Pumpkin Streusel Bread
A moist and perfectly spiced pumpkin quick bread topped with a thick, buttery streusel and drizzled with a sweet maple glaze. The ultimate cozy autumn treat that looks bakery-perfect but is easy to make at home.
Equipment
- 8 or 9-inch loaf pan light metal preferred
- electric hand mixer for creaming butter and sugar
- Wire Rack for cooling the bread
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar, lightly packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 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
- 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
- 1 cup confectioners' sugar
- 1 tbsp maple syrup
- 1 tbsp milk or cream
- 1/4 tsp maple extract (or vanilla extract)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8 or 9-inch light metal loaf pan.
- Cream butter and brown sugar with an electric mixer until smooth. Mix in pumpkin puree, then add eggs one at a time, beating well.
- Add flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Mix on low until just combined. Spread into prepared pan.
- In a medium bowl, mix melted butter, flour, brown sugar, and pumpkin spice with a fork until crumbly. Sprinkle evenly over batter.
- Bake 55-60 minutes until a toothpick comes out clean. Cool completely in the pan on a wire rack.
- Whisk confectioners' sugar, maple syrup, milk, and maple extract until smooth. Drizzle over cooled bread. Let set before slicing.
Notes
Be sure to let the bread cool completely before adding the glaze, otherwise it will melt into the streusel topping.