Spiced Pumpkin Bread with Streusel Topping – Easy Fall Favorite

Spiced Pumpkin Bread with Streusel Topping is like autumn wrapped up in a loaf pan—warm spices, tender crumb, and a sweet crunch that makes you want to pour a second cup of coffee. This recipe goes beyond basic pumpkin bread by layering in a buttery cinnamon streusel and finishing with a brown sugar maple glaze. It’s the kind of bread that fills your kitchen with cozy bakery vibes and makes even picky eaters ask for seconds. If you’ve been hunting for a new fall favorite, this Spiced Pumpkin Bread with Streusel Topping will quickly climb to the top of your list.

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What is Spiced Pumpkin Bread with Streusel Topping?

Spiced Pumpkin Bread with Streusel Topping is a moist, warmly flavored quick bread made with pumpkin puree and autumn spices like cinnamon, ginger, and allspice. What makes it stand out is the double treat on top: a buttery streusel crumble baked right onto the loaf, plus a sweet maple glaze drizzled over once cooled. The result is a bread that’s part breakfast, part dessert, and entirely irresistible. Unlike pumpkin pie, this loaf requires no rolling pins or crust anxiety—just mix, bake, and enjoy. It’s perfect for fall mornings, holiday gatherings, or a weekday pick-me-up.

Reasons to Try Spiced Pumpkin Bread with Streusel Topping

Why should this recipe make your fall baking lineup? First, it’s easy—no fancy mixers or hours in the kitchen. Second, the streusel topping adds a bakery-style crunch that makes each bite more satisfying. Third, it’s versatile: serve it as breakfast, a snack, or dessert with ice cream. And finally, it’s the perfect way to use up that can of pumpkin puree hiding in your pantry. If you loved recipes like Pumpkin Cheesecake Cinnamon Rolls or Chocolate Chip Pumpkin Bread, you’ll adore this sweet, spiced upgrade.

Ingredients Needed to Make Spiced Pumpkin Bread with Streusel Topping

Ingredients Needed to Make Spiced Pumpkin Bread with Streusel Topping

When it comes to baking the perfect Spiced Pumpkin Bread with Streusel Topping, the magic is all in the ingredients. Each component has a role—whether it’s creating that tender, moist crumb, adding warm spice, or delivering the crunchy sweet streusel that makes this loaf bakery-worthy. Here’s a breakdown of everything you’ll need, along with why it matters:

For the Streusel Topping

• Unsalted butter (¼ cup, melted): This is what binds your streusel together. The butter helps the topping bake into crisp little nuggets of sweetness instead of melting away.
• All-purpose flour (½ cup): Provides structure so your streusel isn’t greasy. It balances out the butter and sugar.
• Light brown sugar (⅓ cup, packed): Adds caramel-like sweetness and depth of flavor.
• Granulated sugar (1 tbsp): A touch of white sugar gives the topping extra crunch.
• Ground cinnamon (¾ tsp): The spice star of the streusel. It ties in with the pumpkin bread’s spice profile and makes your kitchen smell amazing.

For the Pumpkin Bread Batter

• Unsalted butter (4 tbsp): We’re browning this for a nutty, toasty flavor that makes the bread taste richer.
• Pumpkin puree (1 cup, not pie filling): Be sure to use pure pumpkin, not the sweetened pie mix. This is what gives your bread its signature moisture and flavor.
• Milk (⅓ cup): Keeps the bread tender and soft. Whole milk is best, but any milk will work.
• Eggs (2, room temperature): They provide structure and help the bread rise while keeping it moist.
• Canola oil (¼ cup): Adds richness without weighing down the crumb.
• Vanilla extract (2 tsp): A background flavor that complements the pumpkin and spices beautifully.
• All-purpose flour (1 ½ cups): The base of the bread. Measure it carefully for the right texture.
• Light brown sugar (1 cup, packed): Brings sweetness and depth while keeping the bread moist.
• Baking soda (1 tsp): Helps the loaf rise properly in the oven.
• Cinnamon (¾ tsp): Adds warmth and ties the bread to the streusel topping.
• Ground ginger (¼ tsp): A subtle zing that balances the sweetness.
• Allspice (¼ tsp): Adds complexity without overpowering.
• Salt (½ tsp): Just enough to keep the bread from tasting flat and to highlight the other flavors.

For the Brown Sugar Maple Glaze

• Unsalted butter (2 tbsp): Melts down to form the base of the glaze.
• Light brown sugar (¼ cup, packed): Gives the glaze a caramel-like sweetness.
• Heavy cream (3 tbsp): Makes the glaze silky and rich.
• Maple syrup (½ tbsp): Just enough to add that cozy maple flavor without overwhelming the bread.
• Kosher salt (pinch): Balances sweetness.
• Confectioners’ sugar (⅔ cup, sifted): Thickens the glaze and makes it pourable but not runny.

If you love how this bread uses pumpkin puree to create moisture and depth, you might also enjoy trying it in other fall favorites like Pumpkin Blondies or Pumpkin Muffins. Both recipes use similar pantry staples and deliver that same cozy autumn flavor.

Instructions to Make Spiced Pumpkin Bread with Streusel Topping

Baking this Spiced Pumpkin Bread with Streusel Topping isn’t complicated, but the little details make a huge difference in flavor and texture. Think of this as a cozy kitchen project—step-by-step, you’ll build layers of flavor that come together in one irresistible loaf.

