Just when you thought you didn’t need another pumpkin loaf, in walks this brown butter pumpkin bread with streusel topping. It’s super moist, perfectly spiced and the crunchy brown sugar crumble and sweet maple glaze are a match made in heaven. Pumpkin bread never looked better!
It’s Fall y’all! Ok, maybe not technically but it’s close! And I’m soooo ready for all the pumpkin things. I’ve already made a batch of my mini salted caramel pumpkin cheesecakes and these chocolate swirl pumpkin muffins will definitely be part of my Monday meal prep next week.
Pumpkin bread is a fall must-have and this classic recipe with a twist is so easy to make with simple ingredients. All you need is a bowl and whisk – no mixer required!
This deliciously moist and perfectly spiced pumpkin streusel loaf tastes like it’s fresh from a bakery. It’s everything I want my pumpkin bread to be!
Why I love this pumpkin streusel bread
As soon as September rolls around, this deliciously moist pumpkin loaf goes on repeat in my kitchen. It’s a fall favorite for so many reasons.
- Full of cozy fall flavors
- Made with just a bowl and whisk – no mixer needed!
- Makes your kitchen smell like a bakery
- Super moist and full of flavor thanks to brown butter – it makes everything better!
- Perfectly pumpkin-y but not too sweet
- Recipe is easily doubled to make two loaves
Ingredients for pumpkin bread with brown sugar streusel topping
Pumpkin bread can be tough to get just right. Many are too bland. Some are so spicy that you can’t even taste the pumpkin. And there’s nothing worse than dry pumpkin bread.
After a few too many trips to the market for another can of pumpkin, I finally mastered the perfect combination of ingredients for a moist, delicious, perfectly spiced pumpkin bread.
Here’s what you’ll need:
- Flour – Pumpkin bread often gets a bad wrap for being too dry. This is usually due to the addition of too much flour. For best results, I highly recommend using a kitchen scale to measure the flour accurately.
- Butter – Not just any butter will do for this pumpkin bread recipe. We’re using brown butter for a deeper, richer, elevated twist on regular pumpkin bread. If you’ve never browned butter before, don’t worry. Check out this post first for all my tips and tricks.
- Oil – A little bit of canola oil keeps the bread moist and soft. If you don’t have canola oil on hand, any vegetable oil will work.
- Pumpkin – This cozy fall loaf is bursting with delicious pumpkin flavor. Be sure to use pure pumpkin puree, not pumpkin pie filling. There’s a big difference! I love Libby’s canned pumpkin. Whatever brand you use, pumpkin should be the only ingredient listed.
- Brown sugar – There’s plenty of brown sugar in this recipe. We use it in the pumpkin bread, the streusel topping, and the maple glaze. I prefer using light brown sugar but dark brown sugar works too!
- Milk – Milk helps add moisture to the bread and keeps it from being too dense. Any milk will work – whole milk, low-fat milk….even almond milk.
- Fall spices – Ground cinnamon, ginger and allspice are the trifecta of fall flavors that pair perfectly with pumpkin. All the fall flavors you love in every bite.
Along with these key ingredients, you’ll also need eggs, vanilla, baking soda, maple syrup, confectioners sugar and salt. Grab your trusty loaf pan and let’s get baking!
Tips for moist pumpkin bread
This pumpkin streusel loaf is practically foolproof. It rises high in the oven with a perfect dome on top and the coating of buttery brown sugar crumb seals in the moisture of the bread.
The bread is moist thanks to plenty of pumpkin. And it’s made with both butter and oil which adds both flavor and moisture. Baking pumpkin bread with brown sugar ensures the bread will be perfectly sweetened with a soft crumb.
I wouldn’t change a thing about this pumpkin bread and I just know you’re going to love it too!
Cover in streusel topping. You might think there’s too much streusel for the top of this loaf, but use every last crumb to cover the batter. Some of the streusel will sink and bake into the loaf, leaving you with a nice layer of crunchy, buttery streusel on top.
