Can I make Pumpkin Streusel Bread muffins instead of a loaf?

Yes! You can easily adapt this recipe into muffins. Simply divide the batter into a greased or lined muffin tin, top with streusel, and bake at 350°F for about 20–25 minutes. Check doneness with a toothpick—when it comes out clean, they’re ready.

Why did my streusel topping sink into the bread?

If your streusel sinks, the batter might have been too thin, or the topping too heavy. To prevent this, ensure the batter is thick enough and chill the streusel before sprinkling it on top. Also, avoid pressing the streusel into the batter.

How do I keep the bread moist after baking?

To keep Pumpkin Streusel Bread moist, let it cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container. Avoid refrigerating unless necessary, as the fridge can dry it out. For long-term storage, freezing is best.

Can I reduce the sugar in the recipe?

Yes, you can reduce the sugar slightly without affecting texture too much. Try cutting each sugar (granulated and brown) by about 2 tablespoons if you prefer a less sweet loaf. Keep in mind that reducing sugar may also affect browning and overall moisture.

Pumpkin Streusel Bread – Best Fall Loaf Recipe

Name: Pumpkin Streusel Bread
Prep time: 15 min
Cook time: PT-489331H13M20S
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour: provides structure to the bread; 1 teaspoon baking powder: helps the bread rise; 1 teaspoon baking soda: assists in leavening and browning; ½ teaspoon salt: enhances overall flavor; 1 teaspoon ground cinnamon: adds warm, sweet spice; ½ teaspoon ground nutmeg: deepens the spiced flavor; ½ teaspoon ground ginger: gives a touch of sharp heat; 1 cup pure pumpkin puree: adds moisture and rich flavor; ¾ cup granulated sugar: sweetens and softens texture; ½ cup brown sugar, packed: adds moisture and depth; ½ cup vegetable oil: keeps the loaf moist; 2 large eggs: binds ingredients and provides structure; 1 teaspoon vanilla extract: enhances the overall flavor; ½ cup chopped walnuts or pecans (optional): adds crunch and nuttiness; Streusel Topping:; ½ cup all-purpose flour: base for crumb topping; ¼ cup brown sugar, packed: sweetens and caramelizes; 1 teaspoon ground cinnamon: warms the streusel flavor; 4 tablespoons cold butter, cubed: creates crumbly texture; ½ cup rolled oats: adds crunch and rustic feel

Description

Pumpkin Streusel Bread is a moist, spiced quick bread perfect for fall. It features real pumpkin puree, warm spices like cinnamon and nutmeg, and a sweet, crunchy oat streusel topping. Ideal for breakfast, snack, or dessert, this easy loaf captures the essence of cozy autumn baking.

Ingredients

Scale

1 ½ cups all-purpose flour: provides structure to the bread
1 teaspoon baking powder: helps the bread rise
1 teaspoon baking soda: assists in leavening and browning
½ teaspoon salt: enhances overall flavor
1 teaspoon ground cinnamon: adds warm, sweet spice
½ teaspoon ground nutmeg: deepens the spiced flavor
½ teaspoon ground ginger: gives a touch of sharp heat
1 cup pure pumpkin puree: adds moisture and rich flavor
¾ cup granulated sugar: sweetens and softens texture
½ cup brown sugar, packed: adds moisture and depth
½ cup vegetable oil: keeps the loaf moist
2 large eggs: binds ingredients and provides structure
1 teaspoon vanilla extract: enhances the overall flavor
½ cup chopped walnuts or pecans (optional): adds crunch and nuttiness
Streusel Topping:
½ cup all-purpose flour: base for crumb topping
¼ cup brown sugar, packed: sweetens and caramelizes
1 teaspoon ground cinnamon: warms the streusel flavor
4 tablespoons cold butter, cubed: creates crumbly texture
½ cup rolled oats: adds crunch and rustic feel

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together 1 ½ cups flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
Gradually stir the dry ingredients into the wet mixture just until combined. Do not overmix. Fold in nuts if using.
For the streusel, mix ½ cup flour, ¼ cup brown sugar, and 1 teaspoon cinnamon in a small bowl. Add cold butter cubes and mix until crumbly. Stir in rolled oats.
Pour batter into prepared pan and sprinkle the streusel topping evenly over the batter.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Cover loosely with foil if browning too fast.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use fresh spices for the best flavor.
Don’t overmix the batter to avoid dense texture.
Cool completely before storing to maintain moisture.
Wrap tightly or freeze to extend shelf life up to 3 months.

Prep Time: 15 minutes
Cook Time: 55–65 minutes
Category: Baked Goods
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 22g
Sodium: 240mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg