Dessert

Pumpkin Bread with Toffee Streusel Recipe

ByJack Voss December 15, 2025December 15, 2025

Introduction

This Pumpkin Bread with Toffee Streusel is a perfect blend of moist pumpkin flavor and a sweet, crunchy topping. It’s an ideal treat for autumn gatherings or a cozy snack with a cup of coffee.

A loaf of pumpkin bread with a rough oat crumb topping is sliced into three pieces on a wooden board. The bread's inside is bright orange with a moist texture, while the oat topping is light brown and crunchy. Two small, round orange pumpkins with green stems sit next to the bread on the wooden board. The background surface is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 stick Butter
3/4 cup Brown Sugar
3/4 cup Granulated Sugar
2 Eggs
2 teaspoons Vanilla Extract
1/2 cup Light Sour Cream
1 can Pumpkin Purée
2 1/4 cups All-Purpose Flour
1 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1 pinch Kosher Salt
1/2 cup Old Fashioned Rolled Oats
1 tablespoon All-Purpose Flour
1/4 cup Toffee Bits
1/2 teaspoon Ground Cinnamon
1 1/2 tablespoons Brown Sugar
1 1/2 tablespoons Butter

Instructions

Step 1: Preheat the oven to 350 degrees F (180 degrees C). Grease the bottom of a 9×9 square baking dish or a loaf pan.
Step 2: In the bowl of an electric mixer with a paddle attachment (or using a hand mixer), cream the butter, brown sugar, and granulated sugar together until light and fluffy.
Step 3: Add the sour cream, pumpkin purée, vanilla extract, and eggs to the creamed mixture. Mix until well combined.
Step 4: Sift together the all-purpose flour, baking soda, baking powder, and kosher salt. With the mixer on low speed, gradually add the flour mixture until just combined. Transfer the batter to the prepared baking dish.
Step 5: In a separate bowl, combine the rolled oats, all-purpose flour, toffee bits, ground cinnamon, brown sugar, and butter. Mix until the butter is evenly distributed and the mixture is crumbly and slightly moist.
Step 6: Crumble the streusel mixture evenly over the pumpkin batter.
Step 7: Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Let the bread cool before slicing and serving.

Tips & Variations

For extra warmth, add a pinch of nutmeg or cloves to the spice mix in the streusel topping.
You can substitute Greek yogurt for sour cream to add a tangy flavor and reduce fat.
Use chopped pecans or walnuts in place of toffee bits for a crunchy nut topping.

Storage

Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. Reheat slices gently in a microwave or toaster oven before serving.

How to Serve

A loaf of pumpkin bread with a thick, textured oat topping is placed on a wooden cutting board over a white marbled surface. The bread is cut into several thick slices, showing a dense, bright orange inner crumb with bits of oats scattered through. To the right of the board, two small, bright orange pumpkins with green stems rest directly on the white marbled surface. The overall setting highlights warm autumn colors and an inviting, rustic feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of plain pumpkin purée?

It’s best to use plain pumpkin purée in this recipe. Pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of the bread.

How do I tell when the pumpkin bread is fully baked?

Insert a toothpick in the center of the bread; it should come out clean or with just a few moist crumbs attached. If wet batter sticks to the toothpick, bake for additional 5-10 minutes and check again.