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Pumpkin Bread With Maple Walnut Streusel

Pumpkin bread with maple walnut streusel is a classic spiced loaf baked until moist, then topped with a crunchy, buttery crumb layer. Expect warm cinnamon-nutmeg flavor in every slice with a sweet maple-walnut finish.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp salt
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 2 eggs large
  • 0.5 cup vegetable oil
Maple walnut streusel
  • 0.5 cup all-purpose flour
  • 0.333 cup brown sugar
  • 0.25 cup maple syrup
  • 0.5 cup chopped walnuts
  • 3 tbsp unsalted butter cold, cubed

Equipment

  • 1 sheet pan
  • 1 9x5-inch loaf pan

Method
 

Bake the pumpkin bread
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan with a light coating of oil or butter.
  2. Whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt until evenly combined and no streaks remain.
  3. Whisk the canned pumpkin puree, granulated sugar, eggs, and vegetable oil until smooth.
  4. Fold the pumpkin mixture into the dry ingredients until just combined, leaving the batter slightly thick with no dry flour visible.
  5. Pour the batter into the prepared loaf pan and level the top.
Make and add the streusel
  1. Combine the all-purpose flour, brown sugar, maple syrup, chopped walnuts, and unsalted butter with your fingers until the mixture forms coarse crumbs.
  2. Sprinkle the streusel evenly over the batter so it covers most of the loaf surface.
Bake and cool
  1. Bake at 350°F for 55–60 minutes, until a toothpick inserted in the center comes out clean.
  2. If the top browns too quickly during baking, cover the loaf loosely with foil for the remaining time.
  3. Cool in the pan for 10 minutes before slicing so the crumb sets and the streusel stays crisp.

Notes

For a tender crumb, stop mixing as soon as no dry flour remains—overmixing can make the loaf tough. Store tightly wrapped at room temperature for up to 3 days or refrigerated for up to 6 days; freeze slices for up to 2 months. For a dairy-free option, use vegan butter sticks in place of the cold unsalted butter in the streusel.