Description
This Pumpkin Bread with Maple Glaze is a moist, flavorful loaf perfect for autumn or anytime you crave a spiced treat. Topped with a crunchy pumpkin spice streusel and drizzled with a sweet maple glaze, it combines traditional fall flavors into a deliciously comforting bread that’s easy to make and sure to impress.
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 (use Libby’s for best consistency)
- 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 melted unsalted butter, all-purpose flour, light brown sugar, granulated sugar, and pumpkin pie spice. Mix until evenly combined and refrigerate while preparing the pumpkin bread to allow the flavors to meld.
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease the inside of a 9×5 inch loaf pan thoroughly and line it with parchment paper, allowing the paper to extend over the two longest sides to enable easy removal later.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Set aside this dry mixture.
- Mix Wet Ingredients: Using an electric mixer or a whisk, blend granulated sugar, light brown sugar, pumpkin puree, and vegetable oil until the mixture is smooth and fully combined. Beat in the eggs one at a time, and then add vanilla extract, mixing well between additions.
- Combine Ingredients: Add half of the dry ingredient mixture to the wet ingredients and mix until just combined. Pour in the milk and stir to incorporate. Then add the remaining dry ingredients and mix gently until you achieve a smooth batter, taking care not to overmix.
- Assemble Bread with Streusel: Pour the prepared batter into the greased and lined loaf pan, spreading it evenly. Remove the streusel from the fridge and use a knife or fork to break it into small, uniform crumbs. Completely cover the top of the batter with the streusel crumbs.
- 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 into the center of the bread; it should come out clean. If not done, continue baking in 5-minute increments until fully cooked.
- Prepare Maple Glaze: While the bread bakes, whisk together powdered sugar and pure maple syrup until smooth, creating a glossy glaze.
- Glaze and Cool: Once the bread is fresh out of the oven, immediately pour the maple glaze evenly over the top. Allow the bread to cool in the pan for about 20 minutes, then carefully lift it out using the parchment paper edges and place on a cooling rack.
- Serve and Store: Slice the pumpkin bread and serve warm for the best flavor and texture. Store any leftovers in an airtight container in the refrigerator to maintain freshness. Enjoy your flavorful treat!
Notes
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling. Libby’s brand is recommended for consistency as some brands contain mixed squashes which vary moisture levels.
- Baking Temperature: Use a 9×5 inch loaf pan as a 1-pound loaf pan is slightly different in size and can affect baking times. If your oven tends to run cool or the bread is underdone, try increasing oven temperature to 350°F for more consistent results.
- Storage: Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.
- Serving Suggestion: Serve slices warm with tea or coffee for a comforting snack or dessert.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 230
- Sugar: 18g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
