Description
This Maple Pumpkin Bread is a moist, flavorful fall favorite with warm spices and a crunchy streusel topping, finished off with a sweet maple glaze. Perfect for breakfast or an afternoon treat, it combines the rich taste of pumpkin with the natural sweetness of maple syrup.
Ingredients
Scale
Bread Batter
- 1 (15 oz / 425 g) can pure pumpkin puree
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1/2 cup (100 ml) vegetable oil
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup (110 ml) milk
- 1 3/4 cups (230 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 tsp kosher salt
Streusel Topping
- 1/4 cup (55 g) unsalted butter, melted
- 1/2 cup (65 g) all-purpose flour
- 1/4 cup (50 g) light brown sugar, packed
- 2 tbsp granulated sugar
- 1/2 tsp pumpkin pie spice
Maple Glaze
- 1/2 cup (60 g) powdered sugar
- 1/4 cup (85 g) pure maple syrup
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9×5 loaf pan well or line it with parchment paper to ensure easy removal of the bread once baked.
- Prepare Streusel: In a small bowl, combine the melted unsalted butter, all-purpose flour, light brown sugar, granulated sugar, and pumpkin pie spice. Mix thoroughly, then place the streusel mixture in the refrigerator to chill and firm up, which helps create a crunchy topping when baked.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Set this dry mixture aside.
- Combine Wet Ingredients: In another large bowl, thoroughly mix granulated sugar, light brown sugar, pumpkin puree, and vegetable oil until smooth with no lumps, ensuring a moist texture.
- Incorporate Dry Ingredients: Stir half of the dry flour mixture gently into the wet ingredients. Then pour in the milk and mix. Add the remaining dry ingredients and stir until just combined, avoiding overmixing to keep the bread tender. If the batter is too thick, add 1 to 2 tablespoons of milk gradually to adjust consistency.
- Fill Loaf Pan: Pour the batter into the prepared loaf pan and spread evenly with a spatula to ensure even baking.
- Add Streusel Topping: Break up the chilled streusel into small pieces and sprinkle evenly over the batter layer for uniform coverage and a crunchy finish.
- Bake the Bread: Bake in the preheated oven for 1 hour and 20 minutes, starting to check at 1 hour by inserting a toothpick into the center which should come out clean or with a few crumbs. The top should be golden brown. If browning too quickly, cover loosely with aluminum foil after about 40 minutes. Rotate the pan halfway through baking for even heat distribution if needed.
- Prepare Maple Glaze: While baking, whisk together powdered sugar and maple syrup in a small bowl until smooth and pourable. Adjust thickness by adding more syrup or powdered sugar as desired.
- Glaze the Bread: Remove bread from oven and immediately pour the maple glaze evenly over the hot loaf, allowing it to soak in for consistent sweetness.
- Cool and Serve: Let the bread cool in the pan for 20 minutes to set before slicing. If the slices are difficult to cut, allow the bread to rest an additional 10 minutes for easier handling.
Notes
- Make sure not to overmix the batter to keep the bread light and tender.
- Chilling the streusel topping helps achieve a crunchy texture when baked.
- If the bread top browns too fast, loosely cover with foil mid-bake.
- Use a toothpick to check doneness around the 1-hour mark to avoid overbaking.
- Adding a parchment liner to the loaf pan makes removing the bread easier and cleaner.
- The glaze is optional but adds a lovely sweet finish.
