This pumpkin bread with streusel is the best Fall recipe ever! It is soft and moist and has a crunchy streusel topping and gooey maple icing for the perfect contrast. It's so easy to make, and you don't need a mixer!
One of my favorite recipes I've ever created is my pumpkin bread with cream cheese frosting. I wanted to take the classic moist pumpkin cake base and turn it into something with a little crunch, so I created this pumpkin bread with a streusel topping!
For a little more sweetness and Fall vibes, I drizzled the loaf with theย maple glazeย from my maple blondies and pumpkin coffee cake recipes, and the result may be the best pumpkin bread I've ever had!
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Why You'll Love This Recipe
- Made with oil and sour cream- The wet pumpkin puree keeps the loaf moist, but oil and sour cream also play huge roles. Oil makes the crumb spongey and plush, plus it helps the bread stay moist for up to a week! The sour cream cuts the gluten strands, creating an even more tender texture like this sour cream pumpkin bread.
- No mixer- This recipe is so easy to make. All you need is 2 bowls and a whisk!
- Buttery crumble- The topping is the same as these pumpkin streusel muffins. It's easy to make in 5 minutes, plus it uses melted butter so you don't have to wait for butter to soften. It's perfectly crunchy piled high on top of the bread!
Key Ingredients
- All purpose flour- Makes up the structure of the pumpkin bread. Measure it in grams for the best results. If you don't have one, fluff up the flour and spoon it into your measuring cup without packing it down and swipe off the excess.
- Granulated sugar- Helps to sweeten the streusel and soften the bread's crumb.
- Brown sugar- Light brown sugar works best to not overpower the spices, but dark works in a pinch.
- Unsalted butter- This is only needed for the streusel. Salted butter works too!
- Pumpkin puree- Make sure to use a can of pure pumpkin puree, not pre-sweetened pumpkin pie filling! The only ingredient should be steamed pumpkin.
- Oil- You can use any neutral oil, like canola or vegetable oil. You can make this recipe with melted butter instead, but I like the springiness oil gives!
- Sour cream- Adds more richness to the loaf. Plain Greek yogurt is the best substitute.
- Apple cider vinegar- Helps to tenderize the gluten a little more to make the loaf super soft.
- Pumpkin pie spice- A blend of cinnamon, ginger, nutmeg, allspice, and cloves you can get at the grocery store.
For the full ingredient list and quantities, see the recipe card below.
Variation Ideas
- Add nuts- Fold 1 cup of chopped pecans or walnuts into the batter after adding the flour.
- Chocolate- Mix in 1 cup chocolate chips after the dry ingredients. I recommend dark chocolate with pumpkin!
Step by Step Instructions
Step 1: Preheat the oven to 350ยฐF and line a 9x5 loaf pan with parchment paper. For the streusel topping, whisk flour, granulated sugar, brown sugar, and melted butter together and place it in the refrigerator.
Step 2: Whisk pumpkin puree, granulated sugar, oil, eggs, vanilla extract, and vinegar in a large bowl, then mix in the sour cream.
Step 3: Gently fold the flour, baking powder, baking soda, spices, and salt into the wet ingredients.
Step 4: Pour the batter into the prepared pan and sprinkle the streusel on top.
Step 5: Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs stuck to it. If there's wet batter, cook for 5 more minutes and check again.
Step 6: Let the loaf cool in the hot pan for 5 minutes, then transfer to a wire rack to cool completely. Make and drizzle on the maple icing, slice, and serve!
Expert Baking Tips
- Use room temperature ingredients. Pull the eggs and sour cream out of the fridge 1-2 hours before you start baking so they are easy to mix into a smooth batter.
- Don't overmix. Mix in the dry ingredients until they just disappear. Mixing them too much makes more gluten develop, causing a dense, gummy loaf.
- Cover with foil. Because the batter is so thick, pumpkin bread has to bake for a long time. The crumb top might start browning before the loaf is fully baked. If it's browning too soon, cover the top with aluminum foil to keep it from burning.
- Use pure maple syrup. Make sure to use the good stuff for the maple glaze! It has a better flavor and consistency.
Storage Tips
Keep the bread in the pan wrapped in plastic wrap or transfer slices to an airtight container. Store it in the refrigerator for up to 7 days. It stays moist for a whole week since it's an oil-based cake!
Frequently Asked Questions
Use a light-colored metal 9x5 loaf pan. Lighter colored pans conduct heat evenly and cool down quickly so the loaf doesn't get too dark on the edges.
Yes! Homemade pumpkin puree has more water than the canned stuff, so make sure to blot it with a paper towel to soak up some of the moisture before using it.
Yes! Pumpkin bread with a streusel freezes well as long as it's stored properly. Let the bread cool completely, then wrap it tightly inย plastic wrapย and foil or place it in aย freezer bag. You can freeze the loaf whole or inย slices. Thaw the bread atย room temperatureย while still wrapped to prevent condensation from making the streusel soggy. If the topping softens, warm the bread in a 300ยฐFย ove nย for 10 minutes to crisp it back up.
More Pumpkin Recipes to Try
๐ Recipe
Pumpkin Bread with Streusel Topping
Equipment
- 1 9X5-inch loaf pan
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Ingredients
Streusel Topping
- 36 grams all purpose flour
- 3 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 28 grams unsalted butter melted
Pumpkin Bread
- 225 grams pumpkin purรฉe
- 220 grams granulated sugar
- 112 grams oil canola or vegetable
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ยฝ teaspoon apple cider vinegar
- 120 grams sour cream room temperature
- 200 grams all purpose flour
- ยผ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
Maple Icing
- 60 grams powdered sugar
- 20 grams maple syrup
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 350ยฐF (177ยฐC). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
Streusel Topping
- In a medium bowl, whisk together the flour, granulated sugar, and brown sugar. Pour in the melted butter and mix with a fork until the mixture looks crumbly and resembles wet sand. Place the bowl in the refrigerator while you prepare the batter.36 grams all purpose flour, 3 tablespoons granulated sugar, 2 tablespoons brown sugar, 28 grams unsalted butter
Pumpkin Bread
- In a large mixing bowl, whisk the pumpkin puree, granulated sugar, oil, eggs, vanilla extract, and vinegar until smooth and well combined. Whisk in the sour cream until fully incorporated.225 grams pumpkin purรฉe, 220 grams granulated sugar, 112 grams oil, 2 large eggs, 2 teaspoons vanilla extract, ยฝ teaspoon apple cider vinegar, 120 grams sour cream
- In a separate bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Gently fold the dry mixture into the wet ingredients, mixing just until no dry streaks remain. Be careful not to overmix.200 grams all purpose flour, ยผ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 tablespoon pumpkin pie spice
- Pour the batter into the prepared loaf pan and sprinkle the streusel evenly over the top.
- Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the bread to cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.
Maple Icing
- In a small bowl, whisk together powdered sugar, maple syrup, and heavy cream until smooth. If it's too thick, add a little more cream; if too thin, add a bit more sugar.60 grams powdered sugar, 20 grams maple syrup, 2 tablespoons heavy cream
- Once the pumpkin bread is completely cool, drizzle the maple glaze over the streusel topping. Slice and serve.
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