Pumpkin Bread with Spiced Streusel Topping

Prep time 10mins
cook time 1hr

Want a delicious way to use your pumpkin? Our tasty take on pumpkin bread features a buttery, spice-infused topping that brings this bread to dessert-level status. It’s also perfect at breakfast or paired with a cup of coffee for a scrumptious snack. (In the unlikely event you have any leftover pumpkin bread, we love crumbling it over vanilla ice cream for a doubly delicious treat!)


  • 2 tablespoons brown sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons plain flour
  • ½ tablespoon mixed spice
  • ⅛ teaspoon salt
  • 3 tablespoons butter, cut into small squares (cold)
  • 1 ½ cups plain flour
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon mixed spice
  • 1 teaspoon salt
  • 2 eggs
  • ⅓ cup vegetable oil
  • ¼ cup buttermilk
  • 1 cup pureed pumpkin


  1. Preheat oven to 180°C. While the oven is preheating, prepare the streusel.
  2. Combine the first 5 ingredients with a whisk. Add the cold butter, and cut with a fork or pastry blender until streusel is incorporated and resembles wet sand. Take care not to overmix. Place in the fridge while preparing the rest of the loaf.
  3. Spray loaf pan with a nonstick spray, and sprinkle lightly with flour.
  4. In a medium bowl, whisk together flour, brown sugar, sugar, baking soda, mixed spice, and salt. Set aside.
  5. In a separate bowl, add the eggs, vegetable oil, buttermilk, and pumpkin puree. Whisk until combined.
  6. Add the dry ingredients to the wet ingredients, and stir together until mixed well. Pour batter into prepared loaf pan, and top evenly with streusel. Bake for 55-60 minutes. Test for doneness with a cake tester or toothpick. The bread is done as soon as the tester comes out cleanly. Let the bread cool on a wire rack in the pan for 5 minutes. 
  7. Take a butter knife or an offset spatula, and run it around the edges of bread. Next, turn bread out onto a wire rack, and let cool completely before slicing.