Pumpkin Bread with Streusel and Brown Butter Glaze

This Pumpkin Bread is heavily spiced, moist, and has a tender, plush crumb. Topped with a crunchy streusel and miso brown butter glaze, it’s rich but not too sweet—and best of all, no mixer is required. A cozy, easy-to-bake fall favorite perfect for breakfast or dessert.

Why This Streusel Pumpkin Bread Is the Best

To me, this is the ultimate pumpkin bread. It’s not a light and bread-y type, but rich, squidgy, and plush—borderline melt-in-your-mouth soft. Heavily spiced (just as pumpkin bread should be!), it’s topped with a crispy streusel and drizzled with a salty-sweet, nutty miso brown butter glaze.

If you’re looking for heavily spiced pumpkin bread with a soft crumb, easy baking method, and a show-stopping topping, this loaf is for you.

Ingredients and Substituions

This recipe is adapted from my favorite vegan pumpkin bread, using pantry staples with a few honorable mentions that make all the difference:

• Pure pumpkin puree: Store bought or homemade. I use the brand ED SMITH in Canada which is quite thick in consistency. Be sure to use pumpkin puree and not pumpkin pie filling!
• Sugar: Both cane and light brown sugar are used to make it moist, but not dense with a slight depth of flavour from the molasses which also helps uplift the spices used. You may substitute the brown sugar for all cane if you prefer a lighter texture.
• Refined Coconut Oil: Refined coconut oil does not taste like coconut! I love using coconut oil because it’s solid at room temperature, which helps create a plush, sturdy crumb that stays soft and moist for days. It tastes really delicious cold too. Neutral oil like vegetable oil, avocado oil or canola oil also works really well here. The crumb is just slightly looser.
• Eggs
• All Purpose Flour
• Almond flour: The secret ingredient I add to many of my baked goods. It makes loaf cakes extra soft and tender, and helps keep it moist for days! You may substitute with more flour and increase the oil by 1 tsp.
• Apple cider vinegar: Vinegar gives an extra lift since almond flour tends to not rise as easily. The acidity reacts with the baking soda to help the bread rise, but it also softens the crumb so it stays plush and tender even days after baking.
• Pumpkin Pie Spices: You may use store bought or homemade pumpkin spice mix (1 1/2 – 2 tbsp). I like my loaf to be heavily spiced, however if you prefer less spice you can use less of the cinnamon. I also sometimes like to swap the cloves and all spice for five spice powder.

How to Make Pumpkin Bread with Streusel

Here’s a quick run down of how to make this pumpkin loaf cake:

1. Make the streusel: Mix all the dry ingredients and pour in melted butter, mixing with your hands until crumbly. Chill in refrigerator.
2. Mix dry ingredients: Sift the dry ingredients to a bowl and whisk together.
3. Mix wet ingredients: Whisk the eggs, and then stir the remaining ingredients together until well combined.
4. Mix batter: Add the dry ingredients to wet ingredients and mix with a spatula until no flour streaks remain.
5. Bake: Transfer to prepared loaf pan, add streusel topping and bake at 350°F. Reduce to 325°F and bake until cooked.
6. Make the glaze: Make brown butter and stir together the remaining ingredients.
7. Finish: Remove loaf from pan and drizzle with glaze.

How to Tell When Pumpkin Bread is Done Baking

In the past, I would always use a toothpick to test doneness. While that method does work, sometimes I would have slightly underbaked breads and cakes (especially with a old oven). I’ve found it more accurate to use a temperature thermometer. It’s an inexpensive fail-proof tool and highly recommend having one if you like to bake. Insert the thermometer in the middle of the loaf and bake until it reaches 200-210 F.

Additionally, check for visual cues. It should have risen significantly with golden edges.

How to Store Pumpkin Bread

If you’re keeping the loaf whole, let it cool completely on a wire rack first. Then carefully place it back into the loaf pan and cover tightly with cling wrap — this helps keep it soft and prevents it from drying out.

If it’s already been sliced, store the pieces in an airtight container at room temperature for up to 4 days.

To freeze, slice the bread into portions and wrap each piece tightly in cling wrap (or reusable wraps). Store in a freezer-safe bag for up to 3 months.

When ready to serve, defrost in the fridge or at room temperature for a few hours. You can warm it up in the microwave for a few seconds — but my favorite way to enjoy it is toasted. Spread a little butter on top and toast it on a pan over medium-low heat until the edges get golden and crispy. So good.

Recipe FAQ

More Pumpkin Recipes

• corn pumpkin cookies
• vegan blender pumpkin muffins
• kabocha cinnamon rolls
• kabocha twist bread
• pumpkin spice granola

Enjoy!! If you make this Streusel Pumpkin Bread with Miso Brown Butter Glaze recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you 😁!

