Description
A moist and flavorful pumpkin bread with a streusel topping and maple glaze.
Ingredients
Scale
- For the streusel topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar, packed
- 2 tbsp granulated sugar
- 1/2 tsp pumpkin pie spice
- For the pumpkin bread:
- 1 can (15 oz) pure pumpkin puree
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup milk
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- For the glaze:
- 1/2 cup powdered sugar
- 1/4 cup pure maple syrup
Instructions
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan.
- Make the streusel topping: Mix melted butter, flour, brown sugar, granulated sugar, and pumpkin pie spice until crumbly. Set aside.
- Make the pumpkin bread: In a bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, eggs, vanilla, and milk until smooth.
- In another bowl, mix flour, baking soda, cinnamon, pumpkin pie spice, and salt.
- Combine wet and dry ingredients until just mixed. Pour into the loaf pan.
- Sprinkle streusel topping evenly over the batter.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
- Make the glaze: Whisk powdered sugar and maple syrup until smooth. Drizzle over cooled bread.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Let bread cool completely before glazing.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin bread, maple glaze, streusel topping, fall baking