Step 1: Prepare Your Loaf Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Don’t skip this—pumpkin bread needs a steady, hot oven to rise properly. Grease a 9×5-inch loaf pan with nonstick spray, then line it with parchment paper. Leave a 2-inch overhang on the long sides; this makes lifting your finished loaf out clean and easy. Trust me, you’ll thank yourself later when you’re not prying streusel crumbs out of the pan.

Step 2: Mix the Streusel Topping

In a small bowl, whisk together flour, brown sugar, granulated sugar, and cinnamon. Pour in the cooled melted butter and use a fork to combine until crumbly. You want it to clump a little—those larger crumbles bake up into that signature streusel crunch. Pop the bowl into the fridge while you work on the bread batter. This helps the streusel stay firm instead of melting into the loaf.
If you’re a fan of crumb toppings, you’ll also love how they transform recipes like Pumpkin Cobbler into cozy fall showstoppers.

Step 3: Brown the Butter for Extra Flavor

Place 4 tablespoons of unsalted butter in a small saucepan over medium heat. Stir occasionally as it melts, foams, and turns golden. Look for tiny brown bits on the bottom of the pan—that’s where the nutty flavor lives. Once the butter smells toasty and the sizzling quiets down, pour it into a bowl and let it cool for 5–10 minutes. This step might feel “extra,” but browned butter gives your pumpkin bread a flavor upgrade you won’t forget.

Step 4: Make the Pumpkin Bread Batter

While the butter cools, whisk together the flour, brown sugar, baking soda, cinnamon, ginger, allspice, and salt in a separate bowl. This ensures the spices are evenly distributed (no clumps of cinnamon here!).
In another bowl, combine the browned butter with pumpkin puree, milk, eggs, canola oil, and vanilla. Whisk until smooth. Gently fold in the dry mixture in two additions using a spatula. Stop mixing as soon as the flour disappears—you don’t want to overmix or the bread will turn out dense instead of tender.

Step 5: Assemble the Bread with Streusel

Pour the pumpkin bread batter into your prepared loaf pan. Spread it evenly with a spatula. Take the chilled streusel out of the fridge and sprinkle it evenly over the top of the batter, making sure you cover every inch. The streusel should form a thick, crumbly layer that bakes into a sweet, crunchy topping.

Step 6: Bake Until Golden and Fragrant

Slide the pan into the oven and bake for 45–50 minutes. Check it at the 40-minute mark—if the streusel looks too dark, loosely tent the loaf with foil for the remainder of the bake. The bread is done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Let the loaf cool in the pan for about 20 minutes before lifting it out using the parchment overhang. Transfer it to a wire rack to finish cooling.

Step 7: Make the Brown Sugar Maple Glaze

While the bread cools, prepare the glaze. In a small saucepan, melt butter, brown sugar, cream, maple syrup, and a pinch of salt. Let it simmer gently for 2 minutes. Remove from heat and whisk in sifted confectioners’ sugar until smooth. The glaze should be pourable but thick enough to coat the back of a spoon.

Step 8: Glaze and Serve

Once the bread has cooled completely (this is important, or the glaze will slide right off), drizzle the maple glaze generously over the streusel topping. Let it set for a few minutes before slicing. Serve with hot coffee or tea, and enjoy your freshly baked Spiced Pumpkin Bread with Streusel Topping.

If you’re craving more cozy loaves, check out this Vanilla Pudding Pumpkin Bread for another moist, bakery-style treat.

What to Serve with Spiced Pumpkin Bread with Streusel Topping

This loaf pairs beautifully with a hot mug of coffee or chai tea. For brunch, serve slices with scrambled eggs and bacon. If dessert is your goal, top warm slices with a scoop of vanilla ice cream or a dollop of whipped cream. Hosting a fall spread? Pair it alongside Pumpkin Cobbler or Iced Pumpkin Oatmeal Cookies for a festive dessert board that screams autumn comfort.

Key Tips for Making Spiced Pumpkin Bread with Streusel Topping

Don’t skip browning the butter—it gives the bread a deep, nutty flavor. Keep the streusel chilled before baking so it bakes up crisp instead of melting into the loaf. Avoid overmixing the batter to keep the crumb tender. If your oven tends to run hot, start checking for doneness at 40 minutes. Finally, wait until the bread is fully cooled before glazing, or you’ll end up with a sugary slip-and-slide.

Storage and Reheating Tips for Spiced Pumpkin Bread with Streusel Topping

Store cooled bread tightly wrapped at room temperature for up to 3 days, or refrigerate up to 5 days. For longer storage, freeze slices individually and thaw as needed. To reheat, warm in the microwave for 15 seconds or in a 300°F oven for 10 minutes. If you’ve glazed the loaf, note that the glaze will soften after storage—still tasty, just less firm.

FAQs

Can I use canned pumpkin pie filling instead of puree?
No, pumpkin pie filling has added sugar and spices. Stick to plain puree.

Can I make this ahead of time?
Yes, bake the bread a day before, then glaze it right before serving for the best texture.

What if I don’t have maple syrup?
Use honey instead, though it will give a slightly different flavor.

Can I double the recipe?
Yes, just bake in two pans. Don’t try to squeeze it all into one.

Final Thoughts

Spiced Pumpkin Bread with Streusel Topping is proof that fall baking doesn’t need to be complicated to feel indulgent. It’s cozy, sweet, and just the right mix of tender and crunchy. Bake it once, and you’ll likely find yourself making it again before the season ends. Pair it with other pumpkin treats like Pumpkin Blondies or Pumpkin Muffins, and you’ll have your autumn baking game fully covered.

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