Description
This delicious Pumpkin Bread with Maple Glaze combines moist, spiced pumpkin bread topped with a crunchy pumpkin spice streusel and finished with a sweet maple glaze. Perfect for fall or any time you crave a cozy, comforting 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
- Prepare Streusel: In a small bowl, mix together melted butter, flour, light brown sugar, granulated sugar, and pumpkin pie spice until combined. Place the mixture in the fridge to chill while making the pumpkin bread.
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F (or 350°F if your oven runs cooler). Grease a 9×5-inch loaf pan and line it with parchment paper, making sure the paper extends over the two long sides for easy removal.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- Mix Wet Ingredients: Using an electric mixer or whisk, combine granulated sugar, light brown sugar, pumpkin puree, and vegetable oil until fully blended. Then add eggs and vanilla extract, mixing until combined.
- Combine Batter: Add half of the dry ingredients to the wet mixture and mix until just incorporated. Pour in the milk, mix again, then add the remaining dry ingredients and blend until the batter is smooth.
- Pour and Top with Streusel: Pour the batter evenly into the prepared loaf pan. Remove the streusel from the fridge and break it up with a fork or knife to create uniform crumbs. Sprinkle the streusel evenly over the batter.
- Bake: Bake for 1 hour and 20 minutes or until a toothpick inserted into the center of the bread comes out clean. If needed, continue baking in 5-minute increments.
- Make Maple Glaze: While the bread bakes, whisk together powdered sugar and pure maple syrup until smooth.
- Glaze and Cool: Immediately after removing the bread from the oven, pour the maple glaze over the hot loaf. Let the bread cool in the pan for about 20 minutes.
- Serve: Lift the bread out using the parchment paper edges, slice, and serve warm. Store any leftovers in an airtight container in the fridge.
Notes
- Use canned pumpkin puree, not pumpkin pie filling. Libby’s pumpkin puree is recommended for consistent moisture content.
- Make sure to use a 9×5-inch loaf pan, not a 1-pound loaf pan, to ensure proper baking.
- If your oven runs cool and your bread comes out underdone, try baking at 350°F instead of 325°F.
Nutrition
- Serving Size: 1 slice (about 1/12 of loaf)
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
