What is the difference between a streusel and a crumble?

While both streusel and crumble toppings use similar base ingredients— flour, sugar, and butter —streusel is typically finer and denser, whereas a crumble may include oats or nuts and has a looser, chunkier texture. Streusel is more commonly used on quick breads and muffins for a compact, bakery-style finish.

What is the topping on pumpkin bread for streusel?

The classic streusel topping for pumpkin bread includes melted butter, flour, brown sugar, and pumpkin pie spice . When baked, it forms a golden, slightly crunchy layer that enhances both flavor and texture. In this recipe, it’s topped with a maple glaze for added sweetness and fall flair.

Why did my pumpkin bread come out rubbery?

Rubbery pumpkin bread is usually caused by overmixing the batter or using too much liquid. Once the dry ingredients are added, mix just until combined to avoid gluten development. Also, double-check your oven temperature— underbaking or overbaking can mess with texture.

Why does my pumpkin bread have no flavor?

A lack of flavor often stems from under-spicing or using bland pumpkin puree . Make sure to use fresh spices and avoid pumpkin pie filling (which is diluted). This recipe uses cinnamon, nutmeg, ginger, and cloves—or you can swap in pumpkin pie spice for balance and boldness.

Pumpkin Streusel Bread – The Best Fall Recipe You’ll Love (2025)

Ingredients

Scale

For the Pumpkin Bread:

½ cup unsalted butter, softened

1 cup dark brown sugar (lightly packed)

1 cup pumpkin puree (not pumpkin pie filling)

2 large eggs

2 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1½ cups all-purpose flour

For the Streusel Topping:

6 Tbsp unsalted butter, melted

¾ cup all-purpose flour

½ cup brown sugar (light or dark)

½ tsp pumpkin pie spice or cinnamon

For the Maple Glaze:

1 cup confectioners’ sugar

¼ tsp maple extract (or substitute vanilla)

1 Tbsp maple syrup

1 Tbsp milk or cream (add more for thinner glaze)

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Instructions

1. Preheat your oven to 350℉ (175℃). Grease a light metal 8″ or 9″ loaf pan with nonstick spray or line it with parchment paper.

2. In a large bowl, cream the softened butter and dark brown sugar with a hand mixer until smooth (about 1 minute). Add the pumpkin puree and beat until combined. Mix in the eggs one at a time. Add the cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Mix well. Finally, add the flour and mix on low speed until just combined—do not overmix.

3. Spread the batter evenly into the prepared loaf pan. Set aside.

4. In a medium bowl, stir together the melted butter, flour, brown sugar, and pumpkin pie spice. The mixture should resemble wet sand. Crumble the streusel mixture evenly over the bread batter in heaping spoonfuls.

5. Bake in the preheated oven for 55–60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely on a wire rack before glazing.

6. In a medium bowl, whisk together the powdered sugar, maple extract, maple syrup, and milk until a smooth glaze forms. Drizzle the glaze over the cooled bread. Let set before slicing.

Notes

Pan Tip: Light metal pans conduct heat evenly and are preferred. Avoid glass or dark metal pans which can alter bake time and texture.

Spice Shortcut: You can substitute all spices with 3 tsp pumpkin pie spice if preferred.

Customize It: Add ½ cup chocolate chips, chopped nuts, or dried cranberries to the batter before baking.

Storage: Wrap cooled loaf in foil or plastic wrap and store at room temperature for up to 3 days. Freeze slices for up to 3 months.

Author: Aaron
Prep Time: 10 minutes
Cook Time: 1 hour
Method: Bake
Cuisine: American