Description
This Pumpkin Bread with Maple Glaze is the ultimate fall treat, featuring a moist pumpkin bread topped with a crunchy pumpkin spice streusel and drizzled with a sweet maple glaze. The perfect balance of spices and sweetness, this recipe is a must-try for pumpkin lovers and is perfect for any autumn occasion.
Ingredients
For the Pumpkin Spice Streusel:
¼ cup (55g) unsalted butter, melted
½ cup (65g) all-purpose flour
¼ cup (50g) light brown sugar, packed
2 tbsp granulated sugar
½ tsp pumpkin pie spice
For the Pumpkin Bread:
1 15oz can pure pumpkin puree (see notes)
1 cup (200g) granulated sugar
½ cup (100g) light brown sugar, packed
½ cup (100ml) vegetable oil
2 large eggs
½ tsp vanilla extract
½ cup (110ml) milk
1 ¾ cups (230g) all-purpose flour
1 tsp baking soda
1 tsp cinnamon
¾ tsp pumpkin pie spice
½ tsp kosher salt
For the Maple Glaze:
½ cup (60g) powdered sugar
¼ cup (85g) pure maple syrup
For the Pumpkin Spice Streusel:
¼ cup (55g) unsalted butter, melted
½ cup (65g) all-purpose flour
¼ cup (50g) light brown sugar, packed
2 tbsp granulated sugar
½ tsp pumpkin pie spice
For the Pumpkin Bread:
1 15oz can pure pumpkin puree (see notes)
1 cup (200g) granulated sugar
½ cup (100g) light brown sugar, packed
½ cup (100ml) vegetable oil
2 large eggs
½ tsp vanilla extract
½ cup (110ml) milk
1 ¾ cups (230g) all-purpose flour
1 tsp baking soda
1 tsp cinnamon
¾ tsp pumpkin pie spice
½ tsp kosher salt
For the Maple Glaze:
½ cup (60g) powdered sugar
¼ cup (85g) pure maple syrup
Instructions
Pumpkin Spice Streusel:
In a small bowl, mix together the streusel ingredients: melted butter, flour, brown sugar, granulated sugar, and pumpkin pie spice.
Refrigerate while preparing the bread batter.
Pumpkin Bread:
Preheat the oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving the paper overhang for easy removal.
In a bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, pumpkin pie spice, and salt.
Using an electric mixer or whisk, mix the granulated sugar, brown sugar, pumpkin puree, and vegetable oil until well combined. Add eggs and vanilla and continue mixing.
Gradually add half of the dry ingredients, then the milk, followed by the remaining dry ingredients. Mix until smooth.
Pour the batter into the prepared pan, spreading it evenly.
Break up the refrigerated streusel with a knife or fork, then evenly spread it over the batter.
Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. If necessary, add additional 5-minute intervals until fully baked.
Maple Glaze:
While the bread bakes, whisk together powdered sugar and maple syrup to form a smooth glaze.
Once the bread is out of the oven, pour the glaze over the hot loaf.
Let the bread cool for about 20 minutes before removing it from the pan and slicing.
Notes
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie mix.
Oven Temperature: Baking at 325°F ensures even cooking for a moist loaf.
If your bread needs extra time, check it in 5-minute intervals until done.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
