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Pumpkin Bread with Streusel Topping

This moist pumpkin bread with streusel topping has everything you need to create the perfect classic fall loaf. Tender, perfectly spiced cake, with a crunchy and sweet brown sugar streusel, pumpkin bread never looked so good!!
Prep Time20 mins
Cook Time50 mins
Total Time2 hrs 10 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: best pumpkin bread recipe, pumpkin bread, pumpkin bread recipe, pumpkin bread recipe easy, pumpkin bread with streusel topping, simple pumpkin bread recipe
Servings: 12 slices
Calories: 325kcal


  • 9 x 5 loaf pan


Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/3 cup light brown sugar packed
  • 1 tablespoon granulated sugar
  • 4 tablespoons unsalted butter room temperature and cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger

Pumpkin Bread

  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 8 tablespoons unsalted butter, melted
  • 2 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 tablespoon vanilla extract
  • 1 cup pure pumpkin puree
  • 1/2 cup sour cream room temperature


  • Pre heat oven to 350 degrees and line the long side of a 9 x 5 loaf pan with parchment paper. The parchment paper should make a sling and hang off the sides of the pan for easy removal.
  • In a small saucepan, melt butter over medium heat. Alternatively, place butter in a microwave safe bowl and microwave until melted.
  • For the streusel, in the small bowl, whisk together flour, both sugars, and spices. Using a pastry blender or your fingers, work the butter into the flour mixture until it forms a crumble and holds together. Place in refrigerator until ready to use.
  • Meanwhile, in a large bowl, whisk together flour, baking soda, baking powder, spices, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat eggs and both sugars on medium speed until pale yellow, about 2 – 3 minutes.
  • With the mixer on low, slowly add melted butter and mix until evenly combined. Butter should be slightly warm, not hot to the touch. Next, add pumpkin puree and vanilla extract and mix until combined.
  • With the mixer on low, add flour mixture alternatively with the sour cream, beginning and ending with the flour mixture. Flour mixture should be added in 3 additions and sour cream in 2. Mix until just combined after each addition, being careful not to over mix. Before adding batter to prepared pan, stir one final time with a large spatula. Make sure to scrape the bottom and sides of the bowl to ensure all the flour is incorporated.
  • Pour batter into prepared loaf pan.
  • Using your hands or spoon, sprinkle streusel over the batter. Be sure to cover the entire loaf with streusel mixture.
  • Bake for 45 to 50 minutes until golden brown (mine was ready in 50 minutes) and cake tester inserted into the center comes out clean. The bread should have a dome shape and the streusel should be golden brown. Be careful to not overbake. Allow bread to cool in pan on wire rack for 10 minutes then using the parchment sling, lift bread out of pan and place onto wire rack. Let bread cool completely before slicing.


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Serving: 1slice | Calories: 325kcal | Carbohydrates: 45.1g | Protein: 4.3g | Fat: 14.7g | Saturated Fat: 8.9g | Cholesterol: 62mg | Sodium: 454mg | Potassium: 137mg | Fiber: 1.5g | Sugar: 23.3g