Pumpkin Streusel Bread

Pumpkin Streusel Bread

with brown sugar maple glaze

The moistest pumpkin bread, with a perfect balance of those warm fall flavors without being too overpowering, and topped with a streusel and brown sugar maple glaze. The perfect fall treat! 

The moistest pumpkin bread

The thing I love the most about this pumpkin bread (okay, maybe tied with the streusel), is the TEXTURE. I wanted to have a bread that was moist, but not dense – bread like, but not dry. After several attempts, we finally reached the dream texture. 

This bread stays moist for several days past baking day. You can store it at room temperature, or in the fridge if you enjoy it cold (sometimes I do!). It’s a great bread to make ahead to slice and take to a fall party or just devour yourself. It also freezes well for up to 2 months. 

How to make pumpkin bread

1. Whisk together dry ingredients.

2. Mix together wet ingredients.

3. Fold the dry and wet ingredients together gently. 

4. Line pan with parchment paper, lightly spray, and fill about 2/3 full.

5. Crumble streusel evenly over the top.

6. Bake at 350 F for about 50 minutes, then drizzle warm maple glaze on top. 

Pumpkin bread tips

A few tips in making the perfect pumpkin bread:

PANS: This 8.5×4.5″ USA pan is my absolute favorite and makes the perfect loaf size. Don’t over fill the pan. If you have a smaller pan, you can pour the rest for muffins. You can also make this into mini loafs! Just adjust the baking time to be less. Line it with parchment paper and lightly spray with non stick for the loaf to come out clean every time. 

GLAZE: The glaze thickens as it cools. Drizzle it while it’s hot, before it sets. You can add more powdered sugar or more cream to get it to the consistency you prefer. 

ADDERS?: In the surprising case that you’d want to skip my favorite part of the bread, or just add to it, know that you can! This is an excellent base recipe that you can use to throw in those chocolate chips or nuts for that classic seasonal pumpkin loaf. 

MIXING: Don’t over mix the batter. Mixing the wet and dry ingredients separately, then gently folding them together, creates a perfectly mixed batter without risking putting too much air into it. 

DOUBLE IT: Yes! You can definitely double this! It only uses half a standard can of pumpkin puree, so make 2 and use up the whole can! Keep one for yourself and share the other with a neighbor!   

BAKING: Don’t over bake it! Take it out when there are moist crumbs. That will help keep that buttery soft texture.

Pumpkin Streusel Bread

Lori Vaughn
The best, moistest pumpkin bread with a streusel topping and brown sugar maple glaze. It's the perfect fall treat!
5 from 2 votes
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Servings 1 loaf (8-10 slices)


Pumpkin loaf

  • 1 ⅔ cup (208 grams) all purpose flour spooned & leveled or weighed
  • 1 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ¼ tsp all spice
  • ¼ tsp nutmeg
  • tsp ginger
  • ½ tsp salt
  • 2 large eggs
  • ¾ cup granulated sugar
  • ½ cup brown sugar packed
  • 1 cup pumpkin puree NOT pumpkin pie filling
  • ¼ cup butter, melted
  • ¼ cup vegetable oil
  • cup milk


  • ¼ cup butter (salted or unsalted is fine)
  • 1 tsp ground cinnamon
  • ½ cup all purpose flour
  • 1/3 cup brown sugar
  • 2 tbsp granulated sugar

Maple Glaze

  • 2 tbsp butter
  • 3 tbsp brown sugar
  • 3 tbsp heavy cream
  • 1/2 tbsp pure maple syrup
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • cup powdered sugar, sifted


  • Preheat the oven to 350° F. Line a 8.5x4.5" loaf pan with parchment paper. Lightly spray with nonstick. Set aside.
  • Prepare the streusel. Mix together melted butter and remaining ingredients with a fork. Break it apart and crumble it. Set aside.
  • In a large bowl, whisk together the flour, baking soda, cinnamon, all spice, nutmeg, ginger, and salt.
  • In a separate bowl, combine the remaining ingredients. Use a hand mixer to mix all ingredients together just until smooth and mixed.
  • Fold the wet and dry ingredients together using a spatula. Folding instead of mixing with an electric mixer will prevent the batter from being over mixed.
  • Pour the batter into your prepared loaf pan. Top with an even layer of broken up streusel topping. Bake for about 50 minutes, until a toothpick comes out with moist crumbs on it. Do not overbake. Let it begin to cool in the pan for a few minutes, then transfer to a cooling rack.
  • While the bread begins to cool, prepare the glaze. Heat up butter in a sauce pan on the stove. Wait for it to turn golden brown, then add the brown sugar, cream, maple syrup, salt, and vanilla. Heat at a small simmer for about 2-3 minutes.
  • Remove from the heat and add powdered sugar. Whisk vigorously. If clumps of powdered sugar still remain, you can put it back on the heat, stirring continuously, until the lumps melt and you have a smooth, silky glaze. The mixture will thicken as it cools, but if it seems too runny, you may add more powdered sugar. If it seems to thick, you may add more cream.
  • Drizzle on top of the loaf immediately. The mixture will thicken and harden quickly. Wait for it to cool, then slice and serve.
  • Wrap up and store at room temperature or in the fridge for 3-5 days. Freeze for up to 2 months.


I’d love your review below!
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11 months ago

5 stars
I was literally gearing up to try a new pumpkin bread recipe I had seen someone else share online, but when I saw this recipe I had to change course! Maple and pumkin are truly a match made in my own personal heaven, and this bread has EVERYTHING to remind you why fall is the yummiest season. You can’t skip the streusel or glaze–they are magical and worth the extra 2 minutes of effort. Also, do yourself a favor and bake it in the evening, and cover and let it sit overnight. It is even better the next day (and the next–if it lasts that long!)

Courtney Sumida
Courtney Sumida
11 months ago

5 stars
Love all of Lo’s recipes so I had to try this one! I’m obsessed with Starbucks pumpkin loaf and after trying hundreds of recipes this one is by far the closest and best I’ve ever had. Due to an autoimmune issue I had to sub regular flour for gluten free and coconut oil for vegetable oil and it was still perfection. The exact texture I love in a pum I left off the glaze due to time constraints but it was still absolutely amazing!