Pumpkin Bread with Maple Glaze Recipe
Introduction
This Pumpkin Bread with Maple Glaze is a moist, spiced treat perfect for cozy mornings or afternoon snacks. The combination of pumpkin and warm spices topped with a sweet maple glaze creates a comforting flavor that’s hard to resist.
Ingredients
- 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
- 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
- 1/2 cup (60g) powdered sugar
- 1/4 cup (85g) pure maple syrup
Instructions
- Step 1: Prepare the pumpkin spice streusel by mixing the melted butter, 1/2 cup flour, 1/4 cup light brown sugar, 2 tbsp granulated sugar, and 1/2 tsp pumpkin pie spice in a small bowl. Place it in the fridge while you make the bread.
- Step 2: Preheat your oven to 325°F. Grease a 9×5-inch loaf pan and line it with parchment paper, allowing the paper to overhang the long sides for easy removal.
- Step 3: In a medium bowl, whisk together the dry ingredients: 1 3/4 cups flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- Step 4: In a large bowl, use a mixer or whisk to combine the granulated sugar, 1 cup sugar, brown sugar, pumpkin puree, and vegetable oil until well mixed. Add the eggs one at a time, then stir in vanilla extract.
- Step 5: Add half of the dry ingredients to the wet mixture, then the milk, and finally the remaining dry ingredients. Mix until the batter is smooth.
- Step 6: Pour the batter into the prepared pan and smooth the top evenly.
- Step 7: Remove the streusel from the fridge and break it up into small, uniform crumbs using a fork or knife. Sprinkle it evenly over the batter.
- Step 8: Bake for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. If not done, bake in 5-minute increments until ready.
- Step 9: While the bread bakes, prepare the maple glaze by whisking together powdered sugar and maple syrup until smooth.
- Step 10: As soon as the bread comes out of the oven, pour the maple glaze over the hot loaf.
- Step 11: Allow the bread to cool in the pan for about 20 minutes. Then lift it out using the parchment paper and slice. Serve warm or store.
Tips & Variations
- For a dairy-free version, substitute the milk with almond or oat milk and use coconut oil instead of butter in the streusel.
- Add chopped nuts such as walnuts or pecans to the batter or streusel for added texture.
- If you prefer a stronger spice flavor, increase pumpkin pie spice to 1 1/2 teaspoons.
- Make sure the pumpkin puree is pure and not pumpkin pie filling, which contains added sugars and spices.
Storage
Store the pumpkin bread in an airtight container in the refrigerator for up to 5 days. To reheat, warm slices in the microwave for 15-20 seconds or in a low oven wrapped in foil until warmed through. This helps keep the bread moist and enhances the flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze this pumpkin bread?
Yes, pumpkin bread freezes well. Wrap it tightly in plastic wrap and then foil or place it in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
Can I use fresh pumpkin instead of canned puree?
You can, but it requires cooking and pureeing fresh pumpkin first. Use about 1 1/3 cups of cooked, mashed pumpkin to replace a 15-ounce can of pumpkin puree for the best results.
Print
Pumpkin Bread with Maple Glaze Recipe
- Total Time: 1 hour 40 minutes
- Yield: 1 loaf (12 slices) 1x
- Diet: Vegetarian
Description
This moist and flavorful Pumpkin Bread with Maple Glaze combines the warm spices of pumpkin pie spice and cinnamon with a tender crumb, topped with a crunchy pumpkin spice streusel and a sweet maple glaze. Perfect for autumn mornings or a cozy snack, this recipe is easy to make and yields a deliciously spiced loaf that pairs wonderfully with a cup of coffee or tea.
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, combine the melted butter, all-purpose flour, light brown sugar, granulated sugar, and pumpkin pie spice. Mix well until crumbly. Place the mixture in the refrigerator to chill while you prepare the pumpkin bread.
- Preheat Oven and Prepare 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, ensuring the paper extends over the two longest sides for easy removal later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Set aside.
- Combine Wet Ingredients: In a large bowl, using an electric mixer or a whisk, blend together the granulated sugar, light brown sugar, pumpkin puree, and vegetable oil until smooth and fully combined. Add the eggs and vanilla extract, mixing well to incorporate.
- Add Dry Ingredients and Milk: Gradually add half of the dry ingredients to the wet mixture, mixing until just combined. Then add the milk and continue mixing, followed by the remaining dry ingredients. Stir until you achieve a smooth batter, being careful not to overmix.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Add Streusel Topping: Remove the chilled streusel mixture from the refrigerator. Break it up using a knife or fork to create uniform crumbs and completely cover the top of the batter with the streusel.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for approximately 1 hour and 20 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. If not done, continue baking, checking every 5 minutes.
- Prepare Maple Glaze: While the bread is baking, mix together the powdered sugar and pure maple syrup in a small bowl until smooth.
- Glaze the Bread: Once the bread is out of the oven, pour the maple glaze evenly over the hot loaf.
- Cool and Serve: Allow the pumpkin bread to cool in the pan for about 20 minutes, then use the parchment paper to lift it out. Slice and serve warm. Store any leftovers in an airtight container in the refrigerator.
Notes
- Using canned pure pumpkin puree is recommended for the best texture and flavor in the pumpkin bread.
- For easy loaf removal, lining the pan with parchment paper that extends over the edges is essential.
- If you don’t have pumpkin pie spice, combine cinnamon, nutmeg, ginger, and cloves as a substitute.
- Letting the bread cool slightly before slicing helps maintain its structure and makes cutting easier.
- The glaze adds a sweet and subtle maple flavor that complements the pumpkin and spices but can be omitted if preferred.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: pumpkin bread, pumpkin spice, maple glaze, fall recipes, pumpkin loaf, streusel topping, autumn baking
