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Pumpkin Bread

Lifestyle + Fall Recipe: Pumpkin Bread Bread With Streusel

Fall isn’t quite in the air right now, but soon it should be. Grocery stores are starting to show off their fall products, and I’m ready to bake all of the fall pastries. I thought I would share one of my favorite recipes, pumpkin bread with streusel. It’s a really yummy add to one of my favorite recipes!


Pumpkin Bread


Pumpkin Bread With Streusel Topping

Bread is one of my favorite things to bake for whatever reason, and I normally do pumpkin bread. However I’m all about that sugar (which is probably bad considering I’m so close to our wedding) but oh well. It’s one of Matt’s favorite things that I bake!

As usual, I added a bit of a healthy twist to it. I didn’t have a couple of ingredients on hand, but I have the swaps below for your! (My usual planning has been harder because of wedding craziness!)

Pumpkin Bread  Pumpkin Bread




1 3/4 cups of wheat flower

1 teaspoon of baking soda

3 teaspoons of cinnamon

1 teaspoon of pumpkin spice

2 eggs

3/4 cup of sugar

1/2 cup of brown sugar

1 1/2 cups of pumpkin puree (I ended up using the entire Trader Joe’s Organic Pumpkin Puree Can)

1/2 cup of vegetable oil

1/4 cup of milk


*Only add this if you want to, the bread itself

1 cup of rolled oats, dry

2 tablespoons of whole wheat flour

1 teaspoon of cinnamon

3 tablespoons brown sugar

3 tablespoons of unsalted butter, softened (put in microwave for about 20 seconds)



  1. Preheat oven to 350 degrees, and grease a 9X5 inch bread pan
  2. In a bowl (about medium size) mix together flour, baking soda, cinnamon, pumpkin spice, and salt
  3. In a large bowl (or KitchenAid Mixer), mix together eggs, vegetable oil, milk, pumpkin puree, brown sugar, baking soda,  and sugar until smooth.
  4. Add dry ingredients from step two to the large bowl of “wet” ingredients and mix together.
  5. Pour into prepared bread pan (it should be about 3/4 full)
  6. In the empty medium bowl, combine all streusel ingredients (oats, flour, cinnamon, sugar, and butter)
  7. Sprinkle mixture over batter in bread pan. (Spread as evenly as possible)
  8. Bake for 60-70 minutes. Pull pan out at 60 minutes to check if extra time is needed!

Serve warm or cold!

Pumpkin Bread

*Recipe adapted from Le Cremedela Crumb

Do you have a favorite fall recipe? Leave it for me in the comments below! Also, if you make this be sure to tag @ashvickney in your Instagram, Instastories, and Twitter!



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  • Casey Cody Flournoy

    Yum! I love pumpkin bread but have never had streusel on it. I might have to try it!

  • Miss ALK

    This sounds tasty Ashley!! I love baking with pumpkin and apples in the fall months. 🙂

    xoxo A

  • I loveee adding streusel topping to breads- it makes it 10x better!

  • This looks so yummy! Need to try and make it for myself.

  • mckenna bleu

    Yummmm! I’m totally making this tonight!

  • I don’t think I’ve ever actually had pumpkin bread! This looks easy enough to make. Our stand mixer is the same color!

  • Angeline Holub

    This looks amazing! I’m not a very good cook but I’m tempted to try this out!

  • Oh, yum! I would love to make this soon once it gets cooler out!

  • Kristine Circenis

    Yum, yum! I can’t wait to start baking all of the apple fall treats!

  • Elena Stevkovska

    This looks so delicious. I cannot wait to start baking myself.

  • Kaitlyn Fickle Killebrew

    This looks yum! I’ll have to try it!