Search For Recipes

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

queenslee appetit

Bake it Beautiful

  • Home
  • Blog
  • About
    • Privacy & Disclosure
    • Data Request Form
  • Browse Recipes
    • All Recipes
    • Sweets and Treats
      • Brownies/Blondies
      • Cheesecakes
        • Mini Cheesecakes
        • No-Bake Cheesecake
      • Cakes
      • Cupcakes
      • Frostings
      • Donuts
      • Milkshakes/Freakshakes
      • Parfaits/Trifles
      • Pies/Tarts/Crisps
      • Pudding
      • Frozen Desserts
        • Ice Cream Sandwiches
        • Homemade Ice Cream
      • Truffles
      • Cookies
        • Cookie Cakes
        • Cookie Sandwiches
    • Holidays
      • New Years
      • Game Day
      • Valentine’s Day
      • St. Patrick’s Day
      • Easter
      • Cinco de Mayo
      • Mother’s Day
      • Father’s Day
      • Canada Day
      • Fourth of July
      • Birthday
      • Halloween
      • Thanksgiving
      • Christmas
    • Favourites
    • Vegan
    • Savory
      • Appetizers & Snacks
      • Dinner & Sides
    • Breakfast
    • Drinks
      • Hot Chocolate
      • Summer Drinks
  • Contact
  • Resources
    • Resources for Food Bloggers
    • How to Start a Food Blog (Part 1)
    • Tutorials
  • Subscribe
Home » All Recipes » Pumpkin Streusel Bread

Pumpkin Streusel Bread

November 9, 2018 by Dedra | QueensleeAppetit Leave a Comment

Jump to Recipe
122shares

This Pumpkin Streusel Bread is super moist, fluffy and topped with a crunchy streusel topping and a silky browned butter cream cheese icing! 

three slices of pumpkin bread on a plate

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my full disclosure policy for details.

Post updated: 12/01/19

Pumpkin Streusel Bread

The weather has been horrendous lately. I’m talking freezing rain/snow storms every single day! It’s clear that Winter, once again, can’t wait for its turn and is trying to steal Autumn’s shine. But you know what, I’m not gonna let it, because it’s still November, which means it’s still Fall, which also means it’s still Pumpkin Season! 

So I’m going extra crazy on the pumpkin this year. Between last month and now, I’ve shared these pumpkin cupcakes, streusel pumpkin pie, pumpkin donuts, pumpkin pie bars and now I’m sharing this delicious pumpkin bread with you. 

three slices of pumpkin streusel bread on a plate

How to Make Pumpkin Bread

To get started, you’ll cream together some butter and brown sugar. This step is very important as it gives the bread its light and fluffy texture.

It’s super important for the butter to be at room temperature. That means it should be firm enough for your finger to leave an imprint when you press down on it, not too soft and not too hard. I recommend taking your butter out of the fridge at least 30 minutes before you begin to let it come to room temperature.

Since this is a pumpkin recipe, I just had to use brown sugar. It adds a deeper flavour to the bread and really allows the pumpkin flavour to shine. 

three slices of pumpkin streusel bread on a plate

Next, you’ll add the eggs. I add 2 eggs for extra moisture and structure, then a touch of vanilla for flavour. But the real flavour comes from the full cup of pumpkin purée I added. Not only does the pumpkin purée add our lovely pumpkin flavour, but it also adds moisture. Win, win! 

I also added about 3/4 cup of sour cream which gives the bread its soft and tender texture. For the dry ingredients, we use all purpose flour, baking powder and baking soda. 

We use a full tablespoon of baking powder, which may seem like a lot, but it creates a nice fluffy loaf. And trust me, it won’t overflow in your pan. 

Next we add some salt, cinnamon, nutmeg, ginger and cloves which boost the pumpkin flavour in this yummy loaf!

pumpkin bread cut in half

Streusel Topping 

You can totally fold in some chopped pecans into the batter, or just keep the entire loaf plain. However, after making this Streusel Pumpkin Pie, I fell in love with the pumpkin/streusel combination so I just had to put some on top of this bread!

