Description
This Pumpkin Bread with Maple Glaze is a moist, spiced quick bread perfect for fall. It features warm pumpkin pie spices in the bread and a crunchy pumpkin spice streusel topping, finished with a sweet maple glaze that enhances its rich flavors. Easy to make and wonderfully aromatic, this bread is perfect for breakfast or an afternoon snack.
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
- Prepare Pumpkin Spice Streusel: In a small bowl, mix together melted butter, flour, light brown sugar, granulated sugar, and pumpkin pie spice until well combined. Place the mixture in the fridge to chill while you prepare the pumpkin bread.
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9×5 inch loaf pan and line it with parchment paper, allowing the paper to extend over the longer sides for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Set aside.
- Combine Wet Ingredients: Using an electric mixer or a whisk, beat together the granulated sugar, light brown sugar, pumpkin puree, and vegetable oil until fully combined. Then add the eggs and vanilla extract, mixing well.
- Combine Batter: Add half of the dry ingredients to the wet mixture, stir to combine, then add the milk. Finally, add the remaining dry ingredients and mix until you achieve a smooth batter.
- Fill Pan and Add Streusel: Pour the batter evenly into the prepared loaf pan. Remove the chilled streusel from the fridge, crumble it uniformly with a fork or knife, and cover the top of the batter completely with the streusel.
- Bake the Bread: Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. If not done, continue baking in 5-minute increments until fully baked.
- Make Maple Glaze: While the bread is baking, whisk together powdered sugar and pure maple syrup until smooth.
- Glaze the Bread: When the bread is fresh out of the oven, pour the maple glaze evenly over the top while the loaf is still hot.
- Cool and Serve: Allow the bread to cool in the pan for about 20 minutes. Remove the loaf using the parchment paper, slice, and serve warm. Store any leftovers in an airtight container in the fridge.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Ensure the parchment paper extends over the pan edges for easy removal of the bread.
- The bread can be stored at room temperature in an airtight container for up to 2 days or refrigerated for up to one week.
- For a dairy-free option, substitute milk with a plant-based milk and use dairy-free butter or oil in the streusel.
- Check the bread near the end of baking by inserting a toothpick to ensure it comes out clean, signaling it’s fully cooked.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: pumpkin bread, pumpkin spice bread, maple glaze, fall bread, quick bread, streusel topping
