Pumpkin Streusel Bread: Moist Spiced Loaf with Crunchy Topping

Pumpkin streusel bread is a lighter take on classic pumpkin bread, made with whole wheat and finished with a crunchy, buttery streusel. It’s ideal for autumn but delicious any time of year.

Easy Pumpkin Bread With Streusel Topping

Streusel turns ordinary quick breads into something special — that buttery, crumbly topping adds texture and extra sweetness. The base of this pumpkin bread is moist and tender thanks to pumpkin puree and Greek yogurt. While the loaf is excellent on its own, the streusel elevates it to next-level delicious. Since the recipe makes two loaves, you can enjoy one now and freeze the other for later.

About this Pumpkin Bread

This version is adapted from a lighter pumpkin bread and shares similarities with pumpkin-chocolate chip loaves, but with reduced sugar because the streusel adds sweetness. There’s no added oil — moisture comes from pumpkin and Greek yogurt. The streusel contains butter, which creates that flaky, crumbly contrast that makes the topping worth including.

What You’ll Need

• All-purpose and whole wheat flour: Using both keeps the loaf tender but adds hearty flavor and nutrition. White whole wheat is an acceptable substitute.
• Baking powder, baking soda, and salt: For leavening and balance.
• Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and warm spices works well. Use your favorite mix.
• Canned pumpkin puree: Use 100% pumpkin, not pumpkin pie filling.
• Sugar: The bread uses modest sugar in the batter since the streusel adds extra sweetness.
• Greek yogurt: Adds richness and moisture—plain yogurt is best.
• Eggs and vanilla: For structure and flavor.
• Streusel: Butter, flour, brown sugar, and cinnamon make a simple, crunchy topping.

How To Make Pumpkin Streusel Bread

This recipe yields two large loaves. Preheat the oven to 350°F and prepare two loaf pans with nonstick spray.

• Make the streusel. In a medium bowl combine the flour, brown sugar, cinnamon and cold butter. Use a fork or your fingertips to create a crumbly mixture with some larger clumps. Set aside.
• Combine wet ingredients. In a large bowl whisk together the pumpkin puree, eggs, sugar, Greek yogurt, water, and vanilla until smooth.
• Mix dry ingredients. In another bowl stir together whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Add the dry ingredients to the wet mixture and stir gently until just combined — do not overmix.
• Assemble and bake. Divide batter evenly between the prepared pans, smooth the tops, and sprinkle streusel over each loaf. Bake at 350°F for about 1 hour to 1 hour 15 minutes, depending on pan size. A toothpick inserted in the center should come out clean.
• Cool. Let loaves cool in the pans for 10–15 minutes, then remove to a wire rack to cool completely before slicing for best results.

Serve slices plain or with a spread such as whipped vanilla cream cheese for an extra-special treat. A light dusting of pumpkin pie spice on top is also nice.

FAQs

Make This Pumpkin Streusel Bread Your Own

• Omit the streusel if you prefer a lighter loaf; it’s still tasty without it.
• Add a half cup of chopped pecans or walnuts to the streusel for a nutty crunch.
• If you don’t have whole wheat flour, substitute additional all-purpose flour (adjust total to 3 1/2 cups for the batter plus 1/3 cup for the streusel).
• To make muffins: divide the batter into greased muffin tins, top with streusel, and bake at 400°F for 15–20 minutes or until a toothpick comes out clean.

Storage and Freezing Tips

More Pumpkin Recipes

Pumpkin Poke Cake (with real pumpkin!)

Pumpkin Bran Muffins Recipe

Recipe

Pumpkin Streusel Bread

A healthier pumpkin bread made with whole wheat and topped with crunchy streusel.

Prep Time: 15 mins

Cook Time: 1 hr 15 mins

Total Time: 1 hr 45 mins

Servings: 20

Ingredients

Streusel (optional)

• 1/3 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons cold butter, cut into small pieces

Bread

• 1 (15 oz) can pumpkin puree (not pie filling)
• 3 large eggs
• 1 cup sugar
• 3/4 cup plain Greek yogurt
• 3/4 cup water
• 2 teaspoons pure vanilla extract
• 2 cups whole wheat flour
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice

Instructions

1. Preheat oven to 350°F and spray two large loaf pans with nonstick spray.
2. Prepare the streusel: combine flour, brown sugar, cinnamon, and cold butter until crumbly. Set aside.
3. In a large bowl whisk together pumpkin, eggs, sugar, yogurt, water, and vanilla.
4. In a separate bowl mix whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter between the two pans, sprinkle streusel on top, and bake 1 to 1 hour 15 minutes, until a toothpick comes out clean.
6. Cool in the pans 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Nutrition is calculated per slice (about 10 slices per loaf).
• The bread freezes well whole or sliced; streusel may soften slightly after thawing.
• Replace whole wheat flour with all-purpose if desired.
• Omit streusel to reduce sugar and calories.
• To make muffins: bake at 400°F for 15–20 minutes, filling tins two-thirds full. Yield varies by size.

Nutrition

Calories: 172 kcal, Carbohydrates: 33 g, Protein: 5 g, Fat: 3 g, Fiber: 2 g, Sugar: 14 g

Nutrition information is an approximation.