Pumpkin Bread with Streusel Topping and Maple Glaze
This Pumpkin Bread with Streusel Topping and Maple Glaze is basically autumn wrapped up in a loaf pan. It’s moist, warmly spiced, and topped with the perfect crunchy, buttery streusel.
Ingredients
For the Bread:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- ¼ cup light brown sugar packed
- 1 tsp vanilla extract
For the Streusel Topping:
- ⅓ cup light brown sugar packed
- 3 Tbsp unsalted butter, melted
- ½ cup all-purpose flour
- 1 tsp ground cinnamon
For the Maple Glaze:
- ½ cup powdered sugar
- ¼ cup pure maple syrup
Instructions
For the Bread
- Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a separate large bowl, whisk the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well combined.
- Gradually fold the dry ingredients into the wet ingredients, mixing gently until just incorporated. Take care not to overmix the batter.
- Pour the batter into the prepared loaf pan and use a spatula to smooth the surface.
For the Streusel Topping
- In a small bowl, combine the brown sugar, melted butter, flour, and cinnamon. Mix until the mixture forms a crumbly texture.
- Evenly sprinkle the streusel topping over the pumpkin bread batter.
- Bake for 50–60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
For the Maple Glaze
- In a small bowl, whisk together the maple syrup and powdered sugar until a smooth glaze forms.
- Drizzle the glaze over the warm pumpkin bread and allow it to set before slicing and serving.
- Store any leftover pumpkin bread covered at room temperature for 3 to 4 days, or keep it in the refrigerator for up to 1 week.
Did You Make This Recipe?Let me know how it was!