Soft and moist pumpkin bread topped with cinnamon oat streusel. This takes a seasonal classic to a whole new level!
I told myself I wasn’t going to post any more pumpkin recipes for the rest of the season. But you guys, it’s pumpkin bread. With cinnamon streusel. So… ya know??
Yeah. I knew you’d understand.
Sadly, it didn’t occur until after I made and photographed this recipe that it would have been 10x better if I’d added chocolate chips. Actually it might have never occurred to me if my husband hadn’t stared at his slice with a look of longing that I realized what he was so upset about. That man wants chocolate in/on/with everything I swear. So make it with or without chocolate chips, it’s up to you – either way it’s totally delish and definitely a must-make this season!
What people are saying about this Cinnamon Streusel Pumpkin Bread
“Thank you very much for this amazing recipe. My daughters are pumpkin freaks so I’ll make this again on Thansgiving morning when they are in town. I think I’ll add chips to one and pecans ‘in’ the other.” – John
“I just made this and it turned out SO GOOD!!! My whole family LOVED it (including a very picky 7 y.o. boy)! The kids loved it so much they said “I need to open a store and sell pumpkin bread!!!” Lol! This recipe will definitely be added to the mix of my regulars…” – Ali
“I made this and added the chocolate chips to the bread…..I brought it into work and it disappeared. All day the guys I work with kept telling me how yummy this bread was!! Thanks for the great recipe ” – Kelly
“Absolutely delicious! I had a little trouble getting it to cook through. I cooked it longer than 65 min until a toothpick came out clean but then it was a little overdone on the edges and the crumb topping was spilling everywhere. But still a winner!!!” – Havilah
Cinnamon Streusel Pumpkin Bread
- 1 ¾ cup flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon pumpkin spice
- ¾ teaspoon salt
- 2 eggs
- ¾ cup sugar
- ½ cup brown sugar
- 1 ½ cups pumpkin puree
- ½ cup vegetable oil
- ¼ cup milk - OR half and half
- 1 cup old fashioned rolled oats - dry
- ½ cup chopped pecans - (such as Diamond of California)
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 3 tablespoons brown sugar
- 3 tablespoons butter - or margarine, softened
- Preheat oven to 350 and grease a 9x5 inch bread pan. In a medium bowl whisk together flour, baking soda, cinnamon, pumpkin spice, and salt.
- In a large bowl mix together eggs, sugar, brown sugar, pumpkin puree, vegetable oil, and milk until smooth.
- Add dry ingredients to wet ingredients and stir until combined. Pour into prepared bread pan (fill 3/4 full).
- In another bowl combine streusel ingredients and use a pastry cutter (or fork, or your fingers) to mash ingredients together until crumbly. Sprinkle mixture over batter in bread pan.
- Bake for 60-65 minutes until an inserted toothpick comes out mostly clean. Allow to cool completely before removing from pan and slicing. Store in airtight container.
Recipe adapted from Pumpkin Chocolate Chip Muffins