Cinnamon Streusel Pumpkin Bread
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Soft and moist Pumpkin Bread topped with cinnamon oat streusel. This takes a seasonal classic to a whole new level!
Want to enjoy more seasonal recipes? My Gluten Free Pumpkin Bread, Gingerbread Cake, Pumpkin Brownies, and Eggnog Cupcakes are just a click away!
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!
More Recipes to Try
- Pumpkin Molasses Cookies – cozy fall flavors baked into soft, spiced cookies with a sweet maple icing.
- Cinnamon Sugar Glazed Pumpkin Donut Holes – a bakery style fall favorite that’s easy to make at home.
- Pumpkin Cheesecake Bars with Gingersnap Crust – classic pumpkin pie meets creamy cheesecake on a delicious gingersnap cookie crust.
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Cinnamon Streusel Pumpkin Bread
Ingredients
- 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
Streusel
- 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
Instructions
- Preheat oven to 350 and grease a 9×5 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 🙂
Gotta love a recipe that gets rave reviews from co-workers! So glad you enjoyed this Kelly!! 🙂
Does this recipe make one or two loaves of pumpkin bread?
Hi Ashley, it makes one 9×5 loaf!
This is so bright and fresh, I love it! Thanks for all your awesome recipe Tiffany.
I’ve made cupcakes with your recipe and they were moist and yummy. Thank you for sharing.
Good to know these come out well as cupcakes/muffins!
I made this recipe and my husband LOOOOOOVED it!! Thanks so much for the recipe! Love your blog!!
Thanks Kelly! Isn’t it funny how making our husbands say “mmmmmmm this is SO good!” makes your whole week?! So glad your hubby liked this – mine went crazy for it too! 🙂 🙂
Ooooh this looks like some bomb pumpkin bread!! That streusel looks so yummy, and the bread looks so moist and flavorful. Pinned!
I will totes be adding chocolate chips. Because they make everything better. Cookies. Dessert breads. Beef stroganoff. Choco chips for the win 😉
This looks delicious, btw. Love the photos!!
This looks so insanely light and fluffy!
Hi Tiffany,
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.
PS Thank you for having the bottom advertisement removed from you page.
How much chocolate chips would you recommend adding?
Hi Christina! I’ve made this recently with chocolate chips and I added a whole cup. Delish! 🙂