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Classic Pumpkin Bread with Streusel Topping and Maple Glaze

A delightful pumpkin bread featuring a soft, moist texture, topped with a crunchy streusel and drizzled with a sweet maple glaze.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the bread
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts (optional) Optional ingredient for added texture.
For the streusel topping
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup cold butter
  • 1 teaspoon cinnamon
For the maple glaze
  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1-2 tablespoons milk Adjust for desired consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your loaf pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix the granulated sugar and brown sugar until well combined.
  4. Stir in the pumpkin puree, vegetable oil, eggs, and vanilla extract into the sugar mixture, mixing well until smooth.
  5. Gradually add the dry mixture to the wet mixture, stirring until just combined. Avoid over-mixing.
  6. If using, gently fold in the nuts.
  7. In a separate bowl, prepare the streusel topping by combining flour, brown sugar, and cinnamon, then cutting in the cold butter until crumbs form.
  8. Pour the batter into the greased loaf pan and sprinkle the streusel mixture evenly on top.
Baking
  1. Bake in the preheated oven for about 60 minutes or until a toothpick comes out clean.
  2. Allow it to cool in the pan for 10 minutes before transferring to a wire rack.
Glazing
  1. To prepare the glaze, whisk together powdered sugar, maple syrup, and milk until smooth.
  2. Drizzle the glaze over the cooled bread.

Notes

For sweetness, consider substituting half the sugar with honey or using applesauce in place of oil. Store in plastic wrap in the refrigerator for up to 5 days or freeze for up to 3 months.