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Pumpkin season has arrived! If you love all things fall and all things pumpkin, you just have to make this fantastic pumpkin crunch bread! It’s soft and moist texture-wise and is a little sweet without being too sweet. The recipe is so simple to follow and you’re going to love the incredible flavor in every bite of this wonderful pumpkin streusel bread. It really captures the essence of autumn in every bite! Perfect for breakfast, dessert, or a cozy snack, this bread is sure to become a seasonal favorite in your home. Add it to your fabulous fall baking list!

A loaf of sliced pumpkin crunch bread with a crumb topping sits on a wooden cutting board, with a couple of cinnamon sticks in front.

Soft, moist pumpkin crunch bread is topped with walnut and pumpkin pie spice streusel. This loaf makes a delicious treat paired with coffee or tea.

Also try pumpkin sausage gnocchi, cozy roasted pumpkin apple soup, monster cookies, or these mouthwatering banana pumpkin muffins.

A loaf of pumpkin crunch bread with a crumbly streusel topping. One slice is partially cut from the loaf, revealing the moist interior.

Why You’ll Love It

Easy to make: There isn’t much more to do than combine the ingredients to make the pumpkin bread and combine the topping ingredients to make the streusel. Even if you rarely (or never!) bake, you should find this a straightforward recipe.
Great flavor: Warm pumpkin pie spice, tasty walnuts, a hint of vanilla, sweet pumpkin puree, and brown sugar give the pumpkin bread recipe so much flavor.
The crunch is a special treat: Not all recipes for pumpkin bread boast a nutty streusel topping, so this one is extra-special!

Three slices of crumb-topped pumpkin crunch bread are stacked on a white plate, set on a wooden surface.

Streusel Pumpkin Bread Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Walnuts: To give the streusel topping crunch. You could use pecans instead.
Pumpkin pie spice: To add warm, earthy flavors which complement the pumpkin flavor.
Baking soda: So the loaf rises.
Vanilla extract: Use 100% pure vanilla extract and not synthetic vanilla essence.
Pumpkin puree: It’s important you use pumpkin puree not pumpkin pie filling which is sweetened and spiced.
Light brown sugar: To sweeten the topping (also used in the loaf). Use dark brown sugar if you like, for a richer flavor.
White granulated sugar: To sweeten the pumpkin bread.
Vegetable oil: To keep the pumpkin bread recipe moist. Use olive oil if you prefer.

Top-down view of baking ingredients on a counter: flour, canned pumpkin, eggs, oil, vanilla extract, brown sugar, white sugar, spices, baking powder, and baking soda. A turquoise towel is visible. Perfect setup for making pumpkin crunch bread.

How to Make Pumpkin Crumble Bread

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the streusel: Mix the flour with the walnuts, pumpkin spice and brown sugar, then stir in the melted butter.
Combine dry ingredients for the loaf: Whisk together the flour, baking powder, pumpkin pie spice, baking soda, and salt.
Combine wet ingredients: In another bowl, mix the eggs, oil, brown sugar and white sugar, and vanilla. Add in the pumpkin puree.
Combine both mixtures: Mix half the dry mixture into the egg mixture and then add the remainder without over-mixing.
Assemble the pumpkin loaf: Pour the pumpkin bread batter into a greased loaf pan and sprinkle the streusel on top.
Bake the loaf: Bake for 70 to 80 minutes or until golden and then cool completely before serving.

Close-up of a sliced loaf of pumpkin crunch bread placed on a wooden surface. The bread appears moist with a golden-brown crust and a crumbly topping.

Substitutions and Variations

Gluten free option: If you want a gluten free version, use gluten free flour (I use this one!) and gluten free baking powder (this one).
Different type of sugar: This recipe uses both brown sugar and white sugar. Feel free to use just brown or just white or even swap some sugar for your preferred artificial sweetener.
Pumpkin pie spice: If you don’t have pumpkin pie spice, make your own. Whisk 3 tablespoons of ground cinnamon, 2 teaspoons ground ginger, 1½ teaspoons of ground nutmeg, a teaspoon each of ground allspice and ground cloves and (optionally) a tiny pinch of black pepper. Use some in the pumpkin bread recipe and keep the rest in an airtight container somewhere cool and dry (it will last a year or more).
Make individual muffins: Use a muffin pan instead of a loaf pan to make individual servings. Keep an eye on them while baking as the cooking time will be a little shorter.

A rectangular loaf of pumpkin crunch bread with a crumbly topping sits on a round wire cooling rack. A green and white striped cloth and a small glass bowl of nuts are visible in the background.

Serving Suggestions

For brunch: Pumpkin bread with streusel topping is perfect for brunch. Pair it with breakfast sliders and fresh fruit.
As a snack:
In the mood for a snack? Enjoy this pumpkin bread with homemade state fair lemonade. If you want to pair this with something savory, consider antipasto skewers.
For the dessert table:
A caramel apple dip and raspberry truffles would contrast beautifully with the moist pumpkin bread.

