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Pumpkin Streusel Bread with Maple Glaze Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/pumpkin-streusel-bread-with-maple-glaze-recipe/