Description
This Maple Pumpkin Bread is a moist and flavorful autumn treat featuring pure pumpkin puree, warm spices, and a crunchy streusel topping. Finished with a smooth maple glaze, this bread combines sweet, spicy, and rich flavors in every bite, perfect for cozy breakfasts or festive gatherings.
Ingredients
Scale
Bread Batter
- 1 (15 oz / 425 g) can pure pumpkin puree
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1/2 cup (100 ml) vegetable oil
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup (110 ml) milk
- 1 3/4 cups (230 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 tsp kosher salt
Streusel Topping
- 1/4 cup (55 g) unsalted butter, melted
- 1/2 cup (65 g) all-purpose flour
- 1/4 cup (50 g) light brown sugar, packed
- 2 tbsp granulated sugar
- 1/2 tsp pumpkin pie spice
Maple Glaze
- 1/2 cup (60 g) powdered sugar
- 1/4 cup (85 g) pure maple syrup
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9×5 loaf pan well or line it with parchment paper to ensure easy removal of the bread.
- Make Streusel Topping: In a small bowl, mix together the melted unsalted butter, all-purpose flour, light brown sugar, granulated sugar, and pumpkin pie spice. Combine well, then place the streusel mixture in the refrigerator to chill and firm up for a crunchy topping.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Set aside.
- Combine Wet Ingredients: In another bowl, thoroughly mix granulated sugar, light brown sugar, pumpkin puree, and vegetable oil until there are no lumps for a moist texture. Then add eggs and vanilla extract, mixing well.
- Combine Batter: Add half of the dry ingredients to the wet mixture and stir gently. Pour in the milk and mix again. Add the remaining dry ingredients and stir until just incorporated, avoiding overmixing to maintain a light texture. If batter is too thick, add 1 to 2 tablespoons of milk gradually.
- Fill Loaf Pan: Pour the batter into the prepared loaf pan and spread evenly with a spatula to ensure consistent baking.
- Add Streusel Topping: Break up the chilled streusel and sprinkle it evenly over the surface of the batter for uniform crunchy coverage.
- Bake Bread: Place the pan in the preheated oven and bake for 1 hour and 20 minutes. Start checking after 1 hour with a toothpick inserted in the center; it should come out clean or with a few crumbs. If the top browns too quickly, loosely cover with foil around 40 minutes into baking. Rotate the pan halfway through for even baking.
- Prepare Maple Glaze: While the bread bakes, whisk together powdered sugar and maple syrup in a small bowl. Adjust consistency by adding more syrup or powdered sugar as needed until smooth and pourable. For thicker glaze, add 1 to 2 teaspoons more maple syrup.
- Glaze Bread: Remove bread from oven and immediately pour glaze slowly over the hot loaf, allowing it to seep in evenly.
- Cool and Serve: Let the bread cool in the pan for 20 minutes before slicing. If it’s difficult to slice, rest another 10 minutes to set properly.
Notes
- Chilling the streusel topping before baking helps achieve a crunchy texture.
- Do not overmix the batter to keep the bread tender and light.
- If the bread top browns too quickly, covering with foil prevents over-browning.
- You can adjust glaze thickness by varying maple syrup and powdered sugar quantities.
- Use pure pumpkin puree, not pumpkin pie filling, for best results.
