This Maple-Glazed Streusel Pumpkin Bread is oh-so-moist and packed with pumpkin goodness. The sweet maple glaze on top makes it extra special and irresistible!
Every bite is like a cozy hug—perfect with a cup of coffee. I love making it on chilly mornings when my home smells like fall. Trust me, you’ll want seconds! 😋
Key Ingredients & Substitutions
All-purpose flour: This flour gives structure to the bread. If you’re looking for a healthier alternative, you can use whole wheat flour—just note it may change the texture slightly.
Canned pumpkin puree: A must for this recipe! If you’re in a pinch, homemade pumpkin puree works too. Just bake and blend fresh pumpkin until smooth. But avoid pumpkin pie filling, as it’s sweetened and spiced already.
Spices: Ground cinnamon, nutmeg, cloves, and ginger bring warmth and flavor. If you don’t have them all, try using a pumpkin pie spice blend. It’s handy and gives that classic flavor!
Buttermilk: This adds moisture and tenderness. If you don’t have it, mix regular milk with a splash of vinegar or lemon juice and let it sit for 5 minutes to mimic buttermilk.
Vegetable oil: This keeps the bread moist. You can easily swap it with melted butter for a richer taste, or use applesauce for a lower-fat option and added sweetness!
How Do You Get the Streusel Just Right?
Making the streusel topping can seem tricky, but it really adds a great texture! Here’s how to nail it:
- Combine the flour, brown sugar, and cinnamon in a bowl. This mix should be crumbly.
- Cut in cold butter until you see pea-sized crumbs—this helps it bake up nicely!
- Don’t fret if it seems too crumbly; once it’s sprinkled on top, it will bake into a delicious layer.
- If your streusel seems too dry, you can add a tiny bit more butter to moisten it up a bit more.
Keep it in the fridge until you’re ready to use it. Working with cold ingredients helps with that perfect crumbly topping!
How to Make Maple-Glazed Streusel Pumpkin Bread
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup (60ml) buttermilk or milk
- 1 tsp vanilla extract
For the Streusel Topping:
- 1/3 cup (40g) all-purpose flour
- 1/3 cup (65g) light brown sugar, packed
- 1/2 tsp ground cinnamon
- 3 tbsp (43g) cold unsalted butter, cut into small pieces
For the Maple Glaze:
- 1/2 cup (60g) powdered sugar, sifted
- 1-2 tbsp pure maple syrup
- 1-2 tsp milk or heavy cream (optional, for consistency)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation, plus about 60-70 minutes to bake, and then a short cooling time. In total, you’ll spend about 1 hour and 40 minutes from start to finish, but trust me, the wait is worth it!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). While it’s heating up, grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal later.
2. Make the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until you see coarse crumbs. Set this delicious mixture in the fridge while you prepare the bread batter.
3. Prepare the Pumpkin Bread Batter:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, cloves, and ginger). In a large bowl, combine the granulated sugar, brown sugar, and oil, mixing until everything is well combined. Add the eggs one at a time, stirring well after each. Now, mix in the pumpkin puree, buttermilk, and vanilla extract until smooth. Finally, gradually fold the dry ingredients into the wet mixture, stirring just until combined. Don’t overmix; a few lumps are okay!
4. Assemble the Loaf:
Pour your batter into the prepared loaf pan, smoothing the top with a spatula. Now take your chilled streusel topping and sprinkle it evenly over the batter.
5. Bake:
Place the loaf in the preheated oven and bake it for about 60-70 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. If it starts to brown too quickly, gently tent it with foil after about 40 minutes to prevent burning.
6. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 10-15 minutes. Then transfer it to a wire rack and allow it to cool completely before adding the glaze.
7. Make the Maple Glaze:
For the glaze, whisk together the powdered sugar and 1 tablespoon of maple syrup in a small bowl. Adjust the consistency by adding more syrup, and if needed, a splash of milk or cream to get that perfect drizzle texture.
8. Glaze and Serve:
Once the bread is completely cool, drizzle the maple glaze generously over the top. Now, slice and serve your delicious Maple-Glazed Streusel Pumpkin Bread. It’s perfect with your favorite warm beverage!
Enjoy a slice of fall with each bite of this moist pumpkin bread topped with sweet streusel and a delightful maple glaze!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree instead of canned, just make sure to bake and blend the pumpkin until it’s smooth. Avoid using bulk pumpkin as it may have excess moisture.
How Do I Store Leftover Pumpkin Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, wrap it tightly in plastic wrap and refrigerate for up to a week.
Can I Freeze This Pumpkin Bread?
Yes, you can freeze the pumpkin bread! Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.
Can I Substitute the Buttermilk?
Yes! If you don’t have buttermilk on hand, mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for about 5 minutes to curdle slightly. This will mimic the acidity of buttermilk, which helps keep the bread tender.
