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Pumpkin Streusel Bread

Pumpkin streusel bread with a moist orange crumb and a thick cinnamon-brown sugar topping. Bakes into a loaf with a dramatic crack while the streusel stays golden and crumbly.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For streusel
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 0.25 cup cold butter cubed
For pumpkin bread
  • 1.75 cup flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup sugar
  • 0.5 cup brown sugar
  • 0.5 cup oil
  • 2 eggs
  • 0.3333333333 cup sour cream
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F, then grease a 9x5 loaf pan. Make sure the pan is fully coated so the loaf releases cleanly.
Make streusel
  1. Cut cold butter into flour, brown sugar, and cinnamon until crumbly. You want small, uneven clumps for a thick top layer.
  2. Refrigerate the streusel while you mix the pumpkin batter. The cold topping helps it hold texture during baking.
Mix and bake
  1. Whisk pumpkin puree, sugar, brown sugar, oil, eggs, sour cream, and vanilla until smooth and glossy. Mix just until the eggs are fully incorporated.
  2. Fold in the whisked dry ingredients: flour, baking soda, pumpkin pie spice, cinnamon, and salt. Fold until no dry streaks remain.
  3. Pour the batter into the greased loaf pan, then scatter the streusel thickly over the top. Cover the surface generously so it bakes into a crackled layer.
  4. Bake at 350F for 60-65 minutes, until a toothpick comes out clean. Tent with foil after 40 minutes if the top browns too fast, watching for a deep golden color.

Notes

Pro tip: keep the streusel cold before it hits the batter so it stays crumbly and doesn’t melt into the loaf. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days; freeze sliced bread in a freezer bag for up to 2 months. For a dairy-light swap, use plain nonfat Greek yogurt in place of sour cream (texture remains close and the crumb stays tender).