Introduction

This Pumpkin Bread with Maple Glaze is a cozy, flavorful treat perfect for autumn or any time you crave a spiced sweet bread. Topped with a crunchy pumpkin spice streusel and finished with a rich maple glaze, it’s an irresistible combination of textures and tastes.

A stack of four thick slices of pumpkin bread with a crumbly streusel topping is shown on a small wire rack set over a white marble surface. Each slice has a deep orange-brown color and a rough, crunchy looking light brown streusel layer around the edges. A woman's hand is lifting the top slice, showing the soft, moist texture inside. Crumbs are scattered on the white marble surface and some are falling from the bread. In the blurred background, two white bottles filled with a light beige drink can be seen. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 SEE NOTES
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

Instructions

Step 1: In a small bowl, mix together all the streusel ingredients until combined. Place the mixture in the fridge while preparing the pumpkin bread.
Step 2: Preheat your oven to 325°F. Grease a 9×5 inch loaf pan and line it with parchment paper, ensuring the paper extends over the long sides to easily lift the bread out later.
Step 3: In a separate bowl, whisk together the dry ingredients for the bread: flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Set aside.
Step 4: Using a mixer or whisk, blend the granulated sugar, brown sugar, pumpkin puree, and vegetable oil until fully combined. Then beat in the eggs and vanilla extract.
Step 5: Add half of the dry ingredients to the wet mixture, then pour in the milk, followed by the remaining dry ingredients. Mix until you have a smooth batter.
Step 6: Pour the batter into the prepared pan and spread it evenly. Remove the streusel from the fridge and crumble it over the top of the batter using a knife or fork to create uniform crumbs.
Step 7: Bake for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. If needed, continue baking in 5-minute increments until done.
Step 8: While the bread bakes, combine the powdered sugar and maple syrup in a small bowl to make the glaze.
Step 9: Once the bread is out of the oven, pour the maple glaze over the hot loaf. Let the bread cool for about 20 minutes, then remove it from the pan and slice.
Step 10: Serve warm or store in an airtight container in the fridge. Enjoy your delicious pumpkin bread!

Tips & Variations

For a richer flavor, substitute half the vegetable oil with melted butter.
Add 1/2 cup chopped walnuts or pecans to the batter for extra crunch.
Use canned pumpkin puree labeled 100% pure pumpkin, not pumpkin pie filling, for the best results.
If you prefer a thinner glaze, add a teaspoon of warm water to the maple glaze mixture.

Storage

Store the pumpkin bread in an airtight container in the refrigerator for up to 5 days. To enjoy it warm, reheat slices in the microwave for 15-20 seconds. The glaze will soften when refrigerated but will still add great flavor.

How to Serve

A rectangular loaf of crumb cake with a rich, golden-brown crumb topping that looks crunchy and textured, sitting on a wire rack over a white marble slab; a woman's hand pours a thin stream of creamy, light tan glaze from a small white speckled jug onto the top center of the cake, some glaze dripping down the rough crumb surface; the background shows soft-focus white milk bottles with a white marbled texture under the setup photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but you’ll need to cook and puree the pumpkin first. Make sure it’s well-drained so the bread batter isn’t too wet.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs attached. If batter sticks to the toothpick, bake longer, checking every 5 minutes.