Go Back
+ servings
Cinnamon Streusel Pumpkin Bread

Cinnamon Streusel Pumpkin Bread

Soft and moist pumpkin bread topped with cinnamon oat streusel.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 527kcal
Author Tiffany


  • 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.


Store covered at room temperature up to five days. 


Calories: 527kcal | Carbohydrates: 72g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 420mg | Potassium: 246mg | Fiber: 4g | Sugar: 39g | Vitamin A: 7359IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 3mg