This pumpkin bread is soft and full of cozy flavors, topped with a sweet maple glaze and crunchy streusel. Perfect for fall or any time you want a treat!
I love how it fills the kitchen with a warm pumpkin spice scent when baking. Pair a slice with your morning coffee, and it’s a sweet way to start the day. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the bread structure. You can also use whole wheat flour for a heartier texture, but it may make the bread denser.
Canned Pumpkin Puree: Make sure to use plain pumpkin puree and not pumpkin pie filling. If fresh pumpkins are available, you can roast and puree them as an alternative.
Vegetable Oil: For a lighter taste, you can substitute with melted coconut oil or unsweetened applesauce for a healthier option.
Brown Sugar: Light or dark brown sugar works well for the streusel. If unavailable, use granulated sugar mixed with a tablespoon of molasses for a similar flavor.
Maple Syrup: If pure maple syrup is too expensive, you can substitute with agave syrup or honey, keeping in mind it will slightly change the flavor.
How Do I Make the Perfect Streusel Topping?
Creating a crumbly streusel layer is all about the texture. Cold butter is key here! Always start with cold butter and mix it quickly to avoid it melting.
- Combine brown sugar, flour, and cinnamon in a bowl.
- Cut in the cold butter until the mixture is crumbly. You want pea-sized clumps—this creates that delicious crunch.
- Try not to over-handle the mixture to maintain the crumbly texture.
Why is it Important to Not Overmix the Batter?
When making the batter, mixing just until things are combined is crucial. Overmixing can lead to bread that’s tough and chewy rather than soft and tender.
- After adding dry ingredients to the wet ones, stir gently using a spatula.
- A few lumps in the batter are perfectly fine; they will bake out.
These tips will help you create a delicious and satisfying Maple-Glazed Streusel Pumpkin Bread, perfect for enjoying with your favorite hot beverage!
Maple-Glazed Streusel Pumpkin Bread
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1½ teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup brown sugar, packed
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, cold and cubed
For the Maple Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 tablespoons milk (or as needed for consistency)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of preparation time, plus around 60 minutes for baking. After baking, allow about 15 minutes for cooling in the pan and additional time to cool completely before glazing. All in all, set aside about 1.5 to 2 hours to make and enjoy this delightful pumpkin bread!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan so that your bread doesn’t stick when it’s done baking.
2. Make the Streusel Topping:
In a small bowl, mix together the brown sugar, flour, and cinnamon for the streusel topping. Use a pastry cutter or fork to cut in the cold butter until the mixture forms crumbly clumps. Set this mixture aside for later.
3. Combine the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and cloves). This step ensures an even distribution of leavening agents and spices.
4. Mix the Wet Ingredients:
In a larger bowl, combine the pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract. Beat the mixture with a mixer or whisk until it’s smooth and well combined.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
6. Prepare the Loaf for Baking:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Evenly sprinkle the streusel topping over the batter, covering it nicely.
7. Baking Time:
Bake in the preheated oven for 55 to 65 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
8. Cooling:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer to a wire rack to cool completely.
9. Making the Maple Glaze:
While your bread cools, prepare the maple glaze. In a small bowl, whisk together the powdered sugar, maple syrup, and milk. Adjust the consistency by adding more milk if necessary until it can be easily drizzled.
10. Glazing and Serving:
After the bread has cooled completely, drizzle the maple glaze over the top. Slice and serve your lovely pumpkin bread, enjoying the sweet, spiced flavors!
This recipe yields a delightful pumpkin bread that’s perfect for breakfast or as a snack. The combination of spices, a crunchy streusel topping, and a sweet maple glaze will surely impress at any holiday gathering or cozy afternoon at home. Enjoy!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! To do this, roast a medium pumpkin until it’s tender, scoop out the flesh, and blend it until smooth. Measure out 1 cup of the puree for the recipe.
How Can I Store Leftover Pumpkin Bread?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap the bread tightly in plastic wrap and refrigerate for up to a week, or freeze it for up to 3 months.
Can I Make This Recipe Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure that it contains xanthan gum or add some for the right texture.
What Can I Use Instead of Maple Syrup for the Glaze?
If you don’t have maple syrup on hand, you can use honey or agave syrup as a substitute. Keep in mind that it will slightly alter the flavor but will still taste delicious!
