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–+ servings

Pumpkin Bread with Streusel and Maple Glaze

Moist pumpkin bread with streusel, warm spices, and a maple glaze, perfect for fall brunch, snacking, and holiday baking.
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Prep Time 1 hour
Cook Time 1 hour 20 minutes
Total Time 2 hours 20 minutes
Servings: 1
Course: Desserts
Cuisine: American
Calories: 393
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients
  • 1/4 cup unsalted butter, melted 55 g
  • 1/2 cup all-purpose flour 65 g
  • 1/4 cup packed light brown sugar 50 g
  • 2 tbsp granulated sugar
  • 1/2 tsp pumpkin pie spice
  • 1 can (15 oz) canned pumpkin puree not pumpkin pie filling
  • 1 cup granulated sugar 200 g
  • 1/2 cup packed light brown sugar 100 g
  • 1/2 cup avocado oil or another neutral oil such as vegetable oil
  • 2 large eggs room temperature
  • 1/2 tsp vanilla extract
  • 1/2 cup milk whole or 2% milk works well
  • 1 3/4 cups all-purpose flour 230 g
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp kosher salt
  • 1/2 cup powdered sugar 60 g
  • 1/4 cup pure maple syrup 85 g

Method
 

Pumpkin Spice Streusel
  1. In a small bowl, mix the melted butter, flour, brown sugar, granulated sugar, and pumpkin pie spice until crumbly. Place the bowl in the refrigerator while you prepare the bread batter.
Pumpkin Bread
  1. Preheat the oven to 325°F. Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the two longest sides so the finished loaf is easy to lift out.
  2. In a separate bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt until combined. Set aside.
  3. In a large bowl, use an electric mixer or a sturdy whisk to combine the granulated sugar, brown sugar, pumpkin puree, and avocado oil until smooth. Beat in the eggs and vanilla extract.
  4. Add half of the flour mixture and stir until just incorporated, then mix in the milk, followed by the remaining flour mixture, stirring until no streaks of flour remain.
  5. Pour the batter into the prepared pan and spread it into an even layer.
  6. Take the streusel out of the refrigerator and break it into coarse crumbs with a fork or a knife.
  7. Evenly scatter the streusel over the batter, covering the entire surface. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 20 minutes. If the bread needs more time, continue baking in 5 minute increments.
Maple Glaze
  1. While the bread bakes, whisk the powdered sugar and maple syrup together in a small bowl until the glaze is smooth.
  2. Pour the glaze over the hot loaf immediately after removing it from the oven.
  3. Let the loaf cool in the pan for about 20 minutes, then lift it out with the parchment paper, slice, and serve warm. Store any leftovers in an airtight container in the refrigerator.

Nutrition

Calories: 393kcalCarbohydrates: 64gProtein: 5gFat: 14gSaturated Fat: 4gCholesterol: 42mgSodium: 173mgFiber: 2gSugar: 42g

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling, for the proper flavor and texture.
Bring the eggs and milk to room temperature for a smoother, more even batter.
Stir the batter just until the flour disappears; overmixing can make the loaf dense.
If the streusel is browning too quickly, loosely tent the pan with foil during the last 30 minutes of baking.
Pour the maple glaze over the hot loaf so it sinks into the crumb, then let it set before slicing.
Store leftovers in the fridge for up to 5 days, or wrap and freeze the unglazed loaf for up to 3 months.
Nutrition information is estimated for one slice if the loaf is cut into 12 slices.

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