Spiced Pumpkin Bread with a Crunchy Walnut Streusel

Table of Contents

Table of Contents

The Cozy History Behind This Recipe

Come mid-October, when the Santa Rosa air is crisp, pumpkin bread is a treat, a ritual. I recall bundling up in my go-to wool cardigan, holding my breaths as loaves rose, cinnamon and clove scent wafting through my kitchen like a hug. On a drizzly Saturday afternoon, I threw a buttery walnut streusel in on a whim, and voila. This is my family’s standard pumpkin bread every fall. The finished product bakes into two golden loaves with a light crumb, a warm spice note, and a crunchy crown that shatters in each bite.

Why You’ll Love This Pumpkin Bread

Pumpkin bread is comfort in loaf form, not simply seasonal dessert. This takes the classic to the next level. It’s moist, rich, and topped with a subtle tweak: brown sugar-walnut streusel crunch. You have contrast with each bite, crunchy outside, soft inside, warm spice all the way through.

Baking with canned pumpkin adds incredible moisture and depth. Pair that with cinnamon, cloves, and nutmeg, and the result is a bakery-worthy aroma you’ll want to bottle. My friends can’t get enough of this, some enjoy it warm with a swipe of butter, others toast it and slather on cream cheese, and a few go all out with a scoop of vanilla ice cream on top.

Even better? You can prep both loaves in under 30 minutes. Serve one, freeze the other. It’s the kind of bake that makes your whole home smell like fall magic — like sweet potato bread or banana chocolate chip muffins — but with the earthy depth of pumpkin leading the way.

Ingredients & How-To (With a Twist)

Here’s what you’ll need to make your dream pumpkin bread — with a satisfying streusel topping for extra crunch.

📝 Main Ingredients:

• 2 cups all-purpose flour (leveled)
• ½ tsp salt
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp each ground cloves, cinnamon, nutmeg
• ¾ cup unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 1 can (15 oz) 100% pure pumpkin

✨ Optional Walnut Streusel Twist:

• ½ cup chopped walnuts
• ¼ cup brown sugar
• 1 tbsp butter, melted
• 1 tsp cinnamon

Best Pumpkin Bread with Crunchy Walnut Topping:

1. Preheat oven to 325°F. Grease two 8×4” loaf pans and dust with flour.
2. In a bowl, whisk flour, salt, soda, powder, and spices.
3. In another bowl, beat butter + sugar until fluffy. Add eggs one at a time, then beat in pumpkin. Mixture may look curdled — it’s normal.
4. Slowly fold in dry ingredients until just combined.
5. Divide batter between pans.
6. For the streusel topping, mix walnuts, brown sugar, melted butter, and cinnamon. Sprinkle generously on both loaves.
7. Bake for 65 to 75 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the loaves cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

This spiced loaf smells so incredible you’ll be slicing before it cools — but it actually gets better the next day. Just like sourdough cinnamon raisin bread, it’s worth the wait.

Serving, Storing & Freezing Tip

This pumpkin bread makes two loaves, which means double the goodness and built-in gifting potential.

💡 Serving Ideas:

• Warmed up with whipped cream cheese.
• Toasted and slathered with cinnamon butter.
• Used as French toast (yes, really!).

💡 Storing Tips:

• Wrap tightly in foil or plastic wrap.
• Keeps fresh at room temp for 3 days, refrigerated up to 1 week.

💡 Freezer-Friendly:

• Freeze whole loaves (or slices) in freezer wrap or zip bags.
• Keeps up to 3 months. Thaw overnight in the fridge.

If you’re in love with cozy, cold-weather bakes, you might also enjoy our gluten-free sourdough bread for weekday balance or try this 2-banana bread when you’re craving something extra simple.

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FAQ: Pumpkin Bread Edition