This Pumpkin Streusel Bread is a fall recipe that you don’t want to miss out on.

Background: We’ve tested out many pumpkin bread recipes, but this Pumpkin Streusel Bread is the best! The streusel crumble topping is to die for and the bread is moist and flavorful. We love all things pumpkin during the fall season and this recipe is a staple we always bring out. The smell of it baking in the oven fills the house with an amazing aroma. We also like to use this recipe to make Pumpkin Streusel Muffins for fall brunches and events.

Pumpkin Spice Streusel

• 1/4 cup butter, melted
• 1/2 cup all-purpose flour
• 1/4 cup light brown sugar, packed
• 2 tablespoons granulated sugar
• 1/2 teaspoon pumpkin pie spice
• pinch of kosher salt

Pumpkin Bread

• 15 ounce can Libby’s 100% Pure Pumpkin
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon kosher salt

Maple Glaze

• 1/2 cup powdered sugar
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• pinch of kosher salt

1. First make your pumpkin pie streusel by mixing the streusel ingredients together. Place in the fridge to chill while you make the pumpkin bread.
2. Preheat oven to 325 degrees and prepare a loaf pan with parchment paper that comes up and over the sides so you’ll be able to lift the bread out when it’s done.
3. In a bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.
4. In a large bowl use an electric mixer to mix the sugars, pumpkin and oil together. Add in eggs and vanilla and mix until fully combined.
5. Mix in half of the dry ingredients, then the milk, then the rest of the dry ingredients until your batter is smooth.
6. Pour batter into the prepared loaf pan and spread it out evenly.
7. Take streusel out of the fridge and break it up with a fork to create crumble. Sprinkle the streusel over the top of the batter evenly until it’s completely covered.
8. Bake for 75-85 minutes, or until a toothpick inserted in the middle comes out clean.
9. Mix glaze ingredients together and pour over the hot loaf after it is done baking.
10. Allow loaf to cool for 20 minutes before removing from pan and slicing.

Check out our Maple Pecan Cookies and Harvest Pound Cake with Devine Caramel Sauce for more delicious fall treats!

We are all foodies at heart at The Maverick Observer and hope you enjoy the food and drink recipes as much as we do. Please share your favorite food and drink recipes at Share Your Recipes.