Description
This Pumpkin Bread with Maple Glaze is a moist, flavorful loaf combining the warm spices of pumpkin pie spice and cinnamon with a tender crumb. Topped with a buttery pumpkin spice streusel and a sweet maple glaze, this comforting bread is perfect for fall breakfasts, snacks, or dessert.
Ingredients
Scale
Pumpkin Spice Streusel
- 1/4 cup (55g) unsalted butter, melted
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (50g) light brown sugar, packed
- 2 tbsp granulated sugar
- 1/2 tsp pumpkin pie spice
Pumpkin Bread
- 1 15oz can pure pumpkin puree
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (100ml) vegetable oil
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup (110ml) milk
- 1 3/4 cups (230g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 tsp kosher salt
Maple Glaze
- 1/2 cup (60g) powdered sugar
- 1/4 cup (85g) pure maple syrup
Instructions
- Make Pumpkin Spice Streusel: In a small bowl, combine melted butter, all-purpose flour, light brown sugar, granulated sugar, and pumpkin pie spice. Mix thoroughly until crumbly. Place in the refrigerator to chill while preparing the pumpkin bread.
- Prepare Oven and Pan: Preheat your oven to 325°F (163°C). Grease the inside of a 9×5-inch loaf pan and line it with parchment paper, allowing the paper to extend over the long sides for easy lifting of the loaf.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Set aside.
- Mix Wet Ingredients: Using an electric mixer or whisk, blend granulated sugar, light brown sugar, pumpkin puree, and vegetable oil until completely combined. Add eggs one at a time, mixing well after each addition, then add vanilla extract and stir to combine.
- Combine Batter: Add half of the dry ingredient mixture to the wet ingredients and mix gently. Pour in the milk and mix again, then add the remaining dry ingredients. Continue mixing until you achieve a smooth batter without overmixing.
- Prepare for Baking: Pour the batter evenly into the prepared loaf pan. Remove the chilled streusel from the fridge and break it apart with a fork or knife into uniform crumbs. Sprinkle the streusel evenly across the top of the batter.
- Bake: Place the loaf pan in the preheated oven and bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. If the bread needs more time, continue baking in 5-minute increments until fully cooked.
- Make Maple Glaze: While the bread is baking, whisk together powdered sugar and maple syrup until smooth to form the glaze.
- Glaze Bread: When the bread comes out of the oven and is still hot, pour the maple glaze evenly over the top to soak in.
- Cool and Serve: Allow the bread to cool for about 20 minutes in the pan, then lift it out using the parchment paper edges. Slice and serve warm, or store in an airtight container in the refrigerator for up to 5 days.
Notes
- For best results, use pure pumpkin puree, not pumpkin pie filling which contains added spices and sugars.
- Make sure to line the loaf pan with parchment paper extending over the edges for easy removal of the bread.
- Adjust baking time as needed depending on your oven; toothpick testing is the best way to check doneness.
- The bread can be served warm or at room temperature. Store leftovers in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: pumpkin bread, maple glaze, pumpkin spice, fall recipes, streusel topping, homemade bread
