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Pumpkin Streusel Bread Recipe

Pumpkin Streusel Bread Recipe
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★★★★★

5.3 from 30 reviews

This Pumpkin Streusel Bread is a moist and flavorful autumn treat, combining spiced pumpkin batter with a buttery streusel topping and a sweet maple glaze. Perfect for breakfast or a cozy snack, this quick bread is easy to prepare and fills the kitchen with inviting seasonal aromas.

Ingredients

Scale

Bread Batter

  • 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

Maple Glaze

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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (175℃). Grease an 8- or 9-inch light metal loaf pan liberally with cooking spray, or alternatively, line it with parchment paper and grease the parchment for easier removal. Set aside.
  2. Make the Bread Batter: In a large bowl, use a handheld electric mixer to cream the softened butter and dark brown sugar together until smooth, about one minute. Add the pumpkin puree, mixing well, then add the eggs one at a time, mixing thoroughly after each addition. Stir in the cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, salt, and flour on low speed just until combined. Be careful not to overmix to keep the bread tender.
  3. Spread Batter and Prepare Streusel: Spread the batter evenly into the prepared loaf pan. In a medium bowl, combine melted butter, flour, brown sugar, and pumpkin pie spice. Stir until the mixture looks like wet sand and is fully combined. Spoon heaping handfuls of the streusel topping evenly over the batter.
  4. Bake the Bread: Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted near the center comes out clean or with moist but not wet crumbs. Remove from oven and cool completely on a wire rack.
  5. Prepare and Drizzle Glaze: In a medium bowl, whisk together confectioners’ sugar, maple extract, maple syrup, and milk or cream until smooth and pourable. Drizzle the glaze evenly over the cooled bread. Allow the glaze to set before slicing and serving.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spices in the bread.
  • Greasing the pan well or using parchment paper helps prevent sticking and eases removal.
  • Do not overmix the batter to avoid dense, tough bread; mix just until ingredients are combined.
  • Allow the bread to cool completely before glazing to prevent the glaze from melting off.
  • You can substitute maple extract with vanilla extract if desired.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: pumpkin bread, streusel bread, pumpkin dessert, autumn recipe, quick bread, pumpkin spice bread

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