Description
This Pumpkin Streusel Bread recipe delivers a moist pumpkin loaf with a rich, crunchy streusel topping and a sweet maple glaze. It’s the perfect fall treat for any occasion.
Ingredients
Scale
- For the Bread:
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar, lightly packed
- 1 cup pumpkin puree (not 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 Topping:
- 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
- 1 Tbsp maple syrup
- 1 Tbsp milk or cream
Instructions
- Preheat your oven to 350°F. Grease an 8 or 9-inch light metal loaf pan or line it with parchment paper and grease. Set aside.
- In a large bowl, cream together the softened butter and dark brown sugar with an electric mixer until smooth, about 1 minute.
- Add the pumpkin puree and then the eggs, mixing well after each addition.
- Stir in the spices, baking powder, baking soda, salt, and all-purpose flour. Mix on low speed until just combined. Do not over-mix.
- In a separate medium bowl, combine the melted butter, flour, brown sugar, and pumpkin pie spice for the streusel topping. Stir until the mixture resembles wet sand.
- Spread the bread batter evenly into the prepared loaf pan.
- Drop spoonfuls of the streusel topping evenly over the bread batter.
- Bake for 55-60 minutes, or until a toothpick inserted near the center comes out clean or with only moist crumbs attached.
- Allow the pumpkin streusel bread to cool completely on a wire rack.
- To make the glaze, whisk together the confectioners’ sugar, maple extract, maple syrup, and milk in a medium bowl until you achieve a smooth glaze.
- Drizzle the glaze evenly over the cooled pumpkin streusel bread. Let the glaze set before slicing and serving.
Notes
- You can substitute light brown sugar for dark brown sugar in the bread batter.
- If you don’t have pumpkin pie spice, use ground cinnamon for the streusel topping.
- Vanilla extract can be used instead of maple extract in the glaze.
- Add chopped nuts like walnuts or pecans to the streusel topping for extra crunch.
- This recipe is great for using up leftover pumpkin puree.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 204
- Sugar: 15g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg