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Maple-Glazed Streusel Pumpkin Bread

Maple-Glazed Streusel Pumpkin Bread
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A moist and flavorful pumpkin bread topped with streusel and drizzled with maple glaze, perfect for fall gatherings.

Ingredients

Scale
  • 1 3/4 cups (220 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) packed brown sugar
  • 1/2 cup (120 ml) vegetable oil or melted butter
  • 2 large eggs
  • 1 cup (240 ml) pumpkin puree
  • 1/4 cup (60 ml) maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup (100 g) packed brown sugar (for streusel)
  • 1/2 cup (60 g) all-purpose flour (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/4 teaspoon salt (for streusel)
  • 1/4 cup (60 g) cold unsalted butter, cubed (for streusel)
  • 1 cup (120 g) powdered sugar, sifted (for glaze)
  • 2-3 tablespoons pure maple syrup (for glaze)
  • 1-2 teaspoons milk or cream (optional, for glaze)
  • 1/2 teaspoon vanilla extract (optional, for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. In one bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In another bowl, mix the granulated sugar, brown sugar, and either vegetable oil or melted butter until well combined. Add the eggs one at a time, mixing after each addition.
  4. Stir in the pumpkin puree, maple syrup, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients and mix just until everything is combined.
  6. For the streusel, combine brown sugar, flour, cinnamon, and salt in a bowl. Cut in the cold butter until you get coarse crumbs.
  7. Pour the batter into your prepared pan, then sprinkle the streusel topping evenly over the batter. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  8. Let the bread cool in the pan for about 15 minutes, and then transfer it to a wire rack to cool completely.
  9. For the glaze, whisk together the powdered sugar, maple syrup, and milk or cream until smooth. Adjust the thickness by adding more milk if necessary.
  10. Drizzle the glaze over the cooled bread, slice, and serve.

Notes

Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread wrapped tightly in plastic wrap and then in aluminum foil for about 2-3 months.

Nutrition

Find it online: https://sourdoughvoyage.com/maple-glazed-streusel-pumpkin-bread/