Pumpkin Bread with Streusel Topping

Pumpkin season is here, and there’s no better way to celebrate than with a cozy loaf of Pumpkin Streusel Bread. This recipe takes classic pumpkin bread and transforms it into a bakery-worthy treat with a thick, buttery streusel topping and a drizzle of maple glaze.

It’s the perfect mix of soft, spiced bread and crumbly sweet topping, making it ideal for breakfast, an afternoon snack, or even dessert.

This bread is moist, flavorful, and smells like fall as it bakes in the oven. With the warm spices of cinnamon, nutmeg, ginger, and cloves paired with pumpkin puree, every bite is comforting and indulgent.

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My Opinion

As someone who doesn’t typically lean toward pumpkin desserts, this recipe completely changed my mind. The bread itself is moist and spiced beautifully — not overwhelming, just the right amount of warmth.

But what really won me over was the streusel topping. It bakes into a thick, crumbly layer that gives each slice a satisfying crunch, almost like eating a coffee cake.

And then comes the maple glaze. It adds that finishing touch of sweetness without being overpowering, and it ties the bread together so well. When I served this to my family, it didn’t even last a day — everyone wanted seconds. Honestly, this Pumpkin Streusel Bread feels like something you’d pay good money for at a bakery, but it’s simple enough to make right at home.

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Why You’ll Love This Recipe

• 🎃 Moist & Flavorful: Pumpkin puree keeps the bread soft and tender.
• 🍂 Perfect Fall Flavor: Spiced with cinnamon, nutmeg, ginger, and cloves.
• 🥄 Bakery-Style: A thick streusel topping and maple glaze make it extra special.
• ⏱ Simple to Make: Minimal prep and easy-to-follow steps.
• 🍞 Versatile Treat: Great for breakfast, brunch, snack time, or dessert.

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Tools You’ll Need

• 8- or 9-inch light metal loaf pan (preferred)
• Mixing bowls (large and medium)
• Handheld or stand mixer
• Whisk and rubber spatula
• Measuring cups and spoons
• Wire cooling rack

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Ingredients

For the Pumpkin Bread:

• ½ cup unsalted butter, softened
• 1 cup dark brown sugar, lightly packed (light brown sugar also works)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 ½ cups all-purpose flour

For the Streusel:

• 6 tablespoons unsalted butter, melted
• ¾ cup all-purpose flour
• ½ cup brown sugar (light or dark)
• ½ teaspoon pumpkin pie spice or ground cinnamon

For the Maple Glaze:

• 1 cup confectioners’ sugar
• ¼ teaspoon maple extract (vanilla can be substituted)
• 1 tablespoon maple syrup
• 1 tablespoon milk or cream

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Instructions

1. Prepare the Oven and Pan
   Preheat your oven to 350°F (175°C). Grease an 8- or 9-inch light metal loaf pan generously with cooking spray, or line it with parchment paper and grease again for easy removal.
2. Make the Pumpkin Bread Batter
   In a large mixing bowl, cream together the softened butter and brown sugar with a handheld mixer until light and fluffy, about 1 minute. Add in the pumpkin puree and mix until smooth. Beat in the eggs one at a time, mixing well after each addition. Next, sprinkle in the cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, salt, and flour. Mix on low speed until the ingredients are just combined. Do not overmix — stopping as soon as the flour disappears will ensure your bread stays tender.
3. Prepare the Streusel Topping
   In a medium bowl, combine the melted butter, flour, brown sugar, and pumpkin pie spice. Stir with a fork until the mixture resembles wet sand. It should clump together easily when squeezed.
4. Assemble the Bread
   Spread the pumpkin bread batter evenly into the prepared loaf pan. Generously sprinkle the streusel mixture over the batter, pressing it lightly into the surface so it adheres.
5. Bake
   Bake the bread in the preheated oven for 55–60 minutes, or until a toothpick inserted in the center comes out clean or with moist (but not wet) crumbs. The streusel should be golden and crunchy. Allow the bread to cool completely on a wire rack before glazing.
6. Make the Maple Glaze
   In a small bowl, whisk together the confectioners’ sugar, maple extract, maple syrup, and milk until smooth. The glaze should be pourable but not too thin. Drizzle evenly over the cooled loaf. Let it set before slicing.
7. Serve
   Once the glaze has set, slice and serve. Enjoy plain, or pair with a hot cup of coffee or tea for the ultimate fall treat.

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Variations

• Pumpkin Pie Spice Shortcut: Replace individual spices with 3 teaspoons of pumpkin pie spice.
• Nutty Topping: Add chopped pecans or walnuts to the streusel for extra crunch.
• Cream Cheese Glaze: Swap the maple glaze for a tangy cream cheese drizzle.
• Mini Loaves: Bake in smaller loaf pans and reduce bake time to 35–40 minutes.

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Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?
No — pumpkin pie filling already has sugar and spices added, which would alter the flavor and texture of the bread. Always use pure pumpkin puree.

Why is light metal recommended for baking?
Light metal conducts heat evenly, helping the bread bake consistently. Glass can slow baking, while dark metal can over-brown or burn the edges.

How should I store Pumpkin Streusel Bread?
Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze slices individually and thaw as needed.

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Conclusion

This Pumpkin Streusel Bread is like the best parts of pumpkin bread and coffee cake combined into one irresistible loaf.

With its moist, spiced crumb, buttery streusel topping, and maple glaze, it’s a true fall indulgence. Perfect for sharing with friends and family — or keeping all to yourself.

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Category: Bread, Dessert, Fall Baking

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