Pumpkin Streusel Bread with Maple Glaze Recipe

Introduction

Pumpkin Streusel Bread is a perfect autumn treat, combining moist pumpkin flavors with a sweet, crunchy topping. This easy-to-make loaf is enhanced with warm spices and finished with a maple glaze for a deliciously cozy baked good.

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

Instructions

1. Step 1: Preheat your oven to 350℉. Grease an 8- or 9-inch light metal loaf pan liberally with cooking spray, or line it with parchment paper and grease it. Set aside.
2. Step 2: In a large bowl, cream the softened butter with the brown sugar using a handheld electric mixer until smooth, about 1 minute. Add the pumpkin puree and mix well, then beat in the eggs one at a time.
3. Step 3: Add the cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, salt, and 1½ cups flour. Mix on low speed just until combined. Avoid over-mixing to keep the bread tender.
4. Step 4: Spread the batter evenly into the prepared loaf pan and set aside.
5. Step 5: Make the streusel topping by mixing the melted butter, 3/4 cup flour, brown sugar, and pumpkin pie spice in a medium bowl until the mixture resembles wet sand.
6. Step 6: Drop heaping spoonfuls of the streusel evenly over the batter in the pan.
7. Step 7: Bake for 55-60 minutes, or until a toothpick inserted near the center comes out clean or with moist crumbs. Remove from the oven and cool completely on a wire rack.
8. Step 8: For the glaze, whisk together the confectioners’ sugar, maple extract, maple syrup, and milk in a medium bowl until smooth. Drizzle over the cooled bread and allow to set before slicing and serving.

Tips & Variations

• Use fresh pumpkin puree for the best flavor and texture. Avoid canned pumpkin pie filling as it contains added spices and sugar.
• For extra texture, sprinkle chopped nuts such as pecans or walnuts into the streusel topping before baking.
• Replace maple extract with vanilla extract if you prefer a more traditional glaze flavor.
• For a dairy-free option, substitute butter with coconut oil and use a plant-based milk for the glaze.

Storage

Store the cooled bread covered at room temperature for up to 3 days. To keep it longer, wrap tightly and refrigerate for up to a week. Reheat slices gently in the microwave or toaster oven to restore warmth and softness. This bread can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree because pumpkin pie filling contains added spices and sugars that can alter the bread’s flavor and texture.

How do I know when the bread is fully baked?

A toothpick inserted near the center should come out clean or with just a few moist crumbs. If the toothpick has wet batter, bake a few minutes longer and check again.

Pumpkin Streusel Bread with Maple Glaze Recipe

Print Recipe

★★★★★

4.9 from 145 reviews

This Pumpkin Streusel Bread is a moist, flavorful quick bread combining the warmth of autumn spices with the richness of pumpkin puree. Topped with a crunchy, buttery streusel and finished with a sweet maple glaze, it’s the perfect cozy treat for fall or any time you crave a spiced, sweet bread.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Dessert, Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread

• 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

• 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

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 generously with cooking spray or line it with parchment paper and grease it. Set aside.
2. Make the Bread Batter: In a large bowl, cream together the softened butter and dark brown sugar using a handheld electric mixer until smooth, about 1 minute. Add the pumpkin puree and mix well. Beat in the eggs, one at a time, ensuring each is fully incorporated. Next, add the ground cinnamon, ground ginger, nutmeg, cloves, baking soda, baking powder, salt, and flour. Mix on low speed just until barely combined to avoid over-mixing, which can make the bread tough.
3. Prepare Streusel Topping: In a medium bowl, combine the melted butter, flour, brown sugar, and pumpkin pie spice or ground cinnamon. Stir until the mixture resembles wet sand and is fully combined.
4. Assemble and Bake: Spread the bread batter evenly into the prepared loaf pan. Evenly drop heaping handfuls of the streusel topping over the batter. Bake for 55-60 minutes, or until a toothpick inserted near the center comes out clean or with moist crumbs but no wet batter. Remove from oven and allow to cool completely on a wire rack.
5. Prepare and Drizzle Glaze: In a medium bowl, whisk together the confectioners’ sugar, maple extract, maple syrup, and milk or cream until a smooth, soft glaze forms. Drizzle the glaze evenly over the cooled bread. Let the glaze set before slicing and serving.

Notes

• Use pumpkin puree, not pumpkin pie filling, for best flavor and texture.
• If you don’t have pumpkin pie spice, you can substitute with a mix of cinnamon, ginger, nutmeg, and cloves.
• Lining the loaf pan with parchment paper makes for easier removal and cleaner slices.
• Ensure not to overmix the batter to keep the bread tender and moist.
• The glaze can be adjusted for thickness by adding more confectioners’ sugar or milk as needed.

Keywords: pumpkin bread, streusel bread, autumn recipes, pumpkin dessert, maple glaze, quick bread, spiced bread