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Pumpkin Streusel Bread Recipe

Pumpkin Streusel Bread Recipe
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★★★★★

5.1 from 30 reviews

This Pumpkin Streusel Bread is a moist and flavorful autumn treat featuring warm spices and a crumbly streusel topping. Infused with pumpkin puree and aromatic spices like cinnamon, ginger, and nutmeg, this easy-to-make bread is finished with a sweet maple glaze, making it perfect for breakfast, snacks, or dessert.

Ingredients

Scale

Bread:

  • 1/2 cup unsalted butter, softened
  • 1 cup dark brown sugar, lightly packed (can substitute with light brown sugar)
  • 1 cup pumpkin puree (do not use pumpkin pie filling)
  • 2 large eggs
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1½ cups all-purpose flour

Streusel Topping:

  • 6 Tbsp unsalted butter, melted
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar (light or dark)
  • 1/2 tsp pumpkin pie spice or ground cinnamon

Glaze:

  • 1 cup confectioners’ sugar
  • 1/4 tsp maple extract (can substitute vanilla)
  • 1 Tbsp maple syrup
  • 1 Tbsp milk or cream

Instructions

  1. Prepare the pan: Preheat your oven to 350°F (175°C). Grease an 8- or 9-inch light metal loaf pan liberally with cooking spray or line it with parchment paper and grease it to ensure easy removal of the bread later.
  2. Make the bread batter: In a large bowl, use a handheld electric mixer to cream together the softened butter and brown sugar until smooth, about one minute. Add the pumpkin puree and mix well, followed by the eggs, mixing thoroughly after each addition. Next, add the cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, salt, and flour. Mix on low speed until just combined—avoid over-mixing to keep the bread tender.
  3. Assemble in the pan: Spread the batter evenly in the prepared loaf pan. In a separate medium bowl, combine the melted butter, flour, brown sugar, and pumpkin pie spice (or cinnamon) for the streusel topping. Mix until it resembles wet sand and is well combined. Scatter heaping spoonfuls of the streusel evenly over the batter in the loaf pan.
  4. Bake the bread: Place the loaf pan in the oven and bake for 55 to 60 minutes. Check doneness by inserting a toothpick near the center; it should come out clean or with moist crumbs, but no wet batter. Remove the bread and allow it to cool completely on a wire rack.
  5. Prepare and add the glaze: While the bread cools, whisk together the confectioners’ sugar, maple extract, maple syrup, and milk or cream in a medium bowl until smooth and pourable. Drizzle the glaze evenly over the cooled bread. Let the glaze set before slicing and serving.

Notes

  • Do not use pumpkin pie filling for this recipe; use pure pumpkin puree for the best texture and flavor.
  • Be careful not to over-mix the batter to avoid tough bread. Mix just until ingredients are combined.
  • If you don’t have maple extract, vanilla extract can be used as a substitute in the glaze.
  • Greasing the pan well or using parchment paper helps prevent the bread from sticking.
  • Allow the bread to cool completely before glazing to prevent the glaze from melting and running off.

Nutrition

Keywords: Pumpkin bread, Pumpkin Streusel Bread, autumn bread, spiced bread, pumpkin dessert, easy pumpkin recipe, homemade pumpkin bread, fall baking

Find it online: https://platedbyemma.com/pumpkin-streusel-bread-recipe/