All-things-pumpkin season is fast upon us, and what better way to kick things off than with a super moist pumpkin bread with streusel topping made with freshly milled flour! This delightfully moist, nutrient-packed pumpkin bread made with freshly milled flour is topped with a crunchy pumpkin pie spice streusel that is utterly divine. The perfect fall treat to enjoy for breakfast or dessert!

Hello! Welcome to Freshly Milled Recipes, where Every Recipe Starts with Freshly Milled Flour! Today I’ll be sharing my newest recipe for this cozy Pumpkin Bread with Streusel Topping made with Freshly Milled Flour!

Because I am on a mission to make using Freshly Milled Flour accessible to everyone by providing recipes that anyone can follow, you’ll notice all of my recipes using grams instead of cups! Yes, this means you’ll need a food scale, but you’ll be so glad you did! The more you get into using freshly milled flour, you will see the importance of using exact amounts if you want a consistent product.

Pumpkin bread is one of those fall traditions that feels like home to me. It’s warm, spiced just right, and that sweet, crunchy streusel topping makes it absolutely irresistible. And the best part? It’s not only delicious but also packed with nutrients from freshly milled whole grains.

For information about the health benefits of freshly milled grains, check out this post!

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Ingredients Needed

Vanilla Extract – Rounds out the flavors with a subtle sweetness.
Pure Pumpkin Purée – Make sure to use 100% pure pumpkin, not pumpkin pie filling.
Hard White Wheat Berries – I milled these fresh for the recipe. You can also use Hard Red for nuttier flavor or Soft White for a more tender crumb.
White Sugar – Adds sweetness and balances the pumpkin and spice.
Light Brown Sugar – Brings moisture and a touch of caramel flavor.
Pumpkin Pie Spice – Warm and cozy fall flavor in every bite.
Cinnamon – Enhances the pumpkin pie spice and makes the bread extra fragrant.
Olive Oil (or other vegetable oil) – Keeps the loaf moist. Melted butter or coconut oil also work.
Eggs – Help bind the batter and give structure.
Butter – Used in the streusel topping for richness and crunch.

Whole wheat berries measured in a stainless steel bowl on a digital kitchen scale before milling into fresh flour. — Hard White Wheat Berries Ready to Mill

For this Pumpkin Bread recipe, I used Hard White Wheat Berries that I milled fresh at home. They give the bread a delicious flavor that pairs perfectly with pumpkin and warm spices.

You could also use Hard Red Wheat Berries for a nuttier flavor and Soft White Wheat Berries for a more tender crumb. All of them work well with this fresh-milled pumpkin bread.

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A bowl of freshly milled flour on a digital kitchen scale, measuring the flour for streusel topping. — Freshly milled wheat flour

First, I milled my Hard White Wheat Berries into fresh flour. For the streusel topping, I sifted out just enough to measure about 65 grams (½ cup).

Finished crumbly streusel topping mixture in a stainless steel bowl, ready to sprinkle over pumpkin bread. — Pumpkin pie spiced streusel topping made with fresh milled flour

Then I mixed that sifted flour with melted butter, brown sugar, white sugar, and pumpkin pie spice until it was nice and crumbly. I popped the bowl into the refrigerator while I worked on the bread batter so it could firm up a bit.

A greased loaf pan sitting on the counter with ingredients for pumpkin bread — pumpkin, eggs, sugar, oil, and spices — in the background.

Next, I greased a 9×5 loaf pan and set my oven to 325°F. You can also line the pan with parchment paper if you’d like the loaf to lift out extra easily.

Freshly milled whole wheat flour in a stainless steel bowl on a kitchen scale, ready to be used for pumpkin bread.

I milled the rest of my wheat berries — about 340 grams — and sifted out 230 grams (1 ¾ cups) of flour. I whisked the flour together with baking soda, cinnamon, pumpkin pie spice, and salt, then set it aside.

Pumpkin purée mixed with sugar, oil, and vanilla in a stainless steel bowl with a whisk, beginning the wet ingredients for pumpkin bread batter.

Two eggs being whisked into pumpkin purée mixture in a stainless steel bowl to make pumpkin bread batter.

