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This Pumpkin Streusel Bread is topped off with our house favorite Browned Butter Glaze (sounds fancy, but couldn’t be easier). If you need a Fall treat that is guaranteed to be a hit, this is it. Super moist, topped with a nearly illegal amount of streusel, and that sweet glaze that gets people talking!
Is tehre even such a thing as too much streusel? No.
Is there anything better than waking up on a Saturday morning in Fall, turning on the oven, and whipping up a batch of pumpkin bread? The house smells like the best candle, but with the bonus of actually getting a treat to eat after it bakes.
This pumpkin streusel bread starts with our fan-favorite chocolate chip pumpkin bread base (y’all seriously love that recipe), but we swapped the chocolate for the most ridiculous amount of streusel topping you’ve ever seen. And then, because why stop there, we drizzle the whole thing with browned butter glaze.
The result? Pure fall magic. It’s moist, crumbly, sweet, and absolutely worth every minute.
♥ 3 Reasons You’ll Love This Recipe:
Browned butter glaze: Look, I could spend hours going on and on about this glaze, but I’m trying to hold back. Please just try it. It is honestly life changing.
Pumpkin flavor: We pack in loads of pumpkin puree (moisture!) and plenty of pumpkin pie spice (flavor!) here so this bread is anything but boring.
Stores well: You can keep this at room temp or freeze for up to a few months if you want to enjoy it later! It also doubles nicely so you can share with friends and neighbors.
Ingredient Notes, Swaps & Tips:
- Pumpkin swap: No pumpkin puree? Use sweet potato purée if that’s what you’ve got. Won’t taste exactly the same, but it will be very similar.
- Pumpkin spice: We like to use our own homemade pumpkin pie spice recipe for this but a store bought spice mixture is okay to use too.
- Streusel Texture: You control the streusel size! Grab a handful of the mixture, press it into a clump with your fist, then break off chunks over the bread. Mix large pieces with smaller bits for maximum coverage. Yes, it seems like a lot of streusel. That’s the point.
- Baking tip: If the streusel starts to get overly brown you can tent the bread with some foil for the last 20 minutes.
- Perfect glaze: Keep a close eye on the butter as it browns. It’ll foam up, making it difficult to see the color underneath. Keep whisking and watch the color of the liquid. As the foam dies away, the butter will turn a deep golden brown. Don’t let it get too dark or it’ll taste burnt.
Step by Step:
Prepare the bread batter in a mixing bowl by combining the dry ingredients with the wet ingredients and stirring until just combined.
Grease a 9×5 loaf pan and pour the batter into the pan.
Add the ingredients for the streusel to a small bowl and use a fork to stir together. It’ll be a thick mixture.
Use your hands to press the chunks of streusel together to form large chunks and to break it apart into smaller pieces. Add a mix of sizes to the bread, making sure to fully cover it.
Brown the butter in a small sauce pan, whisking constantly, until it foams up and then the foam dissipates. The butter should be a nice brown color, but don’t let it burn.
Whisk in the powdered sugar until smooth and then drizzle the glaze over the baked and cooled bread.
Serving Suggestions:
This pumpkin bread is perfect for:
- Weekend brunch with coffee or tea
- Gifting to friends and neighbors during fall
- Weekend morning breakfast
- Afternoon snack with a cozy blanket and a good book
The recipe doubles easily, so you can bake one loaf for yourself and one to share. Trust me, you’ll want to keep one.
Storage:
- Room Temp: You can keep the pumpkin bread stored in an airtight container for 4 to 5 days at room temp. It might last a little longer in the fridge.
- Freeze: Wrap tightly in plastic wrap and foil and freeze for up to 3 months!
- Thaw: Let thaw on the counter overnight before serving.
More Favorite Pumpkin Recipes:
- Pumpkin Crunch Cake
- Pumpkin Cupcakes
- Pumpkin Pie Dip
- Pumpkin Lasagna
- Pumpkin Coffee Cake
- Keto Pumpkin Bars
Pumpkin Streusel Bread with Browned Butter Glaze
Ingredients
For the bread:
- 1 2/3 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 15 ounces canned pumpkin
- 1/2 cup vegetable oil
- 2 large eggs
For the streusel:
- 2/3 cup all-purpose flour
- 1/4 cup packed brown sugar
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1/4 cup salted butter melted
For the glaze:
- 1/4 cup salted butter
- 1/2 cup powdered sugar
Instructions
To make the bread:
- Preheat the oven to 350 degrees. Spray a 9×5 loaf pan with non-stick spray.
- Add the flour, brown sugar, sugar, pumpkin pie spice, baking soda, salt, and baking powder to a large mixing bowl and whisk to combine.
- To a smaller bowl, add the pumpkin, oil, and eggs, Whisk well to combine.
- Pour the pumpkin mixture into the dry ingredients and stir until just combined.
- Spread the batter into the prepared loaf pan.
- Prepare the streusel as directed below, top the bread with streusel, and bake for 70 minutes or until a tester comes out mostly clean. Tent the bread during the last 20 minutes of baking with a piece of foil if the streusel is starting to get too browned.
- Remove from the oven and let cool on a wire rack for an hour before topping with the glaze.
To make the streusel:
- Add the flour, brown sugar, sugar, and cinnamon to a medium bowl and stir to combine.
- Pour the melted butter over the top and stir with a fork until you have a thick, well combined mixture.
- Use your hands to grab small handfuls of the mixture and press it together to form a clump. Break into small or large chunks, depending on your preferences, right over the top of the batter. Cover the pumpkin bread evenly with the streusel topping.
To make the glaze:
- Once the bread has cooled, add the butter to a small sauce pan over medium heat.
- Let melt, stirring occasionally.
- Once the butter starts to foam, begin whisking constantly, keeping an eye on the color of the butter underneath the foam.
- Once the liquid is golden brown remove from the heat and immediately whisk in the powdered sugar. Whisk well to remove any clumps and to fully combine the mixture.
- Use a spoon to drizzle the glaze over the cooled bread.
- Let sit for 20 minutes to firm up before slicing and serving.
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