Pumpkin Blueberry Bread with Brown Butter Streusel
This Pumpkin Blueberry Bread with Brown Butter Streusel is cozy enough for crisp mornings, yet bright and sunny from the juicy blueberries. The crumb is moist and tender, the blueberries are jammy, and the streusel adds that beautiful texture and flavor.
While pumpkin and blueberries may seem unconventional together, the combination works beautifully in this streusel bread. The pumpkin keeps the loaf tender, the pumpkin spice gives extra cozy flavor, and the berries bring bursts of brightness in every bite. It’s basically the fall version of my Zucchini Strawberry Bread!
The streusel melts into sugary, crisp crumbs that make this loaf look and taste like something special. If you’re choosing between ten pumpkin bread recipes online, choose this one: it’s balanced, unfussy, and consistently delicious.
Jump to:
Why This Pumpkin Blueberry Bread with Brown Butter Streusel is a must-make:
- Easy steps and simple ingredients: everything comes together in just two bowls and no fussy equipment
- Brown butter streusel that adds bakery-style, overflowing crunchy top.
- Bursts of blueberry in every slice for brightness and color. You can use fresh or frozen!
- Freezer-friendly and great for breakfast, snacks, or gifting.
Ingredients
- All-purpose flour – When measuring, be sure to spoon flour into your measuring cup rather than scoop with your measuring cup. Or use a weight for best accuracy!
- Baking powder and baking soda – Gives the bread lift and tenderness.
- Pumpkin pie spice – A fragrant blend that enhances the pumpkin flavor.
- Cinnamon – Boosts warmth and depth alongside the pumpkin spice.
- Pumpkin purée – Adds moisture, color, and natural flavor. You can use the leftover from one can to make my Pumpkin Chai Cheesecake Cookies!
- Neutral oil – Keeps the crumb soft and moist for days, more than butter would. You can even use Costco olive oil here.
- Sugars – White and brown. Sweetens the batter and helps create a moist texture.
- Eggs – Bind the batter and contribute to lift and structure.
- Blueberries – Add juicy pops of sweetness and bright color throughout the loaf. Fresh is best but you can use frozen
- Butter – Browned and used in just the streusel for a nutty, rich elevated flavorÂ
See recipe card for quantities.
Instructions
This recipe is really easy, with no complex techniques and no hard-to-find ingredients.
- Brown the butter in a light-bottomed pan.
- Add brown butter to the streusel ingredients.
- Mix and form into a wet sand consistency. Place in the fridge.
- Prepare the batter in one bowl. Add the pumpkin puree and mix.
5. Stir in the blueberries.
6. Pour batter into a loaf tin, topping with streusel. Bake and serve.
Equipment
To get the most accurate ingredient measurements (especially flour!) I recommend a kitchen scale. I’ve had this one for over five years.
For a tall loaf that has crispy edges that round over like a muffin top, use this 8.5×4.5 loaf tin instead of a 9×5! It’s what I used in this recipe. This parchment paper also fits perfectly in the tin.
Storage
Store leftovers in an airtight container at room temperature for up to 5 days. You can also freeze sliced pieces in an airtight container. Thaw at room temperature or toast slices before serving.
FAQ
How do I properly measure flour?
You will get most accurate results by using a kitchen scale for grams. If you don’t have one, use the spoon-and-level method. Fluff the flour first to loosen it. Spoon it lightly into a measuring cup without tapping or shaking, then slightly overfill it. Level the top with a straight edge, such as the back of a knife, to remove the excess for an accurate measurement. Too much flour yields a drier result!
Can I use frozen blueberries instead
Yes! I have tested this with frozen blueberries. In my experience, frozen blueberries are smaller. I suggest lowering the quantity to around ¾ cups instead.
Can this be made dairy-free?
The Pumpkin Blueberry Loaf is naturally dairy-free! You can either omit the brown butter streusel, or use a vegan streusel recipe. Instead of the streusel you can make a quick glaze of ¼ cup powdered sugar and 1 tablespoon oat milk to top the bread.
Rate this recipe
I would love to hear from you! If you made this Pumpkin Blueberry Bread with Brown Butter Streusel, let me know! Leave a star-rating a a review below. You can also post on socials and tag me in your creations! I am @snackingemily on both Instagram and TikTok.
Pumpkin Blueberry Bread with Brown Butter Streusel
Ingredients
For the Streusel Topping
- ½ cup all-purpose flour (63 grams)
- â…“ cup sugar (66 grams)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice
- ¼ cup butter
For the Pumpkin Blueberry Loaf
- 1 ¾ cups all-purpose flour (220 grams)
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 ⅓ cups pumpkin purée
- ¾ cup neutral oil (such as safflower oil, vegetable oil, or a mild olive oil)
- â…” cup brown sugar (133 grams)
- â…” cup white sugar (133 grams)
- 2 eggs
- 1 ¼ cups fresh blueberries or ¾ cup frozen blueberries
Instructions
- Brown the butter: 
In a light-bottomed saucepan over medium heat, melt the butter, stirring occasionally with a heatproof spatula. As it melts, the butter will begin to bubble gently and then more wildly. Keep stirring, scraping along the bottom to prevent burning. Within a few minutes, the bubbles will grow smaller, the foam will turn golden, and you’ll notice a rich, nutty aroma. As soon as you start to see brown specks at the bottom, remove from heat immediately. It can burn fast from here. Set aside to cool slightly.
- Make the streusel topping: In a small bowl, whisk together the flour, sugar, cinnamon, and pumpkin pie spice. Pour in the brown butter and mix with a fork until crumbs form in the texture of damp-wet sand. Chill the streusel while you prepare the batter.
- Prep your pan and oven: Preheat the oven to 350°F. Line a 8.5×4.5 in (or 9x5in) loaf pan with parchment paper, leaving overhang for easy removal.
- Mix the dry ingredients: Combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl. Set aside.
- Mix the wet ingredients: In a medium or large bowl, add the oil and sugars and whisk to combine. Add the pumpkin puree, eggs, and vanilla and whisk to incorporate until smooth and well blended.
- Combine the batter: Fold wet and dry mixtures together using a spatula, mixing only until just combined. Do not overmix. Add about ½ cup of batter to the bottom of the baking pan in order to avoid all the blueberries from falling to the bottom.
- Add the blueberries: To the remaining batter in the bowl, fold in berries gently so they stay suspended and don’t stain the batter. If using frozen blueberries, use them straight from the freezer. Transfer the blueberry batter into the loaf pan, then top with streusel bycattering the chilled streusel evenly over the top.
- Bake and serve: Bake until golden and set, about 1 hour 15 minutes in a 8.5×4.5 (about an hour in a 9×5 pan), or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil. Let the loaf cool fully in the pan for 15 minutes, then lift out and cool completely on a rack. This ensures clean slices and proper texture.
This came out so moist and lovely. I will be making again for Christmas morning.