Name: Pumpkin Streusel Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 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; 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; 1 cup confectioners’ sugar; 1/4 tsp maple extract (can substitute vanilla); 1 Tbsp maple syrup; 1 Tbsp milk or cream

This irresistibly moist Pumpkin Streusel Bread is everything you dream of in a fall treat: fluffy, warmly spiced pumpkin bread, heaped with a buttery cinnamon streusel and finished with a rich maple glaze. It’s not just a loaf of pumpkin bread—it’s a celebration of autumn flavors and textures that will make your kitchen smell absolutely divine. Whether you’re preparing it for a cozy family breakfast, sharing with friends, or treating yourself to an afternoon snack, Pumpkin Streusel Bread brings bakery-style indulgence right into your home.

Brown Butter Pumpkin Bread with a Salted Maple Glaze Recipe - Recipe Image

Ingredients You’ll Need

The magic of Pumpkin Streusel Bread is in its simple, thoughtful ingredients. Each one brings something special—whether it’s golden color, deep caramel taste, or just the perfect texture—so you want to use high-quality versions for the best results.

Unsalted butter (for bread & streusel): Keeps your bread extra tender and brings rich flavor to both the batter and crumb topping.
Dark brown sugar: Adds deep caramel notes and moisture; light brown sugar can be used for a lighter taste.
Pumpkin puree: Use pure pumpkin puree (not pie filling) for gorgeous color and the signature melt-in-your-mouth texture.
Large eggs: Two eggs help the loaf rise and hold together beautifully.
Ground cinnamon, ginger, nutmeg, and cloves: These classic spices are the soul of Pumpkin Streusel Bread, layering those warming fall flavors.
Baking soda & baking powder: Essential for a tall, perfectly baked loaf that’s never dense.
Salt: Makes all the flavors pop—don’t skip it.
All-purpose flour: Used in both bread and streusel; measure accurately for the ideal crumb.
Brown sugar (for streusel): A second hit of sweet, caramel flavor makes the crumb topping irresistible.
Pumpkin pie spice (or more cinnamon): Adds extra spice to the streusel, tying the whole loaf together.
Confectioners’ sugar: The base of your maple glaze for a silky, sweet finish.
Maple extract: A little bit goes a long way to bring out big maple flavor—vanilla works as a backup.
Maple syrup: Real maple syrup deepens the glaze and adds that sticky sweetness.
Milk or cream: To make the glaze pourable and luscious.

How to Make Pumpkin Streusel Bread

Step 1: Prep Your Pan & Oven

Get started by preheating your oven to 350°F, ensuring it’s fully heated before you bake. Grab a light metal 8- or 9-inch loaf pan—light metal is your friend for even baking. Generously grease it with cooking spray or line with parchment for effortless removal after the bread is done. This tiny bit of prep is your secret to perfectly baked bread, every time.

Step 2: Mix Up the Pumpkin Bread Batter

In a big mixing bowl, cream the softened butter with dark brown sugar using a handheld mixer until smooth and a little fluffy—about 1 minute should do it. Blend in the pumpkin puree, then add eggs one at a time, mixing well between each. Now add all your spices, baking powder, baking soda, salt, and finally the flour. Mix at the lowest speed, just until everything comes together—overmixing is a pumpkin bread’s enemy, so stop when you see the last streak of flour disappear.

Step 3: Layer the Batter in the Pan

Spoon the pumpkin batter into your prepared loaf pan, smoothing the top so it’s even. This helps your Pumpkin Streusel Bread rise uniformly, making every slice pretty enough to share (if you can bear it!). Set the pan aside while you whip up the streusel.

Step 4: Make the Streusel Topping

For the absolute best part—streusel! In a medium bowl, mix together melted butter, flour, brown sugar, and pumpkin pie spice or cinnamon. Stir until it looks like moist, clumpy sand. Be generous: use your hands to clump and scatter the streusel in thick, craggy pieces over the batter. Don’t skimp—this buttery topping transforms the whole loaf.

