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Crumbly brown sugar streusel and honey glaze top moist bread in this Pumpkin Streusel Bread recipe. Warmly spiced with fall flavors, it’s the perfect treat to enjoy with a cup of coffee on a chilly fall day.
Pumpkin season is officially here. While I’ve made many, many pumpkin recipes over the years, there are a few things that get made every single year – pumpkin crisp, pumpkin pie, and this pumpkin streusel bread. This recipe takes classic pumpkin bread and adds not only a crumbly streusel topping but also a sweet honey glaze. I love enjoying a slice of this with my cup of coffee on fall days!
Why I Love This Pumpkin Streusel Bread
- The streusel topping! The crumbly brown sugar streusel topping is really what sets this apart from a traditional pumpkin bread recipe and, oh my, it’s so good! I added a very generous amount so that the entire top is covered in streusel. Yum!
- The glaze. But I didn’t just stop with the streusel topping. I added one final touch – a honey glaze. Made with powdered sugar and honey, it’s the perfect sweet addition and adds an additional element of flavor.
- It’s so easy! All you need is a few bowls, a whisk, and a loaf pan to make this recipe. There’s no need to break out the mixer. Anyone can make this bread and it’s a great recipe for new bakers as well as experienced ones.
Recipe Ingredients
Below is an overview of everything needed to make the bread plus the streusel topping and glaze. Scroll down to the recipe card below for the exact measurements.
For the Bread
- Flour – Be sure to measure accurately to avoid a bread that is too dense or dry.
- Baking soda & baking powder – Both leavening agents help the bread rise in the oven.
- Spices – Cinnamon, nutmeg, and cloves add the pumpkin pie flavor to the bread. A bit of salt helps enhance the overall flavor.
- Pumpkin puree – Be sure to use pure pumpkin puree, not pumpkin pie filling. The pie filling is already sweetened and spiced.
- Vegetable oil – Adds moisture to the bread.
- Eggs – For structure and richness. I used medium eggs.
- Sugar – This recipe uses mostly granulated sugar with a small amount of brown sugar.
- Vanilla extract
For the Streusel & Honey Glaze
- Brown sugar – Creates the crumbly, sugary streusel.
- Butter – Melted butter helps moisten the topping.
- Flour
- Cinnamon – Adds more flavor to the topping.
- Powdered sugar – Creates the pourable glaze texture.
- Honey – The key ingredient in the glaze!
How To Make Pumpkin Streusel Bread
One thing I love about sweet breads like this pumpkin bread with streusel topping is just how little effort they take to prepare! The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350F. Grease the loaf pan and line with parchment paper.
- Make the batter. Whisk together the dry ingredients. In another bowl, combine the pumpkin, oil, eggs, sugars, and vanilla. Gradually add the dry ingredients to the wet, stirring gently. Transfer to the prepared loaf pan.
- Add the streusel topping. Combine the streusel ingredients in a bowl until crumbly. Sprinkle evenly over the batter.
- Bake. Bake for 50-60 minutes. A toothpick inserted in the center should come out clean. Cool in the pan for 10 minutes then transfer to a wire rack.
- Add the glaze. Combine the honey and powdered sugar until smooth. Pour over the hot pumpkin bread. Let set before slicing.
Tips & Tricks
Here are a few things I found helpful when making this pumpkin streusel bread, as well as a few ways to customize it.
- Use parchment paper. Lining the loaf pan with parchment paper in addition to greasing it helps ensure that the bread releases easily from the pan. I like to leave an overhang on two sides so I can easily lift it out.
- Avoid overmixing. The biggest mistake I see when it comes to making breads like this one is overmixing the batter. Whisk just until the wet and dry ingredients are combined with no streaks of flours remaining. Overmixing results in dense bread.
- Add the glaze while hot. Pour the honey glaze over the streusel topping while the bread is still warm from the oven. I do this once I’ve transferred it to a wire cooling rack. Just make sure to put something underneath to catch and that drips off. Also consider making a maple glaze using maple syrup instead of honey.
- Stir in some chocolate chips. If you’re a fan of chocolate, stir in a handful or two of chocolate chips to make chocolate chip pumpkin streusel bread.
- Skip the glaze. The honey glaze adds a lovely final touch to this recipe but it can be omitted. You’ll still end up with a delicious pumpkin bread with streusel topping.
Proper Storage
- Room temperature. Store leftover pumpkin streusel bread in an airtight container on the counter for 2-3 days.
- Fridge. For longer storage, keep the bread in the fridge. I like to let the slices come to room temperature before enjoying but some people love eating it cold.
- Freezer. The entire loaf or individual slices of this bread can be frozen. Wrap tightly in plastic wrap then plastic in a ziploc bag. Freeze for 2-3 months. Thaw on the counter and enjoy.
Pumpkin Streusel Bread
Crumbly brown sugar streusel and honey glaze top moist bread in this Pumpkin Streusel Bread recipe. Warmly spiced with fall flavors, it's the perfect treat to enjoy with a cup of coffee on a chilly fall day.
Servings: 8 slices
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 medium eggs
- 1 cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
Streusel Topping:
- ⅓ cup brown sugar
- 3 Tablespoons butter melted
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
Honey Glaze:
- 1/2 cup powdered sugar
- 1/4 cup honey
Instructions
For the Bread:
- Preheat your oven to 350°F (175°C). Grease and line with parchment paper a 9×5-inch loaf pan.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In another mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
For the Streusel Topping:
- In a small bowl, mix together the brown sugar, melted butter, flour, and cinnamon until crumbly.
- Sprinkle the streusel mixture evenly over the bread batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Honey Glaze:
- In a small mixing bowl combine the honey and powdered sugar until completely incorporated into a smooth glaze.
- Pour the glaze over the pumpkin bread while it’s still hot and let it set before slicing.
Last Step:
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Store leftover pumpkin streusel bread in an airtight container on the counter for 2-3 days.
Nutrition
Calories: 535kcal | Carbohydrates: 87g | Protein: 5g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 340mg | Potassium: 174mg | Fiber: 2g | Sugar: 58g | Vitamin A: 4959IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 3mg
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8 comments on “Pumpkin Streusel Bread”
Had to leave it in for almost 70 minutes. Still a bit not fully done in middle. Maybe??
I cannot have honey so didn’t use the glaze. Seemed sweet enough without it.
I think it needs a bit more spice but not sure which one.
Used a 9” maybe that is reason? I don’t have an 8”
Wonderful and moust
Thank you Carole!
Hi Jill, I love this bread! Does it bake well in mini tin loaves? How long would you bake it for?
Thanks Cecilia! This recipe should do well as mini loaves. I would check at 30 minutes and go from there.
You do not mention what size loaf pans to use. What size do I need. Thanks.
Hi Wendy. A standard 8 1/2″ works well.
I am a constant baker, husband loves ‘anything desert, sweet and delicious’…. this pumpkin bread recipe is by far the best ive come across! The day i baked it, was the day it was added it to my recipe book. Thank you!
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