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Cinnamon Swirl Pumpkin Bread with Streusel Topping

Cinnamon Swirl Pumpkin Bread with Streusel Topping is the very best pumpkin bread recipe ever. This over the top quick bread features a tender crumb and a thick ribbon of cinnamon sugar running through the center. A buttery cinnamon brown sugar crumb topping completes the experience for the ultimate fall breakfast or snack.

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A perfect cinnamon swirl runs through pumpkin bread with streusel topping.

Cinnamon Swirl Pumpkin Bread with Streusel Topping

Happy October!

Is there a better way to kick off this month than with the most loaded pumpkin bread recipe ever? We’re talking a bread with layers and layers of flavor. It takes the cinnamon swirl layer from my cinnamon swirl banana bread and expands it. 

It is my basic girl fall dream come true with a moist and delicious bread, cinnamon sugar swirl and a pumpkin spice streusel topping. The whole thing is finished off with a powdered sugar glaze because go big or go home, am I right?

Be still my heart.

And if you need one more reason to make this: can we talk about how it smells INCREDIBLE while it bakes? Your house will smell exactly like you think fall should smell while it’s in the oven. And it tastes exactly how you think fall would taste. Like cinnamon, spice and sweetness. 

Swoon.

Two slices of cinnamon swirl pumpkin bread sit on brown rimmed plates on a wood table set for fall. The pumpkin bread makes a delicious breakfast or sweet treat.

Cinnamon Swirl Pumpkin Bread with Streusel Topping

Ingredients for the Pumpkin Bread 

This has a few more ingredients than my normal recipes. Let’s break it down, and trust me. It’s SO worth it.

For the bread you need:

Small bowls of ingredients for Cinnamon Swirl Pumpkin Bread with Streusel Topping on a wood table: flour, sugar, pumpkin, eggs, oil, butter, spices, and milk

Small bowls of ingredients for Cinnamon Swirl Pumpkin Bread with Streusel Topping: flour, sugar, pumpkin, eggs, oil, butter, spices, and milk

  • Pumpkin– make sure you are using plain pumpkin and not pumpkin pie filling
  • Butter– melted and unsalted
  • Olive oil– the butter adds flavor but the oil makes it more moist
  • Sugar– both brown sugar and granulated sugar
  • Milk
  • Eggs
  • Vanilla
  • Flour– go with all purpose flour or even cake flour for the best texture. Do not sub whole wheat.
  • Spices– cinnamon, nutmeg, ground cloves and salt
  • Baking soda

For the Cinnamon Sugar Swirl:

Cinnamon Swirl layer sits on top of a layer of moist pumpkin bread in a loaf pan

The cinnamon sugar layer

  • Brown sugar
  • Cinnamon

For the Streusel Topping

The ingredients for the streusel topping (flour, cold cubes of butter, sugar, spices) are arranged in bowls on a wood table with pumpkins.

Ingredients for the Streusel Topping: Flour, Cold Butter Cubes, Sugar and Spices

  • Flour
  • Butter– cold butter, diced
  • Brown sugar
  • Cinnamon

For the Glaze:

Bowls with powdered sugar, milk, melted butter, and vanilla sit next the baked loaf, ready to be turned into icing.

Ingredients for the Glaze: Powdered Sugar, Melted Butter, Vanilla and Milk or Pumpkin Spice Creamer

  • Powdered sugar
  • Vanilla
  • Butter
  • Milk or Pumpkin Spice Coffee Creamer

How to Make

Don’t let the lengthy ingredients list scare you off. It’s not difficult to make if we break it down step by step.

  1. Drain the Pumpkin.

     

    Start by opening the can of pumpkin and spooning it out onto a baking sheet you’ve double lined with paper towels. Let the pumpkin sit for about 10 minutes on the paper towels. You’ll notice a bunch of moisture spreading out on the paper towels. This moisture will make the bread very gummy if you don’t drain it. 

