Go Back
- 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 2 large eggs - 1/2 cup vegetable oil Pumpkin puree is the star of this bread. It gives a moist texture and rich flavor. Granulated and brown sugars add sweetness and depth. Eggs help bind the mix together while vegetable oil keeps it soft. - 1/4 cup all-purpose flour - 1/4 cup packed brown sugar - 1/4 teaspoon ground cinnamon - 2 tablespoons melted butter - 2 tablespoons rolled oats The streusel topping adds a crunchy layer. Flour provides the base, while brown sugar sweetens it. Cinnamon gives warmth and flavor. Melted butter helps bind the crumbs, and rolled oats add a hearty touch. - 1 cup powdered sugar - 2 tablespoons maple syrup - 1-2 tablespoons milk Maple glaze finishes the bread perfectly. Powdered sugar forms the base, while maple syrup adds sweetness and flavor. Milk helps achieve the right smooth consistency. Adjust the milk to your liking for the best drizzle. First, preheat your oven to 350°F (175°C). This temp helps the bread cook evenly. Grab a 9x5 inch loaf pan. Grease it lightly or line it with parchment paper. This makes it easy to remove the bread after it bakes. In a large bowl, combine 1 cup of pumpkin puree, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar. Add 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Mix these until the mixture is smooth and creamy. Make sure there are no lumps. In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of baking powder. Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/2 teaspoon of salt. This mix adds flavor and helps the bread rise. Gradually add the dry mix into the wet mix. Stir gently until just combined. Do not overmix; this keeps the bread light and fluffy. If you want nuts, fold in 1/2 cup of chopped walnuts now. They add a nice crunch! For the streusel topping, mix together 1/4 cup of all-purpose flour, 1/4 cup of brown sugar, and 1/4 teaspoon of ground cinnamon in a small bowl. Pour in 2 tablespoons of melted butter and 2 tablespoons of rolled oats. Use your fingers or a fork to mix until it looks like coarse crumbs. Pour the batter into the prepared loaf pan. Evenly spread the streusel topping over the batter. Bake in your preheated oven for 55-60 minutes. A toothpick should come out clean when inserted in the center. Let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. For the maple glaze, whisk together 1 cup of powdered sugar, 2 tablespoons of maple syrup, and 1-2 tablespoons of milk in a medium bowl. Adjust the thickness by adding more milk if needed. Once the bread cools, drizzle the glaze over the top. Let it set before slicing. Enjoy! - Avoiding Overmixing: When you mix the wet and dry ingredients, stir just until you see no more flour. Overmixing makes the bread tough. It’s okay if the batter looks a bit lumpy. This helps keep your bread soft and moist. - Checking for Doneness: To know if your bread is done, insert a toothpick in the center. If it comes out clean, it’s ready. If it has batter on it, bake for a few more minutes. Keep an eye on it, as ovens can vary. - Adjusting Thickness and Application: For the glaze, start with 1 tablespoon of milk. Mix it in with the powdered sugar and maple syrup. If it’s too thick, add more milk, one teaspoon at a time. You want it pourable but not runny. A good glaze should drizzle nicely over the bread. - Garnishing and Serving Suggestions: When ready to serve, slice the bread and place it on a pretty plate. For extra flair, add crushed walnuts on top. You can also drizzle more maple glaze over the slices. A light dusting of powdered sugar makes it look fancy and inviting. {{image_4}} You can make this bread nut-free by leaving out the walnuts. The bread will still be moist and tasty. The nuts add crunch, but the flavor remains rich and pumpkiny without them. You can also add some seeds, like sunflower or pumpkin seeds, for some texture. To change things up, try adding chocolate chips or dried fruits. Chocolate chips can give a sweet twist that pairs well with pumpkin. Dried fruits, like cranberries or raisins, add a chewy texture and a burst of flavor. Just mix them in gently before baking. If you need a gluten-free version, substitute the all-purpose flour with a gluten-free blend. Look for a mix that includes xanthan gum for better structure. This way, everyone can enjoy this delicious bread without worry. The taste and texture will still shine through. Store your pumpkin streusel maple glaze bread at room temperature. Place it in an airtight container. This keeps it fresh for about three days. If you live in a warm area, refrigerate it. This may dry it out a bit, but it keeps it safe. To freeze the bread, wrap it tightly in plastic wrap. Then, place it in a freezer bag. Be sure to remove as much air as possible. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. You can also leave it out at room temperature for a few hours. This delicious bread lasts up to three days at room temperature. If refrigerated, it lasts about a week. For the best taste, eat it fresh. To keep it moist, store it properly. Check for signs of spoilage before eating. If it smells off or has mold, toss it. Yes, you can use fresh pumpkin. Fresh pumpkin gives a bright flavor. However, it requires more prep time. You need to cook and puree the pumpkin first. Canned pumpkin is easy and quick. It is consistent and ready to use. Both options are tasty, but pick what fits your time best. To make this recipe vegan, you can replace eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg. For dairy, swap milk with almond milk or oat milk. These changes will keep your bread moist and delicious. If you don't have maple syrup, you can use honey or agave nectar. Both provide sweetness, but honey is not vegan. You can also try brown sugar mixed with a bit of water for a syrupy feel. Each sweetener will change the taste slightly, so pick what you enjoy most. This blog post covered the key ingredients and steps to make a delicious pumpkin treat. You learned how to create a tasty streusel topping and a sweet maple glaze. I shared tips to ensure your bake is perfect every time. Variations like nut-free and gluten-free options make this recipe adaptable for everyone. Lastly, proper storage keeps your treats fresh longer. Enjoy your baking journey and let the flavors shine.

Pumpkin Streusel Maple Glaze Bread

Indulge in the cozy flavors of fall with this delicious Pumpkin Streusel Maple Glaze Bread! Made with pumpkin puree, warm spices, and a delightful streusel topping, this bread is perfect for any occasion. The maple glaze adds a sweet finishing touch that elevates each slice. Ready to impress your family and friends? Click through to explore the full recipe and bring this seasonal treat to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

1 cup pumpkin puree

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup chopped walnuts (optional)

For the Streusel Topping:

1/4 cup all-purpose flour

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons melted butter

2 tablespoons rolled oats

For the Maple Glaze:

1 cup powdered sugar

2 tablespoons maple syrup

1-2 tablespoons milk (adjust as needed for desired consistency)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it lightly or lining it with parchment paper for easy removal after baking.

    In a large mixing bowl, thoroughly combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until the mixture is smooth and creamy, ensuring there are no lumps.

      In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well blended.

        Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix. If using walnuts, fold them in delicately at this stage.

          To make the streusel topping, combine the flour, packed brown sugar, ground cinnamon, melted butter, and rolled oats in a small bowl. Mix with your fingers or a fork until the mixture resembles coarse crumbs.

            Pour the prepared pumpkin batter into the greased or lined loaf pan. Evenly distribute the streusel topping over the surface of the batter, ensuring it’s fully covered.

              Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes, then carefully transfer to a wire rack to cool completely.

                For the maple glaze, whisk together the powdered sugar, maple syrup, and milk in a medium bowl until smooth and well combined. Adjust the glaze's thickness by adding more milk if it's too thick for your liking.

                  Once the bread has completely cooled, drizzle the maple glaze over the top using a spoon or a piping bag for a decorative finish. Allow the glaze to set before slicing.

                    Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 8-10 slices

                      - Presentation Tips: Slice the bread and arrange it on a decorative plate. Consider garnishing with crushed walnuts and an additional drizzle of maple glaze for a beautiful presentation. A light dusting of powdered sugar can also add a lovely touch of elegance to your dish!