This pumpkin streusel bread starts with a healthier base and is topped with the most irresistible streusel! It’s perfect for fall…and beyond!

Image of pumpkin streusel bread, shot from above, bread is still in loaf pan on cooling rack.

Streusel is a magical thing, isn’t it? It makes everything 10 times better, at least in my humble opinion. Would you rather have a blueberry muffin or a blueberry muffin with a sweet, crumbly streusel on the top? I’d choose the streusel…and if we’re being honest, I’d probably just eat the top.

The same goes for this pumpkin bread. It’s really great without the streusel, but with the streusel, it’s next-level delicious. 

Image of sliced pumpkin bread with a streusel topping.

About this Pumpkin Streusel Bread

This pumpkin bread is based on my original healthy pumpkin bread and also similar in many ways to the recipe for chocolate chip pumpkin bread. I cut down on the sugar that is used in the original recipe for two reasons.

The first is that the bread is really great with reduced sugar and it’s not completely necessary (don’t get me wrong, though, it’s delicious!). The second and main reason is that the streusel topping also includes sugar, so it adds another great layer of sweetness. 

The bread itself uses no oil. Instead, it gets a ton of moisture from both the pumpkin and the addition of Greek yogurt. 

The streusel includes some butter, but trust me, it’s necessary. 

This pumpkin streusel bread starts with a healthier base and is topped with the most irresistible streusel! It's perfect for fall...and beyond!

How to freeze this bread:

This bread freezes well, just like most quick breads. The streusel may lose a little of its crunch when it thaws, but it will still be delicious. Sometimes I freeze this as a whole loaf (usually if I’m in a hurry), and then I’ll thaw it at room temperature before I slice it.

Other times, I slice this before popping it in the freezer. That way, if we’d like, we can take out one slice at a time and warm it in the microwave or toaster oven.

Both methods work great! I love that this recipe makes two loaves…whenever I can do the work once and get twice the results, I’m a happy lady. 

Image of pumpkin bread with streusel, slice with butter spread on it.

Can’t get enough pumpkin goodies right now?

ME NEITHER! Here are some more to try:

 

Pumpkin Streusel Bread

Pumpkin Streusel Bread

Yield: 2 loaves
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 45 minutes

This pumpkin streusel bread starts with a healthier base and is topped with the most irresistible streusel! It's perfect for fall...and beyond!

Ingredients

for the bread

  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs
  • 1 cup sugar
  • 3/4 cup plain Greek yogurt
  • 3/4 cup water
  • 2 teaspoons pure vanilla extract
  • 2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice

For the streusel

  • 1/3 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 3 Tbsp. cold butter, cut into small chunks

Instructions

    1. Preheat oven to 350°F. Spray two large loaf pans with nonstick baking spray. In a large bowl, combine pumpkin, eggs, sugar, yogurt, water and vanilla. Whisk until combined.
    2. In a separate medium bowl, combine remaining bread ingredients (whole wheat flour, all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice). Add dry ingredients to the pumpkin mixture and stir until combined but do not over mix.
    3. Split the batter between the two prepared loaf pans.
    4. Prepare streusel topping by combining flour, brown sugar, cinnamon, and cold butter using a fork or your fingers. It should resemble a large crumb texture, with some larger pieces and some smaller. Sprinkle topping evenly on top of each loaf.
    5. Bake at 350°F for 1 hour to 1 hour and 15 minutes depending on the size of your loaf pans — mine are extra long so it only took an hour. A toothpick or a knife inserted in the middle should come out clean when the bread is done baking.
    6. Let cool 10-15 minutes in pans before carefully removing to a wire rack to cool completely.

Notes

  • This bread freezes really well. You can freeze an entire loaf, or you can slice it and then freeze it already sliced. The streusel may lose a bit of its crunch when thawed.

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 163 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 33mg Sodium: 285mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 2g Sugar: 13g Sugar Alcohols: 0g Protein: 5g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Verdict: Love this cozy fall bread! 
Husband’s take: Ben and the kids absolutely love it when I make bread or muffins, and this bread is no exception. They go crazy over it! 
Changes I would make: None!
Difficulty: Easy!