If there were ever a recipe that could wrap you in a warm blanket, pour you a mug of spiced tea, and whisper “it’s fall, my dear”, it would be this pumpkin bread with streusel topping. We’re talking about a moist pumpkin loaf that’s perfectly spiced, crowned with a buttery, cinnamon-kissed crumb, and finished with a silky brown sugar maple glaze that tastes like autumn in dessert form.

This isn’t just another pumpkin bread recipe—it’s the one you bake when you want your whole house to smell like a cozy candle shop. It’s the loaf you serve to friends and family when you’re secretly hoping they’ll say, “This is the best pumpkin bread I’ve ever had,” because, spoiler: they will.

And here’s the best part—this beauty comes together without fuss. The streusel mixes up in minutes, the batter is a simple whisk-and-fold affair, and the glaze is a quick stovetop magic trick. Whether you’re baking for a weekend breakfast, a holiday gathering, or simply because it’s a Wednesday and you deserve something wonderful, this loaf will deliver every time.

Why You’ll Love This Pumpkin Bread with Streusel Topping

Moist, tender crumb thanks to pumpkin puree and browned butter.
Buttery, crunchy streusel topping for texture and flavor.
Brown sugar maple glaze that drips down the sides in the most irresistible way.

Ingredients

Brown Sugar Streusel

1/4 cup (56 g) unsalted butter, melted
1/2 cup (63 g) all-purpose flour, spooned and leveled
1/3 cup (67 g) light brown sugar, packed
1 Tbsp (12 g) granulated sugar
3/4 tsp (3.75 ml) ground cinnamon

Pumpkin Bread

4 Tbsp (56 g) unsalted butter
1 cup (240 g) pure pumpkin puree (not pumpkin pie filling)
1/3 cup (80 ml) milk
2 large eggs, room temperature
1/4 cup (60 ml) canola oil
2 tsp (10 ml) vanilla extract
1 1/2 cups (188 g) all-purpose flour, spooned and leveled
1 cup (200 g) light brown sugar, tightly packed
1 tsp (5 ml) baking soda
3/4 tsp (3.75 ml) ground cinnamon
1/4 tsp (1.25 ml) ground ginger
1/4 tsp (1.25 ml) allspice
1/2 tsp (2.5 ml) salt

Brown Sugar Maple Glaze

2 Tbsp (28 g) unsalted butter
1/4 cup (55 g) light brown sugar, packed
3 Tbsp (45 ml) heavy whipping cream
1/2 Tbsp (7.5 ml) maple syrup
Pinch kosher salt
2/3 cup (80 g) confectioners’ sugar, sifted

Steps

Prepare Streusel: In a small bowl, stir together melted butter, flour, brown sugar, granulated sugar, and cinnamon until crumbly. Set aside.
Make Pumpkin Bread:
- Melt butter in a small saucepan over medium heat, swirling until golden brown and nutty. Remove from heat.
- In a large bowl, whisk pumpkin puree, milk, eggs, oil, vanilla, and browned butter until smooth.
- In another bowl, whisk flour, brown sugar, baking soda, cinnamon, ginger, allspice, and salt. Gently fold into wet ingredients until just combined—don’t overmix.
- Pour batter into a greased 9×5-inch loaf pan and sprinkle streusel evenly over top.
Bake: Bake at 350°F (175°C) for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
Make Glaze: In a small saucepan, melt butter with brown sugar, cream, maple syrup, and salt. Simmer 1–2 minutes, then remove from heat. Whisk in confectioners’ sugar until smooth. Drizzle over cooled bread before slicing.

Baking Tips for a Perfect Moist Pumpkin Loaf

Browning the butter is optional but adds an irresistible nutty depth.
Use fresh baking soda—stale leavening will make your loaf dense.
For a taller loaf, don’t spread the batter all the way to the edges—let it naturally dome while baking.
If your streusel browns too quickly, tent loosely with foil during the last 10 minutes.
Let the bread cool completely before glazing, unless you want a glaze that soaks in for extra sweetness (which, honestly, is never a bad thing).

A Little Backstory

The first time I made this pumpkin bread with streusel topping, it wasn’t even for fall—it was a rainy April weekend. I craved something comforting, and pumpkin was calling my name from the pantry. I decided to add a streusel topping because I’m firmly in the “more texture is better” camp, and the glaze came about because I had leftover heavy cream and maple syrup begging to be used. By the time the loaf cooled, the whole house smelled like October, even though the cherry blossoms were still blooming outside. Now, it’s my go-to whenever I want to jump-start that cozy fall feeling, no matter what the calendar says.

What to Serve with Pumpkin Bread with Streusel Topping

This bread pairs beautifully with a hot cup of coffee or chai latte in the morning. It also makes a lovely dessert alongside a scoop of vanilla ice cream or a dollop of whipped cream. For brunch, serve it with fresh fruit and a savory egg dish to balance the sweetness. And during the holidays, it’s a show-stopper on the dessert table—especially when sliced thick so everyone can admire that gorgeous streusel and glaze.

How to Store

Wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to 5 days—just bring to room temperature before serving for the best texture. You can also freeze the bread (without glaze) for up to 3 months. Thaw overnight in the fridge, then add the glaze before serving.

FAQs

Can I skip the glaze?

Yes, but I highly recommend it—it adds a gorgeous finish and extra flavor.

Can I make this into muffins?

Absolutely! Divide batter into lined muffin tins, sprinkle with streusel, and bake at 350°F for 20–25 minutes.

Can I use pumpkin pie spice instead of individual spices?

Yes, substitute about 1 1/4 tsp pumpkin pie spice for the cinnamon, ginger, and allspice.

Can I make it dairy-free?

Swap butter for plant-based butter and milk for almond or oat milk. The glaze will still work with a dairy-free cream alternative.

Every bite of this pumpkin bread with streusel topping is a little taste of fall comfort—soft, warmly spiced bread, buttery crumbs, and a drizzle of maple-kissed sweetness. Whether you’re baking it for yourself, your family, or to gift to a friend, it’s a recipe you’ll keep in your fall baking rotation for years to come.

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