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Pumpkin Bread With Maple Walnut Streusel

Pumpkin bread with maple walnut streusel is a tender, moist loaf topped with a crunchy nutty crumb that bakes into a caramelized crust. Bake until the center tests clean, then let it cool so the streusel sets for easy slicing.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

All-purpose flour
  • 1.75 cup all-purpose flour
  • 0.333 cup flour (for streusel)
Pumpkin puree
  • 1 cup pumpkin puree
Granulated sugar
  • 1 cup granulated sugar
Large eggs
  • 2 eggs
Vegetable oil
  • 0.5 cup vegetable oil
Chopped walnuts
  • 0.5 cup chopped walnuts (for streusel)
Maple syrup
  • 3 tbsp maple syrup (for streusel)
Cold butter
  • 3 tbsp cold butter (for streusel)

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and mix the batter
  1. Preheat the oven to 350°F and grease a loaf pan.
  2. Whisk together the pumpkin puree, granulated sugar, eggs, and vegetable oil until smooth, then fold in the all-purpose flour.
Make the maple walnut streusel
  1. Combine the flour (for streusel), chopped walnuts (for streusel), maple syrup (for streusel), and cold butter (for streusel) with your fingers until crumbly, with visible small butter pieces.
Assemble and bake
  1. Pour the pumpkin bread batter into the loaf pan and sprinkle the maple walnut streusel evenly over the top.
  2. Bake for 55-65 minutes at 350°F, until a toothpick inserted in the bread comes out clean and the streusel looks deep golden brown.

Notes

Pro tip: Toast the walnuts briefly before mixing into the streusel for deeper flavor. Store tightly wrapped at room temperature for up to 2 days or refrigerated for up to 4 days. Freezing is yes—wrap slices and freeze up to 2 months, then thaw overnight. For a dairy-free swap, use plant-based butter for the streusel in the same amount.