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Pumpkin Bread With Maple Walnut Streusel

Pumpkin bread with maple walnut streusel bakes into a tender, warmly spiced loaf topped with a golden, crisp crumble. The maple-sweetened walnut streusel stays crumbly when chilled, creating a nutty crunch in every slice.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 1.75 cup flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1.5 cup sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 15 oz pumpkin puree
For the Streusel
  • 0.5 cup chopped walnuts
  • 0.33 cup flour
  • 3 tbsp maple syrup
  • 3 tbsp cold butter, cubed

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
  2. Optional: toast chopped walnuts lightly on a sheet pan until fragrant, then let cool before using.
Make and chill the streusel
  1. Combine the chopped walnuts, flour, maple syrup, and cold butter, cubed using your fingers until crumbly.
  2. Chill the crumbly streusel while you mix the batter so it stays crisp on top.
Mix the bread batter
  1. Whisk together the flour, baking soda, cinnamon, and salt for the bread.
  2. In a separate bowl, whisk the sugar, vegetable oil, eggs, and pumpkin puree until smooth.
  3. Fold the dry ingredients into the pumpkin mixture until just combined, with no large dry pockets left.
Assemble and bake
  1. Pour the batter into the prepared loaf pan and sprinkle the chilled maple walnut streusel evenly over the top.
  2. Bake for 55-65 minutes at 350°F until a toothpick inserted into the center comes out mostly clean.
Cool and finish
  1. Cool the bread in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Pro tip: keep the streusel chilled until baking so the crumbs don’t melt into the loaf. Store tightly covered at room temperature for up to 3 days or refrigerated for up to 5 days; freeze wrapped slices for up to 2 months. For a dairy-free swap, use a plant-based butter stick in the same amount.