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Pumpkin Bread with Cinnamon Sugar Streusel
4.7 from 66 votes

Pumpkin Bread with Cinnamon Sugar Streusel

This Pumpkin Bread with Cinnamon Sugar Streusel offers moist, spiced quick bread texture enhanced by a buttery streusel topping. Pumpkin puree is cooked with spices and sweetened, then combined with eggs, milk, and flour to create a tender loaf. The cinnamon-spiced streusel adds a crunchy contrast on top, making for a comforting fall treat.

Prep Time
18 mins
Cook Time
36 mins
Total Time
54 mins
Servings: 12 servings
Calories: 181 kcal
Course: Dessert, Breakfast
Cuisine: American

Ingredients

PUMPKIN BREAD
  • 1 cup all-purpose flour (120 grams)
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • 1 TBSP avocado oil (coconut oil works too)
  • 1 cup pumpkin puree 226 grams or 8 oz, unsweetened, canned
  • ½ tsp salt
  • ¾ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • ⅛ tsp pumpkin pie spice
  • ½ cup granulated sugar (100 grams)
  • ½ cup light brown sugar 100 grams, packed
  • 2 oz cream cheese cut into 6 pieces
  • 2 egg large
  • ⅛ cup milk
STREUSEL TOPPING
  • 5 TBSP light brown sugar packed
  • 1 TBSP all-purpose flour
  • 1 TBSP butter slightly softened if possible, unsalted
  • ¾ tsp ground cinnamon
  • ⅛ tsp salt

Instructions

    Cup of Yum
  1. Adjust oven rack to the center position and preheat oven to 350 degrees F. Grease a 9 by 5-inch loaf pan. 
  2. Whisk together flour, baking powder, and baking soda in a bowl and set aside. For best results, measure flour by weight or use the spoon and sweep method for your flour.
  3. Heat a medium-large pot to medium heat (my dial was at 6) and add your oil. 
  4. One heated, add your pumpkin, salt, cinnamon, nutmeg, and pumpkin pie spice blend. Cook, stirring often, for approx. 6 minutes.
  5. Remove pot from heat and add granulated sugar, brown sugar, and cream cheese. Stir and allow to cool for 5 minutes, then use a metal whisk to whisk well until ingredients are completely incorporated.
  6. In a small bowl whisk together milk and eggs, then add to the pumpkin.
  7. Gently fold in flour mixture until combined (some small lumps are totally okay) and pour into prepared loaf pan.
  8. For a 9 x 5 loaf pan: Bake for 30-35 minutes, adding streusel topping and rotating the pan at the 15 minute mark. Simply set a timer and you're good to go!
  9. Using an 8.5 x 4.5 loaf pan instead? Increase bake time to 45-55 minutes. Add stresuel at 35/40 minute mark.
  10. To make the streusel, use fingers to mix all ingredients together in a bowl until texture resembles crumbly wet sand.
  11. At the 30 minute mark, test with a butter knife for doneness. A knife inserted into center of the loaf will come out clean when the bread is cooked through. Allow to cool in pan for 20 minutes, then remove bread and let it finish cooling on a wire rack. Enjoy!

Notes

  • For a lighter topping, reduce the streusel recipe by half.
  • Adding 1/2 cup finely chopped walnuts after mixing adds texture and flavor.
  • This recipe uses about half a can of pumpkin puree; doubling the ingredients enables making two loaves for freezing or gifting.
  • Use weight measurements for flour when possible for consistent results.

Nutrition Information

Calories 181kcal (9%) Carbohydrates 33g (11%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 2g (10%) Cholesterol 35mg (12%) Sodium 180mg (8%) Potassium 124mg (3%) Fiber 1g (4%) Sugar 23g (46%) Vitamin A 3315IU (66%) Vitamin C 1mg (1%) Calcium 47mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 181

% Daily Value*

Calories 181kcal 9%
Carbohydrates 33g 11%
Protein 3g 6%
Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 35mg 12%
Sodium 180mg 8%
Potassium 124mg 3%
Fiber 1g 4%
Sugar 23g 46%
Vitamin A 3315IU 66%
Vitamin C 1mg 1%
Calcium 47mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.