This delicious pumpkin bread is all about cozy flavors, topped with a sweet maple glaze and crunchy streusel. It’s perfect for breakfast or a tasty snack!
Baking this bread fills your kitchen with an amazing smell. It’s hard to resist sneaking a slice while it’s still warm—who can wait, right? 😄
I love to enjoy it with a cup of coffee or tea. It’s also a great treat to share with friends or family—they’ll definitely ask for seconds!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient, but you can also use homemade puree! Just roast and blend fresh pumpkin until smooth. It’s a great way to use up leftover pumpkin from Halloween!
Flour: All-purpose flour works great for this recipe. If you need a gluten-free option, try using a gluten-free all-purpose blend. Just make sure it has xanthan gum for the right texture.
Baking Ingredients: For the sugars, you can replace granulated sugar with coconut sugar for a lower glycemic option. Brown sugar adds moisture—don’t skip it!
Butter vs. Oil: Vegetable oil gives a tender texture, but melted butter adds rich flavor. You can use either, or a mix of both!
Maple Syrup: If you don’t have maple syrup, honey or agave nectar can work in a pinch, though the flavor will differ slightly.
How Do You Make the Perfect Streusel Topping?
The streusel topping is what makes this pumpkin bread extra special! To get that perfect crunchy topping, here are some tips:
- Mix brown sugar, flour, and cinnamon together well before adding butter.
- Make sure your butter is cold; this helps the streusel stay crumbly instead of becoming a paste.
- Use a pastry cutter or your fingers to mix until it resembles coarse crumbs—this is key for a great texture!
- Spread the streusel evenly over the batter, which ensures it bakes beautifully on top.
What’s the Best Way to Drizzle the Maple Glaze?
Drizzling glaze adds a sweet finishing touch to the bread. To get the right consistency:
- Start with sifted powdered sugar to avoid lumps.
- Mix in maple syrup slowly, adding milk if needed, until it’s drizzling consistency. You want it thick enough to hold shape but thin enough to pour easily.
- Use a spoon or a small piping bag to drizzle over the cooled bread for that perfect look!
Maple-Glazed Streusel Pumpkin Bread
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 cup (240ml) pumpkin puree (canned or homemade)
- 1/4 cup (60ml) maple syrup
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (60g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (60g) cold unsalted butter, cubed
For the Maple Glaze:
- 1 cup (120g) powdered sugar, sifted
- 2-3 tablespoons pure maple syrup
- 1-2 teaspoons milk or cream (optional, for consistency)
- 1/2 teaspoon vanilla extract (optional)
How Much Time Will You Need?
This delicious pumpkin bread will take about 20 minutes to prep and approximately 55-65 minutes to bake. Once it’s out of the oven, allow it to cool for about 15 minutes, then let it cool completely on a wire rack. You’ll spend a bit of extra time drizzling on that tasty maple glaze, but oh, is it worth it! Total time: about 1.5 hours, including cooling.
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or you can line it with parchment paper for easier removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, cloves, ginger). This is where all that warm pumpkin flavor starts—set this mixture aside for a bit.
3. Combine Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil (or melted butter). Whisk them together until well combined. Then, add the eggs one at a time, mixing well after each addition.
4. Add Pumpkin and Flavor:
Stir in the pumpkin puree, maple syrup, and vanilla extract until everything is nice and smooth. This rich mixture is what makes the bread moist and flavorful!
5. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; it’s okay to have a few lumps!
6. Make the Streusel Topping:
In a small bowl, combine the brown sugar, flour, cinnamon, and salt for the streusel topping. Cut in cold butter using a fork or pastry cutter until it resembles coarse crumbs. This crunchy layer adds a wonderful texture!
7. Assemble and Bake:
Pour the pumpkin batter into the prepared loaf pan, smoothing out the top. Then, sprinkle the streusel evenly over the batter. Bake in the preheated oven for 55-65 minutes, or until a toothpick placed in the center comes out clean or with a few moist crumbs.
8. Cool the Bread:
Once baked, allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Patience is key—let it cool down before you glaze it!
9. Prepare the Maple Glaze:
While the bread cools, whisk together the powdered sugar, maple syrup, and milk or cream (if needed) in a small bowl until it reaches a smooth, drizzling consistency. If it’s too thick, add a bit more milk.
10. Drizzle and Serve:
Once the bread is completely cooled, drizzle the maple glaze over the top, letting it cascade down the sides for that perfect finishing touch. Slice and enjoy!
This delightful pumpkin bread is perfect for sharing with friends and family—enjoy the warm, spiced flavors and that sweet maple glaze! Happy baking! 😄
Can I Use Different Sweeteners in This Recipe?
Absolutely! You can swap granulated sugar for coconut sugar for a richer flavor, and for a lower glycemic option, consider using agave nectar in place of maple syrup. Just keep in mind that stevia may alter the texture slightly, so it’s best to follow a conversion guide if you choose that route.
How Should I Store Leftover Pumpkin Bread?
To store your delicious pumpkin bread, wrap it tightly in plastic wrap or foil and keep it at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure it’s fully cooled before wrapping!
Can I Make This Recipe Gluten-Free?
Yes! You can easily make this pumpkin bread gluten-free by substituting the all-purpose flour with a gluten-free all-purpose blend. Make sure the blend contains xanthan gum for the best texture!
Can I Add Nuts or Chocolate Chips to the Bread?
Definitely! Stir in 1/2 to 1 cup of chocolate chips, chopped nuts like walnuts or pecans, or even dried cranberries into the batter before pouring it into the pan. This adds extra flavor and texture!
