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Pumpkin Bread with Maple Glaze Recipe

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4 from 3 reviews

This Pumpkin Bread with Maple Glaze is a moist, spiced loaf perfect for autumn or anytime you crave a comforting treat. Featuring a tender pumpkin-infused batter, a crunchy pumpkin spice streusel topping, and a sweet maple glaze, it’s a deliciously cozy dessert or snack that pairs perfectly with a cup of coffee or tea.

Ingredients

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 bean paste
  • 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. Make Pumpkin Spice Streusel: In a small bowl, combine the melted butter, all-purpose flour, light brown sugar, granulated sugar, and pumpkin pie spice. Mix thoroughly until the ingredients form a crumbly mixture. Place the streusel in the refrigerator to chill while preparing the pumpkin bread batter.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9x5-inch loaf pan, then line it with parchment paper making sure the paper extends over the two longest sides to help with easy removal later.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Set aside.
  4. Combine Sugars, Pumpkin, and Oil: Using an electric mixer or whisk, blend the granulated sugar, light brown sugar, pumpkin puree, and vegetable oil until fully combined and smooth.
  5. Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla bean paste, until everything is well incorporated.
  6. Add Dry Ingredients and Milk: Gradually mix in half of the dry ingredients, then the milk, and finally the remaining dry ingredients. Stir gently until the batter is smooth and uniform.
  7. Fill Loaf Pan: Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
  8. Add Streusel Topping: Remove the streusel from the fridge and break it up with a knife or fork to create uniform crumbles. Sprinkle the streusel evenly over the top of the batter.
  9. Bake the Bread: Bake in the preheated oven for about 1 hour and 20 minutes. Check doneness by inserting a toothpick into the center of the bread — it should come out clean. If needed, continue baking in 5-minute increments until fully cooked.
  10. Prepare Maple Glaze: While the bread is baking, whisk together the powdered sugar and pure maple syrup until smooth and glossy. Set aside.
  11. Glaze the Bread: Once the pumpkin bread is hot and just out of the oven, pour the maple glaze evenly over the top to soak in.
  12. Cool and Serve: Allow the bread to cool in the pan for about 20 minutes. Then, carefully lift it out using the parchment paper edges and slice. Serve warm or store in an airtight container in the refrigerator. Enjoy!

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • Line the loaf pan with parchment paper for easy removal of the bread after baking.
  • You can substitute vanilla bean paste with pure vanilla extract if unavailable.
  • Ensure the bread is fully baked by testing with a toothpick to avoid undercooked centers.
  • Store leftover pumpkin bread in an airtight container refrigerated and consume within 3-4 days for best freshness.

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