Looking for a go-to pumpkin bread recipe? This Pumpkin Bread with Streusel Topping is supremely moist, tender, and topped with the best buttery crumb topping! Made with oil, yogurt, and warm spices, this recipe is easy to make completely from scratch and stands out at every fall potluck, breakfast, or snack break.
If you love recipes like this, check out our other Bread Recipes from quick breads to biscuits to loaves and more!
Every fall season deserves at least one truly delicious pumpkin recipe. My go-to the past several years has been this Moist Pumpkin Bread with Streusel Topping. I take it to potlucks and parties and have yet to bring home leftovers.
Like several of our other quick breads, I am not sure if it belongs in Breakfast Recipes or Dessert Recipes…. Let's all agree it's both! It was inspired by this Butternut Bakery recipe, but we added yogurt to make it extra moist and our own favorite fall spice blend for our favorite version of pumpkin bread. If you are looking for another fall-inspired breakfast bread, try our Moist Apple Scones with Maple Glaze or our Brown Butter Cinnamon Roll Coffee Cake!
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Why this recipe is great
- No mixer needed! Ditch the hand mixer and just use a whisk.
- It's super moist and tender - and stays like that for days!
- Pumpkin bread with crumble topping is next level!
- It can be made and frozen ahead for an easy breakfast or potluck option.
- It makes the whole house smell amazing while it's baking.
- Homemade pumpkin bread makes a great gift around the holidays.
Ingredients for pumpkin bread with streusel topping
- Pumpkin: I use canned 100% pumpkin (not pumpkin pie filling, which has other ingredients added). You can also use homemade pumpkin puree, just be sure to drain it well before using.
- Sugar: Just granulated sugar here.
- Brown sugar: Adding a bit of light brown sugar adds more flavor.
- Oil: Canola or vegetable oil.
- Eggs: It's best if they are at room temperature, but not absolutely necessary.
- Vanilla: Don't skip this. It levels up the flavor every time.
- Yogurt: Use whole-milk plain yogurt. Don't substitute with low fat yogurt because the extra fat adds to the moistness of the bread.
- Flour: Just regular all-purpose flour. I don't spoon and level my flour, but I do highly recommend fluffing the flour in the container and then measuring with a light hand, shaking off the excess until it's level. You don't want to pack the flour in.
- Baking soda: Double check that it isn't expired.
- Cinnamon, ginger, nutmeg, and cloves: We use our own blend of these spices but you can also substitute with your pumpkin pie spice of choice.
- Butter: I use salted butter for the streusel topping.
Helpful kitchen tools
How to make pumpkin bread with streusel topping
Start by preheating your oven to 350°F. Grease a 9x5x3 inch non-stick loaf pan (affiliate) with baking spray (affiliate). You could also line it with parchment paper if you prefer, but I find baking spray easiest.
To make the crumble topping combine the melted butter, flour, sugars, cinnamon, and nutmeg in a small bowl.
Place the streusel mixture in the refrigerator while you make the bread batter.
Whisk together the wet ingredients in a large bowl to make the pumpkin bread batter.
In a medium bowl, whisk together the dry ingredients. Then add them to the wet ingredients.
Slowly mix together until the batter is just combined and no flour streaks remain. Pour batter into the prepared pan.
Break up the streusel with a fork until it has a mix of small and medium crumbles. Sprinkle evenly on top of the loaf, then bake for 60-70 minutes. Cool in the pan for 15-20 minutes, then flip onto a wire rack and cool completely.
How do you know when pumpkin bread is done?
Pumpkin bread is done when a toothpick inserted in the center of the loaf comes out clean or with a few small, moist crumbs.
What's the best baking pan for pumpkin bread?
This recipe is made with a non-stick 9x5x3 inch loaf pan (affiliate). We suggest using a light-colored metal pan for the most even baking and golden brown color. Glass pans tend to take longer to bake and thus lead to an over-browned bread, while dark-colored pans tend to cause the bottoms and sides of the bread to overcook.
