Pumpkin Bread with Cinnamon Sugar Streusel: A Fall Favorite

Golden, moist pumpkin bread topped with a buttery cinnamon sugar streusel—your new fall baking favorite that’s as delicious as it looks!

Nothing says cozy like a slice of warm Pumpkin Bread fresh out of the oven, especially when it’s topped with a buttery cinnamon sugar streusel that adds the perfect crunch. This recipe is packed with warm spices, rich pumpkin flavor, and a touch of cream cheese for extra moistness. Whether you’re whipping this up for a fall gathering, breakfast treat, or just because—this bread will make your kitchen smell like autumn bliss.

Ingredients

Pumpkin Bread

• 1 cup all-purpose flour (120 grams)

• ¾ tsp baking powder

• ¼ tsp baking soda

• 1 tbsp avocado oil (or coconut oil)

• 1 cup unsweetened canned pumpkin puree (226 grams or 8 oz)

• ½ tsp salt

• ¾ tsp ground cinnamon

• ⅛ tsp ground nutmeg

• ⅛ tsp pumpkin pie spice blend

• ½ cup granulated sugar (100 grams)

• ½ cup light brown sugar, packed (100 grams)

• 2 oz cream cheese, cut into 6 pieces

• 2 large eggs

• ⅛ cup milk

Streusel Topping

• 5 tbsp light brown sugar, packed

• 1 tbsp all-purpose flour

• 1 tbsp unsalted butter, slightly softened

• ¾ tsp ground cinnamon

• ⅛ tsp salt

Instructions

1. Preheat and Prep

Adjust your oven rack to the center position and preheat to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.

3. Cook the Pumpkin Base

In a medium-large pot, heat oil over medium heat. Add pumpkin, salt, cinnamon, nutmeg, and pumpkin pie spice. Cook for about 6 minutes, stirring frequently to deepen the flavors.

4. Sweeten the Pumpkin

Remove the pot from heat and stir in granulated sugar, brown sugar, and cream cheese. Let cool for 5 minutes, then whisk until smooth and fully combined.

5. Combine Wet and Dry Ingredients

In a small bowl, whisk together milk and eggs. Add this mixture to the pumpkin base and stir until combined. Gently fold in the dry ingredients, being careful not to overmix (some small lumps are fine).

6. Pour and Bake

Pour the batter into the prepared loaf pan. Bake for 30-35 minutes for a 9x5 pan or 45-55 minutes for an 8.5x4.5 pan. Rotate the pan and add the streusel topping halfway through baking.

7. Make the Streusel

While the bread bakes, mix the brown sugar, flour, butter, cinnamon, and salt with your fingers until the mixture resembles crumbly wet sand. Sprinkle over the loaf at the halfway mark.

8. Check for Doneness

Insert a butter knife into the center of the bread. If it comes out clean, your bread is ready! Let it cool in the pan for 20 minutes, then transfer to a wire rack to finish cooling.

Slicing into pure fall perfection—this Pumpkin Bread with Cinnamon Sugar Streusel is soft, flavorful, and topped with irresistible crunch!

Why I Love This Recipe

Pumpkin bread is one of those nostalgic recipes that just feels like fall. I love how versatile it is—you can enjoy it plain, with a smear of butter, or alongside a cozy latte. The cinnamon sugar streusel is the real showstopper here; it’s like a dessert and breakfast all rolled into one.

I always keep extra canned pumpkin on hand during the fall because I know I’ll want to make this again and again. And since this recipe uses half a can, it’s the perfect excuse to double up and share with friends or neighbors. Trust me, your house will smell like a bakery!

Tips to Make It Yours

• Add a handful of chopped walnuts or pecans to the batter for a nutty crunch.

• Love extra spice? Sprinkle a little extra pumpkin pie spice into the streusel topping.

• This bread freezes beautifully—slice it up and store it for a quick treat anytime!