This Pumpkin Bread with Maple Glaze is the ultimate fall treat! Moist, packed with warm spices, and topped with a buttery pumpkin spice streusel—every bite feels like a cozy autumn day. Not to mention the rich maple glaze that adds just the right amount of sweetness. I made this last weekend, and it disappeared before the day was over. Perfect with a cup of coffee or tea!
Why You’ll Love This Recipe
- Fall Flavors: Pumpkin, warm spices, and maple syrup—it’s like fall in every bite.
- Streusel Topping: The crumbly pumpkin spice streusel adds texture and makes this bread extra special.
- Perfect for Gifting: This bread makes for a great gift during the holiday season or a sweet treat to share with friends and family.
Ingredients
Pumpkin Spice Streusel
- ¼ cup (55g) unsalted butter, melted
- ½ cup (65g) all-purpose flour
- ¼ cup (50g) light brown sugar, packed
- 2 tbsp granulated sugar
- ½ tsp pumpkin pie spice
Pumpkin Bread
- 1 (15oz) can pure pumpkin puree (*see notes)
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- ½ cup (100ml) vegetable oil
- 2 large eggs
- ½ tsp vanilla extract
- ½ cup (110ml) milk
- 1 ¾ cups (230g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ¾ tsp pumpkin pie spice
- ½ tsp kosher salt
Maple Glaze
- ½ cup (60g) powdered sugar
- ¼ cup (85g) pure maple syrup
Variations
- Add Nuts: Stir in ½ cup of chopped pecans or walnuts into the batter for added crunch.
- Chocolate Lover’s Twist: Add ½ cup of dark chocolate chips for a sweet and decadent touch.
- Gluten-Free Option: Swap the all-purpose flour for a gluten-free flour blend to make this bread gluten-free.
How to Make the Recipe
1. Make the Pumpkin Spice Streusel
In a small bowl, combine the melted butter, flour, brown sugar, granulated sugar, and pumpkin pie spice. Mix until crumbly. Pop it in the fridge while you prepare the pumpkin bread.
2. Preheat the Oven
Set your oven to 325°F (or 350°F depending on your oven’s calibration—see notes). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
3. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Set this bowl aside for later.
4. Combine the Wet Ingredients
In a large bowl, use an electric mixer (or whisk) to combine the granulated sugar, brown sugar, pumpkin puree, and vegetable oil. Add in the eggs and vanilla extract, mixing until smooth.
5. Mix in Dry Ingredients
Gradually add half of the dry ingredient mixture to the wet mixture, followed by the milk. Mix until combined, then add the remaining dry ingredients and mix until smooth.
6. Pour the Batter
Pour the pumpkin bread batter into the prepared loaf pan and smooth the top with a spatula.
7. Add the Streusel
Remove the streusel from the fridge. Break it into small crumbles using a fork or knife, and sprinkle it evenly over the top of the batter.
8. Bake
Bake the bread for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. If the bread isn’t done, bake in 5-minute increments until fully baked.
9. Make the Maple Glaze
While the bread is baking, whisk together the powdered sugar and maple syrup until smooth.
10. Glaze the Bread
As soon as the bread comes out of the oven, drizzle the maple glaze over the hot loaf. Let it cool for about 20 minutes in the pan before lifting it out using the parchment paper.
11. Serve
Slice and enjoy the pumpkin bread warm, or store it in an airtight container in the fridge for later.
How to Serve
- For Breakfast: A slice of this pumpkin bread pairs perfectly with your morning coffee or tea.
- As a Dessert: Warm it up and serve with a scoop of vanilla ice cream for a fall-inspired dessert.
- For Gifting: Wrap it in parchment and tie it with a ribbon for a thoughtful homemade gift.
Make Ahead
- Fridge: Store the pumpkin bread in an airtight container in the fridge for up to 5 days.
- Freezer: You can freeze the bread (unglazed) for up to 3 months. Just thaw and glaze before serving.
FAQs
Can I use homemade pumpkin puree?
Yes, just make sure to strain out excess moisture to match the consistency of canned pumpkin puree.
How do I prevent the bread from becoming too dense?
Make sure to measure your flour accurately (use the spoon-and-level method) and avoid overmixing the batter.
Can I use maple-flavored syrup instead of pure maple syrup for the glaze?
Pure maple syrup gives the best flavor, but maple-flavored syrup can work in a pinch.
There you have it—moist, flavorful, and topped with a buttery streusel and maple glaze. This Pumpkin Bread with Maple Glaze is the perfect fall treat. Enjoy!
