Celebrate the fall season with this streusel pumpkin bread! Each slice of moist pumpkin bread has a spiced cinnamon pecan streusel on top. If you love pumpkin, this easy pumpkin bread recipe is sure to be your new fall favorite!
My chocolate pumpkin cake is one of my favorites to make when I'm craving something pumpkin flavored - so I've tweaked the recipe and adapted it for streusel pumpkin bread!
This pumpkin loaf is so easy to make; you only need one bowl! Not only does it turn out incredibly moist, but it has the best crunchy streusel on top made with cinnamon-spiced pecans. It is perfect for the fall season!
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Why You'll Love This Recipe
- This is the BEST pumpkin bread recipe that is super moist and fluffy.
- The top of the loaf has a crunchy cinnamon pecan streusel topping that pairs perfectly with the pumpkin flavor.
- You can make this streusel pumpkin bread in one bowl; no stand mixer is required! It's perfect when you need a last-minute dessert - just like my pumpkin snickerdoodle cookies or apple cinnamon cake!
- This recipe is perfect to serve for pumpkin season and Thanksgiving alongside my chocolate turtle cupcakes!
Ingredient Notes and Substitutions
Brown sugar: Both dark and light brown sugar is used in this recipe.
Pecans: This recipe calls for chopped pecans, but you can also buy whole or halved pecans and chop them yourself. I use the same pecans to make my pecan brownies!
Pure pumpkin puree: Not to be confused with pumpkin pie filling! I tested this streusel pumpkin bread with a few pumpkin puree brands but found that Libby's Pumpkin Puree is the most consistent across cans. I use it in all of my pumpkin dessert recipes, like pumpkin chocolate chip cookies.
Oil: This recipe calls for canola oil but you can substitute vegetable oil or any other flavorless variety. This ingredient keeps the bread moist and soft for days - I also use oil in my cinnamon muffins for that reason!
Find the full ingredient measurements and instructions in the recipe card below!
How to Make Streusel Pumpkin Bread
Before you start, preheat the oven to 350 F/180 C and line an 8.5 x 4.5 loaf pan with parchment paper.
Step 1: Make the streusel mixture. In a medium bowl, combine the cold butter, brown sugar, cinnamon, and flour with a pastry blender or a fork until crumbly. Mix in the pecans and set aside.
Step 2: Whisk the sugars and oil. In a large bowl, whisk the melted butter, canola oil, granulated sugar, and brown sugar until combined and it looks like wet sand.
Step 3: Mix in the wet ingredients. Whisk in the eggs, vanilla extract, and pumpkin puree until combined.
Step 4: Mix in the dry ingredients. Whisk in the all-purpose flour, cinnamon, salt, baking powder, and baking soda until just combined. Do not over mix or the batter will turn out gummy and have large holes!
Step 5: Bake! Pour the pumpkin bread batter into the prepared baking pan and evenly spread the streusel mixture over the top. Bake for 35-40 minutes, then cover the top with aluminum foil to keep the pecans from burning. When a toothpick inserted into the center comes out covered in a few moist crumbs, take it out and let it cool completely on a wire cooling rack.
Expert Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- For more pumpkin flavor, add 1 teaspoon of pumpkin spice to the pumpkin batter with the dry ingredients.
- Cover with foil while baking. To prevent the pecans from burning, loosely cover the top of the loaf when the pecans are getting dark brown.
- Cool before cutting. It's hard not to dig in right out of the oven! Waiting until the loaf is completely cool will make it easier to cut into slices.
Storage and Freezing
Store any leftover slices of pumpkin streusel bread in an airtight container at room temperature for 2-3 days. To extend the freshness, store the loaf in the fridge for up to 5 days! I recommend waiting to slice it until ready to serve, otherwise, the loaf will dry out.
The best way to store pumpkin bread in the freezer is to first cut it into individual slices. Wrap each slice in plastic wrap, then store them in an airtight container or freezer bag for 1-2 months. You can also wrap the loaf whole!
Recipe FAQs
With the streusel topping, it can be hard to tell when it's done. Stick a long toothpick or skewer into the center of the loaf and pull it out. The end of it should be covered in a few moist crumbs when it's ready. If it comes out coated in thick batter, continue baking it.
It's normal for the streusel to fall off. This pumpkin bread is loaded with streusel on top and it's completely normal for some of it to fall off once you start cutting into it. Just sprinkle it back on top of the loaf and enjoy as usual!
Yes! No need to refrigerate it, although storing it in the fridge will extend its freshness.
I have not personally used this batter to make muffins yet but would love to hear how it turns out!
other fall recipes you'll love
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Recipe 📖
Streusel Pumpkin Bread
Equipment
Ingredients
Streusel Topping
- ¼ cup all-purpose flour
- ½ cup light brown sugar packed
- 2 tablespoon cold unsalted butter cubed
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans
Pumpkin Batter
- 4 ½ tablespoons unsalted butter
- ¼ cup canola oil
- ½ cup dark brown sugar packed
- ¼ cup granulated sugar
- ¾ cup + 3 tbsp Libby’s Pumpkin Puree room temperature
- 2 large eggs room temperature
- 1 ½ teaspoon vanilla extract
- 1 cup all-purpose flour *see notes below for measuring*
- 1 ½ teaspoon cinnamon
- ¼ teaspoon fine sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Instructions
- Before you start, line an 8x5 loaf pan with parchment paper and preheat the oven to 350 F/180 C.
- In a medium bowl, combine the flour, brown sugar, cold butter, cinnamon, and pecans until the mixture is crumbly. Set aside until ready to use.¼ cup all-purpose flour, ½ cup light brown sugar, 2 tablespoon cold unsalted butter, 1 teaspoon ground cinnamon, ½ cup chopped pecans
- In a large mixing bowl, whisk together the melted butter, oil, sugar, and brown sugar.4 ½ tablespoons unsalted butter, ¼ cup canola oil, ½ cup dark brown sugar, ¼ cup granulated sugar
- Then whisk in the eggs, vanilla, and pumpkin.1 ½ teaspoon vanilla extract, 2 large eggs, ¾ cup + 3 tablespoon Libby’s Pumpkin Puree
- Whisk in the flour, baking powder, baking soda, salt, and cinnamon. Pour the pumpkin batter evenly into the prepared pan, then spread the streusel topping over the top of the batter.1 cup all-purpose flour, 1 ½ teaspoon cinnamon, ¼ teaspoon fine sea salt, 1 teaspoon baking powder, ½ teaspoon baking soda
- Bake for 35-40 minutes, or until the pecans on top are brown. Then remove the loaf from the oven and loosely cover the top with aluminum foil. This will keep the pecans from burning. If you notice they are browning sooner, cover it as soon as possible. Continue baking for another 11-16 minutes, or until a toothpick inserted into the center is covered in a few moist crumbs. Let the pan cool completely on a wire rack then slice and enjoy!
- Store leftovers wrapped in plastic wrap in an airtight container in the fridge for up to 5 days. I recommend slicing it only when you are ready to eat or serve it otherwise it may dry out. You can also freeze the loaf whole or in slices wrapped in plastic wrap for up to 1 month.
Notes
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Stephanie says
I made your chocolate chip pumpkin cake already so of course I had to make this next! It was SO moist and soft and it stayed that way for days!! I’ve tried other pumpkin bread recipes before but none as good as yours. I especially loved the cinnamon pecan crumble on top, it made the bread extra special.