A close-up of a pumpkin crunch bread loaf with streusel topping. One slice has been cut and is shown in the foreground.

How to Store Pumpkin Loaf with Streusel Topping

Store: Keep leftovers in an airtight container at room temperature and eat within 2 or 3 days.
Freeze: You can freeze slices of this pumpkin loaf (or the whole loaf) in an airtight container for up to 3 months. If freezing slices, put parchment paper between them so they don’t stick together.
Thaw:
 Defrost in the refrigerator overnight or on the countertop for a couple of hours.
Reheat: Warm a slice or 2 back up in the air fryer at 320°F for 3 minutes .

A loaf of pumpkin crunch bread with a crumb topping is partially sliced, revealing its moist orange interior.

Top Tips

Don’t overmix: Don’t overmix when adding the last of the dry mixture into the wet mixture or else the pumpkin loaf will be dense. Also, don’t mix the streusel topping in – it should just sit on top of the bread.
Hot oven? If your oven tends to run hot, reduce the temperature to 325°F. You might need to adjust the baking time also.
Let it cool: It’s important to let the pumpkin bread cool completely before slicing it, so you can get nice neat slices.

A close-up of a sliced loaf of pumpkin crunch bread topped with crumbly streusel, showing its moist, dense texture and orange color.

Pumpkin Bread with Crumb Topping FAQs

What is the texture of pumpkin crunch bread?

It’s like a cross between pound cake and banana bread in terms of texture, so you can expect it both bread-like and moist.

What does streusel mean?

Streusel is a buttery, crunchy topping that features on a variety of desserts and adds different flavors as well as a contrasting texture.

Can you use a different size of loaf pan?

I used a 5 x 9-inch loaf pan. If you only have smaller loaf pans, you might want to make 2 loaves or adjust the batter amount so it doesn’t overflow.

Can you make this with a less thick streusel topping?

Sure, just halve the streusel topping ingredients so you end up with less of a crust on top.

A loaf of pumpkin crunch bread with crumb topping is partially sliced, resting on a wooden cutting board. A wooden paddle is in the background.

Pumpkin Crumble Bread Recipe

5 from 4 votes

Pumpkin Crunch Bread

Soft, moist pumpkin crunch bread is topped with walnut and pumpkin pie spice streusel. This loaf makes a delicious treat paired with coffee or tea.
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 10

Ingredients 

For the Streusel:

For the Pumpkin Bread:

Instructions 

Make the Streusel:

  • In a medium mixing bowl, mix the flour, walnuts, pumpkin spice, and brown sugar.
  • Mix in the melted butter until you have a crumbly mixture.
  • Set aside.

Make the Pumpkin Bread:

  • Preheat the oven to 350°F.
  • Grease a loaf pan with butter using a pastry brush and set aside.
  • Whisk the flour, baking powder, pumpkin pie spice, baking soda, and salt in a mixing bowl. Set aside.
  • Mix eggs, oil, brown sugar, white granulated sugar, and vanilla extract in another bowl.
  • Add in the pumpkin puree. Mix well.
  • Add half of the dry mixture to the wet mixture. Mix well.
  • Add the remaining dry mixture. Mix only until all ingredients are combined (don’t overmix).
  • Pour the mixture into the prepared loaf pan.
  • Sprinkle the streusel on the batter, evenly. Don’t mix it in.
  • Bake for 70 to 80 minutes until the pumpkin bread is golden brown.
  • If the bread is browning too fast cover with an aluminum foil.
  • Take the baked bread out of the oven and allow it to cool off completely before serving.

Notes

Don’t overmix: Don’t overmix when adding the last of the dry mixture into the wet mixture or else the pumpkin loaf will be dense. Also, don’t mix the streusel topping in – it should just sit on top of the bread.
Hot oven? If your oven tends to run hot, reduce the temperature to 325°F. You might need to adjust the baking time also.
Let it cool: It’s important to let the pumpkin bread cool completely before slicing it, so you can get nice neat slices.

Nutrition

Calories: 355kcal | Carbohydrates: 60g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 323mg | Potassium: 194mg | Fiber: 3g | Sugar: 33g | Vitamin A: 6843IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 3mg
Like this recipe? Rate and comment below!

This pumpkin bread with crumble on top is moist, sweet and delicious. The crunchy streusel topping on the pumpkin crunch bread adds appeal and additional flavor as well as that wonderful crunch. This recipe makes one loaf of pumpkin bread and it’s really delicious paired with a cup of coffee or tea (oh, and it’s hard to stop at one slice!)

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 4 votes

4 Comments

  1. 5 stars
    The pumpkin crunch bread is absolutely fantastic! I baked it for breakfast, and my family devoured it in no time. The perfect amount of sweetness and that soft, moist texture just scream fall. I’ll be making this all season long.