Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling already contains sugar and spices, which will throw off the balance of your recipe. Stick with pure pumpkin puree to get the best texture and flavor for your Pumpkin Streusel Bread.

How do you keep pumpkin bread moist?

Use softened butter, pure pumpkin puree, and don’t overmix the batter. Overbaking can also dry it out—so always check for doneness with a toothpick around the 55-minute mark. Wrapping the cooled bread tightly helps retain moisture too.

Can Pumpkin Streusel Bread be frozen?

Yes! Slice the cooled bread and wrap each piece individually. Freeze for up to 3 months. Thaw at room temp or warm in the microwave. The streusel stays crisp and the texture holds up beautifully.

What makes pumpkin bread dense or dry?

Too much flour, overmixing, or baking too long can lead to dense or dry bread. Always measure flour correctly, mix gently, and check your loaf early to avoid overbaking.

Pumpkin Streusel Bread – 5-Star Amazing Fall Favorite Recipe

Description

Moist, spiced Pumpkin Streusel Bread topped with cinnamon streusel and maple glaze. Perfect for fall baking or cozy mornings.

Ingredients

Scale

FOR THE PUMPKIN BREAD:

1/2 cup unsalted butter, softened

1 cup dark brown sugar

1 cup pumpkin puree

2 large eggs

2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1½ cups all-purpose flour

FOR THE STREUSEL:

6 Tbsp unsalted butter, melted

3/4 cup all-purpose flour

1/2 cup brown sugar

1/2 tsp pumpkin pie spice

FOR THE GLAZE:

1 cup confectioners’ sugar

1/4 tsp maple extract

1 Tbsp maple syrup

1 Tbsp milk or cream

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Instructions

1. Preheat oven to 350°F. Grease or line a metal loaf pan.

2. Cream butter and brown sugar. Mix in pumpkin and eggs.

3. Add spices, baking soda, baking powder, salt, and flour. Mix until just combined.

4. Pour batter into pan evenly.

5. Mix streusel ingredients until crumbly. Sprinkle over batter.

6. Bake for 55–60 mins. Cool completely.

7. Whisk glaze ingredients and drizzle over cooled bread.

Notes

Use only pure pumpkin puree, not pie filling.

Dark brown sugar adds depth; light brown sugar is a fine substitute.

Don’t overmix the batter or overbake the loaf.

Prep Time: 15 mins
Cook Time: 60 mins
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 22g
Sodium: 290mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg