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Pumpkin Streusel Bread with Irresistible Maple Glaze

A delightful Pumpkin Streusel Bread, perfect for fall with its moist base, crumbly topping, and irresistible maple glaze.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1/2 cup Unsalted Butter softened
  • 1 cup Dark Brown Sugar can substitute with light brown sugar
  • 1 cup Pumpkin Puree do not use pumpkin pie filling
  • 2 large Eggs large
  • 1 teaspoon Ground Cinnamon can substitute with pumpkin pie spice blend
  • 1/2 teaspoon Ground Ginger can omit if not available
  • 1/2 teaspoon Ground Nutmeg can substitute with allspice or additional cinnamon
  • pinch Ground Cloves optional but recommended
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 1/2 cups All-Purpose Flour can substitute with gluten-free blend
For the Streusel Topping
  • 1/4 cup Melted Butter
  • 1/2 cup Brown Sugar
  • 1/2 cup All-Purpose Flour
  • 1 teaspoon Pumpkin Pie Spice or Ground Cinnamon
For the Maple Glaze
  • 1 cup Confectioners' Sugar
  • 1 teaspoon Maple Extract can substitute with vanilla extract
  • 2 tablespoons Maple Syrup
  • splash Milk or Cream can substitute with plant-based milk

Equipment

  • 8 to 9-inch loaf pan
  • electric mixer
  • mixing bowls
  • spatula
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8 to 9-inch light metal loaf pan.
  2. Cream together 1/2 cup of softened unsalted butter and 1 cup of dark brown sugar until smooth and fluffy.
  3. Add 1 cup of pumpkin puree and 2 large eggs, mixing well after each addition.
  4. Stir in 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/2 teaspoon of ground nutmeg, a pinch of ground cloves, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually fold in 1 1/2 cups of all-purpose flour until just combined.
  5. Pour the batter into the prepared loaf pan, spreading it evenly.
  6. In a separate bowl, mix together 1/4 cup of melted butter, 1/2 cup of brown sugar, 1/2 cup of all-purpose flour, and 1 teaspoon of pumpkin pie spice until it resembles wet sand.
  7. Sprinkle the streusel topping generously over the batter in the loaf pan.
  8. Bake for 55-60 minutes, checking for doneness with a toothpick inserted into the center.
  9. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  10. Whisk together 1 cup of confectioners' sugar, 1 teaspoon of maple extract, 2 tablespoons of maple syrup, and a splash of milk or cream until smooth to make the glaze.
  11. Drizzle the glaze over the cooled bread and allow it to set before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 2500IUCalcium: 30mgIron: 1mg

Notes

Ensure to use real pumpkin puree for optimal moisture. Avoid over-mixing the batter for a lighter texture. Use light metal pans for even baking.

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