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Easy pumpkin bread with streusel topping, pumpkin bread, pumpkin bread with cinnamon topping, canned pumpkin, fall dessert, easy pumpkin bread

Easy Pumpkin Bread with Streusel Topping

Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 10 people
Author Coco and Ash


For the Pumpkin Bread

  • 4 large eggs
  • 1 cup white sugar
  • 1/4 cup brown sugar (light or dark is fine)
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin
  • 3/4 cup vegetable or canola oil
  • 1 and 1/2 cups all purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For the Streusel Topping

  • 2 tablespoons cold butter (cut into small pieces)
  • 1/4 cup all purpose flour
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup quick cook oats


To make the pumpkin bread:

  • Preheat oven to 350 degrees and grease a loaf pan. (I use a 9x5).
  • In a large bowl, beat together the eggs, both sugars, vanilla, pumpkin, and oil. 
  • In the same bowl, sprinkle in the flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt. Mix together with a spatula or hand mixer just until combined. 
  • Add the batter to the greased loaf pan.  (If you are not making the streusel topping, you can skip to the baking step now.)

To make the Streusel Topping:

  • Add all of the ingredients to a medium size bowl and use either a fork, or a pastry cutter, and cut the butter into the mixture until it resembles pea-sized crumbs. Sprinkle over the pumpkin batter. 
  • Bake at 350 for about 1 hour and 15 minutes. To check if the bread is done, insert a toothpick or cake-tester in to the center and it should come out clean. 


After baking, let the cake cool for 30 minutes. Then run a knife around the inside edges of the pan before flipping onto a wire rack or plate to finish cooling. Once it's cool enough to handle, you can slice it and serve!