Moist, warmly spiced pumpkin bread crowned with a buttery, crunchy streusel topping—cozy, café-worthy, and irresistibly aromatic.

Bread:

All-purpose flour

Baking soda

Salt

Pumpkin pie spice

Canned pumpkin puree (not pie filling)

Eggs

Granulated sugar

Brown sugar

Vegetable oil

Vanilla extract

Streusel:

Flour

Brown sugar

Cinnamon

Cold butter

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1. Preheat oven to 350°F (175°C). Line or grease a 9×5-inch loaf pan.

2. Make the streusel by mixing flour, brown sugar, and cinnamon; cut in cold butter until crumbly. Set aside.

3. In one bowl, whisk the dry ingredients (flour, baking soda, salt, pumpkin pie spice).

4. In another, mix pumpkin puree, eggs, sugars, oil, and vanilla until smooth.

5. Gently fold dry ingredients into wet until just combined; pour into pan.

6. Top with streusel (add nuts if desired).

7. Bake 50–60 minutes, until a toothpick comes out clean.

8. Cool in pan for 10 minutes, then transfer to a wire rack.

Use cold butter for a crisp streusel.

Do not overmix batter to keep the loaf tender.

Store airtight at room temperature up to 3 days, or freeze up to 3 months.