Description

This homemade Pumpkin Bread with Maple Glaze is a moist, spiced loaf perfect for fall or any time you crave cozy flavors. A crunchy pumpkin spice streusel topping adds texture and sweetness, while a smooth maple glaze finishes it off with a rich, sweet touch. Easy to prepare and delightful to serve warm or chilled, this bread combines classic autumn spices with the comforting taste of pumpkin and maple syrup.

Ingredients

Scale

Pumpkin Spice Streusel

1/4 cup (55g) unsalted butter, melted
1/2 cup (65g) all-purpose flour
1/4 cup (50g) light brown sugar, packed
2 tbsp granulated sugar
1/2 tsp pumpkin pie spice

Pumpkin Bread

1 15oz can pure pumpkin puree
1 cup (200g) granulated sugar
1/2 cup (100g) light brown sugar, packed
1/2 cup (100ml) vegetable oil
2 large eggs
1/2 tsp vanilla extract
1/2 cup (110ml) milk
1 3/4 cups (230g) all-purpose flour
1 tsp baking soda
1 tsp cinnamon
3/4 tsp pumpkin pie spice
1/2 tsp kosher salt

Maple Glaze

1/2 cup (60g) powdered sugar
1/4 cup (85g) pure maple syrup

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Instructions

Prepare Streusel: In a small bowl, combine melted butter, flour, light brown sugar, granulated sugar, and pumpkin pie spice. Mix well and place in the fridge to chill while you prepare the bread batter.
Preheat Oven and Prepare Pan: Preheat the oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line it with parchment paper, allowing the paper to extend over the two long sides for easy lifting of the baked bread.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Set aside.
Combine Wet Ingredients: Using an electric mixer or whisk, blend the granulated sugar, light brown sugar, pumpkin puree, and vegetable oil until fully combined. Incorporate the eggs one at a time, then add vanilla extract and mix thoroughly.
Form Batter: Add half of the dry ingredients to the wet mixture and mix until combined. Pour in the milk and mix again, then add the remaining dry ingredients and mix until the batter is smooth and homogeneous.
Assemble Bread: Pour the pumpkin batter into the prepared loaf pan and spread it evenly.
Add Streusel Topping: Remove the chilled streusel from the fridge and break it up with a knife or fork into uniform crumbs. Completely cover the top of the batter with the streusel.
Bake: Place the loaf pan in the preheated oven and bake for approximately 1 hour and 20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. If not done, continue baking in 5-minute increments until fully baked.
Prepare Maple Glaze: While the bread is baking, mix powdered sugar and pure maple syrup in a small bowl until smooth.
Glaze the Bread: When the bread emerges hot from the oven, pour the maple glaze evenly over the top of the loaf.
Cool and Serve: Allow the bread to cool in the pan for about 20 minutes. Then lift it out using the parchment paper, slice, and serve warm. Store leftovers in an airtight container in the refrigerator.

Notes

A 15oz can of pure pumpkin puree is used, not pumpkin pie filling.
The bread is baked at a relatively low temperature of 325°F for a longer time to ensure even baking without drying out.
Allowing the streusel topping to chill before baking helps maintain its crumbly texture.
Maple glaze is best poured over the bread while still warm for better absorption and flavor.
Store this pumpkin bread in an airtight container in the fridge; it stays moist and fresh for up to 5 days.

Nutrition

Serving Size: 1 slice (approx. 1/12th of loaf)
Calories: 280
Sugar: 20g
Sodium: 160mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg