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Pumpkin Streusel Bread Recipe

Pumpkin Streusel Bread Recipe
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★★★★★

5.2 from 17 reviews

This Pumpkin Streusel Bread is a moist, warmly spiced loaf perfect for fall baking. Featuring a tender pumpkin-infused bread base topped with a buttery, cinnamon-spiced streusel and finished with a sweet maple glaze, this bread makes an irresistible treat for breakfast or a cozy snack.

Ingredients

Scale

Bread Ingredients

  • 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
  • 1 1/2 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 line it with parchment paper and grease the paper to prevent sticking. Set aside for later.
  2. Make the Bread Batter: In a large mixing bowl, use a handheld electric mixer to cream together the softened butter and brown sugar until smooth, about 1 minute. Mix in the pumpkin puree, followed by the eggs, mixing well after each addition. Add ground cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, salt, and flour. Mix on low speed just until all ingredients are barely combined to avoid tough bread.
  3. Prepare the Streusel: In a medium bowl, combine melted butter, all-purpose flour, brown sugar, and pumpkin pie spice or ground cinnamon. Stir until the mixture resembles wet sand and is fully blended.
  4. Assemble and Bake: Spread the bread batter evenly into the prepared loaf pan. Evenly scatter heaping handfuls of the streusel topping over the bread batter. Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted near the center comes out clean or with moist crumbs but no wet batter. Remove from oven and let cool completely on a wire rack.
  5. Make and Add the Glaze: In a medium bowl, whisk together confectioners’ sugar, maple extract, maple syrup, and milk or cream until a smooth, soft glaze forms. Drizzle the glaze evenly over the cooled bread. Allow the glaze to set before slicing and serving.

Notes

  • Use pure pumpkin puree, not canned pumpkin pie filling which contains added sugars and spices.
  • To prevent sticking, either grease the pan thoroughly or use parchment paper for easy removal.
  • Do not over-mix the bread batter to keep the texture tender and moist.
  • The bread can be stored wrapped tightly at room temperature for 2-3 days or refrigerated for up to a week.
  • For a dairy-free glaze, substitute milk or cream with almond milk or coconut milk.

Nutrition

Keywords: pumpkin bread, streusel bread, pumpkin streusel, fall baking, quick bread, maple glaze, spiced pumpkin bread

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