  2. Make the Bread Batter.

     

    Once you have let the pumpkin sit, start making the batter. To make the batter, add the drained pumpkin, melted butter, olive oil, brown and granulated sugar, milk, eggs and vanilla to a large bowl. Mix it together with an electric mixer until the ingredients are well combined, scraping down the sides as needed.In a second bowl, whisk together the flour, spices and baking soda until everything is just combined. When it is combined, pour 1/3 of the dry ingredients into the bowl with the wet ingredients and stir gently with a sturdy spoon until just combined. Repeat two more times with the remaining dry ingredients. Be careful not to overmix.

  3. Assemble the Bread

    The pumpkin bread is shown with the cinnamon sugar layer sitting on a half filled loaf pan with a clear bowl full of the remaining batter next to it.

    Add half of the batter to a loaf pan. Spread out the cinnamon sugar and then top with the remaining batter.

     

    Once you’ve made the batter, pour half of the batter into a 9×5 loaf pan you’ve sprayed liberally with cooking spray. Set the remaining batter aside. In a small bowl, whisk together the brown sugar and cinnamon for the cinnamon swirl. Pour the cinnamon swirl evenly over the bottom bread layer. Top the cinnamon sugar layer with the remaining batter. Set aside.

  4. Make the Streusel

     

    Now, you can make the streusel topping. In a small bowl, mix the flour, cold butter, brown sugar and cinnamon together with a fork or a pastry cutter. The mixture will start to form little clumps. Once the little clumps have formed, sprinkle the crumb topping evenly over the bread.

  5. Bake the Bread

    Freshly baked, it sits on a wire rack to cool.

    Cinnamon Swirl Pumpkin Bread with Streusel Topping

     

    Bake the bread at 350 for 45-60 minutes or until the bread has puffed up and turned golden on top. A toothpick inserted into the middle should come out clean. Then, remove the bread from the oven and let it cool completely on a wire rack.

  6. Make the Glaze

     

    Once the bread is cool, make the glaze by beating the powdered sugar, butter, milk or creamer and vanilla together with a hand mixer. Drizzle the glaze over top of the bread. Let the glaze set and then slice and enjoy!

Storing

Two slices of cinnamon swirl pumpkin bread sit on brown rimmed plates on a wood table set for fall. The pumpkin bread makes a delicious breakfast or sweet treat.

Cinnamon Swirl Pumpkin Bread with Streusel Topping

Store this bread tightly covered on your counter for 3 days or in an air tight container in your fridge for up to a week.

Can I freeze this bread?

A perfect cinnamon swirl runs through pumpkin bread with streusel topping.

Cinnamon Swirl Pumpkin Bread with Streusel Topping

Yes, if you want to freeze this quick bread, skip making the glaze. Then bake as instructed and let the loaf of bread cool completely. Wrap it tightly in freezer wrap and then put the loaf in a freezer bag. Defrost the bread overnight in the fridge and make the glaze prior to serving.

Tips and Tricks

A piece of quickbread sits on a brown rimmed plate waiting to be eaten!

Cinnamon Swirl Pumpkin Bread with Streusel Topping

  • Don’t skip draining the pumpkin. It will mess up the texture of the bread if you skip this step and give you gummy bread. 
  • For tender quick bread, do not over mix the bread. In fact, I don’t like to use an electric mixer after I mix the wet ingredients. I use a sturdy spoon to incorporate the dry ingredients into the wet ingredients.
  • If the top of the bread starts to brown but a toothpick isn’t coming out clean, cover the top of the bread with aluminum foil and continue baking.
  • The glaze is totally optional. If you don’t like overly sweet things, feel free to skip it.

An Idea for the Ultimate Fall Breakfast

A forkful of this baked good is held above a plate of pumpkin bread just ready to be devoured.

Cinnamon Swirl Pumpkin Bread with Streusel Topping

While this cinnamon swirl pumpkin bread with streusel topping is pretty amazing as is, you could turn it into a seriously over the top pumpkin French toast bake. OMG. Do it. To do that, I’d cube up the bread and follow this recipe.

Other Pumpkin Recipes

Cinnamon Swirl Pumpkin Bread sits on a brown rimmed plate waiting to be eaten!

