This moist pumpkin bread is a warm hug in a loaf! Topped with a crunchy streusel, it’s perfect for fall or any day you crave a little comfort.
I love the sweet maple glaze drizzled on top. It adds the perfect finishing touch! Grab a slice with your coffee—trust me, it’s the best way to start your day. 😊
Key Ingredients & Substitutions
Pumpkin Puree: The star of this bread! You can use canned pumpkin or homemade puree. If you need a substitute, mashed sweet potatoes work well for similar flavor and texture.
Flour: All-purpose flour is the go-to, but if you’re gluten-free, a 1:1 gluten-free blend can be a great alternative.
Spices: Classic pumpkin spices include cinnamon, nutmeg, and ginger. You could use a store-bought pumpkin spice mix if you have it, or adjust the amounts based on your taste preferences.
Nut Options: I love adding chopped pecans or walnuts to the streusel for extra crunch, but feel free to leave them out or swap for seeds if you have nut allergies!
How Do I Achieve the Perfect Streusel Topping?
The streusel topping is crucial for that lovely crunch! Start by mixing the flour, brown sugar, and cinnamon together in a bowl. Then, it’s time to cut in the cold butter. Use a pastry cutter or your fingers to break the butter into small pieces until it resembles coarse crumbs. This helps create that nice texture!
- Combine all dry ingredients first to ensure even distribution.
- Work quickly so the butter stays cold—this helps with the crumbly texture.
- Top the batter evenly to ensure that every slice has a bit of the delicious topping.
How Can I Get a Smooth Maple Glaze?
For a lovely drizzle, combine sifted powdered sugar with maple syrup and a bit of milk or cream. Start with just 1 tablespoon of milk, then add more until you reach your desired consistency. If it’s too thick, it won’t drizzle—but if it’s too thin, it won’t sit nicely on top. I recommend testing it on a small plate before glazing the entire loaf!
Moist Pumpkin Bread With Streusel Topping And Maple Glaze
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) packed brown sugar
- ½ cup (120 ml) vegetable oil
- 2 large eggs
- 1 cup (240 ml) pumpkin puree (canned or homemade)
- 1 teaspoon vanilla extract
For the Streusel Topping:
- ½ cup (60 g) all-purpose flour
- ⅓ cup (65 g) brown sugar, packed
- ¼ cup (30 g) chopped pecans or walnuts (optional)
- 1 teaspoon ground cinnamon
- 4 tablespoons (56 g) unsalted butter, cold and cut into small pieces
For the Maple Glaze:
- 1 cup (120 g) powdered sugar, sifted
- 2 tablespoons pure maple syrup
- 1-2 tablespoons milk or cream (adjust for consistency)
How Much Time Will You Need?
This delightful loaf will take about 15 minutes to prepare and approximately 55-65 minutes to bake. You’ll want to set aside some additional time for cooling before glazing, bringing the total time to about 2 hours. Perfect for an afternoon treat!
Step-by-Step Instructions:
1. Preheat your Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper to make removing the bread a breeze later on.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices—cinnamon, nutmeg, cloves, and ginger. Make sure everything is mixed well!
3. Combine Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until the mixture is smooth. Then, add the eggs one at a time, ensuring each is blended in well.
4. Add Pumpkin and Vanilla:
Next, stir in the pumpkin puree and vanilla extract until everything is nicely combined and smooth.
5. Combine Wet and Dry Ingredients:
Now, slowly add the dry mixture to your wet ingredients. Fold them together gently, just until incorporated. Avoid overmixing; we want the bread to stay moist and tender!
6. Prepare the Streusel Topping:
In a separate small bowl, combine the flour, brown sugar, and cinnamon. If you’re using nuts, add them in as well. Cut the cold butter into small pieces and mix it in until the mixture looks crumbly. This will create that delicious crunchy topping!
7. Assemble and Bake:
Pour the pumpkin batter into the prepared loaf pan, smoothing the surface with a spatula. Evenly sprinkle your streusel topping over the batter.
8. Bake the Bread:
Bake in your preheated oven for 55-65 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or just a few moist crumbs stick to it. If the streusel browns too quickly, gently cover the loaf with aluminum foil halfway through baking.
9. Cool the Bread:
Once baked, let the bread cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely.
10. Make the Maple Glaze:
While the bread is cooling, prepare your maple glaze. In a small bowl, whisk together the powdered sugar and maple syrup. Add 1 tablespoon of milk or cream and mix until you have a smooth drizzle. Adjust the consistency by adding more milk if necessary.
11. Drizzle Glaze:
Once the bread is completely cool, drizzle the maple glaze over the top. This adds a sweet finishing touch that you’ll love!
12. Slice and Enjoy:
Slice your pumpkin bread and serve. Any leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Enjoy the cozy, delicious flavors!
There you have it! A simple guide to making wonderful moist pumpkin bread with a sweet, crunchy streusel and a delightful maple glaze. Happy baking! 🎃🍞
FAQ for Moist Pumpkin Bread With Streusel Topping And Maple Glaze
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to cook and puree it before use. Just roast a small pumpkin, scoop out the flesh, and blend until smooth. One cup of fresh puree is equivalent to one cup of canned, so it’s a perfect substitute.
Can I Make This Recipe Gluten-Free?
Yes, you can use a 1:1 gluten-free flour blend in place of all-purpose flour. Just ensure it contains xanthan gum, which helps mimic the texture of traditional flour in baked goods.
How Should I Store Leftover Pumpkin Bread?
Store your leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to a week, or freeze for up to 3 months.
What Can I Substitute for Vegetable Oil?
If you prefer, you can substitute vegetable oil with melted coconut oil, unsweetened applesauce, or even plain Greek yogurt for a slightly healthier twist. Each will provide moisture to the bread while slightly altering the flavor.