This pumpkin bread is sweet, moist, and packed with warm spices! The tasty streusel topping adds a crunchy twist, while the maple glaze makes it extra special.
Baking this is like wrapping yourself in a cozy blanket. I love enjoying a warm slice with my coffee—it’s a perfect morning treat that makes me smile every time! ☕️
Key Ingredients & Substitutions
Pumpkin Puree: The star of this bread! Canned pumpkin is convenient and ensures a consistent taste. If you’re feeling adventurous, you can use fresh pumpkin puree, but make sure to cook it and blend until smooth first.
Spices: Cinnamon, nutmeg, ginger, and cloves bring warmth to the bread. If you don’t have one of these spices, pumpkin pie spice can be a handy substitute. It will still give a lovely flavor.
Sugars: Granulated and brown sugar add sweetness and moisture. You can swap granulated sugar with coconut sugar for a lower glycemic index, but it will slightly change the taste.
Vegetable Oil: This keeps the bread moist. If you’re looking for alternatives, it’s fine to use melted coconut oil or unsweetened applesauce for a lighter option.
Nuts: Walnuts or pecans add crunch to the streusel. If you prefer, you could use a different nut or completely skip them for a nut-free version.
How Do I Properly Combine Wet and Dry Ingredients Without Overmixing?
This step is crucial for a light and fluffy pumpkin bread! Overmixing can lead to a dense texture. Here’s how to keep it tender:
- Once your wet ingredients are well combined, gently add in the dry ingredients.
- Use a spatula to fold the mixtures together. This means scooping the dry ingredients from the bottom and folding them over the wet ingredients—be gentle!
- Stop mixing as soon as you see the dry flour disappear. A few lumps are okay; they’ll bake out!
By not overmixing, you ensure that your bread stays light and fluffy while retaining all that flavorful pumpkin goodness. Enjoy your baking!
Maple-Glazed Streusel Pumpkin Bread
Ingredients You’ll Need:
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
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) maple syrup
For The Streusel Topping:
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (33g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 5 tablespoons (70g) unsalted butter, cold and cubed
- 1/3 cup (40g) chopped walnuts or pecans (optional)
For The Maple Glaze:
- 3/4 cup (90g) powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 tablespoons milk or cream
How Much Time Will You Need?
This delicious recipe takes about 20 minutes of preparation time, followed by around 55-65 minutes of baking. You’ll also want to allow for at least 10-15 minutes of cooling time. Altogether, plan for about 1.5 – 2 hours, but the wait is totally worth it for this yummy bread!
Step-by-Step Instructions:
1. Prepare Oven and Pan:
First, preheat your oven to 350°F (175°C). Grab a 9×5-inch loaf pan and grease and flour it, or you can line it with parchment paper for easy removal later.
2. Make Streusel Topping:
In a medium bowl, mix the brown sugar, flour, cinnamon, and chopped nuts (if you’re using them). Then, cut in the cold, cubed butter until the mixture looks like coarse crumbs. Put it aside for now.
3. Mix Dry Ingredients for Bread:
In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, ginger, and cloves). Set this bowl aside as well.
4. Mix Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil, mixing well. Add the eggs one at a time, making sure to beat well after each addition. Next, stir in the pumpkin puree, vanilla extract, and maple syrup until everything is smooth.
5. Combine Wet and Dry:
Gently add the dry ingredients into the wet ingredients. Fold everything together with a spatula until just combined—don’t worry if there are a few lumps! The goal is to not overmix to keep your bread light and fluffy.
6. Fill Pan and Add Topping:
Pour the batter into the prepared loaf pan and smooth out the top. Now, sprinkle your streusel topping evenly over the batter.
7. Bake:
Pop your bread into the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs. If the top gets too brown, cover it loosely with foil.
8. Cool:
After baking, let the bread cool in the pan for about 10-15 minutes. Then carefully transfer it to a wire rack to cool completely.
9. Make Maple Glaze:
While the bread is cooling, whisk together the powdered sugar, maple syrup, and milk or cream in a small bowl. Adjust the consistency to your liking by adding more milk for a thinner glaze or more powdered sugar for a thicker one.
10. Drizzle Glaze and Serve:
Once your bread is fully cool, drizzle the maple glaze over the top. Finally, slice it up and enjoy your delightful Maple-Glazed Streusel Pumpkin Bread warm or at room temperature, maybe with a cozy cup of coffee or tea!
This pumpkin bread is a crowd-pleaser with its moist texture, warm spices, and that sweet maple finish. Perfect for any autumn day!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can use fresh pumpkin! Just make sure to cook it until soft, then puree it until smooth. Canned pumpkin is convenient and gives consistent results, but fresh is delicious if you have the time!
How Do I Store Leftover Pumpkin Bread?
Wrap any leftover pumpkin bread tightly in plastic wrap or foil and store it at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just slice before freezing for easy thawing!
Can I Make This Recipe Dairy-Free?
Absolutely! You can replace the butter in the streusel with a dairy-free alternative, such as coconut oil or a plant-based butter. For the glaze, use non-dairy milk instead of regular milk or cream, and you’ll have a delicious dairy-free treat!
What Can I Use Instead of Nuts in the Streusel?
If nuts aren’t your thing or if there are allergies to consider, you can easily skip them or substitute with rolled oats for a different texture. Another option is to add some shredded coconut for a unique twist!