The soft and fluffy pumpkin bread paired with the crunchy and flavourful pecan streusel topping is out of this world! 

unbaked pumpkin streusel bread

To make the streusel topping, simply throw the flour, brown sugar, baking powder, cinnamon, nutmeg, salt, and butter into a food processor and pulse until everything becomes nice and crumbly. Then mix in the chopped pecans and oats, this is where the fabulous crunch comes from. 

unbaked pumpkin streusel bread

If you don’t own a food processor, you can use a fork to cut the butter into the flour, or your hands so you can really get a feel of the butter to make sure it’s crumbled well enough.

Unlike my pumpkin pie, this batter is pretty thick so we won’t need to pre-bake the bread so the top can set before we add the streusel. Just sprinkle on the streusel before putting the bread in the oven and it’ll stay on the top instead of sinking to the bottom. 

half of pumpkin streusel bread on a board

Browned Butter Cream Cheese Icing

After the bread is done baking and your house is engulfed in the sweet smell of baked pumpkin bread, allow it to cool for a while, then top with a sweet browned butter cream cheese icing. I know it wasn’t in the title, but that’s because it’s a new addition I’ve decided to include!

three slices of pumpkin streusel bread on a plate

I first used this browned butter cream cheese icing to top my amazing Pumpkin Cinnamon Rolls. I had a lot of the icing leftover, so I re-made this pumpkin bread and drizzled on a generous amount of the icing and holy moly! The moist pumpkin bread paired with the sweet crunchy streusel topping is amazing enough, but the nutty caramelized flavour and silky smooth texture of the browned butter cream cheese icing makes this bread even more unbelievably delicious!

pouring browned butter cream cheese icing onto pumpkin streusel bread

How to Brown Butter + Make Browned Butter Cream Cheese Icing

I used to be intimidated by browned butter. I have no idea why, I guess I was just afraid of burning it. Luckily it’s much easier than I thought. 

Start by adding some softened butter to a saucepan and heating it until melted. Once the butter has melted, it’ll begin foaming and bubbling. This is when you need to pay careful attention. 

Keep your eye on the butter, stirring continuously until the butter starts to brown. When the butter turns golden brown, start the frosting.

Since we want the consistency of the icing to be pourable instead of spreadable, there’s no need to let the butter cool. Add it and the cream cheese to a mixing bowl and mix to combine. It won’t be smooth at first, but it will be once you add the powdered sugar. 

Once everything is all combined and smooth, pour it onto the streusel bread, slice, eat and fall in love! 

pouring browned butter cream cheese icing onto pumpkin streusel bread

three slices of pumpkin streusel bread on a plate

Did you make this Pumpkin Streusel Bread? Let me know how they turned out in the comments below! And don’t forget to leave a rating!

>>PIN THIS FOR LATER<< 

FOLLOW QUEENSLEE APPÉTIT 

Like what you see? Make sure you‘re following Queenslee Appétit for more tasty recipes!

Pinterest | Instagram | Facebook | Twitter |

Never miss a recipe, SUBSCRIBE for updates, monthly newsletter, an occasional exclusive recipe and more!

Have any questions about the recipe? Contact me here, and I’ll be happy to help!

Let’s get baking!

Continue to Content
three slices of pumpkin streusel bread on a plate

Pumpkin Streusel Bread

Yield: one 9x5-inch loaf
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

This Pumpkin Streusel Bread is super moist, fluffy and topped with a crunchy streusel topping and a silky browned butter cream cheese icing! 

Ingredients

Streusel Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/4 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • Pinch of salt
  • 1/3 cup pecan halves, finely chopped (optional)
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup unsalted butter, melted

Pumpkin Bread:

  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup canned pumpkin purée
  • 3/4 cup sour cream, room temperature
  • 2 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 teaspoon salt
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ⅛ tsp ground cloves

Browned Butter Cream Cheese Icing:

  • 1/4 cup unsalted butter, softened to room temperature
  • 4 oz. package of cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp salt

Instructions

For the Streusel Topping: 

  1. Add all the ingredients to a medium bowl and stir with a fork until combined and crumbly. Cover the topping and refrigerate until ready to use.

