Pumpkin Streusel Bread
This pumpkin bread with streusel topping is moist and warmly spiced inside, with a sweet, crunchy streusel and a drizzle of glaze on top. A boxed spice cake mix and one can of pumpkin puree do most of the work, so it comes together fast from pantry staples. Bake a loaf for Thanksgiving brunch or a fall bake sale. It takes about an hour and slices into 12 servings.
I was never a pumpkin fan. Seriously.
Then I put a streusel topping on a loaf of pumpkin bread, and that buttery brown sugar crumble changed everything. Even though the streusel is sweet, it balances the bread so it’s sweet and savory. The best of both!
I’m also sensitive to cinnamon and a few other spices, so I don’t always grab the spice cake mix. Some days I use a vanilla cake mix and add my own pumpkin pie spice instead, so I decide how much spice goes in. (More on that in the ingredient notes.)
My Brown Sugar Glazed Carrots and Black Eyed Pea Chili are two more fall favorites I love to make this time of year.
More Pumpkin for a Reformed Pumpkin Skeptic
- Fluffy Pumpkin Dip – a fluffy dip for dunking
- Pumpkin Pull Apart Puff Pastry – pumpkin and puff pastry you tear apart at the table
- Pumpkin Goat Cheese Skillet Dip – goat cheese skillet dip with rosemary, thyme, and sage
- Pumpkin Apple Punch – a big batch fall punch by the pitcher
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Cake Mix – A spice cake mix is my go-to shortcut. If you’re like me and want to control the spice, use a vanilla cake mix and stir in your own spice mix. I use my Homemade Pumpkin Pie Spice, which uses Saigon cinnamon, and less of it than most mixes. Ground Mulling Spices work too.
Pumpkin – Use plain pumpkin puree. Pumpkin pie filling already has spices and sugar in it, so it’ll throw things off. This recipe uses the whole 14 ounce can, so no half can of pumpkin hanging out in the fridge.
Almond Extract – It’s in the batter along with the vanilla. If you don’t have it or don’t love it, swap in 1 teaspoon of vanilla bean paste.
For more insider tips, tricks, and a behind the scenes look, follow me on Pinterest, Facebook, Instagram, & X.
How To Make Pumpkin Streusel Bread
- Preheat the oven to 350°F and grease a 9×5 loaf pan. In a small bowl, combine the pumpkin pie spice, brown sugar, and the flour to make the streusel topping. Set aside.
- In a large bowl, mix the spice cake mix, pumpkin puree, egg, vanilla, and almond extract with a hand mixer until just combined.
- Pour it into the loaf pan. Add the softened butter to the streusel mixture and combine with your fingers until it’s crumbly.
- Sprinkle it evenly over the batter. Bake for 60 minutes. Check it with a toothpick in the center.
- If it’s not done, give it another 10 minutes and check again. The top should be golden brown. Cool it in the pan for 15 minutes, then take it out and let it cool another 15 minutes.
- While it cools, whisk the cream cheese, milk, vanilla, and powdered sugar until smooth. Drizzle it over the bread, slice, and enjoy.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
The Streusel Topping (aka the Reason I Like Pumpkin Now)
Streusel is just butter, flour, and sugar. It bakes into a sweet, crunchy layer on top of the bread. Basically, it makes everything it tops better.
Mine uses brown sugar and a little pumpkin pie spice. Work in the softened butter until it’s crumbly, then sprinkle it evenly so every slice gets some crunch.
How To Store Pumpkin Streusel Bread
Counter: Keep it in an airtight container for up to 5 days.
Fridge: Airtight container, up to a week. (It never lasts that long in my house, though.)
Freezer: Freeze it before you glaze it. Wrap the loaf tightly in plastic wrap, then put it in an airtight container for up to 3 months. Thaw it overnight, then glaze.
Variations
Muffins – You can bake this batter in a greased muffin tin or with liners. I haven’t tested muffins yet, so I don’t have a bake time for you. Bake at the same temperature, start checking early (around 8-10 minutes) and use the toothpick test.
Different Pan – An 8×8 square pan or anything up to a 9×13 works. The bigger the pan, the thinner the bread, so start checking sooner.
How I Serve It
The cream cheese glaze is already on top, but I won’t judge if you add more. A smear of butter or a drizzle of maple syrup is my usual move.
Honey butter, Nutella, or plain cream cheese all work too. One reader slathers hers with pumpkin butter, which is a very good idea.
Frequently Asked Questions
I’m biased, but this one. A spice cake mix and a can of pumpkin make the bread, and a brown sugar streusel goes on top. It’s the one that turned me into a pumpkin person.
Using pumpkin pie mix instead of plain puree is a big one. It already has sugar and spices in it. Pulling it out of the oven too early is the other. Do the toothpick test in the center, or check that the inside hits 190 to 200°F. And if you’re freezing a loaf, skip the glaze until after it thaws.
Not much. Both are butter, flour, and sugar mixed until crumbly, and most people use the names interchangeably. If you came here looking for a crumb topping for pumpkin bread, this streusel is it.
Recipe Tips & Tricks
- Wrap the bread in foil soon after it comes out of the oven. It keeps the moisture in.
- If you’re a temperature nerd, it’s done when the inside hits 190 to 200°F.
- Homemade pumpkin puree works if you have some.
- The glaze should pour but not run. Add milk ½ teaspoon at a time until it’s where you want it.
Build a Fall Brunch Spread
- Breakfast Cheese Ball with Granola – a breakfast appetizer with granola
- Buttery Toasted Pecans – pecans toasted in butter for the snack board
- Pumpkin Cheese Ball – a shaped cheese ball for a savory spread
- Rosemary Pepitas – pumpkin seeds with rosemary for snacking
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Pumpkin Streusel Bread
Ingredients
Pumpkin Bread Batter
- 14 ounces pumpkin puree
- 15.2 ounces spice cake mix
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 large egg
Streusel Topping
- ¼ cup all purpose flour
- ¼ cup light brown sugar
- ½ tablespoon pumpkin pie spice
- ¼ cup butter softened
Cream Cheese Glaze
- ¼ cup cream cheese softened
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ½ cup powdered sugar sifted
Instructions
- Preheat Oven to 350° and grease a 9×5 loaf pan.
- In a large bowl with a hand mixer combine the bread ingredients until just mixed. Pour into the greased loaf pan.
- In a small bowl combine the streusel topping ingredients until you get a crumbly consistency, then sprinkle evenly on top of the bread batter.
- Place in a preheated oven and bake for 60 minutes, insert a toothpick in the middle to check if it is completely baked. If not, return to the oven for another ten minutes and check again. The top should be golden brown and bread should be baked all the way through.
- Remove from the oven and let it cool for 15 minutes. Remove from the pan and allow to cool for another 15 minutes.
- While baked bread is cooling, combine all ingredients for the glaze in a medium bowl with a whisk or electric mixer with the whisk attachment. Glaze should be a liquid consistency, but not too runny. If you need more or less milk add by ½ teasopon until desired consistency is reached.
- Drizzle with glaze, slice, and enjoy!
Notes
- Wrap the bread in foil soon after it comes out of the oven. It keeps the moisture in.
- If you’re a temperature nerd, it’s done when the inside hits 190 to 200°F.
- Homemade pumpkin puree works if you have some.
- The glaze should pour but not run. Add milk ½ teaspoon at a time until it’s where you want it.
Nutrition
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
