It is that time of year again when all kinds of pumpkin recipes start to surface, and Moist Pumpkin Bread with Streusel Topping is one of my favorite treats of the fall season. This easy pumpkin bread is topped with a buttery cinnamon streusel, turning a classic loaf into something closer to a gourmet dessert bread.
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Moist Pumpkin Bread Recipe
The streusel gets layered right into the middle of the loaf as well as on top, so every slice has that buttery, cinnamon crumb running through it, not just across the surface. Squeezing extra moisture out of the pumpkin puree before mixing is the small step that keeps the crumb tender instead of dense or gummy.
This makes one loaf, about 8 slices, and it keeps well for days if it lasts that long.
Ingredients
- Pumpkin puree - Libby's or homemade both work. I like to roast fresh pumpkin at about 400 degrees Fahrenheit until it is soft enough to blend into a smooth puree.
- Pumpkin spice and cinnamon - both go into the batter for real fall flavor, not just a hint of it.
- Eggs, butter, white and brown sugar, vanilla - the base of a rich, moist quick bread.
- Baking powder and baking soda - both are in here, which is what gives the loaf its rise and open crumb.
- Streusel topping - very cold butter, flour, cinnamon, and brown sugar, rubbed together into crumbs by hand. Some goes in the middle of the loaf, the rest on top.
Julia's Tip
Do not skip squeezing the pumpkin puree. Wrap it in a clean towel or thin cloth and press out as much liquid as you can before it goes into the batter, even with canned puree. It makes a real difference in the final texture of the loaf.
If you are roasting your own pumpkin for this, my how to make pumpkin puree guide covers both the roasted and stovetop methods.
How To Make Moist Pumpkin Bread with Streusel Topping - Step By Step Photos
- Preheat the oven to 350 degrees Fahrenheit.
- Beat the eggs on low speed, then add the melted butter, both sugars, and vanilla. Mix until combined.
- In a separate bowl, combine the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt. Add to the wet ingredients and mix on low. Add the pumpkin puree, squeezing out excess moisture through a clean cloth first.
- Combine the streusel ingredients in a large bowl with your hands until you get crumbs.
- Pour half the batter into a greased or parchment lined 9 by 5 inch loaf pan. Add half the streusel, then the rest of the batter, then the remaining streusel on top.
- Bake 55 minutes to an hour, until a toothpick comes out clean or with just a few crumbs. Rest in the pan 15 minutes, then cool completely on a wire rack before slicing.
Once it is baked, my how to store pumpkin bread guide has more detail on keeping it fresh for days.
What To Serve With Pumpkin Bread
- A warm cup of coffee or chai.
- A smear of butter or cream cheese while it is still slightly warm.
- More from my cozy pumpkin desserts collection.
Tips
- Keep the streusel butter almost frozen. Cold butter is what keeps the topping crumbly instead of melting flat into the batter.
- Do not overmix once the flour goes in. Mix just until combined so the loaf stays tender.
- Check at 55 minutes. Ovens vary, and a streusel topped loaf can look done on top before the center is fully baked.
- Let it cool fully before slicing. A warm loaf crumbles more than one that has had time to set.
Variations
- Add nuts. Chopped pecans or walnuts mixed into the streusel add crunch.
- Add a glaze. A simple powdered sugar and milk glaze drizzled over the cooled streusel takes it further toward dessert.
- Make it mini. Divide the batter and streusel between two or three small loaf pans and shorten the bake time.
- Skip the middle layer. If you are short on time, use all the streusel on top instead of splitting it.
Why Squeeze The Moisture Out Of Pumpkin Puree?
Pumpkin puree, even canned, holds more water than you would expect, and extra water in the batter can make the loaf dense or gummy in the middle. Pressing it through a clean cloth first removes just enough liquid to keep the texture light without losing the pumpkin flavor.
Can I Make This Ahead Of Time?
Yes. Bake it a day or two ahead, let it cool completely, and store it tightly wrapped at room temperature. The flavor settles and deepens a bit overnight, if anything it is better the next day.
How To Store Moist Pumpkin Bread with Streusel Topping
- To Store. Keep in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
- To Reheat. A few seconds in the microwave brings back some of the just baked warmth.
- To Freeze. Wrap tightly, whole or in slices, and freeze for up to 3 months. Thaw at room temperature before serving.
More Pumpkin Recipes You'll Love
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Moist Pumpkin Bread with Streusel Topping
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees Fahrenheit.
- Beat the eggs with a mixer on low speed, then add the melted butter, both sugars, and vanilla. Mix again until combined.2 large eggs, ¾ cup unsalted butter, ½ cup white sugar, ½ cup brown sugar, 1 teaspoon vanilla extract
- In a separate bowl, combine the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt. Add this to the wet ingredients and mix on low. Add the pumpkin puree. Keeping the puree wrapped in a linen or clean cloth and squeezing out the excess moisture first, even with canned pumpkin, really helps the bread's texture.2 cups all purpose flour, 1 teaspoon pumpkin spice, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 ½ cup pumpkin puree
- In a large bowl, combine the streusel topping ingredients until you get crumbs. Using your hands is the easiest way to do this.8 tablespoons unsalted butter, ½ cup all purpose flour, 1-2 teaspoons ground cinnamon, ⅓ cup brown sugar
- Pour half the batter into a greased or parchment lined 9 by 5 inch loaf pan. Add half the streusel topping, then carefully add the rest of the batter in another layer. Top with the remaining streusel.
- Bake for 55 minutes to an hour, until a toothpick inserted into the center comes out clean, dry, or with just a few crumbs. Let the bread rest in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Notes
- Squeeze the moisture out of the pumpkin puree: even canned puree benefits from this. Wrap it in a clean towel and press out the excess liquid before mixing it in, it keeps the loaf from turning gummy.
- Keep the streusel butter very cold: almost frozen is right. Warm butter makes the streusel melt into the batter instead of baking up into crumbs.
- Let the loaf rest before slicing: 15 minutes in the pan, then fully cool on a wire rack, keeps it from falling apart when you cut into it.
- Storage: keep in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. It also freezes well, sliced or whole, for up to 3 months.
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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