This Pumpkin Streusel Bread combines moist and flavorful pumpkin bread with a thick and crumbly streusel topping and a maple glaze for an out-of-this-world bread recipe!
When it comes to the great Apple vs. Pumpkin Spice debate, I am firmly on Team Apple’s side, no question. I have never had a pumpkin spice beverage I’ve enjoyed, and I cannot handle the texture of pumpkin pie. I do, however, long for apple cider donuts, apple pie, and caramel apples year-round. This is my season.
However, in the interest of full disclosure, I do love pumpkin baked goods – as in, breads, muffins and cakes. Maybe because pumpkin tends to make all the baked goods supremely moist and irresistible, but I just cannot pass up a pumpkin bread slice, or my Copycat Starbucks Pumpkin Muffins.
This time though I’m whipping up a Pumpkin Streusel Bread which takes my pumpkin bread and combines it with a SUPER streusel crumb that’s just overwhelmingly incredible!
Pumpkin Streusel Bread
My pumpkin bread recipe has a list of pretty standard ingredients you probably have on hand already, including:
- Butter, which is our fat of choice for this recipe and lends great flavor
- Brown sugar (I use dark brown for extra flavor, but light may be substituted!)
- Pumpkin puree (make sure you pick up pumpkin puree and not pumpkin pie filling as they are not interchangeable)
- Eggs, a binder
- Spices, such as cinnamon, nutmeg, ginger and cloves for that quintessential pumpkin spice goodness
- Leavening agents – we’re using both baking soda and baking powder
- Salt, to balance the sweetness
- All-purpose flour, our structure
The bread itself is amazing on its own, but today we’re streusel-fying it by adding this gloriously thick crumb on top. The streusel is just melted butter, flour, pumpkin pie spice, and brown sugar mixed together and piled HIGH on top of this bread.
You’ll bake it up until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. The hardest part is letting it cool completely.
Finally, we’re going to christen it with a maple glaze, you know – for a little something extra. That’s just maple syrup, confectioners’ sugar, and some milk. Easy peasy!
This Pumpkin Streusel Bread is moist, pumpkin-y, flavorful, and absolutely DELICIOUS, reminiscent of a bakery-style coffee cake and a pumpkin bread into one scrumptious baked good!
Pumpkin Streusel Bread
Ingredients
FOR THE PUMPKIN BREAD:
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar, lightly packed (can substitute with light brown sugar)
- 1 cup pumpkin puree (do not use pumpkin pie filling)
- 2 large eggs
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1½ cups all-purpose flour
FOR THE STREUSEL:
- 6 Tbsp unsalted butter, melted
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar (light or dark)
- 1/2 tsp pumpkin pie spice or ground cinnamon
FOR THE MAPLE GLAZE:
- 1 cup confectioners' sugar
- 1/4 tsp maple extract (can substitute vanilla)
- 1 Tbsp maple syrup
- 1 Tbsp milk or cream
Instructions
- Preheat oven to 350℉. Liberally grease a 8-or-9" light metal loaf pan with cooking spray, or line with parchment paper and grease. Set aside. (See Note).
- For the bread: In a large bowl, combine the softened butter with the brown sugar using a handheld electric mixer, creaming until smooth, about 1 minute. Add in the pumpkin, followed by the eggs, mixing well after each addition. Next, add in the spices, baking powder, baking soda, salt, and flour and mix on low speed until just barely combined. Do not over-mix as this leads to tough bread; you want it just barely combined.
- Spread the bread batter into the prepared pan in an even layer; set aside. Meanwhile, make your streusel: in a medium bowl, combine the melted butter, flour, brown sugar and pumpkin pie spice and stir until the mixture resembles wet sand and is fully combined. Drop heaping handfuls of the streusel evenly over the top of the bread.
- Bake for 55-60 minutes or until a toothpick inserted near the center of the bread comes out clean or with moist, but not wet, crumbs. Cool completely on a wire rack.
- Lastly, prepare your glaze: in a medium bowl, whisk together the confectioners' sugar, maple extract, maple syrup and milk until a soft glaze comes together. Drizzle the glaze evenly over the bread. Let set before cutting into slices to serve.
Notes
This bread is otherworldly! Pumpkin people, rejoice!
Have a super sweet day!
xo, Hayley
Anja says
Very good pumpkin bread!
Alicia says
My 3 year old recently became obsessed with pumpkin bread, so we made this Saturday and it’s SO good! My 3 year old helped make it which added a special touch. Great recipe!! We will definitely be making it often!
thedomesticrebel says
Hi Alicia! That is so sweet; thank you for sharing!
Meghann says
Hi there, I was wondering, do you think this recipe could be made as muffins? Like regular, jumbo, or mini muffins?
thedomesticrebel says
Hi Meghann, you could possibly do these as regular muffins! For the baking time, perhaps 15-20 minutes? I have not tested these as muffins so that timing may be slightly off.