This pumpkin bread with streusel topping recipe is soft, moist, and lightly spiced with a buttery, cinnamon streusel on top and a sweet maple glaze to finish it off. This recipe takes a simple pumpkin loaf to the next level. It’s perfect with a cup of tea on a cool fall afternoon.
I love how reliable and straightforward this recipe is. It comes together with pantry staples, and the results are just lovely – moist and fluffy with that hint of warming pumpkin spice and a butter crumble top. The maple glaze is optional, but it adds a gorgeous glossy finish and just the right amount of sweetness. I bet you won’t regret adding it 😉
If you like quick bread recipes, you’ll love my old fashioned banana bread and lemon loaf with syrup!
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Ingredients & Substitutions
The printable recipe card below has the full ingredients list and instructions.
- All-purpose flour
- Vegetable oil: keeps the loaf nice and moist. Any neutral oil works well. This can also be replaced with melted butter.
- Brown sugar: adds a lovely caramel depth to both the streusel and the loaf.
- White granulated sugar: you could reduce slightly if you prefer things less sweet.
- Eggs
- Pumpkin purée: use canned or homemade pumpkin puree, just make sure it’s plain pumpkin, not pie filling!
- Plain yogurt: yogurt adds a bit of moisture and tang to baking, which I love. You can substitute with sour cream.
- Vanilla extract
- Baking powder
- Pumpkin pie spice: use homemade pumpkin pie spice or store-bought. You could also use a blend of cinnamon, nutmeg, and cloves.
- Salt
- Powdered sugar (icing sugar): used for the glaze. Make sure to sift it if it’s lumpy.
- Maple syrup: also used in the glaze. It adds natural sweetness and pairs beautifully with pumpkin. Honey can be used in a pinch.
- Butter
- Ground cinnamon
Recipe Tips
Press the streusel in slightly. This helps it cling to the batter and bake into a crunchy, buttery topping.
Use room temperature ingredients. Especially the eggs and yogurt as they mix better and give a more even bake.
Let it cool completely before glazing. Otherwise, the glaze will melt right off!
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Buy Now → How to Make Pumpkin Bread with Streusel Topping
Step 1: Preheat the oven to 190°C (375°F). Grease and line a loaf tin with baking paper so it’s easy to lift out once baked.
Step 2: Soften the butter slightly in the microwave. It should be very soft, almost melty. In a small bowl, combine the butter, flour, brown sugar, and cinnamon. Mix it all together with a fork until you get a wet, clumpy crumble. Set it aside.
Step 3: In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
Step 4: In a large mixing bowl, whisk together the oil, white sugar, brown sugar, eggs, pumpkin purée, yogurt, and vanilla until smooth and well combined.
Step 5: Gently whisk or fold the dry ingredients into the wet mixture. Be careful not to overmix – it’s fine if it’s a little lumpy. This keeps your loaf tender.
Step 6: Pour the batter into your prepared loaf tin and smooth the top.
Step 7: Crumble the streusel mixture evenly over the top. Lightly press it in with your fingers so it sticks as the loaf rises.
Step 8: Pop it into the oven and bake for around 50 minutes, or until a skewer comes out clean with just a few crumbs. Ovens vary, so start checking around the 45-minute mark.
Step 9: Let the loaf cool in the tin for about 5 minutes, then lift it out onto a wire rack to cool completely.
Step 10: In a small bowl, whisk together the powdered sugar, maple syrup, and vanilla until smooth and runny. Drizzle it over the cooled loaf using a spoon or small jug. Let it set before slicing.
Storage Instructions
Once completely cooled, store your pumpkin bread in an airtight container at room temperature for up to 3 days. I like to wrap mine in cling film and then pop it into a cake tin to keep it from drying out.
If your kitchen is warm or humid, you can store it in the fridge instead, though it may firm up a little. Just let it sit at room temp for a bit before eating.
This loaf also freezes beautifully. Wrap individual slices in cling film and place them in a freezer bag or container. Defrost at room temperature or give them a quick zap in the microwave. Perfect for lunchboxes or afternoon tea!
Did you make this recipe?
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More Pumpkin Recipes
Pumpkin Bread with Streusel Topping Recipe
Ingredients
For the Streusel Topping
- 3 ½ tablespoons butter (50g) softened
- 1/2 cup all-purpose flour
- ¼ cup brown sugar packed
- ¼ teaspoon ground cinnamon
For the Pumpkin Bread
- 1/2 cup vegetable oil or melted butter
- ½ cup brown sugar firmly packed
- 1/2 cup white granulated sugar
- 2 large eggs
- 1 cup pumpkin puree (225g) not pumpkin pie filling
- ¼ cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- 1 teaspoons pumpkin pie spice homemade or storebought
- ¼ teaspoon salt
Maple Glaze
- 1/2 cup powdered sugar same as icing sugar
- 2 tablespoons maple syrup
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 190°C (375°F). Grease and line a loaf tin with baking paper so it’s easy to lift out once baked.
- Soften the butter slightly in the microwave. It should be very soft, almost melty. In a small bowl, combine the butter, flour, brown sugar, and cinnamon. Mix it all together with a fork until you get a wet, clumpy crumble. Set it aside.
- In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
- In a large mixing bowl, whisk together the oil, white sugar, brown sugar, eggs, pumpkin purée, yogurt, and vanilla until smooth and well combined.
- Gently whisk or fold the dry ingredients into the wet mixture. Be careful not to overmix—it’s fine if it’s a little lumpy. This keeps your loaf tender.
- Pour the batter into your prepared loaf tin and smooth the top.
- Crumble the streusel mixture evenly over the top. Lightly press it in with your fingers so it sticks as the loaf rises.
- Pop it into the oven and bake for around 50 minutes, or until a skewer comes out clean with just a few crumbs. Ovens vary, so start checking around the 45-minute mark.
- Let the loaf cool in the tin for about 5 minutes, then lift it out onto a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, maple syrup, and vanilla until smooth and runny. Drizzle it over the cooled loaf using a spoon or small jug. Let it set before slicing.
