Description
This soft and spiced Pumpkin Streusel Bread, topped with a crunchy streusel and drizzled with maple glaze, is perfect for cozy mornings or as a delightful treat for any occasion.
Ingredients
Units
Scale
For the Bread
- 1 cup Pumpkin puree (not pumpkin pie filling) (Use thick pumpkin puree.)
- 2 cups All purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 2 large Eggs
- 1 cup Brown sugar (Holds moisture better than white sugar.)
- 1/4 cup White sugar
- 1/2 cup Oil (or melted butter) (Oil recommended for moisture.)
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon (Adjust for preference on spice level.)
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Ginger
- 1/4 teaspoon Cloves (Use sparingly if sensitive.)
For the Streusel Topping
- 1/2 cup Flour
- 1/2 cup Brown sugar
- 1 teaspoon Cinnamon
- 1/4 cup Cold butter (Keep the butter cold for a crunchy texture.)
For the Maple Glaze
- 1 cup Powdered sugar
- 2 tablespoons Maple syrup (Use real maple syrup for best flavor.)
- 1 tablespoon Milk or cream (Add until desired consistency.)
Instructions
Prepare the Streusel
- In a bowl, mix flour, brown sugar, cinnamon, and a pinch of salt. Add cold butter chunks and rub until it resembles chunky sand.
Mix the Pumpkin Bread Batter
- Preheat oven to 350°F (175°C). In one bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and spices.
- In another bowl, whisk together the wet ingredients: pumpkin puree, eggs, sugars, oil, and vanilla.
- Pour the dry ingredients into the wet ingredients and stir until just combined.
Assemble the Loaf
- In a greased and parchment-lined 9×5 inch loaf pan, add half of the batter, followed by a sprinkle of streusel, then the remaining batter and top with the remaining streusel.
- Gently press the top streusel into the batter without mashing.
Bake the Bread
- Bake for 55-65 minutes, until the top is set and a toothpick comes out with moist crumbs.
Cool and Glaze
- Let the loaf cool in the pan for 15 minutes before transferring to a rack to cool completely.
- To make the glaze, mix powdered sugar with maple syrup and milk, adjusting for desired thickness.
- Drizzle glaze over the cooled bread.
Notes
For dairy-free options, substitute oil for butter in the batter and use plant milk in the glaze. This recipe is forgiving; adjust sugars and spices to personal preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, brunch, Dessert
- Cuisine: American, Fall
Nutrition
- Calories: 230
- Sugar: 15
- Sodium: 150
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 37
- Fiber: 1
- Protein: 3