Step 5: Bake Your Bread

Slide the pan into your preheated oven, and bake for 55 to 60 minutes. When a toothpick inserted into the center comes out mostly clean or with just a few moist crumbs, it’s ready. Let your Pumpkin Streusel Bread cool completely in the pan on a wire rack. The aroma is pure autumn bliss, so this part will test your patience!

Step 6: Drizzle on the Maple Glaze

Once the bread is fully cooled, whisk together confectioners’ sugar, maple extract, maple syrup, and enough milk or cream to make a silky, pourable glaze. Drizzle it generously all over the streusel, letting it pool and run over the crumbly edges—this step is what puts Pumpkin Streusel Bread over the top! Let the glaze set before you slice and serve.

How to Serve Pumpkin Streusel Bread

Garnishes

To accent your beautiful loaf, sprinkle a little extra cinnamon or pumpkin pie spice over the glaze for an eye-catching finish. Chopped toasted pecans or walnuts also make a lovely, nutty garnish that adds crunch and flavor. A light dusting of powdered sugar gives it that irresistible bakery look right before serving.

Side Dishes

For brunch, Pumpkin Streusel Bread pairs wonderfully with fresh fruit, creamy yogurt, or a simple green salad if you’re serving it as part of a larger spread. It’s fabulous alongside a hot cup of coffee, spiced chai, or even a glass of cold milk. If you’re feeling extra, a dollop of whipped cream never hurts!

Creative Ways to Present

Slice the cooled bread and arrange the pieces on a vintage cutting board for a rustic-chic presentation. For festive occasions, cut Pumpkin Streusel Bread into thick fingers and serve as handheld bites on a dessert tray. Or, if you’re in the mood for gifting, wrap individual slices in parchment and tie with twine for a homemade treat that everyone will remember.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Pumpkin Streusel Bread tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. This keeps the bread tender and the streusel crumb perfect. After a couple days, you can refrigerate it for up to a week, but bring it to room temperature before serving for the best texture.

Freezing

Pumpkin Streusel Bread freezes like a dream! Once cooled and glazed, wrap the loaf (or individual slices) securely in plastic and then foil. Tuck it in the freezer for up to 3 months. When ready to enjoy, thaw in the fridge overnight, then let it come to room temperature on the counter before serving—this preserves the flavor and that signature streusel crunch.

Reheating

Want that fresh-from-the-oven feel? Warm slices in the microwave for about 20 seconds or place them in a low (300°F) oven for 5–10 minutes. This gently revives the crumb and melts the glaze just enough—pure pumpkin bliss!

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use 100% pumpkin puree for this recipe, not pumpkin pie filling. Pumpkin pie filling contains sugar, spices, and other additives that can change both the texture and sweetness of the bread.

Why did my Pumpkin Streusel Bread turn out dense?

If your bread is dense, it’s likely due to overmixing the batter or not fully creaming the butter and sugar. Mix just until combined, and make sure your baking soda and powder are fresh for the perfect lift every time.

Can I double the recipe to make two loaves?

Absolutely! This recipe doubles beautifully. Divide the batter evenly between two pans and keep an eye on them as they bake—depending on your oven, they might finish at slightly different times.

Is there a way to make this Pumpkin Streusel Bread dairy-free?

Yes, swap the butter for your favorite dairy-free alternative (like vegan butter sticks), and use a non-dairy milk in the glaze. The results will still be irresistibly moist and flavorful!

Can I add mix-ins like chocolate chips or nuts?

You sure can! Stir in up to 3/4 cup of chopped nuts, chocolate chips, or even dried cranberries after mixing the batter. Just be sure not to overload it, so your Pumpkin Streusel Bread keeps that dreamy texture.

Final Thoughts

If you’re ready to treat yourself to ultimate fall coziness, make this Pumpkin Streusel Bread your next baking adventure. It’s simple, satisfying, and guaranteed to win you plenty of compliments (and maybe requests for seconds). Give it a try and watch it disappear slice by delicious slice!