This Maple-Glazed Streusel Pumpkin Bread is moist and full of warm spices, making it perfect for chilly days. The sweet maple glaze adds a delightful touch!
You can almost hear the leaves crunching as you slice into this treat! I love enjoying it with a cup of coffee—it’s like a cozy hug in food form. ☕️
Making this bread is a breeze! Just mix the ingredients, top with the crunchy streusel, and bake until golden. It’s an easy way to bring a taste of fall to your kitchen!
Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you want a gluten-free option, you can use a 1-to-1 gluten-free flour blend.
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. If you don’t have pumpkin, unsweetened applesauce can be a good alternative, but it will change the flavor slightly.
Vegetable Oil: This keeps the bread moist. You can substitute it with melted coconut oil or even applesauce for a lighter version.
Maple Syrup: Pure maple syrup adds a unique flavor. If you’re in a pinch, honey or agave syrup can be used as substitutes, although the taste will vary.
How Do I Get the Streusel Topping Right?
The streusel is what makes this pumpkin bread even more special. It adds a crunchy texture that contrasts beautifully with the moist bread. Here’s how to make it perfectly:
- Combine dry ingredients (sugar, flour, cinnamon, and salt) in a bowl.
- Add cold butter in small cubes. Use your fingers or a pastry cutter to mix until it looks crumbly.
- Don’t overwork it! You want it to be crumbly, not a dough.
- Sprinkle generously on top of the batter before baking.
How Can I Achieve a Smooth Maple Glaze?
The glaze adds a sweet finish to your bread. Here’s how to whip it up:
- In a small bowl, sift the powdered sugar to prevent lumps.
- Mix in maple syrup and milk or cream until you reach a smooth consistency.
- If it’s too thick, add a little more milk; if it’s too thin, add more powdered sugar.
- Drizzle over the cooled bread for a perfect finish.
Happy baking! This Maple-Glazed Streusel Pumpkin Bread is sure to be a hit!
Maple-Glazed Streusel Pumpkin Bread
Ingredients List:
For the Pumpkin Bread:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 1/4 cups (270g) granulated sugar
- 1/2 cup (120ml) vegetable oil (or neutral oil)
- 1/3 cup (80ml) maple syrup
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup (100g) granulated sugar
- 1/3 cup (43g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (56g) unsalted butter, cold and cut into small cubes
For the Maple Glaze:
- 1/2 cup (60g) powdered sugar, sifted
- 2-3 tablespoons maple syrup
- 1 tablespoon milk or cream
Time Needed:
This delightful Maple-Glazed Streusel Pumpkin Bread takes about 15 minutes to prepare and 55-65 minutes to bake, plus cooling time. You will want to set aside at least 1 hour and 30 minutes total, so make it on a relaxing afternoon or enjoy baking with family!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to make it easy to remove the bread later.
2. Combine Dry Ingredients:
In a medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until everything is well mixed. This helps ensure even flavor in your bread!
3. Mix Wet Ingredients:
In a large bowl, whisk the eggs and granulated sugar together until well combined. Then add the vegetable oil, maple syrup, pumpkin puree, and vanilla extract. Whisk everything until it’s smooth and blended together nicely.
4. Bring It All Together:
Gradually mix the dry ingredients into the wet ingredients. Use a spatula or a wooden spoon to fold them gently until just combined—it’s okay if there are a few lumps. We want to keep that tender texture!
5. Make the Streusel Topping:
In a small bowl, mix together the sugar, all-purpose flour, cinnamon, and salt. Add in the cold butter cubes and mix using your fingers or a pastry cutter until it resembles coarse crumbs. Don’t worry if it looks a little messy—it will bake perfectly!
6. Pour and Sprinkle:
Pour the batter into your prepared pan. Spread it evenly, then sprinkle the streusel topping generously over the batter. This is where the magic happens!
7. Bake to Perfection:
Place your loaf in the preheated oven and bake for 55-65 minutes. To check for doneness, stick a toothpick into the center; it should come out clean or with just a few moist crumbs. If the streusel starts to brown too much, tent the loaf loosely with aluminum foil.
8. Cool Down:
Once done, let the bread cool in the pan for about 15 minutes. Then, carefully remove it and let it cool completely on a wire rack.
9. Whip Up the Maple Glaze:
In a small bowl, mix the powdered sugar with maple syrup and milk or cream. Whisk until it’s smooth and has a drizzle-able consistency. If it’s too thick, add more maple syrup or milk until it feels right!
10. Glaze and Serve:
Once your bread is cooled, drizzle the maple glaze over the top. Slice, serve, and enjoy every bite of this warm, spiced pumpkin bread with its delicious crunch from the streusel topping!
Enjoy this moist, warmly spiced pumpkin bread with a crunchy cinnamon streusel topping and a sweet maple glaze drizzle—a perfect autumn treat!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! You’ll want to roast or steam the pumpkin until tender, then puree it until smooth. For this recipe, 1 cup of fresh pumpkin puree should work perfectly; just make sure it’s well drained and not too watery.
How Should I Store Leftover Pumpkin Bread?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and foil, and freeze it for up to 3 months. Thaw it in the refrigerator or at room temperature before enjoying!
Can I Make This Recipe Without Eggs?
Absolutely! You can substitute each egg with 1/4 cup of applesauce, mashed banana, or even a flaxseed meal (1 tablespoon of flaxseed mixed with 3 tablespoons of water). Just mix it well and proceed with the recipe as normal!
What Can I Substitute for Maple Syrup?
If you don’t have maple syrup, you can use honey, agave syrup, or even brown sugar dissolved in a little water as a substitute. Keep in mind that it will slightly alter the flavor, but it can still be delicious!