For the Pumpkin Bread:

  1. Preheat oven to 350℉ (177℃). Lightly grease a 9x5-inch loaf pan with non-stick cooking spray. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl.
  3. With the mixer on low, add the eggs one at a time, mixing after each addition until just combined. Add vanilla and pumpkin purée and mix on low to combine.
  4. Add the sour cream and continue to mix until combined. Turn off the mixer and scrape down the sides and bottom of the bowl.
  5. In a separate bowl, sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Whisk to combine.
  6. Add all of the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix.
  7. Pour batter into a 9x5-inch loaf pan. Remove streusel from refrigerator and sprinkle on top of the bread. 
  8. Bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the bread comes out clean. Allow bread to cool completely on a wire rack.

For the Browned Butter Cream Cheese Icing:

  1. Add the softened butter to a small saucepan, preferably one with a light bottom so you can easily see the colour change.
  2. Heat over medium heat until butter has melted.
  3. Once melted, the butter will begin to bubble and foam. Continue to stir, cooking until the butter turns a golden brown. This can take about 3-5 minutes, but don’t rely on time. Keep your eyes on the butter to see when it starts to turn brown.
  4. Immediately remove the browned butter from the stovetop and pour it into a medium mixing bowl.
  5. Add the softened cream cheese and whisk until it’s combined. Add powdered sugar, vanilla and salt and continue to whisk until smooth.
  6. Remove pumpkin bread from the loaf pan and transfer to a serving platter. Pour on cream cheese icing and spread it around. Slice, serve and enjoy! 

Notes

  • The bread will stay moist in an airtight container at room temperature for up to 5 days. 
  • You can substitute the spices with 2 teaspoons of pumpkin spice.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • KitchenAid Ultra Power 5-Speed Hand Mixer (Emp Red)
    KitchenAid Ultra Power 5-Speed Hand Mixer (Emp Red)
  • KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
    KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
  • Good Cook AirPerfect Nonstick Large Loaf Pan, 9 x 5", Gray
    Good Cook AirPerfect Nonstick Large Loaf Pan, 9 x 5", Gray
© Dedra | QueensleeAppetit
Cuisine: American / Category: Bread/Dough/Rolls

You May Also Like:

Streusel Pumpkin Pie

Pumpkin French Toast

Pumpkin Cupcakes

Pumpkin Donuts

Pumpkin Cheesecake

Pumpkin Pie Bars with Maple Pecan Praline Sauce

pumpkin bread cut in half

©QUEENSLEE APPÉTIT. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Filed Under: All Recipes, Bread/Dough/Rolls, Breakfast Recipes, Fall Recipes Tagged With: bread, Pumpkin, pumpkin bread, quick bread, streusel

Previous Post: « Pumpkin Pie Bars with Maple Pecan Praline Sauce
Next Post: Cranberry BBQ Turkey Pizza »

Reader Interactions

Trending

Cajun Shrimp and Crab Mac and Cheese
Turtle Chocolate Layer Cake

You May Also Like:

close up of chocolate mousse and brownies in a tall glass with a spoon

Baileys and Guinness Brownie Mousse Parfaits

top view of spicy aioli sauce in a ramekin

Spicy Aioli

penne alla vodka recipe

Penne Alla Vodka Pasta

stack of three biscuits

Perfectly Flaky Buttermilk Biscuits

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Dedra

Some may say I’m addicted to desserts, and they are absolutely right! Baking is my passion and has been ever since I was 6 years old, it just took about a decade for me to realize it. Now I am devoted to creating the BEST sweet and savoury recipes from my tiny little kitchen and sharing them with the world!

More about Dedra

LET’S CONNECT!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SUBSCRIBE FOR THE LATEST RECIPES!


Footer

TRENDING

Cajun Shrimp and Crab Mac and Cheese
Turtle Chocolate Layer Cake
Loaded Cheese Fries
The Perfect Homemade Pizza Sauce
The Perfect Homemade Meat Sauce
Honey BBQ Chicken Wings

Copyright © 2021 · queensleeappetit.com·PRIVACY & DISCLOSURE·

Chocolate Chip aren’t the only kind of cookies we have on this site! This website uses cookies to provide you with the best possible experience. By continuing to use this website, you agree to their use.I'm cool with cookies Reject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.