Pumpkin Bread with Streusel and Brown Butter Glaze

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5 from 1 review

• Author: Lisa Kitahara
• Total Time: 1 hour 40 minutes
• Yield: 1 9×5 inch loaf
• Diet: Vegetarian

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Description

This Streusel Pumpkin Bread is heavily spiced, moist, and has a tender, plush crumb. Topped with a crunchy streusel and miso brown butter glaze, it’s rich but not too sweet—and best of all, no mixer is required. A cozy, easy-to-bake fall favorite perfect for breakfast or dessert.

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Ingredients

Units USM

Streusel

• 3 tbsp (40 g) light brown sugar
• 2 tbsp (26 g) cane sugar
• 1/4 cup (28 g) almond flour*
• 1/4 cup + 2 tbsp (46 g) all purpose flour
• 1/4 cup (57 g) unsalted brown butter or butter, melted
• 1/2 tsp pumpkin pie spice or cinnamon
• 1/4 tsp kosher salt (or 1/8 tsp table salt) (omit if using salted butter)

Pumpkin Bread

• 1 1/2 cup (187 g) all purpose flour
• 1/3 cup + 1 tbsp (42 g) almond flour*
• 1 tsp baking powder
• 3/4 tsp baking soda
• 4 tsp cinnamon
• 1/2 tsp nutmeg
• 3/4 tsp ginger
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp slightly heaped Chinese Five Spice Powder or 1/4 tsp clove + 1/8 tsp all spice
• 1/2 tsp salt
• 2 large (50 g each w/o shell) eggs, room temperature
• 1 15 oz canned pumpkin (I use ed smith 100% pure pumpkin)
• 1/2 cup (105 g) light brown sugar
• 3/4 cup (150 g) cane sugar
• 1/2 cup (120 ml) refined coconut oil, melted (or any neutral oil like avocado oil)
• 1 tbsp (15 ml) apple cider vinegar
• 1 tsp (5 ml) vanilla extract

Brown Butter Glaze

• 4 tbsp (56 g) unsalted butter
• 1 tsp (6 g) sweet miso paste, optional
• 2–3 tbsp (15–30 ml) whole milk
• 1/2 cup (60 g) powdered sugar
• 1 tsp vanilla extract

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Instructions

Streusel

1. In a small bowl, mix together all of the dry ingredients. Pour in the melted butter and mix with a fork until just combined. It should look look crumbly. Chill in the fridge until ready to use. 

Pumpkin Bread

1. Preheat the oven to 350 F. Grease and line a 9 x 5 inch loaf pan. Keep the short side un-lined.
2. Sift the dry ingredients to a bowl and whisk.
3. Add the eggs to a bowl and whisk. Add remaining wet ingredients and whisk until well combined.
4. Add the dry ingredients to the wet ingredients and and mix with a spatula using a scoop and fold method, just until there are no streaks of flour.
5. Pour into prepared pan and use the back of the spatula to spread evenly. Tap the loaf pan on the counter twice.
6. If the streusel has extra large crumbles, break them up with your fingers and add it on top of the batter evenly. 
7. Bake at 350°F (180°C) for 20 minutes. Reduce temp to 325°F (160°C) and bake for another 55-70 minutes. Please adjust the baking time according to your oven. If you have a temperature thermometer, insert it into the middle of the loaf and check to see if it reaches 200-210 F. If its below this temperature, continue to bake in 5-10 minute increments until it does. In the meantime, make the glaze (see below).
8. Once fully baked, run a offset spatula or knife on the side that is not lined. Cool in the pan for 20 minutes. Then lift the loaf out of the pan and place on a wire rack. Drizzle the loaf with the glaze while still warm. Serve and enjoy!!

Brown Butter Glaze

1. Add butter to a pan over medium heat. Swirl the pan as it melts. Stir frequently until it begins to smell nutty and begin seeing brown specs.
   • See my full post on how to brown butter for more details
2. Transfer to another bowl and whisk in the miso until well combined. Add the powder sugar, vanilla and 1 tbsp of milk and whisk until smooth. Add more milk in 1/2 tsp increments until desired consistency.

Notes

• *If allergic to nuts, swap almond flour for all purpose flour in the streusel and 1/3 cup (40 g) of all purpose flour and an additional 1 tsp of oil for the batter. 

• Prep Time: 10 minutes
• Cook Time: 90 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 loaf
• Calories: 3720
• Sugar: 293 g
• Sodium: 2180 mg
• Fat: 186 g
• Saturated Fat: 48 g
• Unsaturated Fat: 137 g
• Trans Fat: 0.8 g
• Carbohydrates: 478 g
• Fiber: 21 g
• Protein: 48 g
• Cholesterol: 425 mg