Grandma’s Pumpkin Bread with Streusel – Easy & Delicious Homemade Recipe

A Little History of Pumpkin Bread

Pumpkin bread has been a cozy tradition in American kitchens for centuries. Native Americans first introduced pumpkins to European settlers, who soon learned to incorporate them into breads and baked goods. By the late 19th century, pumpkin bread had evolved into a sweet, spiced treat, often enjoyed during the harvest season. Streusel toppings, with their German origins, became popular in U.S. baking in the early 20th century, adding a crumbly, buttery crunch to cakes and loaves. Combining pumpkin bread with streusel topping makes this recipe both nostalgic and indulgent—a true comfort food classic.

Grandma’s Pumpkin Bread with Streusel – Easy & Delicious Homemade Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Jenny Cooks
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf 1x

Print Recipe

Pin Recipe

---

Description

Grandma’s Pumpkin Bread with Streusel is warm, moist, and wonderfully spiced, topped with a buttery crumb and drizzle of glaze. Perfect for fall gatherings, Thanksgiving desserts, or as a homemade holiday gift, this recipe combines the sweetness of pumpkin with the crunch of cinnamon streusel. It’s a tried-and-true family favorite that brings the cozy flavors of autumn right into your kitchen. Each slice is tender, fragrant, and irresistibly comforting—just like Grandma used to make.

---

Ingredients

Scale 1x2x3x

Pumpkin Bread

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 2 teaspoons ground cinnamon

• ½ teaspoon nutmeg

• ¼ teaspoon ground cloves

• 1 cup pumpkin purée

• 1 cup brown sugar

• ½ cup vegetable oil (or melted butter)

• 2 large eggs

• 1 teaspoon vanilla extract

Streusel Topping

• ½ cup all-purpose flour

• ¼ cup brown sugar

• 2 tablespoons granulated sugar

• 1 teaspoon cinnamon

• ¼ cup cold butter, cubed

Optional Glaze

• ½ cup powdered sugar

• 1–2 tablespoons milk

• ½ teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

• In a bowl, whisk together flour, baking soda, baking powder, salt, and spices.

• In another bowl, whisk pumpkin purée, brown sugar, oil, eggs, and vanilla until smooth.

• Stir dry ingredients into wet ingredients just until combined. Pour batter into prepared pan.

• For streusel: mix flour, sugars, and cinnamon. Cut in cold butter with a fork until crumbly. Sprinkle over batter.

• Bake 50–55 minutes, until a toothpick inserted in the center comes out clean.

 

• Cool 10 minutes in pan, then transfer to wire rack. Drizzle with glaze if desired.

• 

---

Notes

Add chopped pecans or walnuts to the streusel for extra crunch

Use half whole wheat flour for a heartier loaf.

Swap glaze for cream cheese frosting for a richer finish.

FAQ

1. Can I make the streusel topping ahead of time?
Yes! Prepare the streusel, store it in an airtight container in the fridge, and sprinkle it over the batter just before baking.

2. Can I bake this bread without the streusel topping?
Absolutely—without streusel, you’ll still have a moist and flavorful pumpkin bread. The topping simply adds crunch and sweetness.

3. Can I use canned pumpkin pie filling instead of pumpkin purée?
No—pumpkin pie filling contains sugar and spices, which will alter the flavor and sweetness. Use only 100% pumpkin purée.

This streusel-topped pumpkin bread is a nostalgic recipe that feels like fall in every bite. With its warm spices, buttery crumb, and soft pumpkin base, it’s a timeless classic you’ll want to bake again and again.