Do not over bake. No two ovens are the same so keep an eye on your loaf as it bakes. The bread is done when the top has risen into a pretty dome and a toothpick inserted in the center comes out with a few crumbs remaining. To ensure your bread bakes up soft and moist, do not leave it in the oven too long. Nobody, and I mean nobody, likes a dry pumpkin bread.
Drizzle generously with maple glaze. I can’t think of a better flavor combo than pumpkin and maple which is why this sweet maple glaze makes the perfect finish poured over the warm streusel topping. The glaze will add flavor and sweetness and helps to hold all of the crumbs together on top of the loaf. Don’t skimp on the glaze!
Brown sugar maple glaze
Oh, brown sugar maple glaze, how do I love thee…let me count the ways. Guys, this glaze is EVERYTHING! Made with just five ingredients (I don’t count the salt) in just 5 minutes, it’s the ultimate finish on top of the buttery brown sugar crumble.
Memorize this recipe friends because you’ll want to smother everything that comes out of your oven in this sweet maple glaze.
Be sure to use real maple syrup for the very best flavor. None of that imitation stuff. And when it comes time to drizzle the glaze over the warm pumpkin bread, don’t be shy. More is definitely better!
Can I use homemade pumpkin puree?
Absolutely! If you are feeling ambitious, feel free to make you own pumpkin puree instead of using canned. The puree will contain more water than the canned version so blot it with a paper towel before adding it to the batter to remove some of the moisture.
Do I have to use all the streusel?
I highly recommend using every last crumb of the streusel topping. Some of the crumble will bake into the loaf leaving you with a nice thick layer of streusel on top. It really compliments the flavor of the bread – plus you get the added bonus of a little crunch.
Can I double the recipe?
Yes! I love to double the recipe and make two loaves of pumpkin bread. It’s a fun fall treat to share with friends and neighbors. Or make one to enjoy now and one to freeze. To double the recipe simply click the 2x tab on the recipe card below.
Can I make this pumpkin bread gluten free?
To make this loaf gluten free substitute your favorite gluten free flour blend for the all-purpose flour in both the bread and the streusel topping. I’ve had lots of success with King Arthur Flour’s gluten free baking mix.
Why is my pumpkin bread dry?
There are two main reasons your pumpkin bread may taste dry. First, check that you measured your flour correctly. I always recommend using a digital kitchen scale for the most accurate measurements. Too much flour can absorb all the moisture in the bread and leave you with a dry, crumbly loaf. Second, be sure not to over bake the bread. A toothpick inserted in the center should come out with a few crumbs that look moist but not wet.
Can I add nuts?
Of course! The beauty of this pumpkin bread is that you can add any mix-ins your foodie heart desires. I prefer my pumpkin bread without nuts but feel free to add 1/2 cup of chopped walnuts or pecans to the batter. Chocolate and pumpkin are delicious together so try adding 1/2-3/4 cup of chocolate chips. It’s SO good!
How to serve pumpkin bread with streusel
This moist, perfectly spiced pumpkin bread delivers all the flavors of fall. It’s perfect for breakfast or afternoon tea topped with a smear of butter or cream cheese. Or put on your favorite pair of sweatpants and enjoy a slice of pumpkin bread a la mode for a delicious fall treat.
How to store homemade pumpkin bread
I can almost guarantee a line will form around your oven as this loaf bakes so I’m not gonna lie….leftovers aren’t likely. But if you happen to have a few slices left, store them tightly wrapped at room temperature for up to 3 days.
Over time, the pumpkin bread will loose moisture and the streusel topping will dry out a bit. To keep your bread fresh longer, you can freeze the whole loaf or individual slices.
For best results, freeze the loaf without the glaze. Simply wrap the bread in two layers of plastic wrap and store in a large plastic bag in the freezer for up to 2 months.
Defrost the bread at room temperature and then pop it in the microwave for 15 seconds for a quick and delicious breakfast or snack on the go. There’s nothing better on a chilly fall day!
For more fall dessert favorites, check out these recipes:Print
A deliciously moist pumpkin bread that is sure to be a family favorite. Made with brown butter and topped with a brown sugar streusel and sweet maple glaze, this pumpkin loaf is everything we love about fall!
