If autumn could be baked into a single loaf, it would look (and smell) exactly like this Streusel-Topped Pumpkin Loaf. Picture it: a moist, tender pumpkin bread base, crowned with a buttery, spiced crumb that shatters just slightly under your fork. It’s the kind of fall dessert that makes your kitchen smell like a pumpkin patch met a coffee shop, and frankly, I think that’s how all October afternoons should smell.

The loaf itself is soft and rich from pumpkin purée and warm spices, while the streusel adds crunch, sweetness, and a little bakery-style drama. Serve it for brunch, wrap it up for a hostess gift, or keep it on your counter for “just one more slice” moments.

And the best part? This is a moist pumpkin bread recipe that doesn’t require fancy equipment—just a whisk, a couple of bowls, and a little self-control while it bakes. Whether you’re a seasoned baker or just dipping your toes into fall baking, this pumpkin loaf with streusel is as simple as it is impressive.

Why You’ll Love This Streusel-Topped Pumpkin Loaf

Bakery-level streusel topping without the bakery price.
Perfectly moist, tender crumb every time.
Keeps well—so you can bake today and enjoy all week.
A guaranteed crowd-pleaser for holidays, brunches, or cozy nights in.

Ingredients

Crumb Topping:

½ cup (65 g) all-purpose flour
½ cup (100 g) dark brown sugar
½ tsp (1 g) pumpkin pie spice
⅛ tsp (0.5 g) kosher salt
¼ cup (57 g) cold unsalted butter, cubed

Pumpkin Bread:

1 cup (125 g) all-purpose flour
1 tsp (5 g) baking soda
½ tsp (3 g) kosher salt
1 cup (200 g) granulated sugar
¾ cup (180 ml) vegetable oil
2 large eggs
2 tsp (10 ml) vanilla extract
1 cup (240 g) pumpkin purée
2 tsp (4 g) pumpkin pie spice

Steps

Preheat oven to 350°F (175°C). Spray an 8×4-inch loaf pan with baking spray.
Make crumb topping: In a food processor, pulse flour, brown sugar, pumpkin pie spice, and salt. Add butter cubes and pulse until large crumbs form. Set aside.
Make bread base: In a medium bowl, whisk flour, baking soda, and salt.
In a large bowl, whisk sugar, oil, eggs, vanilla, pumpkin purée, and pumpkin pie spice until smooth.
Add dry ingredients to wet, whisking until just combined.
Pour batter into prepared pan. Sprinkle crumb topping evenly over the top.
Bake 55–60 minutes, until a toothpick inserted in the center comes out clean. If topping browns too fast, tent with foil.
Cool in pan 20–30 minutes, then transfer to a wire rack to cool completely.

Baking Tips for the Perfect Loaf

Use fresh pumpkin pie spice for maximum flavor. If yours has been sitting in the cabinet for three years, it’s time for a fresh jar.
Don’t overmix the batter—it can make the bread dense instead of tender.
Check early: Every oven bakes differently, so start testing at the 50-minute mark.
Let it cool before slicing: It’s tempting to cut into it right away, but letting it rest keeps the crumb from tearing.

A Little Story from My Kitchen

I first made this pumpkin loaf for a friend’s fall brunch, and I’ll be honest—half of it disappeared before it even left my kitchen. My kids hovered around like little pastry critics, waiting for the green light to “test” a slice.

By the time I got to the brunch, there was one lonely loaf instead of two. But here’s the thing—no one minded. In fact, it became a running joke that I should always bake one “for the road” because it’s impossible to resist. Now it’s my go-to whenever I need a dessert that looks impressive but doesn’t keep me tied to the mixer all day.

What to Serve with Streusel-Topped Pumpkin Loaf

This loaf pairs beautifully with a hot mug of coffee, chai tea, or even a maple latte for extra fall flair. For a dessert plate, serve slices with a dollop of whipped cream or a drizzle of caramel sauce.

If you’re making it for a brunch table, add fresh fruit and savory bites like quiche or frittata for balance. And for holiday gatherings, slice it thick, arrange on a pretty platter, and watch it vanish before the pies even hit the table.

How to Store

Wrap the cooled loaf tightly in plastic wrap or foil and store at room temperature for up to 4 days. For longer storage, refrigerate for up to a week—just bring to room temp before serving for the best texture.

You can also freeze the whole loaf or individual slices. Wrap well in plastic, then foil, and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.

FAQs

Can I use fresh pumpkin purée instead of canned?

Yes—just make sure it’s thick and not watery. If needed, strain it through a cheesecloth before using.

Can I double the recipe?

Absolutely—just use two loaf pans and rotate them halfway through baking.

What if I don’t have a food processor for the streusel?

Use a pastry cutter or even your fingers to work the butter into the dry ingredients until crumbly.

Can I make this into muffins?

Yes—divide batter into muffin tins, sprinkle with streusel, and bake at 350°F for 20–25 minutes.

This Streusel-Topped Pumpkin Loaf is the definition of fall comfort baking—moist, spiced just right, and finished with that irresistible crumb topping. It’s the kind of recipe you’ll make once and keep in your back pocket forever, ready to pull out for cozy mornings, gift-giving, or just because.

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