Pumpkin Streusel Bread
This post may contain affiliate links. Please read our disclosure policy.
Just when I thought my pumpkin bread couldn’t get any better…I added streusel. And a vanilla glaze. Because obviously. 😂
This Pumpkin Streusel Bread starts with my tried-and-true Pumpkin Bread that’s unbelievably moist, tender, and full of pumpkin flavor.
Then we pile on a thick layer of pumpkin spice streusel that bakes up golden and crumbly, and finish it all off with a simple, perfectly sweet vanilla glaze.
Just like the original, this recipe makes two beautiful loaves, making it perfect for fall baking, sharing with friends and family, holiday gifting, or stashing one in the freezer for later!
Table Talk with Tawnie
If you love my viral Pumpkin Bread, this Streusel Pumpkin Bread will be equally a new favorite because… 🥁 drum roll 🥁… it’s my same recipe but just with an amazing streusel added on top! hehe. I thought, why reinvent the wheel when that recipe is great enough, but this way the bread feels a little different and elevated! The most perfect Fall treat and always I love that it makes two loaves! Both for you? Sure! One for gifting, why not! One to freeze? Perfect!
Fall Series
Back by popular demand is my Fall series for 2026! This year I’ve worked on more pumpkin goodies, slow cooker comfort meals, and drool worthy apple desserts. There’s something for everyone to enjoy & if you want more, have to check out the previous year’s Fall featured recipes too!
- 🍞 Pumpkin Bread: This recipe starts with my tried-and-true Best Pumpkin Bread as the base. It makes two incredibly moist, tender loaves and is the perfect base for all that buttery streusel! You’ll prepare the batter as directed, but skip the cinnamon-sugar topping since we’re replacing it with streusel.
- 🤎 Dark Brown Sugar: I love using dark brown sugar for the streusel because its higher molasses content gives it a deeper, richer flavor and helps create those irresistible, buttery crumbles. Light brown sugar will work in a pinch.
- 🎃 Pumpkin Pie Spice + Cinnamon: Pumpkin pie spice brings all those warm, cozy fall flavors to the streusel, while a little extra cinnamon makes the topping even more flavorful. You can use your favorite store-bought or homemade pumpkin pie spice.
- 🧈 Cold Unsalted Butter: Cold is key for the streusel! Cutting cold butter into the flour and brown sugar creates those chunky, buttery crumbles instead of a smooth paste. Keep the finished streusel chilled until you’re ready to add it to the loaves.
- 🥛 Vanilla Glaze: A simple combination of powdered sugar, vanilla, milk, and a pinch of salt makes the sweet glaze that gets drizzled over the cooled bread. I also add a little melted butter for a richer, more buttery flavor, but it’s optional.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the streusel
Whisk together the flour, brown sugar, pumpkin pie spice, cinnamon, and salt until combined.
Add the butter
Add the cold, cubed butter and work it into the dry ingredients with your fingertips (or a pastry cutter) until buttery crumbles form, with plenty of larger clumps remaining. Refrigerate the streusel while you make the batter.
Make the pumpkin bread batter
Beat the eggs, then mix in the pumpkin, oil, melted butter, brown sugar, and vanilla. In a separate bowl, combine the dry ingredients, then gradually mix them into the wet ingredients until just combined. Divide the batter evenly between two prepared loaf pans.
Top with streusel and bake
Generously sprinkle the chilled streusel over both loaves, gently pressing some of the larger crumbles into the batter. Bake at 325°F for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool, glaze & enjoy!
Cool the loaves in the pans for 15 minutes, then transfer to a wire rack to cool completely. Whisk together the glaze ingredients, adding milk as needed until smooth and drizzle-able. Drizzle over the cooled loaves, let the glaze set, then slice and enjoy!
Expert Tips
- Keep the butter cold. Cold butter is the key to those big, buttery streusel crumbles. I like cutting the cold butter into little cubes when cutting it into the streusel ingredients.
- Don’t overwork the streusel. Stop mixing once you have pea-sized crumbs with some larger chunks. Those bigger clumps bake into the best crunchy, buttery bites!
- Chill the streusel while you make the batter. This helps the butter stay cold and keeps the topping crumbly rather than melting into the bread. This is why I want you to make the streusel before you make the bread batter.
- Use the correct loaf pan size. I use two 8.5 x 4.5-inch loaf pans. A different size can change the baking time and how the bread rises. I recommend light-colored metal pans for this recipe.
- Tent with foil if needed. The streusel can brown before the center of the bread is finished baking. If it’s getting too dark, loosely tent the loaves with foil for the last 15–20 minutes.
- Check the bread, not just the streusel. Insert a toothpick into the pumpkin bread portion near the center of the loaf. It should come out clean or with a few moist crumbs, but no wet batter.
- Add the milk to the glaze slowly. Start with just 2 teaspoons. You can always add more, but it’s much harder to fix a glaze that’s too thin!
- Let the loaves cool completely before glazing. If the loaves are still warm, the glaze will melt right into the streusel instead of creating that pretty white drizzle.
Variations / Substitutions
- Light brown sugar: You can substitute light brown sugar for the dark brown sugar in the streusel if needed. The flavor will be slightly less rich and molasses-y, but it will still be delicious.
- Homemade pumpkin pie spice: No pumpkin pie spice? Use your favorite homemade blend, or make a quick version with cinnamon, ginger, nutmeg, cloves, and allspice.
