Soft, moist, and full of warm spice, this Pumpkin Bread with Streusel Topping & Honey Glaze is a fall favorite that hits all the right notes. The cinnamon-sugar streusel adds texture and more flavor, while the honey glaze adds a light, sweet finish that makes every slice feel special.
Made with canned pumpkin and pantry staples, this cozy loaf comes together easily and smells amazing while it bakes. Perfect for breakfast, dessert, or gifting, it’s the kind of recipe you’ll want to double, one for now, one to stash in the freezer for later.
You don’t have to be a master baker to nail this recipe. It’s easy, forgiving, and is so moist and delish. It does take a while to bake, so don’t be in a rush.
Ingredients
For the Bread
- All-purpose flour – There’s no need to sift the flour. You can aerate the four with a balloon whisk if you want, but that’s not necessary.
- Baking soda
- Baking powder – Ensure your baking powder and baking soda aren’t expired or your loaf won’t rise properly.
- Salt – You need a bit of salt in this recipe to balance the flavors. If you use kosher salt, use ¾ teaspoon.
- Ground cinnamon – The fresher your cinnamon, the better your pumpkin loaf will taste.
- Ground nutmeg – I buy whole nutmeg seeds and grate as much as I need when I need it. This way, the nutmeg is super fresh every time. You can grate it with a nutmeg grater or a microplane grater.
- Ground cloves – This is the secret spice in this recipe, so don’t skip it!
- Canned pumpkin puree – Use pure pumpkin puree, not pumpkin pie filling.
- Vegetable oil – I use canola oil, but any neutral-flavored oil will work.
- Eggs – Large or even extra large eggs are fine.
- White granulated sugar – The combination of white and brown sugar add just the right amount of sweetness.
- Brown sugar – Use golden brown sugar.
- Vanilla extract – I cook almost always with artificial vanilla extract.
For the Streusel Topping
- Brown sugar – For an extra boost of flavor, try making the streusel with dark brown sugar.
- Butter – Melted, salted, or unsalted butter is fine.
- All-purpose flour
- Ground cinnamon – A bit more cinnamon for the topping.
For the Honey Glaze
- Powdered sugar – No need to sift it unless there are really big lumps in it.
- Honey – For a tasty twist, try maple syrup instead of honey.
How To Make Pumpkin Bread with Streusel & Glaze
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper to make removing the bread easier after baking. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set the dry mixture aside.
In a separate large bowl, combine the pumpkin puree, oil, eggs, both sugars, and vanilla extract. Whisk everything together until smooth and well blended. Slowly fold the dry ingredients into the wet mixture, stirring just until everything is incorporated. Be careful not to overmix; use a flat silicone bowl scraper or bowl scraper to gently fold it all together without deflating the batter.
Pour the batter into your prepared pan and spread it out evenly with a narrow offset spatula or the back of a spoon.
To make the streusel topping, mix the brown sugar, melted butter, flour, and cinnamon in a small bowl until you get a crumbly texture. Break up any big lumps with your fingers or a balloon whisk, then scatter the topping evenly over the batter.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf rest in the pan for about 10 minutes, then carefully lift it out and place it on a cooling rack with legs to cool completely.
While the bread is still warm but not hot, whisk together the powdered sugar and honey in a small bowl until smooth. Drizzle it over the top of the loaf and let it set before slicing and serving.
Chef Jenn’s Tips
- Line your loaf pan with parchment and let the edges hang over for easy lifting.
- Don’t glaze the loaf while it’s piping hot, or it’ll just run off. Let it cool slightly first.
- Fresh nutmeg makes a big difference; grate it right into the mix.
- You can swap the honey for maple syrup if you want a twist on the glaze.
Recommended
Serving Suggestions
Slice it thick and serve with your morning coffee or chai. It’s also great with whipped cream or a little vanilla yogurt on the side.
Storage
Keep the loaf in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individual slices tightly wrapped for up to 2 months.
Pumpkin Bread with Streusel & Glaze
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 oven to 350°F. Grease and line a 9×5 loaf pan with parchment.
- In a bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a second bowl, mix pumpkin, oil, eggs, granulated sugar, brown sugar, and vanilla until smooth.
- Gently fold dry ingredients into the wet until just combined.
- Pour batter into the pan and smooth the top.
For the Streusel
- Mix brown sugar, melted butter, flour, and cinnamon until crumbly.
- Sprinkle evenly on top of the batter.
- Bake 50–60 minutes or until a toothpick comes out clean.
- Cool 10 minutes in the pan, then transfer to a rack.
For the Glaze
- Mix powdered sugar and honey until smooth.
- Drizzle over the warm loaf and let it set.
Notes
Chef Jenn’s Tips
- Line your loaf pan with parchment and let the edges hang over for easy lifting.
- Don’t glaze the loaf while it’s piping hot, or it’ll just run off. Let it cool slightly first.
- Fresh nutmeg makes a big difference; grate it right into the mix.
- You can swap the honey for maple syrup if you want a twist on the glaze.