What is the difference between a streusel and a crumble?

Streusel is a crumbly topping made with flour, butter, sugar, and sometimes spices. It’s typically more fine-textured and buttery than a crumble, which often has larger chunks and may include oats. In pumpkin streusel bread, the streusel is delicate enough to break apart easily when sliced but still provides a crisp bite.

What is the topping on pumpkin bread for streusel?

The topping is a simple mix of flour, brown sugar, cinnamon, salt, and melted butter. It bakes into a golden, crunchy layer that contrasts beautifully with the soft pumpkin loaf underneath.

Why is my pumpkin bread not fluffy?

A dense loaf is usually the result of overmixing the batter, which develops too much gluten. To keep your pumpkin streusel bread light and fluffy, gently fold the flour into the wet ingredients until just combined. Also, make sure your baking powder and baking soda are fresh.

What defines a streusel?

Streusel is defined by its crumbly texture and sweet, buttery flavor. It’s not just for bread — it’s also common on muffins, coffee cakes, and fruit crisps. In this recipe, it adds both flavor and visual appeal, turning a simple loaf into a bakery-worthy treat.

Pumpkin Streusel Bread – Moist, Spiced & Bakery-Perfect

Name: Pumpkin Streusel Bread – Moist, Spiced, and Perfectly Crumbly
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1/2 cup all-purpose flour (65g); 6 tbsp brown sugar (80g); 1/2 tsp cinnamon; 1/4 tsp kosher salt; 1/4 cup unsalted butter, melted (57g); 15 oz can pumpkin puree; 3/4 cup vegetable oil (150g); 1 cup light brown sugar (213g); 1/2 cup granulated sugar (100g); 2 large eggs (100g); 1.5 tsp baking powder; 3/4 tsp baking soda; 3/4 tsp kosher salt; 5 tsp cinnamon; 1/2 tsp grated nutmeg; 1/4 tsp ground ginger; Pinch ground cloves; 2 cups all-purpose flour (260g)

Ingredients

Scale

For the Streusel:

1/2 cup all-purpose flour (65g)

6 tbsp brown sugar (80g)

1/2 tsp cinnamon

1/4 tsp kosher salt

1/4 cup unsalted butter, melted (57g)

For the Pumpkin Bread:

15 oz can pumpkin puree

3/4 cup vegetable oil (150g)

1 cup light brown sugar (213g)

1/2 cup granulated sugar (100g)

2 large eggs (100g)

1.5 tsp baking powder

3/4 tsp baking soda

3/4 tsp kosher salt

5 tsp cinnamon

1/2 tsp grated nutmeg

1/4 tsp ground ginger

Pinch ground cloves

2 cups all-purpose flour (260g)

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Instructions

1. In a medium bowl, whisk flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly. Chill.

2. Preheat oven to 350°F. Grease and line a 9×5 loaf pan.

3. In a large bowl, whisk pumpkin puree, oil, brown sugar, granulated sugar, and eggs until smooth.

4. Whisk in baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

5. Fold in flour until just combined.

6. Pour batter into pan, sprinkle streusel evenly over the top.

7. Bake 65–80 minutes, tenting with foil if needed. Cool 10–15 minutes before removing from pan.

Notes

Add nuts or chocolate chips for variation.

Store at room temperature for 3 days or refrigerate for up to a week.

Author: Emily Frost
Prep Time: 15 mins
Cook Time: 75 mins
Category: Breads, Desserts
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 22g
Sodium: 210mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg