Grandma’s Pumpkin Bread with Streusel – Easy & Delicious Homemade Recipe

A Little History of Pumpkin Bread

Pumpkin bread has been a beloved fall tradition for centuries, with its roots tracing back to early colonial America. Settlers, inspired by Native American cooking methods, incorporated pumpkin into baked goods, often sweetened with molasses or honey. By the 20th century, pumpkin bread recipes became popular in family cookbooks, especially with the rise of canned pumpkin. Streusel toppings, influenced by German baking traditions, added an irresistible crunchy-sweet twist, making pumpkin bread even more indulgent and festive.

Grandma’s Pumpkin Bread with Streusel – Easy & Delicious Homemade Recipe

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• Author: Jenny Cooks
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (8–10 slices) 1x

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Description

Sweet, moist, and finished with a buttery streusel topping, this Grandma’s Pumpkin Bread with Streusel is the perfect comfort bake for fall. The warm spices blend beautifully with pumpkin puree, while the crumbly topping adds texture and sweetness. Ideal for Thanksgiving, holiday brunches, or cozy weekends at home, this recipe captures all the nostalgic flavors of autumn in every bite.

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Ingredients

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For the Bread:

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon cinnamon

• ½ teaspoon nutmeg

• ½ teaspoon ginger

• ½ teaspoon salt

• 1 cup pumpkin puree

• ½ cup vegetable oil or melted butter

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ¼ cup milk

For the Streusel Topping:

• ½ cup all-purpose flour

• ⅓ cup brown sugar

• 1 teaspoon cinnamon

• ¼ cup cold butter, cubed

Optional Glaze:

• ½ cup powdered sugar

• 1 tablespoon milk

• ½ teaspoon vanilla extract

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Instructions

• Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

• In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt.

• In another bowl, mix pumpkin puree, oil, sugar, eggs, vanilla, and milk until smooth.

• Gradually fold dry ingredients into wet until just combined. Pour batter into prepared pan.

• For streusel, combine flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle evenly over batter.

• Bake 50–55 minutes, or until a toothpick inserted comes out clean.

• Cool 10 minutes, then transfer to a wire rack.

 

• Optional: Drizzle with glaze once cooled.

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Notes

For extra crunch, add chopped pecans or walnuts to the streusel.

Substitute part of the oil with applesauce for a lighter loaf.

Store covered at room temperature for up to 3 days, or freeze for up to 2 months.

FAQ – Common Questions

1. Can I make this pumpkin bread without the streusel?
Yes! The bread is delicious on its own, but the streusel adds a delightful crunch. You can also top it with just powdered sugar or a glaze.

2. How do I prevent the streusel from sinking?
Make sure the streusel mixture is crumbly and not too wet. Gently press it into the top of the batter before baking so it adheres.

3. Can I make this recipe into muffins?
Absolutely! Divide the batter into a lined muffin tin, sprinkle with streusel, and bake at 350°F for 18–22 minutes.