Pumpkin Bread With Cinnamon Streusel Topping

Moist pumpkin bread with a crunchy cinnamon sugar streusel topping. It's a classic fall favorite!

Servings servings

Calories 265kcal

Author Sara

Preheat oven to 350º Fahrenheit.
In a mixing bowl, whisk flour, baking powder and baking soda together. Set aside.
Put a medium-sized pan over medium heat and add oil.
When oil is heated, add pumpkin, salt, cinnamon, nutmeg and pumpkin pie spice.
Be sure to continuously stir for about 6 minutes.
Remove from heat and add sugar, brown sugar and cream cheese.
Stir until mixture is smooth. Allow to cool for 5 minutes.
In a small mixing bowl, whisk the milk and eggs.
Add to the pumpkin mixture.
Add flour mixture and stir until combined.
Pour batter into a greased 9x5-inch loaf pan.
Bake for 30-35 minutes, adding the topping after 15 minutes.
To prepare topping, combine all ingredients in a small bowl. (I used my hands and it worked well).
Bread is done with a toothpick comes out clean.
Allow the bread to cool for 20 minutes before serving.

Grease your pan with cooking spray or butter so the bread doesn’t stick to the pan after baking.
I recommend using canned pumpkin or pumpkin puree, not pumpkin pie filling. The spices and sugars won’t mix well with the other ingredients.
Place a piece of plastic wrap over the bread and then place it in an airtight container. Keep the bread at room temperature for up to 4 days.