, and 2 teaspoons vanilla to the butter.

Whisk together until fully combined.

Add the dry ingredients to the wet ingredients in two additions, folding gently with a large spatula and scraping down the sides and bottom so the batter is thoroughly mixed, but do not overmix.

Step 5: Assemble and Bake the Pumpkin Bread

• pumpkin bread batter from Step 4
• streusel from Step 2

Pour the pumpkin bread batter from Step 4 into the prepared loaf pan from Step 1.

Take the chilled streusel from Step 2 and sprinkle it evenly over the batter, ensuring complete coverage so no batter shows through.

Bake the loaf for 45-50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

If the streusel topping browns too quickly, loosely tent the loaf with aluminum foil during the last 10-15 minutes.

Remove from the oven and let the bread cool in the pan for 20 minutes before lifting it out using the parchment paper.

Transfer the bread to a cooling rack.

Step 6: Prepare the Brown Sugar Maple Glaze

• 2 tbsp unsalted butter
• 1/4 cup light brown sugar, packed
• 3 tbsp heavy cream
• 1/2 tbsp maple syrup
• pinch kosher salt
• 2/3 cup sifted confectioners sugar

Melt 2 tablespoons unsalted butter in a small saucepan over medium-low heat.

Stir in 1/4 cup packed light brown sugar, 3 tablespoons heavy cream, 1/2 tablespoon maple syrup, and a pinch of kosher salt.

Whisk frequently and cook for about 5 minutes, until the mixture thickens and starts to simmer.

Remove from the heat and immediately whisk in 2/3 cup sifted confectioners sugar until smooth.

If the glaze seems thin, add more confectioners sugar, 2 tablespoons at a time, to reach your preferred consistency.

I like a slightly thicker glaze, so don’t be afraid to adjust!

Step 7: Glaze, Cool, and Serve the Pumpkin Bread

Drizzle the warm glaze from Step 6 over the top of the pumpkin bread while it’s still slightly warm.

The glaze will begin to set as it cools, so work quickly.

For best texture and flavor, allow the bread to cool for at least 1 hour before slicing and enjoying!