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Pumpkin Bread with Maple Glaze Recipe

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4.7 from 96 reviews

This moist and flavorful Pumpkin Bread with Maple Glaze is a perfect autumn treat. Featuring a spiced pumpkin streusel topping and a sweet maple glaze, this loaf is a cozy blend of warm spices and rich pumpkin goodness, ideal for breakfast, snacks, or dessert.

Ingredients

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Pumpkin Spice Streusel

  • 1/4 cup (55g) unsalted butter, melted
  • 1/2 cup (65g) all-purpose flour
  • 1/4 cup (50g) light brown sugar, packed
  • 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) light brown sugar, packed
  • 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
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp kosher salt

Maple Glaze

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

Instructions

  1. Prepare Streusel: In a small bowl, mix together the melted butter, all-purpose flour, light brown sugar, granulated sugar, and pumpkin pie spice until combined. Place the streusel mixture in the fridge to chill while you prepare the pumpkin bread batter.
  2. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan thoroughly and line it with parchment paper, ensuring the paper extends over the two longest sides for easy removal of the baked loaf.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Set this mixture aside.
  4. Combine Wet Ingredients: Using an electric mixer or a whisk, blend the granulated sugar, light brown sugar, pumpkin puree, and vegetable oil until fully combined and smooth. Then add in the eggs and vanilla extract, mixing thoroughly.
  5. Incorporate Dry Ingredients and Milk: Add half of the dry ingredient mixture into the wet ingredients and mix until just combined. Then stir in the milk, followed by the remaining dry ingredients, mixing gently until you achieve a smooth batter.
  6. Fill the Pan and Add Streusel: Pour the batter into the prepared loaf pan and spread it evenly. Retrieve the chilled streusel from the fridge and crumble it with a knife or fork to create uniform pieces. Spread the streusel completely over the top of the batter.
  7. Bake the Bread: Bake the loaf in the preheated oven for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. If it needs more time, continue baking, checking every 5 minutes until done.
  8. Prepare Maple Glaze: While the bread is baking, mix the powdered sugar and pure maple syrup in a small bowl until smooth to create the glaze.
  9. Glaze the Bread: When the bread comes out of the oven and is still hot, pour the maple glaze evenly over the top, allowing it to soak in.
  10. Cool and Serve: Let the pumpkin bread cool in the pan for about 20 minutes. Then, lift it out using the parchment paper overhang, slice, and serve warm. Store any leftovers in an airtight container in the fridge.

Notes

  • Use pure pumpkin puree from a can for the best texture and flavor.
  • The oven temperature is set at 325°F to help the bread bake evenly without over-browning.
  • Ensure the streusel topping is chilled before adding to create a crumbly texture.
  • Make sure to line the pan with parchment extending beyond the edges to lift the bread out easily.
  • You can store the pumpkin bread in the fridge up to 5 days or freeze for longer storage.

Find it online: https://queenrecipe.com/pumpkin-bread-with-maple-glaze-recipe/