Description

There’s nothing quite like Grandma’s pumpkin bread with streusel—moist, spiced, and topped with a buttery crumble that melts in your mouth. Perfect for crisp autumn mornings, holiday brunches, or a sweet afternoon treat, this bread brings comforting homemade goodness to every slice. The streusel topping adds just the right amount of sweetness and crunch, making this a family-favorite recipe that feels like a warm hug straight from Grandma’s kitchen.

Ingredients

Scale

For the Pumpkin Bread:

1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1 cup pumpkin puree
1/2 cup vegetable oil (or melted butter)
2 large eggs
3/4 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla extract
2 tbsp milk

For the Streusel Topping:

1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 tsp cinnamon
1/4 cup cold butter, cubed

Optional Glaze:

1/2 cup powdered sugar
1 tbsp milk
1 tsp vanilla or maple extract

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Instructions

Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a medium bowl, whisk flour, baking soda, baking powder, salt, and spices.
In a large bowl, whisk pumpkin puree, oil, eggs, sugars, vanilla, and milk until smooth.
Gently fold dry ingredients into wet mixture until just combined.
Pour batter into prepared loaf pan.
Make the streusel: combine flour, sugars, cinnamon, and cold butter. Mix with a fork or pastry cutter until crumbly. Sprinkle evenly over batter.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes in the pan, then transfer to a wire rack.

Optional: Drizzle glaze over cooled bread before serving.

Notes

Swap pecans or walnuts into the streusel for extra crunch.

Double the streusel for an extra-thick crumb topping.

Can be baked as muffins—adjust baking time to 20–22 minutes.