- Add nuts: Add ½–¾ cup chopped pecans (or walnuts) to the streusel for extra crunch.
- Maple glaze: Swap some or all of the milk for pure maple syrup for a maple-vanilla glaze. You may need a small splash of milk to get the consistency just right.
- Add chocolate chips: You could fold chocolate chips into the pumpkin bread batter before dividing it between the pans. I’d probably use 1–1½ cups mini or regular semisweet chocolate chips.
Storage / Freezing
- Room temperature: Store the Pumpkin Streusel Bread in an airtight container at room temp for 2–3 days.
- Refrigerator: For longer storage, refrigerate in an airtight container for up to 5–7 days. Let individual slices come to room temperature before serving, or warm them briefly in the microwave.
- Freezer: Pumpkin Streusel Bread freezes really well! For best results, I’d recommend freezing it before adding the glaze. Allow the loaf to cool completely, wrap tightly in plastic wrap followed by foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then glaze before serving.
- Freeze individual slices: You can also wrap individual slices and freeze them in a freezer-safe bag or container. This is great for grabbing one piece at a time.
- Don’t forget! This recipe makes two loaves! Enjoy one now and freeze the second for later, or wrap one up and give it to a friend or neighbor.
FAQs
Can I make the streusel ahead of time?
Yep! Prepare the streusel, cover it, and refrigerate it until you’re ready to bake. I’d say max up to 2-3 days ahead of time. Run it through your fingers to loosen the crumbles before adding it on top of the batter
Can I use a 9×5-inch loaf pan?
I recommend using two 8.5 x 4.5-inch loaf pans for the best results. If using larger pans, the loaves may bake quicker, so begin checking for doneness earlier.
How do I know when my Pumpkin Streusel Bread is done?
Insert a toothpick into the center of the loaf, making sure you’re testing the bread underneath the streusel. It should come out clean or with a few moist crumbs attached, but shouldn’t have wet batter on it.
Why is my bread taking longer than 70 minutes to bake?
Ovens and loaf pans can vary, and the thick layer of streusel can make this version take a little longer to bake. You want to continue baking until a toothpick inserted comes out clean or with just a few moist crumbs. If the streusel is getting too brown, loosely tent the top with foil.
Help! Why did my streusel melt into the pumpkin bread?
The butter may have gotten too warm or the streusel may have been overworked. Make sure you start with cold butter, mix just until crumbles form, and refrigerate the streusel while you prepare the pumpkin bread batter.
Why did my glaze disappear into the streusel?
The bread was probably still warm. Let the loaves cool completely before adding the glaze so it sits beautifully on top instead of melting into the streusel.
shop this post
Buy Now → 
Buy Now → 
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Pumpkin Streusel Bread
Ingredients
Pumpkin Bread Base
Pumpkin Spice Streusel
- 1 cup dark brown sugar (packed)
- 1 cup all-purpose flour
- 2 tsp. pumpkin pie spice
- 1/2 tsp. ground cinnamon
- 1/4 tsp. kosher salt
- 1/2 cup unsalted butter (cold and cut into small cubes)
Vanilla Glaze
- 1 cup powdered sugar
- 1 Tbsp. unsalted butter (melted and cooled slightly (optional but gives the glaze a buttery taste))
- 1/2 tsp. vanilla extract
- 1-2 Tbsp. milk (room temperature)
- pinch of salt
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Mix streusel ingredients: In a medium bowl, whisk together the brown sugar, flour, pumpkin pie spice, cinnamon, and salt.1 cup dark brown sugar, 1 cup all-purpose flour, 2 tsp. pumpkin pie spice, 1/2 tsp. ground cinnamon, 1/4 tsp. kosher salt, 1/2 cup unsalted butter
- Finish making streusel: Add the cold cubed butter and cut it into the dry ingredients using a pastry cutter, two forks, or your fingertips until the mixture forms pea-sized crumbles with a few larger chunks remaining. Don't overwork the mixture. you want plenty of buttery clumps. Place the streusel in the refrigerator while you prepare the pumpkin bread batter.
- Prepare the pumpkin bread: You’ll need two 8.5 x 4.5 inch loaf pans. Follow my recipe for Best Pumpkin Bread. You’ll stop at Step 6 (after pouring the batter into the pans). You want to skip the sugar sprinkle on top since for this recipe, we’re adding the streusel.Best Pumpkin Bread recipe
- Add streusel: Remove the chilled streusel from the refrigerator and generously sprinkle it over both loaves, gently pressing a few of the larger crumbles into the batter so they stay in place during baking.
- Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Start Timer If the streusel begins browning too quickly, loosely tent the loaves with foil during the final 20 minutes of baking.
- Cool: Allow the bread to cool in the pans for about 15 minutes before transferring to a wire rack to cool completely. Start Timer
- Make glaze: Whisk together the powdered sugar, melted butter, vanilla, and salt. Add 2 teaspoons milk and whisk really well until smooth. If needed, add additional milk, 1 teaspoon at a time, until the glaze falls from the whisk in a ribbon. If it becomes too thin, whisk in a little more powdered sugar. If your icing breaks or separates, your butter may have been too hot. Drizzle over the completely cooled loaves. Allow the glaze to set for about 10-15 minutes before slicing and serving (if you can wait!) and enjoy! Start Timer1 cup powdered sugar, 1 Tbsp. unsalted butter, 1/2 tsp. vanilla extract, pinch of salt, 1-2 Tbsp. milk
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Angelica Oles
