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pumpkin bread cut in half to show moist texture inside

Pumpkin Bread with Maple Glaze

  • Author: Jenna Barnard
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 1 loaf 1x

Description

Moist pumpkin bread with a crunchy pumpkin spice streusel topping and maple glaze. It’s seriously the BEST pumpkin bread recipe!


Scale

Ingredients

Pumpkin Spice Streusel

  • 1/4 cup (55g) unsalted butter, melted
  • 1/2 cup (65g) all-purpose flour
  • 1/4 cup (50g) brown sugar
  • 2 tbsp granulated sugar
  • 1/2 tsp pumpkin pie spice

Pumpkin Bread

  • 1 15oz can pure pumpkin puree
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 1/2 cup (100ml) vegetable oil
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup (110ml) milk
  • 1 3/4 cups (230g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt

Maple Glaze

  • 1/2 cup (60g) powdered sugar
  • 1/4 cup (85g) pure maple syrup

Instructions

Pumpkin Spice Streusel

  1. In a small bowl, mix together all of the ingredients and place in the fridge while you make the pumpkin bread.

Pumpkin Bread

  1. Preheat your oven to 325F and butter the sides of a 9×5 loaf pan and line with parchment paper. Make sure the paper comes up and over the two longest sides of the pan so it’s easy to lift out. If you have cake strips, you can wrap those around the pan as well.
  2. In a bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice, salt) and set aside.
  3. Using an electric mixer or a whisk, mix together the sugars, pumpkin, and oil until fully combined. Then mix in the eggs and vanilla.
  4. Mix in half of the dry ingredients, then the milk, and then the rest of the dry ingredients until you get a smooth batter.
  5. Pour it into the prepared pan and spread it even. **see notes before pouring in your batter 
  6. Take the streusel out of the fridge and break it up using a knife or fork to create uniform crumps.
  7. Completely cover the top of the batter in streusel and bake for 1 hr and 15 minutes or until a toothpick in the middle comes out clean. If it needs more time, keep adding 5 minutes until it’s ready. 

Maple Glaze

  1. While the bread bakes, mix together the powdered sugar and maple syrup. 
  2. With the bread fresh from the oven, pour the glaze on top of the hot loaf. 
  3. Let the pumpkin bread cool for about 20 minutes then remove from the pan and slice. Serve warm or store in an air tight container in the fridge. Enjoy!


Notes

BAKING TROUBLESHOOTING – If you’ve had trouble with your cake not baking all the way through or turning out dense, it could be the size of the pan you used. Some 9×5 loaf pans can actually be 8.5×4.5 inches or even less. This recipe is perfect for any pan that is exactly 9×5 inches or above. If you know you have a smaller pan, refrain from using all of the batter. Only fill the pan 2/3 full and it should bake even. 

Keywords: pumpkin bread, pumpkin bread with maple glaze, moist pumpkin bread recipe

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