This pumpkin bread recipe with a streusel topping is a fall classic you’ll want to bake repeatedly. It combines a rich, perfectly spiced pumpkin flavor with a sweet, crunchy streusel topping! Easy to make and wonderfully moist, this recipe will become a seasonal favorite!
There’s something about the crisp fall air that makes you crave warm, cozy flavors. One of the best ways to embrace the season is with a loaf of homemade pumpkin bread.
This easy pumpkin bread recipe is packed with rich pumpkin flavor and perfectly spiced with cinnamon, ginger, nutmeg, cloves, and cardamom. To top it all off, a sweet, buttery brown sugar streusel adds the perfect crunchy contrast.
This recipe is easy to make, requiring just a few basic ingredients and no stand mixer—perfect for a quick fall baking session!
Ingredients for Pumpkin Bread and Streusel Topping
To make this delicious pumpkin bread, you’ll need the following ingredients:
For the Pumpkin Bread:
- Butter: Melt the butter and let it cool slightly before using. Avoid adding it while it’s too hot.
- Pumpkin Puree: Make sure to use pumpkin puree, not pumpkin pie filling—these two are not interchangeable.
- Heavy Cream
- Large Eggs: Use room temperature eggs for best results.
- Pure Vanilla Extract
- All-Purpose Flour
- Brown Sugar: You can use either light or dark brown sugar, depending on your preference.
- Spices: A blend of cinnamon, ginger, nutmeg, cloves, and cardamom adds the perfect warm, cozy flavor.
- Baking Soda
For the Streusel Topping:
- Butter: softened to room temperature
- All Purpose Flour
- Brown Sugar
- Ground Cinnamon
- Ground Cardamom
- Salt
Special Tools (affiliate links): Hand Mixer | Mixing Bowls | Loaf Pan
How to Make Pumpkin Bread with Streusel Topping
Follow these simple steps to create a moist, flavorful pumpkin bread topped with a delicious streusel:
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving a bit of overhang for easy removal after baking.
2. In a large mixing bowl, use a hand mixer to beat the melted butter, pumpkin puree, heavy cream, eggs, and vanilla extract.
3. In a separate bowl, whisk the flour, brown sugar, cinnamon, ginger, nutmeg, cloves, cardamom, and baking soda.
4. With the hand mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix.
5. In a small bowl, combine the room-temperature butter, flour, brown sugar, cinnamon, cardamom, and a pinch of salt. Use a fork or your fingers to blend the mixture until it forms small crumbs. This will be your crumbly streusel topping.
6. Pour the pumpkin bread batter into the prepared loaf pan and spread it evenly. Sprinkle the streusel topping over the batter, covering the entire surface. Lightly press the streusel down with your fingers to help it adhere during baking.
7. Place the loaf pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The streusel should be golden brown and crispy.
8. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, lift it out using the parchment paper (if used) and transfer it to a wire rack to cool completely. Slice and enjoy your perfectly spiced pumpkin bread with its sweet, crumbly streusel topping.
Recipe Tips
- Cover with Tin Foil: If the streusel topping darkens too quickly during baking, cover the top of the bread with tin foil for the last 20 minutes.
- Allow to Cool Before Slicing: It’s tempting to slice your pumpkin bread right out of the oven, but allowing it to cool fully will help the bread set. Slicing a warm loaf of bread too early will result in a gummy and sticky interior.
Recipe FAQs
Should the streusel topping be added before or after baking?
Add the streusel topping before baking. Sprinkle it evenly over the pumpkin bread batter before placing it in the oven. This allows the streusel to bake into a sweet, crunchy layer on the bread.
Pumpkin Bread Storage Instructions
To keep your pumpkin bread fresh and delicious, follow these storage tips:
- Room Temperature: Store the pumpkin bread in an airtight container at room temperature for up to three days. This will help maintain its moist texture and flavor.
- Refrigeration: If you need to store the bread for over three days, refrigerate it. Place it in an airtight container or wrap it tightly with plastic wrap. It will stay fresh in the refrigerator for up to one week.
- Freezing: For longer storage, you can freeze the pumpkin bread. Once completely cooled, wrap it tightly in plastic or aluminum foil, and then place it in a freezer-safe bag. It can be frozen for up to three months. To enjoy, thaw the bread at room temperature before slicing and serving.
More Pumpkin Recipes
Click HERE for 13 Delicious Egg Free Pumpkin Pie Recipes
Easy Pumpkin Bread with Streusel Topping
Enjoy the ultimate fall treat with this easy pumpkin bread topped with a crunchy streusel. It is moist and flavorful and spiced with cinnamon, ginger, nutmeg, cloves, and cardamom.
Ingredients
Pumpkin Bread
- 8 tablespoons butter, melted
- 1 cup pumpkin puree
- 1/3 cup heavy cream
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cup all purpose flour
- 1 cup brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
Brown Sugar Streusel Topping
- 1/4 butter, room temperature
- 1/2 cup all purpose flour
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving a bit of overhang for easy removal after baking.
- In a large mixing bowl, use a hand mixer to beat the melted butter, pumpkin puree, heavy cream, eggs, and vanilla extract.
- Whisk the flour, brown sugar, cinnamon, ginger, nutmeg, cloves, cardamom, and baking soda in a separate bowl.
- With the hand mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix.
- In a small bowl, combine the room-temperature butter, flour, brown sugar, cinnamon, cardamom, and a pinch of salt. Use a fork or your fingers to blend the mixture until it forms small crumbs. This will be your crumbly streusel topping.
- Pour the pumpkin bread batter into the prepared loaf pan and spread it evenly. Sprinkle the streusel topping over the batter, covering the entire surface. Lightly press the streusel down with your fingers to help it adhere during baking.
- Place the loaf pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The streusel should be golden brown and crispy.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, lift it out using the parchment paper (if used) and transfer it to a wire rack to cool completely. Slice and enjoy your perfectly spiced pumpkin bread with its sweet, crumbly streusel topping.
Notes
- Cover with Tin Foil: If the streusel topping darkens too quickly during baking, cover the top of the bread with tin foil for the last 20 minutes.
- Allow to Cool Before Slicing: It’s tempting to slice your pumpkin bread right out of the oven, but allowing it to cool fully will help the bread set. Slicing a warm loaf of bread too early will result in a gummy and sticky interior.