If you’re craving a cozy, fall-inspired treat, Pumpkin Bread with Brown Sugar Streusel is a recipe you’ll want to bake on repeat.

Moist, tender, and filled with warm spices, this pumpkin bread is topped with a crunchy, buttery streusel that takes it to the next level.

Whether you enjoy it as a breakfast loaf, an afternoon snack, or a holiday dessert, this recipe will quickly become a seasonal favorite.

Why You’ll Love This Recipe

Perfectly spiced – cinnamon, nutmeg, and cloves give it that classic autumn flavor.
Moist texture – pumpkin puree keeps the bread soft and tender.
Crispy topping – the brown sugar streusel adds a sweet, buttery crunch.
Easy to make – no fancy equipment required, just a few bowls and a whisk.

Ingredients

Prepare the oven & pan
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Make the streusel topping
In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until crumbly. Set aside.
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Mix dry ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Mix wet ingredients
In a large bowl, whisk pumpkin puree, oil, eggs, granulated sugar, brown sugar, and vanilla until smooth.
Combine wet and dry
Add the dry ingredients into the wet mixture and stir until just combined—do not overmix.
Assemble the bread
Pour the batter into the prepared loaf pan. Sprinkle the streusel evenly on top.
Bake
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool & serve
Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack. Slice and enjoy!

For extra moisture, substitute half the oil with applesauce.
Add ½ cup chopped pecans or walnuts to the streusel for a nutty crunch.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

This Pumpkin Bread with Brown Sugar Streusel is the perfect combination of moist pumpkin flavor and crunchy sweet topping.

It’s simple to make yet impressive enough to share with guests or gift during the holiday season.

A moist and spiced pumpkin bread topped with a buttery brown sugar streusel for the perfect fall treat.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 10

Course: Breakfast, Dessert, Snack

Cuisine: American

For the Pumpkin Bread:

For the Brown Sugar Streusel:

Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
In a bowl, mix flour, brown sugar, and cinnamon for the streusel. Cut in cold butter until crumbly. Set aside.
In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a large bowl, whisk pumpkin puree, oil, eggs, granulated sugar, brown sugar, and vanilla until smooth.
Add dry ingredients to wet mixture and stir until just combined. Do not overmix.
Pour batter into loaf pan. Sprinkle streusel evenly on top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 15 minutes, then transfer to a wire rack. Slice and enjoy

Swap half the oil for applesauce for lighter texture.
Add ½ cup chopped pecans or walnuts to the streusel for crunch.
Store in an airtight container at room temperature up to 3 days, or freeze up to 3 months.