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Say hello to fall with this delicious Pumpkin Bread with Streusel Topping. It’s perfect for a weekend breakfast, potluck, or even a little late night snack. The streusel topping takes it over the top!
Pumpkin Bread with Streusel Topping
I’ve said it before, but I’m just not a fan of pumpkin pie; however, give me all the pumpkin bread in the world. It’s so dang good. I love pumpkin…so I think the pie issue is a texture thing. But this pumpkin bread bakes up super moist and that streusel topping is the bomb!
How to make pumpkin bread moist?
I’ve had my share of dry pumpkin breads at potlucks or from the store. The secrets to keeping pumpkin bread moist are, first and foremost….don’t over bake it. Check for doneness 5-10 minutes before the recommended time, since every oven is different. Second add moisture with applesauce or bananas. Either will work so use 1/2 cup of applesauce for each banana in this recipe if you’d like.
How long will Pumpkin Bread last in the freezer?
If you’re gonna make a loaf of pumpkin bread, I’d suggest double or triple it and stick some in the freezer for all of pumpkin season! After the bread is cool, wrap tightly with plastic wrap and then with foil. Label it and the bread will last 2 to 3 months with no issues. It will last longer (like up to 6 months, but after 2-3 it could get freezer burn or start to dry out).
Fresh bread can be wrapped in plastic wrap and stored in the refrigerator for up to a week, if it lasts that long. Honestly, I usually put it on a paper plate and put it in a ziptop baggie. The baggie makes it easy to get out in the early morning and the plate means I don’t have to dirty a dish or cutting board to get a slice.
Streusel Topping for Pumpkin Bread
I’m a sucker for a good streusel topping. It’s a great addition to blueberry muffins, pies, and pumpkin bread! If you’ve never added streusel topping to your pumpkin bread then you are missing it! Don’t skip this step….it’s what takes this bread over the top! If you aren’t feeling the streusel topping love today, then give my Pumpkin Banana Bread with Chocolate Chips a try.
How to make Streusel Topping
Streusel toppings look fancy, but they are so easy to make. Sugar, Flour, and cold butter are the most common ingredients, but sometimes cinnamon, various nuts, and/or oats are added to the mix. My favorite is just a simple, traditional streusel topping.
Just stir together the sugars, flour, and salt. Add pieces of cold butter into the bowl and use a pastry blender (or fork) to cut the butter into the mixture until it is the texture of coarse crumbs. You do not want it to become a cohesive dough. Then just sprinkle on top of batter. Easy Peasy!
Tools for making Pumpkin Bread
Making pumpkin bread by hand isn’t hard, but these tools make this pumpkin bread a cinch. Like I said, make a double or triple batch and freeze a couple loaves to enjoy all winter long.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup honey
- 1/2 cup white sugar
- 1/3 cup vegetable oil
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 ripe bananas, mashed
- 1 1/3 cups canned pumpkin puree
- For the Streusel Topping
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/8 tsp salt
- 1/4 cup unsalted butter, cold and cut into small pieces (*see note for dairy option)
- Preheat oven to 350ºF and grease a 9x5 loaf pan.
- Combine flour, baking soda, salt, baking powder, and spices together and whisk to combine. Add in honey, sugar, oil, eggs, and vanilla and stir until well combined. Add pumpkin and banana; mix well.
- Pour batter into prepared pan and set aside.
- In a large bowl, stir together the brown sugar, granulated sugar, all-purpose flour, and salt. Add the pieces of cold butter into the bowl and use a pastry blender (or fork) to cut the butter into the mixture until it is the texture of coarse meal. You do not want it to become a cohesive dough. Sprinkle on top of batter.
- Bake for 45–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in pans for 5 minutes. Run a knife around the edge and pop loaves out of pans and place on a wire cooling rack for 30 minutes.
- Serve warm or at room temperature. Wrap tightly in plastic wrap and store in the refrigerator for up to a week. Wrap bread in plastic wrap and then foil to freeze for later.
*keep it vegan/dairy free by using butter a alternative without dairy or milk
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 436 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 49mg Sodium: 330mg Carbohydrates: 75g Net Carbohydrates: 0g Fiber: 2g Sugar: 44g Sugar Alcohols: 0g Protein: 6g
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