This moist pumpkin bread is perfect for fall, packed with warm spices and topped with a sweet streusel and a delicious maple glaze. It smells heavenly while baking!
Honestly, I can’t resist sneaking a slice as soon as it comes out of the oven. The glaze just makes it even better! Can you blame me for wanting to eat it all? 😂
I love how easy it is to make this pumpkin bread. Mixing the ingredients takes just a few minutes, then you just pop it in the oven and enjoy the yummy aroma while you wait.
Key Ingredients & Substitutions
Pumpkin Puree: The star of this recipe! Make sure to use canned pumpkin puree and not pumpkin pie filling. If you’re feeling adventurous, you can make your own by roasting and pureeing a fresh pumpkin. Just remember, it may take a bit more time.
Spices: Ground cinnamon, nutmeg, cloves, and ginger bring warmth to the bread. If you run low on any, feel free to substitute all the spices with a pumpkin spice blend, which usually contains a mix of these spices.
Oils and Sugars: Vegetable oil keeps the bread moist, but you can swap it for melted coconut oil or applesauce for a healthier twist. For sugars, light brown sugar can replace granulated sugar if that’s what you have on hand.
Glaze: Maple syrup is what adds that lovely sweetness to the glaze. You can use honey or agave syrup if you don’t have maple syrup, but it will change the flavor a bit.
What’s the Best Way to Make Streusel Topping?
Making the streusel topping is super easy, but getting that crumbly texture is key! Here’s how to do it:
- Combine flour, brown sugar, and cinnamon in a bowl.
- Use cold butter cut into small pieces. This helps achieve that crumbly texture.
- Gently work the butter into the dry mix using your fingers or a pastry cutter until it looks like coarse crumbs.
- Don’t overwork it; you want some clumps for that delightful crunch on top!
Sprinkle it generously over the batter before baking for a delicious finish! Enjoy the process and remember that a little mess can lead to great results!
Moist Pumpkin Bread with Streusel and Maple Glaze
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
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup (60g) all-purpose flour
- 1/3 cup (65g) packed brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons (56g) unsalted butter, cold and cut into small pieces
For the Maple Glaze:
- 1 cup (125g) powdered sugar, sifted
- 2-3 tablespoons pure maple syrup
- 1-2 tablespoons milk or cream (optional, to adjust consistency)
How Much Time Will You Need?
This delicious pumpkin bread takes approximately 15 minutes of preparation time and 55-65 minutes of baking. Plus, you’ll want to let it cool for a little while before drizzling on the glaze. So in total, you’ll need about 1 hour and 30 minutes from start to finish, including cooling time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it well. If you like, you can line the bottom with parchment paper for easier removal.
2. Make the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, and cinnamon for the streusel topping. Add in the cold, cut-up butter pieces and use a pastry cutter or your fingers to blend it all together until it forms coarse crumbs. Set this mixture aside for later.
3. Mix Dry Ingredients for the Bread:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, cloves, and ginger). This step adds all those wonderful flavors!
4. Combine Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until combined. Add each egg one at a time, mixing well after each one. Stir in the pumpkin puree and vanilla extract until everything is well blended.
5. Combine Wet and Dry Ingredients:
Carefully add the dry ingredients to the wet mixture. Use a spatula to gently fold the mixtures together until just combined; being careful not to overmix!
6. Pour and Sprinkle:
Pour the batter into your prepared loaf pan. Evenly sprinkle the streusel topping over the batter. This will give it that delightful crunchy top!
7. Bake:
Place the loaf pan in the oven and bake for 55-65 minutes. Check your bread for doneness by inserting a toothpick in the center. It should come out clean or with a few moist crumbs attached.
8. Cool the Bread:
Once baked, let the bread cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack to cool completely. This helps maintain its moist texture!
9. Prepare the Maple Glaze:
In a small bowl, whisk the powdered sugar with the maple syrup until you have a smooth glaze. If needed, add milk or cream one teaspoon at a time until you reach your desired consistency.
10. Drizzle and Enjoy:
Once the pumpkin bread is completely cool, drizzle your lovely maple glaze over the top. Let it set for a bit before slicing into it. Enjoy each bite with a cup of coffee or tea! It’s a perfect treat for fall or any time you crave something sweet.
Enjoy this delicious moist pumpkin bread as a comforting delight with a warm beverage—it’s sure to become a favorite!
FAQ for Moist Pumpkin Bread with Streusel and Maple Glaze
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If using fresh pumpkin, roast and puree it until smooth. Aim for about 1 cup (240ml) of puree, and remember that fresh pumpkin may have a bit more moisture, so adjust your baking time accordingly.
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months!
Can I Make This Recipe Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. You may also want to add a bit of xanthan gum to help with the texture!
What Can I Substitute for Vegetable Oil?
You can use melted coconut oil, unsweetened applesauce, or even buttermilk as a substitute for vegetable oil. Each will impart a slightly different flavor and texture, but all will work well in the recipe!
