This Cinnamon Streusel Pumpkin Bread is full of warm, fall spices with a cinnamon streusel swirl and topping.
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Why You Will Love This Recipe
One of my favorite breakfasts growing up was a cinnamon streusel coffee cake, specifically because of the streusel!
I thought a delicious pumpkin bread, already full of warm spices, would be a great pairing to a cinnamon streusel that reminded me of my childhood.
Fall is my absolute favorite season! And the arrival of fall means that pumpkin-spice-everything is everywhere.
This Cinnamon Streusel Pumpkin Bread recipe will fill your house with smells of cinnamon and pumpkin spice when it is baking.
I shared my quick and simple recipe for how to make your own pumpkin spice, and a friend asked for a pumpkin bread, so I got to it!
It is just an amazing scent (don’t you just love fall baking?).
It also makes it rather difficult to be patient enough for this pumpkin bread recipe to cool before diving in and having a slice. The streusel is my favorite part, which is also why I add a layer of it through the middle of the bread.
Ingredients
To make this homemade bread recipe, this is what you need:
- Unsalted Butter
- Brown Sugar
- Granulated Sugar
- Ground Cinnamon
- Walnuts or Pecans
- Flour
- Pumpkin Puree
- Pumpkin Spice
- Large Eggs
- Vanilla Extract
- Baking Soda
- Baking Powder
- Salt
The cinnamon streusel is made of sugar, butter, cinnamon, and chopped nuts. And this is the magic of the recipe!
Pumpkin Spice – I love to use my own homemade blend which allows you to also adjust the spice ratio as preferred!
Equipment
These are the tools you need for the recipe:
- Bread Loaf Pan
- Nonstick Spray
- Large Bowl
- Medium Bowl
- Small Bowl
- Spatula
- Measuring Cups
- Measuring Spoons
- Liquid Measuring Cups
Pumpkin Puree vs Pumpkin Pie Filling
It is important to use a pumpkin puree and not a pie filling for this recipe.
Pie filling has other flavors, spices, and ingredients added so that it is ready to be used in baking without any adustments.
Since we want to control our flavor profile, and add the spices ourselves, we want the plain pumpkin puree.
Modifications and Substitutions
Pecans can be swapped out for walnuts.
Dark brown sugar is fine instead of light brown sugar.
You can make the bread in a different size pan, or even a cupcake tin. Just keep an eye on it as it bakes and adjust accordingly (less time the smaller it is).
Kim’s Tips
I use pecans in this recipe because they are a great flavor pairing with the pumpkin puree. You could also use walnuts.
I also like to leave the pecans in a rough chop, not too small. This gives great texture to the bread and streusel. If you are not a fan of chunks of nuts, just chop them finer.
Since we have a streusel in the middle, it can be easy to think the bread is undercooked when really you are just hitting the streusel layer. Test the bread several times and try to aim just above or below the layer to check for doneness.
FAQs
Too much butter, baking soda, or baking powder was used.
The bread will puff up into a dome on top with a crack.
When you stick a cake tester or toothpick in the middle, it will come out clean or with crumbs and not be wet.
It was not cooked long enough.
Yes. Try to do so as soon as possible.
The bread will not rise as much, it will be denser, and flatter looking.
Yes! Make sure it is completely cooled and then wrap very well, either intact or in sliced, and freeze up to 3 months.
Find more of our pumpkin spice inspired recipes here!
Learn how to make your own pumpkin spice blend here!
Equipment
- Small Bowl
- Liquid Measuring Cups
Ingredients
Streusel Mixture
- 1/3 cup light brown sugar packed
- 1/3 cup granulated sugar
- 1 Tablespoon cinnamon
- 1 Tablespoon unsalted butter melted and slightly cooled
- 1 cup pecans or walnuts, coarsely chopped
Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1/2 teaspoons pumpkin spice (see notes for recipe)
- 1/2 teaspoon salt
- 15 ounces pumpkin puree (pure pumpkin, not pie filling)
- 1 cup granulated sugar
- 8 Tablespoons unsalted butter melted (1 stick)
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- In a small bowl, combine all of the streusel mix ingredients together. Stir until it resembles wet sand. Set aside.1/3 cup light brown sugar, 1/3 cup granulated sugar, 1 Tablespoon cinnamon, 1 Tablespoon unsalted butter, 1 cup pecans
- Preheat oven to 350 with your rack in the lower-middle position.
- Whisk together the flour, baking soda, baking powder, pumpkin spice, and salt in a large bowl.2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 1/2 teaspoons pumpkin spice, 1/2 teaspoon salt
- In a medium bowl, whisk together the pumpkin, sugar, butter, eggs, and vanilla. Whisk together.15 ounces pumpkin puree, 1 cup granulated sugar, 8 Tablespoons unsalted butter, 2 large eggs, 2 teaspoons vanilla extract
- Add the pumpkin mixture into the dry ingredients and gently mix until just incorporated. The batter will be very thick.
- Spray a 9×5 loaf pan generously with vegetable oil spray.
- Pour half of the batter into the loaf pan, making sure the entire bottom is covered. Sprinkle half of the streusel topping across the batter, covering completely.
- Pour the rest of batter into the loaf pan to cover the streusel. Tap on the counter to release air bubbles and smooth the top with a spatula.
- Add the rest of the streusel across the top of the bread. Gently press down to help it adhere.
- Bake at 350°F until a toothpick inserted in the middle comes out clean with a few crumbs, approximately 50-60 minutes.
- Let the bread cool in the loaf pan for 10 minutes. Dump out the bread (it should come out easily from the spray) and let the bread cool on a wire rack for one hour.
Notes
Nutrition
More Pumpkin Recipes
Pumpkin Recipes
Pumpkin Spice Butterscotch Tart
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Homemade Pumpkin Spice Popcorn
Easy homemade popcorn loaded with pumpkin spice for a fun fall snack!
Cranberry Walnut Pumpkin Spice Bread
This Cranberry Walnut Pumpkin Spice Bread is full of mix ins for the perfect fall bread!
Salted Caramel Pumpkin Spice Fudge
An easy microwave fudge made from white chocolate, pumpkin spice, and caramel.
Oh my goodness that looks gorgeous and I just love the streusel topping. Yum!
Perfect treat fir fall. Love the flavors here. Thanks for sharing.
Absolutely love this bread and the streusel is such a treat! I’m wondering how much I’m going to be making this bread this fall, lol.
My daughter and I made this yesterday. The streusel topping is SOOO good. We can’t wait to make again.
So glad you liked it! 🙂
We officially started the autumn baking season with this recipe yesterday, and what a perfect first bake of the season it was! Really delicious bread and the streusel on top is an absolute must! Lovely recipe!