Introduction

This Streusel Pumpkin Bread is a moist, warmly spiced loaf topped with a crunchy, buttery pepita streusel and finished with a sweet vanilla bean glaze. Perfect for cozy fall mornings or an afternoon treat, it combines classic autumn flavors in a delightful way.

A close-up view shows a thick slice of brown pumpkin bread with a rough texture, held by a woman's hand above two stacked slices of the same bread. Each slice has two layers: the dense, moist brown bread layers on top and bottom, and a creamy white frosting layer in the middle and between the slices, with some frosting slightly melted and oozing out. Pumpkin seeds are scattered inside the frosting in some parts. The bread stack sits on a wooden checkered cutting board, with a blurred background featuring small orange pumpkins and a white marbled texture beneath the board. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Pumpkin Bread:

2 large eggs, room temperature
¾ cup granulated sugar
½ cup brown sugar, packed (light or dark)
1 cup pumpkin puree, room temperature (not pumpkin pie filling)
¼ cup sour cream, room temperature
1 tsp vanilla extract
¼ cup unsalted butter, melted and slightly cooled
¼ cup vegetable oil
1 ¾ cups all-purpose flour
½ tsp baking soda
1 ½ tsp baking powder
½ tsp salt
4 tsp ground cinnamon
¾ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp ground cloves

For the Buttery Pepita Streusel:

2/3 cup all-purpose flour
1/3 cup brown sugar, packed (light or dark)
6 tbsp unsalted butter, melted
¼ tsp salt
1 tsp cinnamon
¼ cup pepitas (pumpkin seeds), toasted or raw, chopped

For the Vanilla Bean Glaze:

2/3 cup powdered sugar, sifted
2 tbsp heavy cream or milk
2 tsp vanilla bean paste or vanilla extract
Pinch of salt

Instructions

Step 1: Preheat your oven to 350°F. Grease an 8.5×4.5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
Step 2: In a medium bowl, combine the flour, brown sugar, salt, and cinnamon for the streusel. Mix in the melted butter with a pastry cutter or fork until the mixture resembles coarse crumbs, then fold in the chopped pepitas. Place the streusel mixture in the fridge to stay cold while you prepare the batter.
Step 3: In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth. Add the pumpkin puree, sour cream, vanilla extract, melted butter, and vegetable oil. Whisk everything until well combined.
Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves. Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until no streaks of flour remain.
Step 5: Pour the batter into the prepared loaf pan and smooth the top. Evenly sprinkle the chilled streusel over the batter, lightly pressing it down so it adheres.
Step 6: Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the streusel browns too quickly, tent the loaf loosely with foil during the last 20 minutes of baking.
Step 7: Let the bread cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
Step 8: While the bread cools, whisk together the powdered sugar, heavy cream, vanilla bean paste, and a pinch of salt in a small bowl. Add more cream, a teaspoon at a time, until the glaze reaches a smooth drizzle consistency.
Step 9: Once the bread is fully cooled, drizzle the vanilla glaze generously over the top. Slice and enjoy!

Tips & Variations

Use fresh pumpkin puree rather than canned pie filling for the best texture and flavor.
Toast pepitas before adding them to the streusel to enhance their nuttiness.
Substitute applesauce or yogurt for sour cream if preferred, but the sour cream helps keep the bread moist.
If you don’t have vanilla bean paste, pure vanilla extract works well in the glaze.
For extra crunch, sprinkle additional pepitas on top of the glaze after drizzling.

Storage

Store the pumpkin bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in a microwave or oven before serving to restore moistness.

How to Serve

A single slice of brown cake with a moist texture and small holes throughout, showing some oats near the top edge, sits on a white scalloped plate. The cake has one visible layer with a thin spread of white frosting along the side edges. In front of the slice, a silver fork holds a small piece of the cake, with crumbs scattered on the plate around it. Behind the plate is a small orange pumpkin and a white marbled surface beneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugars and spices, which will alter the flavor and texture of the bread. Use plain pumpkin puree for best results.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. If there is wet batter on the toothpick, bake for a few more minutes and test again.