Classic Pumpkin Streusel Bread: This moist pumpkin bread is packed with all the flavors of fall! Add in a cinnamon streusel and this bread is pretty much to die for! Aaaand you can an add an optional cream cheese glaze that sends this bread over the top!
‘Tis the season for pumpkins and baking and combing the two for amazing pumpkin bread!I know I hinted in my pumpkin chocolate chip scone post that the next pumpkin recipe would be pumpkin cheesecake. Buuuut I made pumpkin bread instead. It has a cheesecake glaze on top, so it’s a spin on cheesecake, right?
For anyone who loves cheesecake as much as I do (which is a whole lot), don’t be alarmed–pumpkin cheesecake will make an appearance before the fall season is up!
But, after making my favorite cake batter chocolate chip cookies (no cake mix needed! Woo!), I was in some serious need of something more along the lines of a sweet bread that is totally socially acceptable for breakfast than a dessert. And pumpkin bread was just the thing. And when topped with a cinnamon crumb topping?
So, so delicious. Between the intense pumpkin pie flavor and cinnamony, brown sugar topping, you won’t know which part to call your favorite! I still can’t decide.
It’s just as simple and delicious as my absolute F-A–V–O–R–I–T–E banana bread with a mouth-watering maple glaze, which is one of most popular recipes! You guys all rock 🙂
Let’s break this bread down for a sec.
Part of what makes this bread so incredibly moist is the fact there are 4 eggs in this recipe. The eggs not only keep the bread together, but when paired with the pumpkin, this bread is packed with both flavor and moisture! You definitely won’t be complaining about dry, crumbly bread with this recipe.
Next, part of what makes this bread so flavorful is the use of cinnamon, nutmeg, cloves, and all spice. I love a nicely spiced pumpkin bread, and there is no shortage here!
Then there are the usual suspects of flour, baking soda, salt, oil, sugar, and water to complete the bread.
Now, for the cinnamon crumb topping, you mix flour, brown sugar, cinnamon, and butter together. Sprinkle it over the batter, and viola! It cooks up into an amazing crunchy and sweet topping!
Now if you’re feeling extra indulgent (which I usually am–all. the. time.) you can add on a cream cheese glaze that’s just ahhhh-mazing! It’s so good that I just want it to eat it with a spoon.
For the glaze, beat cream cheese until light and fluffy. Add in powdered sugar, a pinch of salt, and a little heavy cream and beat until combined. If the glaze seems too runny, add in a little more powdered sugar. If it seems too thick, add in a little more heavy cream.
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Yields 12-16 slices
20 minPrep Time
50 minCook Time
- 3 1/3 c all purpose flour
- 1 1/2 tsp salt
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp all spice
- 1/4 tsp cloves
- 2 1/2 c white sugar
- 1/2 c brown sugar
- 1 c oil
- 4 eggs
- 2/3 c water
- 1 15oz can of pumpkin
- 4 Tbsp butter, cold
- 1/2 c brown sugar
- 1 tsp cinnamon
- 1/3 c all purpose flour
- 2 oz cream cheese
- 1/4 c powdered sugar
- pinch of salt
- 1-2 Tbsp heavy cream
- Preheat the oven to 350 and grease 2 9x5 bread pans.
- In a bowl, mix together oil and both brown sugar and white sugar. Once combined, add in eggs 1 at a time, beating well after each addition.
- Next, add pumpkin. Set bowl aside.
- In a separate bowl, sift together flour, salt, baking soda, cinnamon, all spice, cloves, and nutmeg.
- Alternately add dry ingredients and water to the wet ingredients, beginning and ending with dry ingredients. Stir until just combined.
- Divide batter equally between the two bread pans.
- In a small bowl, combine the flour, butter, cinnamon, and brown sugar for the streusel until it's in pea sized crumbles. Spread streusel all over the batter.
- Bake for 50-55, or until a cake tester comes out clean.**
- For the cream cheese glaze, beat cream cheese until light and fluffy. Add in powdered sugar, salt to taste, and 1 Tbsp heavy cream, and mix until combined. If it's too thick, add in the other Tbsp of heavy cream; if it's too thin, add in a little more powdered sugar, 1 Tbsp at a time.
- Once the bread has baked and cooled, drizzle the glaze over the bread.
**For best cooking results, put the oven rack in the bottom third of the oven. This way the bread's edges won't overcook while the center finishes cooking.
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