Our Favorite Pumpkin Streusel Bread

Learn how to bake this easy soft, airy, and moist pumpkin quickbread topped with irresistible crunchy streusel. It’s so easy to make, and once you try it, I bet it’ll become a year-round favorite! It is ours now!

Pumpkin quickbreads have such a cozy Fall vibe, but I’ll be honest—many recipes I’ve tried in the past turn out a bit too dense and heavy for my liking. That’s why I absolutely love this pumpkin streusel bread. It’s soft, fluffy, airy, and moist all at once—without that typical heaviness that pumpkin breads sometimes have. And the streusel topping? It makes this bread completely irresistible.

This is our must-bake every Fall, but honestly, I don’t wait until October to enjoy it. It’s just too good not to make year-round. The best part is that this recipe works beautifully with either canned pumpkin puree (not pumpkin pie mix!) or homemade pumpkin puree, if you prefer to make your own.

Why You’ll Like This Pumpkin Streusel Bread

1. It bakes up soft, airy, and fluffy—not dense like some pumpkin breads.
2. The oat streusel topping adds crunch, sweetness, and a little rustic charm.
3. It’s an easy one-bowl (okay, two bowls to be honest!) quickbread recipe—no mixer required.
4. Works with both canned pumpkin puree and fresh homemade puree.
5. Perfect for Fall gatherings, bake sales, or just with your morning coffee.

Ingredients and Substitutions

1. Pumpkin puree – Use canned pumpkin puree for convenience, or homemade puree if you prefer. More details on the homemade pumpkin puree on the frequently asked questions below
2. Oil – A neutral oil like vegetable, canola, or grapeseed keeps the bread moist and light. Melted butter can be used, but the bread will be slightly denser.
3. Eggs – Provide structure and richness. I don’t recommend substitutions for this recipe
4. Milk – Regular milk works, but non-dairy milk is also fine for a dairy-free option.
5. Brown sugar – Adds sweetness and moisture with a hint of molasses. Coconut sugar can be substituted.
6. Flour – All-purpose flour gives structure. A good 1:1 gluten-free flour blend may work? though I haven’t tried it myself.
7. Baking soda – Helps the bread rise and keeps it airy. This is essential and shouldn’t be skipped.
8. Warm spices (cinnamon, ginger, nutmeg, cardamom) – Provide cozy fall flavor. Cardamom can be swapped for allspice or simply left out. You can also just use 1 teaspoon of pumpkin pie spice mix
9. Salt – Balances sweetness and enhances flavor.
10. Streusel topping (flour, oats, butter, sugar, cinnamon, salt) – Adds crunch and sweetness. Oats give texture, but you can leave them out if you prefer a smoother topping. Chopped nuts like pecans or walnuts are a great optional addition.

Pro Tips for Success

1. Use room-temperature eggs and milk for better texture. More details below
2. Don’t overmix the batter—this is the secret to keeping it soft and fluffy.
3. If using homemade pumpkin puree, drain off excess water so it’s closer in consistency to canned puree.
4. For extra crunch, add chopped pecans or walnuts to the streusel.
5. This bread tastes even better the next day once the flavors have a chance to meld.

Frequently Asked Questions

1. Can I turn this into muffins?
   Yes! Divide the batter into a 12-cup muffin tin, sprinkle with streusel, and bake for 20–25 minutes or until a toothpick inserted into the center of the muffins come out with just a moist crumb but not wet.
2. Can I make this gluten-free?
   Most likely yes! I said so because I haven’t tried it myself. If you do try, use a good 1:1 gluten-free flour blend. The bread will still bake up moist and soft.
3. What if I don’t have cardamom?
   Just leave it out or replace it with a little extra cinnamon.
4. Why do eggs and milk need to be at room temperature?
   –Better mixing – Room temperature eggs and milk blend more easily with the oil, sugar, and pumpkin puree. This creates a smoother batter without lumps.
   –Improved rise – Cold eggs or milk can cause the fat (oil or butter) to seize up slightly, leading to uneven mixing. At room temperature, everything emulsifies properly, helping the baking soda do its job so the bread bakes up fluffier
   –More even texture – When ingredients are all at the same temperature, the batter bakes more evenly, giving you that soft, airy crumb instead of a dense or gummy one.

Storage

1. Room temperature: Once the loaf has cooled down completely, I put it back into the loaf pan, uncovered to prevent the streusel from getting too soft. I slice only the amount I need and cover with a cling wrap on the cut side. Eventually, of course, the streusel will soften due to the moisture from the bread, but a quick reheating will restore the crisp texture of the streusel
2. Fridge: I don’t recommend storing in the fridge as the extra moisture from the fridge makes the streusel soggy even faster
3. Freezer: Slice, wrap individually, and freeze for up to 3 months. Simply thaw overnight in the fridge or at room temperature and reheat

How to reheat pumpkin streusel bread

1. Whole loaf: Preheat your oven to 325 F (160 C). Place the bread (unwrapped) on a baking sheet and warm for about 10–15 minutes. This gently reheats the bread while reviving the crisp topping.
2. Individual slices: Place slices on a baking sheet or directly on the oven rack and warm at 325 F (160 C) for about 5 minutes. A toaster oven works great too.
3. Avoid the microwave—it makes the bread soft and steamy, which turns the streusel soggy.