Rich and cake-like pumpkin bread is layered and topped with a simple cinnamon streusel crumble. Perfect for fall breakfast, an easy gift, or a holiday dessert!

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Close up side view of multiple slices of pumpkin streusel bread sitting up front, showing off the streusel swirl that goes horizontally across the middle of each slice.

About Pumpkin Streusel Bread

Everyone loves a warm slice of pumpkin bread when the weather gets chilly, but there’s an even better way to enjoy this fall classic:

With a cinnamon-infused streusel laced through the middle and baked on top!

This pumpkin streusel bread takes everything that’s great about classic pumpkin bread and makes it better with a sweet and crunchy topping that can’t be beat!

What’s in pumpkin streusel bread?

To bake up your own loaf of pumpkin bread with cinnamon streusel topping, you’ll need the following ingredients:

Top down view of multiple slices of pumpkin streusel bread arranged on a wooden cutting board.

Pumpkin puree vs pumpkin pie filling

When it comes to holiday treats, you’re going to be faced with two types of canned pumpkin in the baking aisle:

Pumpkin puree and pumpkin pie filling.

And while these types might seem interchangeable, there is a slight (yet significant) difference.

With pumpkin puree, the only contents are cooked and mashed pumpkin (or a variety of winter gourds), with no added flavors or spices. Pumpkin pie filling is made with cooked and mashed pumpkin, too, but it also has flavor added, typically with pumpkin pie spice.

The key difference here is convenience. If you don’t have (or don’t want to buy) pumpkin pie spice, using pumpkin pie filling can save you some time and effort; you simply add it to the recipe and skip measuring the spices. However, it does limit your ability to control the taste, and if you’re using the pumpkin pie filling with other flavors, there’s no way to guarantee how they’ll interact.

This is why you’ll see many homemade recipes use pumpkin puree (which, again, is just the gourds, no added flavor) and season and spice the recipe by hand as needed. It is a tad more work but it also gives you more control over the flavor of your fall treats.

Can you still use pumpkin pie filling?

If pumpkin pie filling is what you have to work with, then yes, you can use it in this recipe. Just be sure to omit the pumpkin pie spice when mixing the ingredients.

Side view of a loaf of pumpkin streusel bread resting on a wooden cutting board, cut into slices, and surrounded by white and orange fall decor.

How long is pumpkin streusel bread good for?

Once prepared, this bread can be stored in a sealed container on the counter for up to two to three days. If stored in the refrigerator, it could last up to five days. The flavor of the bread will intensify after two days.

Can you freeze this bread?

Yes, you totally can!

When properly stored, pumpkin bread will keep its “best” quality for about two or three months. After that point, the texture of the bread might change, but it will remain good for up to six months frozen.

Notes & tips for pumpkin bread

  • Make sure your bread pan is nice and deep OR make sure that you leave at least one-inch of headspace between the level of the batter and the top of the pan. Many of the fun, decorate bread pans out there aren’t as deep as they should be and could cause this bread to pour over the top while baking.
Top down view of a stack of pumpkin streusel bread, with the topmost slice with a bite taken out of one corner.

More delicious bread recipes

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How to make pumpkin streusel bread

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a small bowl, use a fork to mix together flour, butter, brown sugar, and cinnamon until the mixture is dark and crumbly. Set bowl aside.

Step 2 – In another large bowl, mix the dry ingredients:  flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set this bowl aside, too.

Step 3 – In (yet another!) large bowl, whip the granulated sugar, light brown sugar, and butter together until incorporated.

Step 4 – Mix in the eggs, vanilla, dry ingredients, and pumpkin puree until incorporated.

Step 5 – Spray a 9×5 bread loaf pan with cooking spray, then scoop in about 1/2 of the pumpkin batter. Use a spatula to spread it into an even layer. Next, sprinkle half of the cinnamon streusel on top of the pumpkin batter. Pour in the remaining half of the pumpkin batter, then finish by sprinkling the other half of the cinnamon streusel on top.

Step 6 – Bake!

Step 7 – Serve and enjoy!

Recipe Details

Close up side view of multiple slices of pumpkin streusel bread sitting up front, showing off the streusel swirl that goes horizontally across the middle of each slice.
5 from 1 vote

Pumpkin Streusel Bread

25 mins prep + 55 mins cook
598 kcal
Yields: 8 slices
Rich and cake-like pumpkin bread is layered and topped with a simple cinnamon streusel crumble. Perfect for fall breakfast, an easy gift, or a holiday dessert!

Ingredients 

Cinnamon Streusel
Pumpkin Bread

Instructions

For the Cinnamon Streusel
  • In a small bowl, use a fork to mix together flour, butter, brown sugar, and cinnamon until mixture is dark and crumbly. Set bowl aside.
    3/4 cup all-purpose flour, 1/2 cup unsalted butter, 1/3 cup light brown sugar, 2 teaspoons ground cinnamon
For the Pumpkin Bread
  • Preheat oven to 350 degrees F. Spray a 9×5 bread loaf pan with baking spray, then set aside.
  • In a large bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until combined. Set bowl aside.
    2 1/4 cups all-purpose flour, 1 teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
  • Using a stand mixer (or a hand mixer + large bowl), whip together butter, granulated sugar, and light brown sugar at medium-high speed until combined, about 2-3 minutes.
    3/4 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar
  • Drop mixer speed to low and add eggs and vanilla. Mix until egg yolks are blended, about 1-2 minutes.
    2 large eggs, 1 teaspoon vanilla extract
  • Keeping mixer speed on low, slowly blend in dry ingredients, about 1/2 cup at a time. Mix until dry ingredients incorporate and there are minimal clumps, about 2-3 minutes.
  • Continuing to mix on low, blend in pumpkin puree until incorporated, about another 1-2 minutes.
    1 1/2 cups pumpkin puree
Putting it All Together
  • Pour 1/2 of pumpkin batter into prepared bread pan, pushing batter into corners and smoothing with a spatula.
  • Sprinkle half of cinnamon streusel into pan. Do not worry about pressing into corners.
  • Pour remaining pumpkin batter on top of streusel and gently pull & spread to cover sides and corners.
  • Top batter with remaining half of cinnamon streusel, covering evenly.
  • Bake bread for 55-65 minutes or until a toothpick tester comes out clean.
  • Let baked pumpkin bread cool in pan for 15 minutes, then transfer to a wire cooling rack to cool completely.
  • Serve immediately.

Nutrition

Serving: 1slice | Calories: 598kcal | Carbohydrates: 76g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 246mg | Potassium: 257mg | Fiber: 3g | Sugar: 37g | Vitamin A: 8106IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 3mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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