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
