Description
This Pumpkin Bread with Maple Glaze recipe features a moist, spiced pumpkin loaf topped with a crunchy pumpkin spice streusel and drizzled with a sweet maple syrup glaze. Perfect for fall, this quick bread combines warm spices, pumpkin puree, and a buttery streusel for a delightful treat.
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
- Make Pumpkin Spice Streusel: In a small bowl, combine melted butter, flour, light brown sugar, granulated sugar, and pumpkin pie spice until crumbly. Chill in the fridge while preparing the bread.
- Prepare Oven and Pan: Preheat oven to 325°F (163°C). Grease a 9×5 inch loaf pan and line it with parchment paper, allowing excess to hang over the long sides for easy removal.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Set aside.
- Combine Wet Ingredients: Using an electric mixer or whisk, blend granulated sugar, light brown sugar, pumpkin puree, and vegetable oil until uniform. Add eggs and vanilla extract, mixing until fully incorporated.
- Assemble Batter: Add half of the dry ingredient mixture to the wet ingredients, mix lightly, then stir in milk. Add remaining dry ingredients and mix until batter is smooth and thick.
- Fill Loaf Pan: Pour batter evenly into the prepared loaf pan and spread it out smoothly.
- Add Streusel Topping: Remove streusel from refrigerator and crumble it over the top of the batter, covering it completely.
- Bake: Place loaf pan in the preheated oven and bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. If needed, continue baking in 5-minute increments until done.
- Prepare Maple Glaze: While baking, combine powdered sugar and maple syrup in a small bowl; stir until smooth.
- Glaze the Bread: Once the pumpkin bread is fresh out of the oven, drizzle the maple glaze evenly over the hot loaf.
- Cool and Serve: Let the bread cool in the pan for about 20 minutes, then lift it out using the parchment paper. Slice and serve warm, or store in an airtight container in the refrigerator.
Notes
- Use canned pure pumpkin puree, not pumpkin pie filling, for best results.
- Preheating oven to 325°F ensures the bread cooks evenly and avoids burning the streusel.
- Line the pan with parchment paper extending over sides for easy removal after baking.
- Letting the bread cool slightly before glazing allows the glaze to seep in but not run off excessively.
- This bread can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
