This pumpkin streusel quickbread is a perfect fall treat, featuring a moist, tender crumb and a sweet, spiced topping. It’s a great choice for breakfast with a cup of coffee or as an afternoon snack.
You might also like these Pumpkin Scones, Pumpkin Custard, or these Jumbo Pumpkin Muffins.
Is there anything better than the scent of warm spices wafting from the oven on a crisp autumn day? It’s the kind of aroma that instantly transports you to a cozy, happy place. And let me tell you, this Pumpkin Streusel Quick Bread is the absolute epitome of that feeling. I’ve baked my fair share of pumpkin bread recipes over the years, but this one. It’s the one I keep coming back to. It’s got a ridiculously moist crumb and a generous, crunchy streusel topping that makes every bite feel like a celebration.
Why I Love This Recipe
I call this my “fall essentials” recipe, and for good reason. It hits all the right notes! It’s the kind of treat that’s perfect with a morning cup of coffee, a midday snack, or even a simple dessert. Unlike some quick breads that can be a bit dry, this one is incredibly tender, thanks to a few secret ingredients that I’ll share below.
Plus, the streusel isn’t just an afterthought—it’s a perfectly spiced, buttery crown that makes this loaf feel extra special. The topping and warm bread flavors make this recipe taste very similar to a pumpkin coffeecake. This is also a great recipe to use leftover pumpkin puree. You only need one cup of puree which is just about half a can of pumpkin puree.
How the Ingredients Work Together
- Flour & Cornstarch: The combination of all-purpose flour and cornstarch is a game-changer. The cornstarch acts as a tenderizer, working with the flour to create a delicate crumb that keeps the bread from being too dense.
- Pumpkin Purée, Whole Milk & Sour Cream: This trio is the secret to the bread’s incredible moisture. The pumpkin adds natural sweetness and a beautiful, soft texture, while the whole milk and sour cream contribute fat and acid. The acid in the sour cream reacts with the baking soda, giving the bread a great lift and an extra-tender crumb.
- Brown Sugar: Using a mix of brown and granulated sugar provides a deep, caramel-like sweetness from the brown sugar while the granulated sugar ensures a lighter, fluffier texture.
- Streusel Ingredients: The cold, cubed butter is essential here. By working it into the dry ingredients with your fingers, you create a crumbly texture that holds its shape and bakes up into that perfect, crunchy topping we all crave.
Making this Pumpkin Coffee Cake
- Streusel First: Mix your streusel ingredients together until they form coarse crumbs and set them aside. This can be done while the oven preheats.
- Combine Wet & Dry: In separate bowls, whisk together your dry ingredients, then your wet ingredients. Using gloves hands, work the streusel ingredients together to create a small, crumb-like texture.
- Mix Gently: Pour the dry mixture into the wet and mix just until combined. Be careful not to overmix!
- Pour and Top: Pour the batter into your prepared loaf pan, and sprinkle the entire streusel topping evenly over the surface.
- Bake: Bake for 70 to 90 minutes, until a toothpick comes out clean.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, it’s very important to use 100% pure pumpkin puree. Pumpkin pie filling has added sugars and spices that will change the flavor and texture of the bread.
My bread is browning on top, but the center isn’t baked. What should I do?
If the top is getting too dark, you can lightly tent the loaf with aluminum foil for the remaining bake time. This will prevent burning while allowing the center to continue to cook.
Can I use a hand mixer for this recipe?
Yes! A hand mixer works perfectly for whipping the eggs and sugars. Just be sure to switch to a whisk or spatula when you add the dry ingredients to avoid overmixing.
Storing Your Pumpkin Streusel Quick Bread
This pumpkin quick bread is at its absolute best on the day it’s baked, but it stores beautifully for several days.
- Countertop Storage (Short-term): Once the bread has cooled completely, you can store it on the counter for 2-3 days. Wrap the loaf tightly in plastic wrap or aluminum foil or place it in an airtight container. Storing it this way will keep the bread moist, but the streusel topping may lose some of its initial crunch.
- Refrigeration (Extended freshness): To extend the life of your quick bread, you can store it in the refrigerator for up to 1 week. Wrap it tightly to prevent it from drying out. When you’re ready to enjoy a slice, you can eat it cold, or you can warm it up in the microwave for a few seconds to restore its soft texture.
- Freezing (Long-term): This quick bread freezes exceptionally well.
- For the full loaf: Make sure the loaf is completely cool. Wrap it tightly in plastic wrap, then wrap it again in aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months.
- For individual slices: This is a great option for grab-and-go treats. Slice the cooled bread and place the slices on a baking sheet to freeze for about an hour. Once they’re firm, you can transfer them to a freezer-safe bag with parchment paper between each slice to prevent sticking.
- Thawing: To thaw a frozen loaf, simply transfer it to the countertop and let it come to room temperature while still wrapped. To thaw individual slices, you can either let them sit on the counter for a few minutes or pop them in the microwave for 15-30 seconds.
Pumpkin Desserts to Try Today!
- Pumpkin Dump Cake
- Chewy Pumpkin Chocolate Chip Cookies
- Pumpkin Pie Filling Bread
- Jumbo Pumpkin Banana Muffins
- 2 Ingredient Pumpkin Cake
Cozy Pumpkin Streusel Quickbread
Equipment
- 9 x 5 loaf pan
- parchment paper
- oven adjusted to center rack position
- Measuring cups and spoons
- large mixing bowl
- medium mixing bowl
- small mixing bowl
- Whisk
- spoon
- plastic gloves
Ingredients
- 1⅔ cups organic all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin spice
- ½ teaspoon kosher salt
- 2 large eggs room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 cup pumpkin puree
- ½ cup whole milk room temperature
- ¼ cup sour cream room temperature
- 1 teaspoon vanilla extract
Streusel Topping
- ¾ cup organic, all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon Kosher salt
- 4 tablespoons unsalted butter
Icing
- 1 cup powdered sugar
- 2-3 tablespoons whole milk
- ½ teaspoon vanilla extract
Instructions
Pumpkin Bread
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- In a large bowl, whisk together the dry ingredients: flour, cornstarch, baking soda, baking powder, cinnamon, pumpkin spice, and salt. Set aside.
- In a separate large bowl, whisk the eggs until they are light and frothy, about 2 minutes. Whisk in the granulated sugar and brown sugar until the mixture is thick and light in color, about 3 minutes.
- Add the pumpkin puree, whole milk, sour cream, and vanilla extract. Whisk just until everything is combined. The mixture may look a little clumpy, and that's okay.
- Pour the dry ingredients into the wet ingredients. Using a whisk or a spatula, mix just until no streaks of flour remain. Be careful not to overmix; a few small lumps are fine.
- For the streusel, in a medium bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt.
- Add the cubed butter to the dry ingredients. Using your fingers or a fork, work the butter into the flour mixture until it resembles coarse crumbs. Set the bowl aside while you prepare the bread batter.
- Pour the batter into your prepared loaf pan and spread it evenly. Sprinkle the entire amount of the prepared streusel topping evenly over the top of the batter.
- Bake for 70 to 90 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the bread is browning too quickly, tent the top of it with a piece of aluminum foil. Ovens vary so I suggest checking the bread at the 70-minute mark. If the toothpick comes out wet, continue to cook in 10-minute increments until the top feels firm, and the toothpick, or tester comes out clean.
- Let the bread cool in the pan for about 15 minutes before carefully transferring it to a wire rack to cool completely.
- For the icing, mix ingredients and set aside to thicken as the cake cools.
- Ice once cooled, and slice.
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