Pumpkin Bread with Pistachio Streusel

When I was growing up, pumpkin bread, apple bread, banana bread were all staples during the fall. There’s something about the smell of pumpkin bread. Don’t you just love it? It makes the whole house feel like fall. This Pumpkin Pistachio Streusel Bread takes that cozy feeling up a notch — tender, moist, and crowned with a crunchy, golden topping that’s somehow both wholesome and indulgent.

It’s the kind of recipe that makes neighbors wander over “just to check in” when they catch a whiff. And the best part? It’s 100% plant-based, oil-free, and made with pantry staples you probably already have.

The Story Behind the Loaf

This fall, my kitchen has become a test kitchen for all things pumpkin. Some recipes come and go, but this pumpkin bread one earned a permanent spot. The secret is in the pistachio streusel — sweet, nutty, and perfectly crisp. It gives this humble loaf a little Southern flair and a whole lot of personality.

Serve it for brunch or wrap it up as a hostess gift. You can also have it as dessert after dinner with a bit of banana “nice cream” or the way I love it, with coffee for breakfast. I love coffee with all kinds of dishes, and this one hits just soooo yummy!

Nutrition Spotlight

Oats: Add soluble fiber that helps lower cholesterol and balance blood sugar.

Pumpkin: One cup provides over 200% of your daily vitamin A for eye and immune health.

Pistachios: Rich in healthy fats and plant protein that keep you full longer.

Pro Tip

Wrap slices individually and freeze them. Pop one in the toaster oven for a quick, cozy snack that tastes just-baked.

More Bang for your Buck!

I did a quick calculation and your local bakery or coffee shop will sell a slice of pumpkin bread to you for more than $4.00 a slice. This one can be made for an hour’s worth of time (most of that is spent waiting!) and about $2.00 a slice.

Stay Sunny

If you try this Pumpkin Pistachio Streusel Bread, tag @PlantBasedSoutherner on Instagram — I love seeing your creations!

Stay cozy, stay kind, and stay sunny 🌻

Pumpkin Bread with Pistachio Streusel

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 185

Ingredients Method Notes

Ingredients

  

Bread

• 1 cup pumpkin puree
• 1 cup dates Use 3 Tbsp for streusel. Use remaining for pumpkin bread.
• 1/2 cup maple syrup
• 1/2 cup applesauce
• 1/4 cup soy milk
• 1 tsp vanilla
• 2 tsp pumpkin pie spice
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder pinch salt.

Pistachio Streusel

• 1/2 cup chopped pistachios
• 1/2 cup rolled oats
• 3 Tbsp date paste
• 2 tbsp whole wheat flour
• 2 tbsp runny almond butter
• 2 tbsp maple syrup
• 1 tsp cinnamon

Optional

• 1/4 cup pecans or walnuts or pistachios
• 1/4 cup of powdered sugar
• 1 banana for nice cream

Method

 

Pumpkin Bread

1. Soak dates in boiling water for 15 minutes.
2. Make applesauce (blend one apple in blender until it’s a sauce. Add little bits of water as needed). Set aside.
3. Mix all dry ingredients.
4. Blend dates and just enough water to make a paste.
5. Mix all wet ingredients.
6. Slowly pour wet ingredients into dry ingredients and mix just until dry is wet. Don’t overmix.
7. Pour into loaf pan and let sit while making Pistachio Streusel

Pistachio Streusel

1. Add all ingredients to a food processor or mixing bowl.
2. Pulse in processor until just mixed and still crumbly.
3. If using mixing bowl, stir with a fork until crumbly.
4. Spoon on top of pumpkin bread mix.
5. Cover pan. Bake at 350 degrees for 50-60 minutes, until a toothpick comes out clean.

Take cover off at 45 minutes (this lets the streusel become slightly crispy)

1. Let cool 10-15 minutes.

Notes

Optional:

Fold 1/4 cup chopped pecans or pistachios to the bread mixture before baking. 

Sprinkle powdered sugar over the top before serving. 

It pairs well with banana nice cream (frozen banana in the blender with a 1/2 tsp of vanilla until ice cream consistency). 

Great with coffee!