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Pumpkin Streusel Bread Recipe

Pumpkin Streusel Bread Recipe
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★★★★★

4.8 from 22 reviews

This Pumpkin Streusel Bread is a moist, flavorful loaf packed with warm autumn spices and a generous crumbly streusel topping. Finished with a luscious maple glaze, it’s perfect for breakfast, snack, or dessert during the fall season or whenever you crave cozy flavors.

Ingredients

Scale

Bread Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup dark brown sugar, lightly packed (can substitute with light brown sugar)
  • 1 cup pumpkin puree (do not use pumpkin pie filling)
  • 2 large eggs
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1½ cups all-purpose flour

Streusel Topping

  • 6 Tbsp unsalted butter, melted
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar (light or dark)
  • 1/2 tsp pumpkin pie spice or ground cinnamon

Maple Glaze

  • 1 cup confectioners’ sugar
  • 1/4 tsp maple extract (can substitute vanilla)
  • 1 Tbsp maple syrup
  • 1 Tbsp milk or cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃). Grease an 8- or 9-inch light metal loaf pan liberally with cooking spray or line it with parchment paper and grease it, ensuring the bread won’t stick.
  2. Make the Bread Batter: In a large mixing bowl, use a handheld electric mixer to cream together the softened butter and brown sugar until smooth, about 1 minute. Add the pumpkin puree and mix well. Then, beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the ground cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, salt, and all-purpose flour on low speed, mixing just until the ingredients are combined. Avoid over-mixing to keep the bread light and tender.
  3. Spread Batter and Prepare Streusel: Evenly spread the prepared bread batter into the loaf pan. In a separate medium-sized bowl, combine the melted butter, all-purpose flour, brown sugar, and pumpkin pie spice (or cinnamon) for the streusel topping. Stir until the mixture has a crumbly, wet sand-like texture. Drop heaping spoonfuls of the streusel mixture evenly over the top of the bread batter.
  4. Bake the Bread: Place the loaf pan in the preheated oven and bake for 55-60 minutes. To check doneness, insert a toothpick near the center of the bread; it should come out clean or with moist crumbs, but not wet batter. Remove from oven and allow to cool completely on a wire rack before glazing.
  5. Prepare and Add Glaze: While the bread cools, whisk together the confectioners’ sugar, maple extract, maple syrup, and milk or cream in a medium bowl until smooth and pourable. Drizzle the glaze evenly over the cooled bread. Let the glaze set before slicing and serving to ensure clean slices and perfect presentation.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, to ensure the correct flavor and texture.
  • You can substitute light brown sugar for dark brown sugar in both the bread and streusel without affecting the flavor significantly.
  • If you don’t have pumpkin pie spice, use ground cinnamon as an alternative in the streusel.
  • Greasing the pan well or using parchment paper prevents sticking and makes removal easier.
  • Allow the bread to cool fully before glazing to prevent the glaze from melting off.
  • Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to 1 week.

Nutrition

Keywords: pumpkin bread, streusel topping, fall recipes, autumn bread, maple glaze, pumpkin dessert

Find it online: https://todayquickmeals.com/pumpkin-streusel-bread-recipe-2/