Pumpkin Bread with Maple Glaze Recipe
This moist and flavorful Pumpkin Bread with Maple Glaze is a perfect autumn treat. It features a spiced pumpkin bread base topped with a crunchy pumpkin spice streusel and finished with a sweet maple glaze. The recipe combines warm spices like cinnamon and pumpkin pie spice with the rich sweetness of pure pumpkin puree and maple syrup, making it an ideal cozy dessert or snack for fall.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Instructions
- Prepare Streusel: In a small bowl, combine melted butter, flour, light brown sugar, granulated sugar, and pumpkin pie spice. Mix until evenly incorporated and set the streusel in the refrigerator while preparing the pumpkin bread to allow it to chill and firm up.
- Preheat and Prep Pan: Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line it with parchment paper extending over the long sides for easy bread removal.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, using an electric mixer or whisk, combine granulated sugar, light brown sugar, pumpkin puree, and vegetable oil until fully blended. Then add eggs one at a time and beat in vanilla extract until smooth.
- Add Dry Ingredients and Milk: Add half of the dry ingredients to the wet mixture and mix gently. Pour in the milk and mix again, followed by the remaining dry ingredients. Stir until the batter is smooth and uniform.
- Assemble for Baking: Pour the batter into the prepared loaf pan and spread evenly. Remove the chilled streusel from the fridge and crumble it into uniform pieces with a knife or fork. Generously cover the top of the batter with the streusel.
- Bake the Bread: Bake in the preheated oven for about 1 hour and 20 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. If not done, continue baking with 5-minute intervals until fully baked.
- Prepare Maple Glaze: While the bread is baking, whisk powdered sugar and pure maple syrup together in a small bowl until smooth.
- Glaze and Cool: When bread is fresh out of the oven, pour the maple glaze evenly over the hot loaf. Let it cool in the pan for about 20 minutes.
- Serve: After cooling, carefully lift the bread out using the parchment paper overhang. Slice and serve warm. Store leftovers in an airtight container in the refrigerator for freshness.
Notes
- Use canned pure pumpkin puree for the best texture and flavor; avoid pumpkin pie filling which is sweetened and spiced.
- Baking temperature is lower than some recipes at 325°F to ensure even cooking without overbrowning the streusel.
- Line the pan with parchment paper for easy removal and clean edges.
- The streusel topping adds a crunchy contrast to the moist bread and can be adjusted in sweetness or spices according to preference.
- The glaze can be omitted or replaced with a simple powdered sugar dusting for fewer calories.
Keywords: pumpkin bread, pumpkin spice, maple glaze, fall recipes, autumn bread, streusel topping, holiday baking
