Pumpkin Streusel Bread

Pumpkin Streusel Bread… Pumpkin Bread with crumb topping, call it whatever you’d like, I just like to call it amazing! While the streusel topping isn’t necessary, it sure does make it look pretty! Which is an added bonus if you’re giving these puppies away as a Halloween gift to your friends. Some day I’ll be organized enough to make special treats like this for all my friends, for every holiday. We had a neighbor who would bring us a themed basket full of goodies every month, and I can’t even tell you how much I loved it. Who wouldn’t? Baking might be my favorite thing in the world, so if I’ve got friends who are willing to take the finished product off my hands then I’m one happy girl!

Now let me introduce you to….

Pumpkin Streusel Bread
Recipe adapted from Naturebox

  • 1-3/4 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar, packed
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup pumpkin purée
  • 1/3 cup coconut oil
  • 1/4 cup unsalted butter, melted
  • 1/4 cup applesauce
  • 2 large eggs
  • 1 tsp vanilla extract
Streusel topping:
  • 1 1/4 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup sugar
  • 1 tsp pumpkin pie spice
  • 1/2 cup (1 stick) unsalted butter, melted
  1. Preheat the oven to 350 degrees F. Lightly coat three 5 3/4-inch mini loaf pans with nonstick spray (or 2 5×9-inch loaf pans)
  2. To make the crumb topping, combine flour, sugars, pumpkin pie spice and butter; set aside
  3. In a large bowl, combine flours, sugar, brown sugar, pumpkin pie spice, baking soda, baking powder and salt
  4. In a large glass measuring cup or another bowl, whisk together pumpkin, coconut oil, butter, apple sauce, egg and vanilla
  5. Pour mixture over dry ingredients and stir using a rubber spatula just until moist
  6. Scoop the batter evenly into the loaf pans. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter
  7. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Remove from oven and let cool for 15 minutes before inverting the bread onto a wire rack


  1. October 20, 2017 / 9:38 am

    Your post is featured on Full Plate Thursday this week & we have pinned it to our Features Board. Thanks so much for sharing with us and enjoy your new Red Plate!
    Miz Helen

  2. October 8, 2017 / 1:53 pm

    Looks fabulous! Thanks for sharing on the What’s for Dinner link up – Would love it if you would comment there! And don’t forget to visit a few other bloggers while you’re there!

  3. November 2, 2015 / 11:13 am

    Wow! this looks good! I love Pumpkin bread. I cant wait to try this! Thanks for sharing on Tasty Tuesdays:)

    • Hilary
      November 4, 2015 / 6:22 pm

      It is so yummy, Dina! You’ll love it.

  4. October 30, 2015 / 12:56 pm

    I make my banana bread with a streusel top and its always a hit. I’ll have to try out the pumpkin bread with a streusel top, too. Your loaves look delish!

    • Hilary
      November 1, 2015 / 10:19 pm

      Audra thanks you! Oh my word a streusel banana bread sounds amazing. I think streusel is always a good idea 🙂 haha.

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