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Close-up of sliced pumpkin bread with a crumbly, glazed topping on a wooden cutting board.

Grandma's Pumpkin Bread with Streusel

Chef Jenn
This tender pumpkin bread is filled with warming spices, topped with a buttery streusel, and finished with a glossy honey glaze. A seasonal favorite that’s perfect for breakfast or gifting.
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Prep Time 15 minutes
Bake Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 servings
Calories 511 kcal

Equipment

Ingredients
  

For the Bread

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup canned pumpkin puree
  • ½ cup vegetable oil
  • 2 eggs
  • ¾ cup white granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract

For the Streusel Topping

  • ⅓ cup brown sugar
  • 3 tablespoons butter melted
  • ½ cup all-purpose flour
  • 1 teaspoon ground cinnamon

For the Honey Glaze

  • ½ cup powdered sugar
  • ¼ cup honey

Instructions
 

For the Bread

  • Preheat the oven to 350°F (175°C).
  • Grease a 9x5-inch loaf pan and line it with parchment paper.
  • Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a medium mixing bowl. Set aside.
  • Combine the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract in a separate bowl. Whisk until smooth.
  • Stir the dry ingredients into the wet ingredients gradually, mixing just until combined. Avoid overmixing.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.

For the Streusel Topping

  • Mix the brown sugar, melted butter, flour, and cinnamon in a small bowl until crumbly.
  • Sprinkle the streusel evenly over the top of the batter.
  • Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Make the Honey Glaze

  • Whisk together the honey and powdered sugar in a small bowl until smooth.
  • Drizzle the glaze over the bread while it’s still warm and let it set before slicing.

Notes

Chef Jenn’s Tips

  • Use parchment paper with overhanging sides so you can lift the loaf out cleanly.
  • Make sure the glaze is thick but pourable so it clings to the top without running off.
  • Always cool the bread slightly before adding glaze to avoid it melting too quickly.
  • Fresh pumpkin puree can be used, but be sure it’s not too watery.

Nutrition

Serving: 1sliceCalories: 511kcalCarbohydrates: 81gProtein: 5gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 52mgSodium: 366mgPotassium: 149mgFiber: 2gSugar: 52gVitamin A: 4959IUVitamin C: 1mgCalcium: 57mgIron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword fall baking, glazed pumpkin bread, Grandma's Pumpkin Bread with Streusel, pumpkin loaf, streusel bread
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