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This is the most moist and easy Pumpkin Bread with Streusel Topping and it has a delicious Pumpkin Spice Glaze! It is incredibly delicious and full of pumpkin flavor. It has the most soft and fluffy texture and the streusel topping gives the perfect crunch. This pumpkin bread recipe is so easy and it will be a quick family favorite.
This pumpkin streusel bread is so easy to make as it's all made in the same bowl. It is made with pumpkin puree and pumpkin spice and it has the most delicious moist crumb, giving the pumpkin bread the most amazing texture, plus it is topped with a crunchy streusel topping and pumpkin spice glaze. This moist pumpkin bread is so good you’ll want to make it on repeat.
For more pumpkin recipes, you should try Pumpkin Cheesecake with Maple Whipped Cream, Pumpkin Muffins with Cream Cheese and The Best Pumpkin Cupcakes.
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WHY THIS RECIPE WORKS
- Pumpkin bread: This pumpkin bread is super soft and moist.
- Streusel topping: The pumpkin bread is topped with a delicious streusel topping for a crunchy texture.
- Pumpkin spice glaze: The pumpkin bread is topped with a delicious pumpkin spice glaze for a bit of sweetness.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- All-purpose flour: Gives a light and airy cake. I prefer using all-purpose flour with a protein amount that is between 10-11%
- Dark brown sugar: The brown sugar helps add extra toffee flavor to the cake as well as for the brown sugar streusel.
- Eggs: Let the eggs come to room temperature before baking.
- Pumpkin puree: Use pure pumpkin puree from a can or make a homemade pumpkin puree but not pumpkin pie filling. The only ingredient should be pumpkin.
- Pumpkin spice: Use either a store bought or homemade pumpkin spice mix. See notes under the recipe for the recipe of a homemade pumpkin spice. Pumpkin spice are added to the cake to enhance the pumpkin flavor.
- Oil: Use a flavor neutral vegetable oil, such as canola oil.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake this Pumpkin Bread with Streusel Topping. This recipe doesn't need an electric mixer. Just two large bowls, a whisk and a spatula.
The full recipe is down below in the recipe card.
Preheat the oven at 175ºC/350ºF conventional oven and spray a 21,5 x 11,5 cm /8,5x4,5 inch loaf pan and line it with parchment paper.
STEP 1: Start by making the crumb topping. In a medium bowl add all-purpose flour, dark brown sugar and butter to a bowl and mix it together, using an electric hand mixer or a fork, until the mixture has a crumble structure and there is no dry flour left. Set it aside while preparing the cake.
STEP 2: In a large bowl, stir together the all-purpose flour, dark brown sugar, baking powder, spices and salt. Give it a stir to make sure everything has been combined. In another mixing bowl add all of the wet ingredients, and with a hand whisk, whisk them together until combined.
STEP 3: Pour the wet ingredients into the dry ingredients and stir it together until smooth and combined. Then pour the cake batter into the prepared pan. Take a butter knife and insert it into the top of the batter in the loaf pan and run it a straight line down the middle of the batter.
STEP 4: Add the streusel on top of the bread and bake it for 65-75 minutes. Once baked, let the cake cool on a wire rack. After 10 minutes, gently remove the cake from the cake tin and let it cool down completely.
STEP 5: Once the pumpkin bread has cooled down make the pumpkin spice glaze. In a mixing bowl, add all of the ingredients and mix it together until smooth. Add the glaze over the pumpkin bread when ready to serve.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, I'd recommend adding around ⅔ cup of chocolate chips.
Yes, covered well with plastic wrap, the cake stays nice a moist. The streusel topping might soften a bit over time.
I recommend using a cake tester or toothpick. When the time has passed, per the recipe, insert the cake tester in the in the center of the cake and once it comes out clean, with no cake batter on it, then it's done.
Yes, you can definitely add pecans or walnut to this pumpkin bread.
HOW TO STORE
Store the pumpkin bread in an airtight container, in the refrigerator. Once you want to eat it, let it come to room temperature before eating, takes about 30-60 minutes or pop it in the microwave for 10-20 seconds. Enjoy it within 3-4 days.
Other Fall Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Pumpkin Bread with Streusel Topping and Pumpkin Spice Glaze
Equipment
Ingredients
STREUSEL
- 60 g all-purpose flour
- 50 g dark brown sugar
- 40 g butter room temperature
PUMPKIN BREAD
- 230 g all-purpose flour
- 250 g granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin spice
- ½ teaspoon salt
- 300 g pumpkin purée room temperature
- 110 g vegetable oil room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
PUMPKIN SPICE GLAZE
- 75 g powdered sugar
- ¼ teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 1 teaspoon milk
Instructions
STREUSEL
- Add the all-purpose flour, dark brown sugar and butter to a bowl and mix it together using an electric hand mixer or a fork, until a crumble structure and there is no dry flour left. Set it aside while preparing the cake.60 g all-purpose flour, 50 g dark brown sugar, 40 g butter
PUMPKIN BREAD
- Preheat the oven at 175ºC/350ºF conventional oven and grease a 21,5 x 11,5 cm /8,5x4,5 inch loaf pan and line it with parchment paper.
- In a large bowl, stir together the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice and salt. Give it a stir to make sure everything has been combined.230 g all-purpose flour, 250 g granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 tablespoon pumpkin spice, ½ teaspoon salt
- In another mixing bowl add all of the wet ingredients, and with a hand whisk, whisk them together until combined.300 g pumpkin purée, 110 g vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry and stir it together until smooth and combined.
- Then pour the cake batter into the prepared loaf pan. Take a butter knife and insert it into the top of the batter in the loaf pan and run it a straight line down the middle of the batter.
- Top the pumpkin bread with the streusel and bake it for 65-75 minutes or until a cake tester comes out clean. Once baked, let the cake cool on a cooling rack. After 10 minutes, gently remove the cake from the loaf pan and let it cool down completely.
PUMPKIN SPICE GLAZE
- Once the pumpkin bread has cooled down make the pumpkin spice glaze. In a mixing bowl, add all of the ingredients and mix it together until smooth. Add the glaze over the pumpkin bread and it's ready to be enjoyed.75 g powdered sugar, ¼ teaspoon pumpkin spice, 1 teaspoon vanilla extract, 1 teaspoon milk
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