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Pumpkin Bread with Maple Glaze

Pumpkin Bread with Maple Glaze
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★★★★★

5 from 27 reviews

This moist and flavorful Pumpkin Bread with Maple Glaze is a delightful fall treat, featuring warm spices and a crunchy pumpkin spice streusel topping. Finished with a sweet maple syrup glaze, it’s perfect for breakfast, snacks, or dessert.

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

  1. Prepare Pumpkin Spice Streusel: In a small bowl, thoroughly mix melted butter, flour, brown sugar, granulated sugar, and pumpkin pie spice. Place the mixture in the fridge to chill while preparing the pumpkin bread to allow flavors to meld and create a crumbly topping.
  2. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9×5 inch loaf pan and line it with parchment paper, allowing the paper to extend over the longest sides for easy bread removal after baking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Set aside to combine the spices and leavening evenly.
  4. Mix Wet Ingredients: Using an electric mixer or whisk, blend granulated sugar, brown sugar, pumpkin puree, and vegetable oil until smooth. Then, incorporate eggs one at a time, followed by the vanilla extract until fully combined.
  5. Combine Batter: Gradually mix in half of the dry ingredients, then pour in the milk, and finish by adding the remaining dry ingredients. Mix gently until you achieve a smooth, uniform batter without overmixing.
  6. Assemble Bread: Pour the batter evenly into the prepared loaf pan. Remove the chilled streusel from the fridge and break it up with a knife or fork to create uniform crumbly pieces. Generously sprinkle the streusel over the top of the batter.
  7. Bake: Bake the bread for approximately 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean. If not done, continue baking in 5-minute increments, monitoring closely to avoid overbaking.
  8. Prepare Maple Glaze: While the bread bakes, whisk together powdered sugar and pure maple syrup until smooth and pourable.
  9. Glaze Bread: When the bread is fresh out of the oven, drizzle the maple glaze evenly over the warm loaf. Allow the bread to cool in the pan for about 20 minutes.
  10. Serve and Store: Carefully lift the bread out using the parchment paper, slice, and serve warm. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • Use canned pure pumpkin puree for best texture and flavor; avoid pumpkin pie filling as it contains added sugars and spices.
  • Oven temperatures can vary; baking at 325°F ensures the bread cooks evenly without burning the streusel topping.
  • Letting the glaze sit helps it set slightly but can be adjusted for a thinner or thicker consistency by altering maple syrup quantity.
  • For dairy-free version, substitute milk with a plant-based milk such as almond or oat milk.
  • This pumpkin bread freezes well for up to 3 months; thaw at room temperature before glazing.

Nutrition

Keywords: pumpkin bread, pumpkin spice, maple glaze, fall baking, streusel topping, holiday bread

Find it online: https://mixitwitjoe.com/pumpkin-bread-with-maple-glaze/