Pumpkin Streusel Bread with Maple Glaze Recipe

Introduction

This Pumpkin Streusel Bread is a cozy, spiced treat perfect for fall or any time you crave something comforting. Moist pumpkin bread topped with a buttery streusel and drizzled with a sweet maple glaze creates a delicious balance of flavors and textures.

Ingredients

• For the pumpkin bread:
• 1/2 cup unsalted butter, softened
• 1 cup dark brown sugar, lightly packed (can substitute with light brown sugar)
• 1 cup pumpkin puree (do not use pumpkin pie filling)
• 2 large eggs
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1½ cups all-purpose flour
• For the streusel:
• 6 Tbsp unsalted butter, melted
• 3/4 cup all-purpose flour
• 1/2 cup brown sugar (light or dark)
• 1/2 tsp pumpkin pie spice or ground cinnamon
• For the maple glaze:
• 1 cup confectioners’ sugar
• 1/4 tsp maple extract (can substitute vanilla)
• 1 Tbsp maple syrup
• 1 Tbsp milk or cream

Instructions

1. Step 1: Preheat your oven to 350℉. Grease an 8 or 9-inch light metal loaf pan generously with cooking spray or line it with parchment paper and grease the paper. Set the pan aside.
2. Step 2: In a large bowl, use a handheld electric mixer to cream the softened butter and brown sugar together until smooth, about 1 minute.
3. Step 3: Add the pumpkin puree to the butter and sugar mixture, mixing well. Then add the eggs one at a time, beating well after each addition.
4. Step 4: Add the cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, salt, and flour. Mix on low speed just until barely combined. Avoid over-mixing to keep the bread tender.
5. Step 5: Spread the batter evenly into the prepared loaf pan.
6. Step 6: To make the streusel, combine the melted butter, flour, brown sugar, and pumpkin pie spice in a medium bowl. Stir until the mixture resembles wet sand.
7. Step 7: Scatter heaping spoonfuls of the streusel evenly over the batter in the pan.
8. Step 8: Bake for 55 to 60 minutes, or until a toothpick inserted near the center comes out clean or with moist crumbs. Let the bread cool completely on a wire rack.
9. Step 9: For the glaze, whisk together confectioners’ sugar, maple extract, maple syrup, and milk in a medium bowl until smooth and soft.
10. Step 10: Drizzle the glaze evenly over the cooled bread. Allow the glaze to set before slicing and serving.

Tips & Variations

• If you prefer, you can replace the individual spices in the bread with 3 teaspoons of pumpkin pie spice for convenience.
• Using a light metal baking pan helps achieve even heat distribution and better bake results compared to glass pans.
• For a nutty twist, sprinkle chopped pecans or walnuts on top of the streusel before baking.

Storage

Store the pumpkin streusel bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When reheating, warm slices in the microwave for about 15-20 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugars and spices which will alter the flavor and texture of the bread. Use plain pumpkin puree for best results.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the bread. It should come out clean or with a few moist crumbs but no wet batter. Baking times can vary slightly depending on your oven.

Pumpkin Streusel Bread with Maple Glaze Recipe

Print Recipe

★★★★★

4.6 from 61 reviews

A moist and flavorful Pumpkin Streusel Bread topped with a crunchy spiced streusel and finished with a sweet maple glaze. Perfectly spiced with cinnamon, ginger, nutmeg, and cloves, this quick bread is ideal for autumn or any time you crave a comforting treat.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 55-60 minutes
• Total Time: 1 hour 10-15 minutes
• Yield: 1 loaf (12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pumpkin Bread:

• 1/2 cup unsalted butter, softened
• 1 cup dark brown sugar, lightly packed (can substitute with light brown sugar)
• 1 cup pumpkin puree (do not use pumpkin pie filling)
• 2 large eggs
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 1/2 cups all-purpose flour

For the Streusel:

• 6 Tbsp unsalted butter, melted
• 3/4 cup all-purpose flour
• 1/2 cup brown sugar (light or dark)
• 1/2 tsp pumpkin pie spice or ground cinnamon

For the Maple Glaze:

• 1 cup confectioners’ sugar
• 1/4 tsp maple extract (can substitute vanilla)
• 1 Tbsp maple syrup
• 1 Tbsp milk or cream

Instructions

1. Prepare the Pan: Preheat oven to 350℉ (175℃). Liberally grease an 8- or 9-inch light metal loaf pan with cooking spray or line it with parchment paper and grease. Set aside.
2. Make the Bread Batter: In a large bowl, use a handheld electric mixer to cream the softened butter with the brown sugar until smooth, about 1 minute. Mix in the pumpkin puree, then add eggs one at a time, mixing well after each. Add ground cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, salt, and flour. Mix on low speed until just barely combined, careful not to overmix to avoid tough bread.
3. Prepare the Streusel: In a medium bowl, combine melted butter, flour, brown sugar, and pumpkin pie spice or ground cinnamon. Stir until mixture resembles wet sand and is fully combined.
4. Assemble the Bread: Spread the batter evenly into the prepared loaf pan. Sprinkle heaping handfuls of streusel evenly over the top of the batter.
5. Bake: Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Remove from oven and cool completely on a wire rack.
6. Make the Maple Glaze: In a medium bowl, whisk confectioners’ sugar, maple extract, maple syrup, and milk or cream together until a smooth, soft glaze forms.
7. Glaze and Serve: Drizzle the maple glaze evenly over the cooled bread. Let set before slicing and serving.

Notes

• You may substitute the individual spices (cinnamon, ginger, nutmeg, cloves) with 3 teaspoons of pumpkin pie spice.
• Use light metal loaf pans for consistent heat conduction and better baking results; glass pans may affect bake time and texture.
• Be careful not to overmix the batter once the dry ingredients are added to avoid tough bread.
• Use pure pumpkin puree, not pumpkin pie filling, for best results.
• Allow glaze to set before slicing to prevent it from running off.

Keywords: pumpkin bread, streusel, maple glaze, fall recipes, quick bread, pumpkin spice, autumn dessert