Easy Pumpkin Bread With Streusel Topping And Honey Glaze

This pumpkin bread with streusel topping is the kind of loaf that makes you want to light a candle, grab the fluffiest blanket in the house and pretend you have absolutely nowhere else to be. (And maybe you don’t, lucky you!)

The bread itself is soft, moist and warmly spiced, but that chunky cinnamon streusel is where things get a little more scrumptious. Then, just to guild the lily as they say, the completely cooled loaf gets a simple vanilla glaze that dribbles into all those craggy little crumbs on top. 

Oh my goodness….. friends…. it’s cozy, sweet and the perfect little treat because, well, you deserve it!

Ingredient Highlights

All the amounts and complete instructions are waiting in the printable recipe card below. Here’s what you’ll need and what each ingredient is doing in there:

• ✅ Pumpkin purée: Use plain canned pumpkin purée, not pumpkin pie filling. The pie filling already contains sugar and spices, and we have plenty of both happening here.
• ✅ All-purpose flour: Regular ol’ flour gives the loaf its structure. Spoon it into the measuring cup and level it off so you don’t accidentally pack in too much (it honestly makes a difference!).
• ✅ Granulated and brown sugar: Granulated sugar sweetens the bread, while brown sugar brings a little extra moisture and caramel flavor because of the luscious molasses that’s blended into the sugar before you buy it at the store. ( I absolutely LOVE molasses, don’t you?) Brown sugar also shows up again in that glorious crumbly topping.
• ✅ Vegetable oil: Oil keeps pumpkin bread soft for days and saves you from waiting around for butter to soften. Canola or another mild-tasting oil works.
• ✅ Eggs: They hold everything together and help the loaf rise. Large eggs are the best choice here. When I bake with eggs, I like to leave the eggs out on the counter for a bit to come to room temp before I use them in the recipe. They just give you a better rise.
• ✅ Cinnamon, nutmeg and cloves: The cozy crew. Cinnamon takes the lead, while nutmeg and cloves hang out in the background and make the kitchen smell like fall moved in. BTW, did I tell you that fall is my fave season??? Wooohooo!
• ✅ Baking soda and baking powder: We’re using both to give this heavier pumpkin batter enough lift without making the loaf taste bitter.
• ✅ Vanilla extract: It rounds out the pumpkin and spices and makes the whole thing taste a bit more bakery-ish.
• ✅ Butter: This is for the streusel-ly part on top. If you’re not going to put the topping on it, then you don’t need the butter, but, I have to say, melted butter turns the flour, brown sugar and cinnamon into heavenly chunky streusel crumbs.
• ✅ Icing sugar, milk and vanilla: These three make the simple glaze. Milk keeps it smooth and pale, while vanilla gives it a little bakery-style flavor. TIP: Add the milk slowly so the glaze stays thick enough to cling to the streusel.

How To Make Pumpkin Bread With Streusel Topping

The complete directions and measurements are in the recipe card, but here’s the quick version so you know what you’re getting into.

1. Whisk the dry ingredients together in one bowl and the pumpkin mixture in another. 
2. Gently stir the two together. Stop mixing once the flour disappears. This batter doesn’t need a workout. 
3. Spoon the batter into a lined loaf pan, mix up the streusel and crumble it generously over the top. 
4. Bake until the middle is cooked through, then let the loaf cool completely. 
5. Stir together the vanilla glaze and drizzle it over the cooled bread. Let it settle into all those little streusel nooks before slicing.. 

Let That Loaf Chill Out

Let the pumpkin bread cool in the pan briefly, then move it to a wire rack and leave it alone until it’s completely cool. Once glazed, let it sit for another few minutes before slicing so the glaze can settle slightly.

TIP: If you try to glaze the loaf before it’s cool, the glaze could drip right off the loaf and puddle on the plate. No thanks.

It won’t become a hard royal icing. It should stay soft, lightly settle into the streusel valleys and remain pale and visible across the top.

A Few Things Worth Knowing Before You Bake

• Don’t overmix the batter. Once the flour goes in, stir only until everything is combined. Too much mixing can make quick bread heavy or tough.
• Line the loaf pan. Leave a little parchment hanging over the sides so you can lift the cooled loaf out without sacrificing half the streusel.
• Watch the top. The streusel may brown before the center finishes baking. If it starts looking dark, loosely tent the loaf with foil for the remaining bake time.
• Check the actual center. Slide a toothpick or thin skewer into the thickest part of the loaf. A couple of moist crumbs are fine, but wet batter means it needs more time.
• Give it time to cool. I know. Rude. But slicing a hot pumpkin loaf can make the middle look gummy even when it’s properly baked.

What If The Middle Is Taking Forever?

Pumpkin bread is moist and fairly dense, so baking times can vary more than you’d think. Different loaf pans, ovens and even brands of pumpkin purée can change how quickly the center cooks.

A light-colored metal pan usually gives the most predictable results. Dark pans can brown the outside more quickly, while glass may take a bit longer.

If the top looks ready but the center isn’t, cover it loosely with foil and keep baking in five-minute increments. Don’t crank up the heat. That’ll just give you a dramatic crust with a swampy little surprise in the middle.

Save A Slice for Tomorrow You

Once the glaze has settled, store the pumpkin bread in an airtight container at room temperature for up to three days. Place a piece of parchment between layers if you’ve already sliced it.

For longer storage, refrigerate it for up to five days. The fridge can firm the bread slightly, so let a slice sit at room temperature for a bit before eating.

You can also freeze the unglazed loaf or individual slices for up to three months. Wrap them well, tuck them into a freezer bag and add the glaze after thawing.

Freezing individual slices is especially handy when you want a little something with coffee without leaving an entire loaf on the counter whispering your name.

A Few Easy Switch-Ups

• If you want more of a classic pumpkin loaf with streusel topping, leave off the glaze. It will still be plenty sweet and that cinnamon crumb topping can carry the whole thing.
• You could also add chopped pecans or walnuts to the streusel if your people enjoy nuts. I’d keep the pieces small so the topping still holds together.
• For a little extra warmth, add a small pinch of ginger or allspice to the bread batter. Just don’t go buck wild with every jar in the spice cupboard. Pumpkin should still taste like pumpkin.

Before You Ask…

If you make it, please leave a rating and tell me how it went in the comments. Did you keep the glaze, skip it or eat half the streusel crumbs while slicing?

Share the recipe with your pumpkin-loving people too, because everyone deserves some pumpkiny-bread love this fall.

~Joanne