Cinnamon Swirl Pumpkin Bread with Streusel Topping

Looking for an easier pumpkin treat to try? Try one of these:

Did you make this cinnamon swirl pumpkin bread with streusel topping? Leave me a comment below and let me know how it turned out, or show me what you made and upload a photo to Facebook or Instagram and tag me @Seasonedsprinkles. Happy eating!

Print
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A perfect cinnamon swirl runs through pumpkin bread with streusel topping.

Cinnamon Swirl Pumpkin Streusel Bread Pumpkin Bread Recipe


  • Author: jfletcher

Description

Cinnamon Swirl Pumpkin Bread with Streusel Topping is the very best pumpkin bread recipe ever. This over the top quick bread features a tender crumb and a thick ribbon of cinnamon sugar running through the center. A buttery cinnamon brown sugar crumb topping completes the experience for the ultimate fall breakfast or snack.


Ingredients

Scale

For the bread

  • 15 ounce can of pumpkin
  • 1/2 stick of butter, melted
  • 1/2 cup olive oil
  • 1/2 cup of brown sugar
  • 1/2 cup of granulated sugar
  • 1/3 cup of whole milk
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups of all purpose flour
  • 2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
  • 3/4 tsp baking soda

The Cinnamon Sugar Swirl

  • 1/4 c brown sugar
  • 2 tsp cinnamon

The Streusel Topping

  • 1/4 c plus 1/8 c flour
  • 1/4 c cold butter, diced
  • 1/4 c brown sugar
  • 1/2 tsp cinnamon

For the glaze

  • 1 cup of powdered sugar
  • 1 tbs butter, melted
  • 23 tbs pumpkin spice coffee creamer or milk
  • 1/2 tsp cinnamon

Instructions

Preheat the oven to 350 degrees. Spray a 9×5 loaf pan with nonstick spray. Set aside and make the bread batter.

To make the pumpkin bread base:

  1. Drain the Pumpkin.

    Start by opening the can of pumpkin and spooning it out onto a baking sheet you’ve double lined with paper towels. Let the pumpkin sit for about 10 minutes on the paper towels. You’ll notice a bunch of moisture spreading out on the paper towels.

  2. Make the Bread Batter.

    Once you have let the pumpkin sit and drain, start making the batter. To make the batter, add the drained pumpkin, melted butter, olive oil, brown and granulated sugar, milk, eggs and vanilla to a large bowl. Mix it together with an electric mixer until the ingredients are well combined, scraping down the sides as needed.In a second bowl, whisk together the flour, spices and baking soda until everything is just combined. When it is combined, pour 1/3 of the dry ingredients into the bowl with the wet ingredients and stir gently with a sturdy spoon until just combined. Repeat two more times with the remaining dry ingredients. Be careful not to overmix.

  3. Assemble the Bread

    Once you’ve made the batter, pour half of the batter into a 9×5 loaf pan you’ve sprayed liberally with cooking spray. Set the remaining batter aside.In a small bowl, whisk together the brown sugar and cinnamon for the cinnamon swirl. Pour the cinnamon swirl evenly over the bottom bread layer. Top the cinnamon sugar layer with the remaining batter. Set the assembled loaf aside and make the crumb topping.

  4. Make the Streusel

    In a small bowl, mix the flour, cold butter, brown sugar and cinnamon together with a fork or a pastry cutter. The mixture will start to form little clumps, the size of a pebble or so.Once the little clumps have formed, sprinkle the crumb topping evenly over the bread.

  5. Bake the Bread

    Bake the bread at 350 for 45-60 minutes or until the bread has puffed up and turned golden on top. A toothpick inserted into the middle should come out clean.Remove the bread from the oven and let it cool completely on a wire rack.

  6. Make the Glaze

    Once the bread is cool, make the glaze by beating the powdered sugar, butter, milk or creamer and vanilla together with a hand mixer. Drizzle the glaze over top of the bread. Let the glaze set and then slice and enjoy!

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