Pumpkin Bread with Streusel Topping and Honey Glaze
Tina BevkPumpkin bread is a classic at our house, and this version takes it to the next level with a buttery streusel topping and a sweet honey glaze. It’s the perfect cozy treat to enjoy with a warm cup of tea or coffee, whether you’re hosting friends or just craving a sweet homemade snack. The aromatic spices and moist pumpkin base pair beautifully with the crunch of the streusel and the subtle sweetness of the glaze.
Why This Recipe is Great:
- Next-Level Topping: The streusel adds texture and a bakery-style finish.
- Fall Flavors: Packed with warm spices and pumpkin goodness.
- Versatile: Great for breakfast, dessert, or an afternoon treat.
Pumpkin Bread with Streusel Topping and Honey Glaze
Ingredients
For the Bread:
- 220 grams all-purpose flour 1¾ cups
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 240 grams canned pumpkin puree 1 cup
- 120 mL vegetable oil ½ cup
- 2 medium eggs
- 200 grams granulated sugar 1 cup
- 60 grams brown sugar ¼ cup
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 70 grams brown sugar ⅓ cup
- 45 grams butter, melted 3 tablespoons
- 65 grams all-purpose flour ½ cup
- 1 teaspoon ground cinnamon
For the Honey Glaze:
- 60 grams powdered sugar ½ cup
- 85 grams honey ¼ cup
Instructions
For the Bread:
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set this mixture aside.
- In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth.
- Gradually incorporate the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
For the Streusel Topping:
- In a small bowl, combine the brown sugar, melted butter, flour, and cinnamon, mixing until crumbly.
- Evenly sprinkle the streusel mixture over the bread batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Honey Glaze:
- In a small mixing bowl, whisk together the honey and powdered sugar until smooth and fully incorporated.
- Drizzle the glaze over the pumpkin bread while it’s still hot and allow it to set before slicing.
Notes
- Sweetener: Swap honey for maple syrup in the glaze for a different flavor.
- Add-Ins: Mix in chopped pecans, dried cranberries, or raisins for added texture.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- No Streusel?: Skip the topping for a simpler loaf.
Nutrition
Ingredients
For the Bread:
- Flour: Creates the structure of the bread.
- Baking Soda & Baking Powder: Helps the bread rise perfectly.
- Salt: Balances the sweetness and enhances the flavors.
- Ground Cinnamon, Nutmeg, Cloves: Classic fall spices for warm, cozy notes.
- Pumpkin Puree: Adds moisture and a rich pumpkin flavor.
- Vegetable Oil: Keeps the bread tender and moist.
- Eggs: Bind the ingredients together.
- Granulated Sugar & Brown Sugar: Sweetens the bread and adds a hint of molasses flavor.
- Vanilla Extract: Complements the pumpkin and spices.
For the Streusel Topping:
- Brown Sugar: Adds sweetness and a caramel-like depth.
- Butter: Helps create a crumbly, rich topping.
- Flour: Forms the base of the streusel.
- Cinnamon: Ties the flavors together.
For the Honey Glaze:
- Powdered Sugar: Creates a smooth, pourable glaze.
- Honey: Adds natural sweetness and a glossy finish.
See recipe card for quantities.
How to Make Pumpkin Bread
For the Bread:
Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set this mixture aside.
In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth.
Gradually incorporate the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
For the Streusel Topping:
In a small bowl, combine the brown sugar, melted butter, flour, and cinnamon, mixing until crumbly.
Evenly sprinkle the streusel mixture over the bread batter.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Honey Glaze:
In a small mixing bowl, whisk together the honey and powdered sugar until smooth and fully incorporated.
Drizzle the glaze over the pumpkin bread while it’s still hot and allow it to set before slicing.
Hint: don’t Overmix and only Gently fold the dry ingredients into the wet mixture to avoid a dense loaf.
Substitutions & Variations
- Sweetener: Swap honey for maple syrup in the glaze for a different flavor.
- Add-Ins: Mix in chopped pecans, dried cranberries, or raisins for added texture.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- No Streusel?: Skip the topping for a simpler loaf.
💭Crucial Success Tips
Check for Doneness by using a toothpick to test the bread; it should come out clean or with a few crumbs, not wet batter. Allow the bread to cool completely before slicing to prevent it from crumbling.
FAQ
Yes! Cook and mash fresh pumpkin, then drain any excess liquid before using.
You can use a premade pumpkin pie spice blend instead.
Make sure the batter is thick enough to hold the topping in place. Sprinkle the streusel gently and evenly.
How To Store Pumpkin Bread
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerate: Keep in the fridge for up to 5 days. Reheat slices in the microwave for 10-15 seconds to restore softness.
- Freeze: Wrap individual slices tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
Author: Tina Bevk
Tina, from the blog "Stretch and Folds," balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
