Best Pumpkin Bread Recipe with Streusel and Maple Glaze

There’s something magical about the smell of freshly-baked pumpkin bread wafting through the house. The cozy aroma of cinnamon, nutmeg, and brown sugar just screams fall! This Best Pumpkin Bread Recipe with Streusel and Maple Glaze is the ultimate treat to make your autumn mornings extra special. Soft, moist, and topped with a buttery streusel and sweet maple glaze, it’s a pumpkin-packed perfection that you’ll want to bake again and again.

Whether you’re hosting a casual coffee gathering or just craving a seasonal indulgence, this recipe has it all. It’s simple enough for beginner bakers yet impressive enough to wow your family and friends. Trust me, the combination of flavors and textures is downright irresistible!

The Story Behind This Pumpkin Bread

Pumpkin bread has been a fall favorite for decades, but did you know it originated as a way to use up leftover pumpkin puree during harvest season? Early settlers in America often baked pumpkin into breads and cakes as a natural sweetener—so this humble loaf has quite the history!

For me, pumpkin bread is all about nostalgia. Growing up, my mom would bake a big batch of pumpkin bread every October. She’d wrap slices in parchment paper for school lunches, and I’d always sneak one straight from the cooling rack. This recipe takes me back to those cozy kitchen moments, but with a little twist: streusel and maple glaze. Because, honestly, why stop at classic when you can make it extraordinary?

This pumpkin bread is also perfect for fall gatherings or as a homemade gift. Wrap a loaf in a pretty tea towel, tie it with twine, and you’ve got a thoughtful gift that’s sure to make someone smile!

Ingredients: What Makes This Pumpkin Bread Shine

Let’s break down the key ingredients that make this Best Pumpkin Bread Recipe with Streusel and Maple Glaze so special. Each component plays an important role in flavor, texture, and presentation.

For the Bread:

• Pumpkin Puree: The star ingredient! Use canned pumpkin puree for convenience, but make sure it’s 100% pumpkin—not pumpkin pie filling. Homemade puree works wonderfully too.
• Brown Sugar: Adds a rich caramel-like sweetness that complements the pumpkin and spices.
• Vegetable Oil: Keeps the bread moist and tender. You can substitute melted butter or even coconut oil if you prefer.
• Eggs: They bind everything together and give the bread structure.
• All-Purpose Flour: Provides the base for the bread. If you’re gluten-free, try using a 1:1 gluten-free flour blend.
• Cinnamon, Nutmeg, and Ginger: These spices bring the warm, cozy flavors of fall to the loaf.
• Baking Powder and Baking Soda: Ensure the bread rises beautifully and stays fluffy.
• Salt: Enhances all the flavors—don’t skip it!

For the Streusel Topping:

• Butter: Cold, cubed butter creates the perfect crumbly texture.
• Brown Sugar: Sweetens the streusel and caramelizes beautifully.
• Flour: Helps bind the streusel together.
• Cinnamon: A hint of spice ties it all together.

For the Maple Glaze:

• Powdered Sugar: The base of the glaze—it dissolves easily for a smooth texture.
• Maple Syrup: Adds a natural sweetness and pairs perfectly with the pumpkin flavors.
• Milk: Just enough to thin the glaze to your desired consistency.
• Vanilla Extract: Enhances the flavor and adds depth.

Equipment Needed

You don’t need fancy equipment to make this pumpkin bread, but a few essentials will make the process smoother:

• Mixing Bowls: One for the bread batter, one for the streusel, and one for the glaze.
• Whisk: Perfect for combining the wet and dry ingredients without overmixing.
• 9×5-inch Loaf Pan: The ideal size for this recipe. If you don’t have one, you can use mini loaf pans or even a muffin tin.
• Pastry Cutter or Fork: For creating the streusel topping.
• Cooling Rack: Helps the bread cool evenly and prevents a soggy bottom.

If you’re missing any of these, don’t worry—improvisation works too! For example, you can use a butter knife to mix the streusel if you don’t have a pastry cutter.

How to Make the Best Pumpkin Bread

Follow these step-by-step instructions to make a loaf that’s as delicious as it looks!

1. Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray.
2. Mix the Dry Ingredients: In a large bowl, whisk together 2 cups (240g) of all-purpose flour, 1 tsp of baking powder, 1 tsp of baking soda, 1 tsp of cinnamon, 1/2 tsp of nutmeg, 1/4 tsp of ginger, and 1/2 tsp of salt.
3. Combine the Wet Ingredients: In another bowl, mix 1 cup (240g) of pumpkin puree, 3/4 cup (150g) of brown sugar, 1/2 cup (120ml) of vegetable oil, and 2 large eggs. Whisk until smooth.
4. Make the Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
5. Prepare the Streusel: In a small bowl, combine 1/4 cup (30g) of flour, 1/4 cup (50g) of brown sugar, 1/2 tsp of cinnamon, and 2 tbsp (28g) of cold butter. Use a pastry cutter or fork to create a crumbly mixture.
6. Assemble the Bread: Pour the batter into the loaf pan, then sprinkle the streusel evenly on top.
7. Bake: Bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
8. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Make the Glaze: In a small bowl, whisk together 1/2 cup (60g) of powdered sugar, 2 tbsp (30ml) of maple syrup, 1-2 tsp of milk, and 1/4 tsp of vanilla extract.
10. Drizzle the Glaze: Once the bread is completely cool, drizzle the glaze over the top. Let it set for 10 minutes before slicing.

Cooking Tips & Techniques

Here are some tips to ensure your pumpkin bread turns out perfect every time:

• Don’t Overmix: Stir the batter gently to avoid a dense loaf.
• Room Temperature Eggs: They blend better with the batter, so take them out of the fridge ahead of time.
• Test for Doneness: Use a toothpick to check the center of the bread. If it comes out clean, it’s ready!
• Cool Completely: Glazing warm bread can make the glaze runny, so be patient.

Variations & Adaptations

Here are a few ways to customize this recipe:

• Make It Vegan: Substitute eggs with flaxseed meal (1 tbsp flaxseed + 3 tbsp water per egg) and use coconut oil instead of butter.
• Add Nuts: Mix in 1/2 cup (60g) of chopped pecans or walnuts for extra crunch.
• Seasonal Twist: Swap the maple glaze for a cream cheese frosting during the holidays.

Serving & Storage Suggestions

This pumpkin bread is best served at room temperature or slightly warmed. Pair it with a cup of coffee, tea, or even a glass of milk for a comforting treat. If you’re feeling fancy, add a dollop of whipped cream on top!

To store, wrap the bread tightly in plastic wrap and keep it at room temperature for up to 3 days. For longer storage, freeze individual slices in an airtight container for up to a month. Reheat in the microwave or oven for a fresh-out-of-the-oven feel!

Nutritional Information & Benefits

This pumpkin bread is packed with seasonal goodness:

• Calories: Approximately 250 per slice
• Key Nutrients: Vitamin A from the pumpkin, healthy fats from the oil, and fiber from the flour
• Dietary Notes: Nut-free as written, but can be adapted to be vegan or gluten-free

Conclusion

There’s just something so comforting about homemade pumpkin bread. This Best Pumpkin Bread Recipe with Streusel and Maple Glaze is a must-try for fall baking, whether you’re making it for yourself or sharing it with loved ones. The streusel adds a delightful crunch, and the maple glaze ties it all together beautifully.

If you make this recipe, I’d love to hear about it! Leave a comment below with your thoughts or any creative adaptations you tried. Don’t forget to share a photo on social media and tag me—I can’t wait to see your pumpkin bread creations!

Happy baking, and enjoy every bite!

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can! Simply roast and puree fresh pumpkin, then use it in the recipe. Just make sure it’s not too watery.

How do I prevent the bread from sticking to the pan?

Grease the pan generously or line it with parchment paper for easy removal.

Can I skip the streusel topping?

Of course! The bread is delicious on its own, but the streusel adds extra texture and flavor.

What’s the best way to drizzle the glaze?

Use a spoon or pour it into a piping bag for more control.

How long does the bread stay fresh?

It stays fresh for 3 days at room temperature, but you can freeze it for up to a month.

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