Brown Sugar Streusel
- 1/4 cup (56 g) unsalted butter, melted
- 1/2 cup (63 g) all-purpose flour, spooned and leveled
- 1/3 cup (67 g) light brown sugar, packed
- 1 tablespoon granulated sugar
- 3/4 teaspoon ground cinnamon
- 4 tablespoons (56 g) unsalted butter
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1/3 cup milk
- 2 eggs, room temperature
- 1/4 cup canola oil
- 2 teaspoons vanilla
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- 1 cup (200 g) light brown sugar, tightly packed
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
Brown Sugar Maple Glaze
- 2 tablespoons unsalted butter
- 1/4 cup light brown sugar, packed
- 3 tablespoons heavy whipping cream
- 1/2 tablespoon maple syrup
- pinch of kosher salt
- 2/3 cup confectioners sugar, sifted
- Preheat the oven to 350°F. Spray the bottom and sides of a 9 x 5 loaf pan with non-stick baking spray and line with parchment paper. Allow the ends of the parchment to hang over the edges by about 2 inches for easy removal of the loaf once cooled.
- To make the streusel, melt the butter over medium-low heat. Remove from the heat and allow to cool for 5 minutes.
- In a small bowl, stir together flour, sugars and cinnamon. Add the melted butter and stir with a fork until all off the flour is moistened and the mixture is crumbly. If you wish, use your hands to mold the streusel crumbs. Place the streusel in the refrigerator while you prepare the pumpkin bread.
- In a small saucepan, begin by heating the butter over medium heat until melted. Stirring occasionally, continue to heat the butter. It will begin to crackle and foam. Continue stirring frequently for about 5 minutes until the butter begins to brown. Small bits of golden brown milk solids will form in the bottom of the pan. The butter is ready when it stops making the crackling sound and the color turns amber. Remove from the heat and immediately pour into a medium bowl. Allow the butter to cool for 5-10 minutes.
- Meanwhile, in a separate bowl, whisk together the flour, brown sugar, baking soda, ground cinnamon, ginger, allspice and salt.
- Once the butter is no longer hot to the touch (warm is okay), add the pumpkin puree, milk, eggs, oil and vanilla. Whisk together until well combined.
- In two additions, add the dry ingredients to the wet ingredients. Stirring with a large spatula, be sure to scrape down the sides and bottom of the bowl to be sure the batter is fully incorporated.
- Pour the batter into the prepared loaf pan.
- Use your hands or a large spoon to sprinkle the streusel over the batter. Be careful to cover the entire loaf so that you can no longer see the batter underneath.
- Bake for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out with just a few crumbs remaining. The loaf will be mounded on top and the streusel will be golden brown. Do not over bake. If the streusel is browning too quickly as it bakes, cover the top of the loaf loosely with a tent of aluminum foil for the last 10-15 minutes of baking.
- Remove the loaf from the oven and cool in the pan for 20 minutes. Use the parchment overhang to lift the bread out of the pan and transfer to a cooling rack. Prepare the brown sugar maple glaze while the bread is still warm.
- To prepare the glaze, melt the butter in a small saucepan over medium low heat. Once melted, stir in the brown sugar, heavy whipping cream, maple syrup and salt. Whisking frequently, continue to cook the mixture over medium heat for about 5 minutes. The mixture will thicken as it cooks.
- Once the mixture begins to simmer and thicken, remove from the heat and immediately add the sifted confectioners sugar. Stir until smooth. If the mixture is too thin, add more confectioners sugar 2 tablespoons at a time. Drizzle the glaze over the top of the warm pumpkin bread. Work quickly as the glaze will begin to stiffen as it cools.
- For best results, allow the bread to cool for at least one hour before slicing.
Store tightly covered at room temperature for up to 3 days.
To freeze, cool loaf completely and wrap tightly in two layers of plastic wrap. Freeze for up to 2 months. Defrost at room temperature before serving.
Keywords: pumpkin bread with streusel topping, pumpkin bread