Streusel-Topped Pumpkin Bread with Maple Glaze
User Reviews
5
Streusel-Topped Pumpkin Bread with Maple Glaze
Description
This Streusel-Topped Pumpkin Bread highlights pumpkin puree and a blend of pumpkin pie spices, resulting in a warmly spiced and moist loaf. The batter combines wet ingredients like pumpkin puree, vegetable oil, eggs, water, and vanilla with dry ingredients including flour, baking soda, salt, and spices. Once poured into loaf pans, the bread is sprinkled with a streusel mixture of brown sugar, flour, pumpkin pie spice, melted butter, and salt, which bakes into a crisp, crumbly topping.
The oven baking produces a tender bread with a soft, moist interior contrasted by the sweet and spiced streusel crust. After cooling, the loaf is adorned with a maple glaze formed by whisking together powdered sugar, maple syrup, maple and vanilla extracts, and a pinch of salt. This glaze adds sweetness and a glossy sheen that complements the pumpkin and spice flavors.
The bread is presented in two standard loaves, making it convenient for sharing or storage. It pairs well with tea or coffee and can be served as a breakfast treat or dessert bread. Proper measuring of flour and powdered sugar ensures consistent texture and balance in the final bake. The recipe notes mention optional substitutes and advice for handling ingredients like brown sugar and salt.
Ingredients
For the bread
- 1 can pumpkin puree 15 ounces, pure
- 4 egg large
- 1 cup vegetable oil
- ⅔ cup water
- 2 teaspoons vanilla extract pure
- 2 ½ cups granulated sugar
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 2 tablespoons pumpkin pie spice
For the streusel
- ½ cup light brown sugar lightly packed, or dark brown sugar
- ½ cup all-purpose flour
- ½ teaspoon pumpkin pie spice
- pinch salt
- ¼ cup butter melted, unsalted
For the glaze
- 1 cup powdered sugar
- 5 tablespoons pure maple syrup
- ½ teaspoon maple extract
- ½ teaspoon vanilla extract pure
- Pinch salt
Instructions
- Preheat oven to 350°F. Grease and flour two 8.5 x 4 x 2.5 inch loaf pans.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended.
- In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until combined.
- Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.
- In a medium bowl, mix together the brown sugar, flour, pumpkin pie spice, and salt. Add melted butter and stir until small clumps form. Sprinkle over the pumpkin bread batter.
- Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean. Allow pumpkin bread to cool completely.
- Once bread is room temperature, prepare the glaze by whisking together the powdered sugar, maple syrup, maple extract, vanilla and salt. Drizzle glaze over the pumpkin bread. Allow glaze to set and slightly harden before serving.
Notes
- This recipe yields two loaves, ideal for sharing or storing to enjoy throughout the week.
- Measure flour using the fluff, scoop, and level technique for accurate results, especially for the streusel topping.
- Use the same measuring method for powdered sugar to achieve the right glaze consistency.
- If brown sugar is unavailable or hard, there are simple substitutes and softening techniques to maintain streusel quality.
- Understanding the difference between kosher and table salt can help adjust seasoning appropriately.
User Reviews
Overall Rating
5
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