This Cinnamon Streusel Pumpkin Bread is full of warm, fall spices with a cinnamon streusel swirl and topping.
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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. 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!
This Cinnamon Streusel Pumpkin Bread recipe will fill your house with smells of cinnamon and pumpkin spice when it is baking. 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 bread 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.
The cinnamon streusel is made of sugar, butter, cinnamon, and chopped nuts. 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.
Cinnamon Streusel Pumpkin Bread
- 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
- 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
- In a small bowl, combine all of the streusel mix ingredients together. Stir until it resembles wet sand. Set aside.
- 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.
- In a medium bowl, whisk together the pumpkin, sugar, butter, eggs, and vanilla. Whisk together.
- Add the pumpkin mixture into the dry ingredients and gently mix until just incorporated. The batter will be very thick.
- Spray a 9x5 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 350F 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.