Description
Pumpkin Bread with Maple Glaze is a cozy, fall-inspired loaf made with warm spices, moist pumpkin purée, a buttery pumpkin spice streusel, and a sweet maple glaze that soaks into the top. Perfect for breakfast, brunch, or gifting, it delivers bakery-level flavor with simple ingredients.
Ingredients
Pumpkin Spice Streusel:
¼ cup melted unsalted butter (55 g)
½ cup all-purpose flour (65 g)
¼ cup packed light brown sugar (50 g)
2 tbsp granulated sugar (25 g)
½ tsp pumpkin pie spice (1 g)
Pumpkin Bread:
1 can (15 oz / 425 g) pure pumpkin purée
1 cup granulated sugar (200 g)
½ cup packed light brown sugar (100 g)
½ cup vegetable oil (100 ml)
2 large eggs
½ tsp vanilla extract (2.5 ml)
½ cup milk (110 ml)
1¾ cups all-purpose flour (230 g)
1 tsp baking soda (5 g)
1 tsp cinnamon (2.5 g)
¾ tsp pumpkin pie spice (1.5 g)
½ tsp kosher salt (2.5 g)
Maple Glaze:
½ cup powdered sugar (60 g)
¼ cup pure maple syrup (85 g)
Instructions
Make the Streusel: In a bowl, mix streusel ingredients until crumbly. Refrigerate.
Preheat Oven: Heat oven to 325°F (163°C). Grease and line a 9×5 inch loaf pan.
Dry Ingredients: Whisk flour, baking soda, cinnamon, pumpkin pie spice, and salt in a bowl.
Wet Ingredients: In another bowl, mix pumpkin, sugars, and oil. Add eggs and vanilla, then stir in half the dry ingredients. Add milk, then remaining dry ingredients and mix until smooth.
Bake: Pour batter into prepared pan. Crumble streusel over the top. Bake for 1 hour 20 minutes or until a toothpick comes out clean.
Glaze: While still warm, whisk glaze ingredients and drizzle over loaf in the pan.
Cool: Let loaf cool for 20 minutes before removing. Slice and serve.
Notes
Use canned pure pumpkin, not pumpkin pie filling.
Pour glaze over hot bread for deeper flavor infusion.
Let cool fully before slicing for clean, tender slices.
Streusel can be skipped for a simpler version.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American