In another large bowl, I whisked together the pumpkin purée, white sugar, brown sugar, and oil until smooth. Then I added in the eggs and vanilla and gave it another quick whisk.

Freshly milled flour being added into the pumpkin purée mixture with a whisk in a large bowl. — Dry mixture into the wet mixture, plus add the milk

After that, I folded in half of the dry mixture, then poured in the milk, and finally stirred in the rest of the flour mixture. The batter turned out smooth and thick, just right for a hearty loaf.

Two bowls side by side: one with crumbly streusel topping mixture and one with smooth pumpkin bread batter in a loaf pan. — smooth pumpkin bread batter in a loaf pan

I poured the batter into my prepared loaf pan and smoothed the top.

Pumpkin bread batter in a loaf pan topped with streusel, ready to be placed in the oven. — Pumpkin bread batter in a loaf pan, topped with streusel

Then I pulled the streusel from the fridge, broke it up with a fork into even clumps, and sprinkled it generously all over the top. I don’t hold back here — I cover the whole surface!

Pumpkin bread with streusel topping baking in the oven, loaf rising as the topping crisps.

Pumpkin bread loaf baking in the oven halfway through, with streusel topping beginning to turn golden.

Into the oven it went for about 1 hour and 20 minutes. It does take the full baking time, so don’t be tempted to pull it out too early. The topping turns golden and crisp while the loaf stays soft and moist underneath.

A loaf pan of pumpkin bread with golden streusel topping cooling on the stovetop after baking.

I could hardly wait to slice into it, but once it was cool enough, I cut myself a thick piece and slathered on some butter. The first bite was absolute pumpkin heaven — tender, spiced bread with that sweet, crunchy streusel topping.

A single slice of pumpkin bread with streusel topping served on a white plate, showing the tender crumb and crunchy topping.

This pumpkin bread has quickly become one of my favorite fall bakes, and I know it will be a staple in your kitchen too.

Carmen Hampton

Super Moist Pumpkin Bread with Streusel Topping made with Freshly Milled Flour

This pumpkin bread is everything you love about fall baked into one loaf! Made with freshly milled hard white wheat flour, it’s tender, nutrient-packed, and perfectly spiced. The buttery pumpkin pie streusel on top bakes up golden and crunchy, making each slice a cozy, irresistible treat.

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Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings: 1 loaf

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Pumpkin Spice Streusel:

1/4 cup 55 g salted butter
1/2 cup 65 g milled hard white wheat berries
1/4 cup 50 g light brown sugar
2 tbsp granulated sugar
1/2 tsp pumpkin pie spice

Pumpkin Bread

1 15 oz can of pure pumpkin puree
1 cup 200 g white sugar
1/2 cup 100 g light brown sugar packed
1/2 cup olive oil
2 large eggs
1/2 tsp vanilla extract
1/2 cup milk
1 3/4 cups 230 g milled hard white wheat berries
1 tsp baking soda
1 tsp cinnamon
3/4 tsp pumpkin pie spice
1/2 tsp salt

Equipment

Grain Mill
Fine Mesh Straineror Flour Sifter
Hand Mixer optional
9×5 inch loaf pan

Method

Mill your wheat berries. You can choose to mill your flour for both the streusel and the bread at the same time. I separated the steps to make sure I measured out the correct amount for both.
In a small bowl, prepare the streusel topping using all of the ingredients listed.
Preheat the oven to 325F and grease the inside of a 9×5 loaf pan.
In a bowl, whisk together the dry ingredients (milled flour, baking soda, cinnamon, pumpkin pie spice, salt) and set aside.
Using a whisk, mix together the sugars, pumpkin puree, and oil until fully combined.
Mix in half the dry ingredients to your pumpkin mixture, then the milk, then the rest of the dry ingredients until it is smooth.
Pour it into the prepared pan and spread it even.
Remove the streusel from the refrigerator and break it up with a fork creating clumps.
Cover the top of the batter with the streusel and bake for 1 hour and 20 minutes or until a toothpick comes out clean.

Notes

I used Hard White Wheat Berries for this loaf, but Hard Red or Soft White work just as well. The streusel can be made ahead and even doubled if you love extra crunch. Bread keeps 2–3 days at room temp or can be sliced and frozen for longer storage.