For a crowd
This is a great quick bread to take to potlucks or make as gifts. It makes one large loaf, which will yield ten slices. You can double the recipe to make two loaves at once, but I don't suggest more than a double recipe at a time since it will likely lead to over-mixing the batter.
FAQs
Cool the pumpkin bread completely, then wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil. Freeze for up to three months. Thaw in the fridge overnight or at room temperature for several hours, then serve at room temperature.
Store the bread in an airtight container or wrapped in plastic wrap for 2-4 days at room temperature or up to a week in the fridge.
If your pumpkin bread is soggy, it probably means that it wasn't baked long enough or that your pumpkin puree had excess liquid. This isn't usually the case for canned pumpkin, but if you're using homemade puree, be sure to drain as much extra liquid as possible before using.
Crumb topping is made of melted butter, flour, granulated sugar, brown sugar, and spices. The key is to refrigerate it while making the batter so that it forms the perfect size crumbles.
Adding too much pumpkin puree to pumpkin bread will make the batter too moist, which will lead to under-baking in the center and a soggy final result. For best results, use 15 ounces of pureed pumpkin for this recipe.
Tips and tricks
- The streusel topping should be a mix of small and medium crumbles. If they are too large they will fall off the bread.
- Use whole-milk yogurt for the moistest bread. Low-fat substitutes will make a dryer bread.
- Use 100% canned pumpkin. Avoid pumpkin pie filling, which has additional ingredients added.
- Be careful not to overbake. Remove the bread when a toothpick inserted in the middle comes out clean or with a few small, moist crumbs.
Recipe
Moist & Easy Pumpkin Bread with Streusel Topping
Ingredients
Streusel Topping
- ¼ cup salted butter melted
- ½ cup all-purpose flour
- ¼ cup brown sugar packed
- 2 tablespoon granulated sugar
- ½ teaspoon cinnamon
- Pinch of nutmeg
Pumpkin Bread
- 1 (15 oz) can 100% pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar packed
- ½ cup canola oil
- 2 eggs
- ½ teaspoon vanilla extract
- ½ cup whole-milk plain yogurt
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
Instructions
- Preheat the oven to 350°F. Spray a 9x5x3 inch non-stick loaf pan with baking spray.
- Combine the streusel topping in ingredients in a small bowl. Place in the refrigerator while you make the bread batter.¼ cup salted butter, ½ cup all-purpose flour, ¼ cup brown sugar, 2 tablespoon granulated sugar, ½ teaspoon cinnamon, Pinch of nutmeg
- To make the bread batter, whisk together the wet ingredients in a large bowl.1 (15 oz) can 100% pumpkin puree, 1 cup granulated sugar, ½ cup brown sugar, ½ cup canola oil, 2 eggs, ½ teaspoon vanilla extract, ½ cup whole-milk plain yogurt
- In a medium bowl, whisk together the dry ingredients. Add to the wet ingredients and slowly mix together until the batter is just combined and no flour streaks remain.1 ¾ cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves
- Pour the batter into the prepared loaf pan. Remove the streusel topping from the fridge and use a fork to break it up until it has a mix of small and medium crumbles. Sprinkle evenly on top of the batter.
- Bake at 350°F for 60-70 minutes, or until a toothpick comes out clean or with only a few small, moist crumbs. Cool in the pan for 15-20 minutes, then flip onto a wire rack and cool completely.
Notes
- The streusel topping should be a mix of small and medium crumbles. If they are too large they will fall off the bread.
- Use whole-milk yogurt for the moistest bread. Low fat substitutes will make a dryer bread.
- Use 100% canned pumpkin. Avoid pumpkin pie filling, which has additional ingredients added.
- Be careful not to overbake. Remove the bread as soon as a toothpick inserted in the middle comes out clean or with a few small, moist crumbs.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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