Fall baking doesn’t get much better than a loaf of homemade pumpkin bread. This Pumpkin Bread with Streusel Topping is soft, moist, and filled with warm fall flavors.

A buttery cinnamon streusel adds a sweet, crumbly topping, while a simple honey glaze gives the finished loaf an extra touch of sweetness. Enjoy a slice for breakfast with a cup of coffee, serve it for an afternoon snack, or add it to your fall and holiday baking list.

Why You’ll Love This Pumpkin Bread

• Moist and tender: Pumpkin puree and vegetable oil help create a soft, moist loaf.
• Sweet streusel topping: The buttery cinnamon streusel adds a crumbly layer to the top of the bread.
• Warm fall flavor: Cinnamon, nutmeg, and cloves give this pumpkin bread the cozy flavors that are perfect for fall.
• Finished with honey glaze: A simple honey glaze adds a little extra sweetness to every slice.
• Easy to serve: Enjoy it for breakfast or brunch, serve it as an afternoon snack, or add it to your fall dessert table.

Ingredients for Pumpkin Bread with Streusel Topping

This pumpkin bread is made in three parts: the pumpkin bread batter, a cinnamon streusel topping, and a sweet honey glaze. You’ll find the complete ingredient amounts in the recipe card below.

Ingredient Notes

Pumpkin puree: Use plain canned pumpkin puree for this recipe, not pumpkin pie filling. Pumpkin pie filling already contains added sweeteners and spices.

Warm spices: Cinnamon, nutmeg, and cloves give the bread its classic fall flavor. Cinnamon is also used in the streusel topping.

Brown sugar: Brown sugar adds sweetness and a deeper flavor to both the pumpkin bread and the streusel.

Vegetable oil: Using oil helps keep the pumpkin bread soft and moist.

Honey: Honey is combined with powdered sugar to make the simple glaze that is drizzled over the finished loaf.

Pumpkin Bread with Streusel Topping and Honey Glaze

This moist pumpkin bread is topped with a buttery cinnamon streusel and finished with a sweet honey glaze for an easy fall breakfast, snack, or dessert.

Servings: 8
Prep Time: 15 minutes
Cook Time: 50–60 minutes

Ingredients

For the Pumpkin Bread

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 cup canned pumpkin puree
• ½ cup vegetable oil
• 2 medium eggs
• 1 cup granulated sugar
• ¼ cup brown sugar
• 1 teaspoon vanilla extract

For the Streusel Topping

• ⅓ cup brown sugar
• 3 tablespoons butter, melted
• ½ cup all-purpose flour
• 1 teaspoon ground cinnamon

For the Honey Glaze

• ½ cup powdered sugar
• ¼ cup honey

How to Make Pumpkin Bread with Streusel Topping

Start by preheating the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper.

Prepare the Pumpkin Bread Batter

Whisk the dry ingredients and spices together in a medium mixing bowl.

In a separate bowl, whisk the pumpkin puree, oil, eggs, sugars, and vanilla until the mixture is smooth.

Gradually add the dry mixture to the wet mixture. Stir gently just until combined. Be careful not to overmix the batter.

Pour the pumpkin bread batter into the prepared loaf pan and smooth the top with a spatula.

Make the Cinnamon Streusel

Combine the streusel ingredients in a small bowl and mix until a crumbly topping forms.

Sprinkle the streusel evenly over the pumpkin bread batter.

Bake the Pumpkin Bread

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the bread to cool in the pan for about 10 minutes before carefully transferring it to a wire rack to finish cooling.

Add the Honey Glaze

Stir the honey and powdered sugar together until smooth.

Once the pumpkin bread has cooled, drizzle the honey glaze over the top. Allow the glaze to set before slicing and serving.

Tips for the Best Pumpkin Bread

• Use pumpkin puree, not pumpkin pie filling. Plain pumpkin puree is what you need for this recipe since the sugar and spices are added separately.
• Don’t overmix the batter. Stir the wet and dry ingredients together just until combined. Overmixing can make the finished bread heavier and less tender.
• Check the center for doneness. Since loaf pans and ovens can vary, start checking the bread around the 50-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs.
• Watch the streusel as it bakes. If the topping is browning too quickly but the center of the bread still needs more time, loosely cover the top with foil for the remainder of the baking time.
• Let the bread cool before adding the glaze. Drizzling the honey glaze over a hot loaf can cause it to melt and soak into the bread instead of staying on top.
• Wait before slicing. Give the glaze time to set before cutting the loaf for cleaner slices.

How to Store Pumpkin Bread

Allow the pumpkin bread and honey glaze to cool and set completely before storing. Keep the bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

To help keep the bread from drying out, you can store the loaf whole and slice it as needed.

Can You Freeze Pumpkin Bread?

Yes. For best results, freeze the pumpkin bread before adding the honey glaze.

Allow the loaf to cool completely, then wrap it tightly and place it in a freezer-safe container or freezer bag. Freeze for up to 3 months.

Thaw the pumpkin bread before serving, then prepare and drizzle the honey glaze over the top. You can also freeze individual slices if you want to thaw only one or two servings at a time.

Pumpkin Bread FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling contains added sugar, spices, and other ingredients that can change the flavor and texture of the bread. Use plain canned pumpkin puree for this recipe.

Why is my pumpkin bread gummy in the middle?

Pumpkin bread can turn out gummy if it is underbaked, the batter is overmixed, or the loaf is sliced before it has had enough time to cool. Check the center of the loaf with a toothpick before removing it from the oven.

Can I make this pumpkin bread ahead of time?

Yes. Pumpkin bread is a great make-ahead recipe. Bake the loaf, allow it to cool completely, and store it in an airtight container until you’re ready to serve it. For the best presentation, you can wait to add the honey glaze until closer to serving time.

Why did my streusel sink into the pumpkin bread?

The streusel should have a crumbly texture when it is sprinkled over the batter. Avoid pressing the topping into the batter. Simply scatter it evenly over the top before baking.

Can I make pumpkin bread without the honey glaze?

Yes. The honey glaze is optional. The cinnamon streusel adds plenty of flavor and sweetness, so you can serve the pumpkin bread with or without the glaze.

More Fall Recipes to Try

If you enjoyed this pumpkin bread, try some of these other fall favorites from Roscoe’s Recipes:

• Pumpkin Cinnamon Rolls with Frosting – Soft homemade cinnamon rolls filled with warm fall flavor and topped with a pumpkin cream cheese frosting.
• Pumpkin Pancakes – An easy fall breakfast made with pumpkin puree, cinnamon, and nutmeg.
• Classic Pecan Pie – A traditional Southern dessert with a flaky homemade crust, gooey brown sugar filling, and plenty of pecans.
• Mini Pecan Tarts – Bite-sized pecan treats that are perfect for fall gatherings and holiday dessert tables.