I created the Best Pumpkin Bread Recipe with a pumpkin spice streusel topping and a sticky maple glaze, and it’s so easy to make that it will quickly become your favorite.

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I can’t stop making this because it might be the Best Pumpkin Bread Recipe I’ve ever baked. The crumb is so deep and tender, really a Moist Pumpkin Bread that practically melts, and the kitchen fills with pumpkin pie spice and canned pumpkin puree so you know it’s real.

There’s a streusel that crackles on top and a sticky maple glaze that makes everyone dive in before it cools. I mess up measurements sometimes, and it still works, that’s why I love it.

You might think it’s fancy but it’s honest and wildly addictive.

Ingredients

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Pumpkin puree: adds moisture, fiber rich, mild sweetness, earthy flavor, vitamin A boost
Brown sugar: caramel notes, adds moisture and sweetness, simple carbs, not very healthy i know
All-purpose flour: structure and carbs, low fiber, neutral taste, gives tender crumb
Eggs: protein and richness, help bind and lift, adds tender texture kinda
Vegetable oil: fat for moisture, keeps bread soft, neutral flavor
Cold butter: makes crumbly streusel, adds richness and crisp pockets
Maple syrup: deep sweet flavor, pairs well with pumpkin, natural sugar
Pecans: add crunch, healthy fats, slightly sweet, earthy nuttiness
Powdered sugar: quick glaze sweetness, pure carbs, bright glossy finish

Ingredient Quantities

1 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

2 tsp pumpkin pie spice

1 tsp ground cinnamon

1/2 tsp salt

1 cup canned pumpkin puree (not pumpkin pie filling)

2 large eggs

1 cup granulated sugar

1/2 cup light brown sugar packed

1/2 cup vegetable oil

1/4 cup buttermilk (or milk)

1 tsp vanilla extract

1/2 cup light brown sugar packed (for streusel)

1/3 cup all-purpose flour (for streusel)

1 tsp ground cinnamon (for streusel)

1/4 tsp salt (for streusel)

4 tbsp unsalted butter cold, cubed (for streusel)

1/2 cup chopped pecans or walnuts, optional (for streusel)

1 cup powdered sugar (for glaze)

2 tbsp pure maple syrup (for glaze)

1-2 tbsp milk or cream (for glaze)

pinch of salt (for glaze)

1/2 tsp vanilla extract (for glaze, optional)

How to Make this

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1. Preheat oven to 350F and grease a 9×5 loaf pan, line with parchment if you want easy removal.

2. In a bowl whisk together 1 3/4 cups all purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 2 tsp pumpkin pie spice, 1 tsp ground cinnamon and 1/2 tsp salt.

3. In a large bowl whisk 1 cup canned pumpkin puree, 2 large eggs, 1 cup granulated sugar, 1/2 cup light brown sugar (packed), 1/2 cup vegetable oil, 1/4 cup buttermilk (or milk) and 1 tsp vanilla extract until smooth.

4. Add the dry mix to the wet and fold gently until just combined, dont overmix or the bread will get dense; batter should be thick. Pour into prepared pan and smooth the top.

5. Make the streusel by mixing 1/2 cup light brown sugar (packed), 1/3 cup all purpose flour, 1 tsp ground cinnamon and 1/4 tsp salt. Cut in 4 tbsp cold cubed unsalted butter with a fork, pastry cutter or your fingers until pea sized crumbs form. Stir in 1/2 cup chopped pecans or walnuts if using.

6. Sprinkle the streusel evenly over the batter, pressing down lightly so it sticks. Tap the pan on the counter once or twice to settle the batter and streusel.

7. Bake at 350F for about 55 to 65 minutes, until a toothpick in the center comes out with a few moist crumbs (not wet batter). If the top is browning too fast tent loosely with foil after 40 minutes.

8. Cool the loaf in the pan on a wire rack for 10 to 15 minutes, then lift out using the parchment and let cool another 15 to 20 minutes; glaze while it’s slightly warm but not piping hot.

9. Whisk the glaze by combining 1 cup powdered sugar, 2 tbsp pure maple syrup, 1 to 2 tbsp milk or cream (add slowly until you get a drizzling consistency), a pinch of salt and optional 1/2 tsp vanilla extract.

10. Drizzle the maple glaze over the loaf, let it set for 10 to 15 minutes, then slice and enjoy. Store loosely covered at room temp for 2 days or refrigerate for longer.

Equipment Needed

1. 9×5 loaf pan, greased and lined with parchment for easy removal
2. Large mixing bowl and a medium bowl for the dry mix
3. Whisk and a rubber spatula (whisk for blending, spatula for folding)
4. Measuring cups and measuring spoons
5. Fork or pastry cutter to cut butter into the streusel
6. Small bowl and a small whisk or fork for the glaze
7. Wire cooling rack and oven mitts
8. Toothpick or skewer to check doneness and a sharp knife for slicing

FAQ

Q: Can I use fresh pumpkin instead of canned pumpkin puree?

A: Yes, you can, but fresh pumpkin is wetter so roast a sugar pumpkin until soft, scoop the flesh and puree it, then drain any excess liquid or press it in a cheesecloth. Measure one cup of the pureed pumpkin for this recipe. It works great but takes a little extra time.

Q: How do I know the bread is done baking?

A: Stick a toothpick in the center. If it comes out with a few moist crumbs but no raw batter the loaf is done. The top should spring back slightly and the edges may pull away from the pan a little. Ovens vary so start checking around 45 minutes.

Q: Can I swap the vegetable oil for butter or less fat?

A: Yes, melted butter can replace the oil cup for cup for a richer flavor, but the bread might be a touch denser. Want less fat? Replace half the oil with unsweetened applesauce and the loaf will still be moist.

Q: Any tricks to make the streusel really crisp and not soggy?

A: Use cold cubed butter and cut it into the streusel ingredients until they are pea size, dont overwork it. Chill the streusel in the fridge while the oven preheats, then sprinkle on right before baking. Adding nuts helps keep texture too.

Q: How should I store or freeze the pumpkin bread?

A: Cool completely, then wrap tightly in plastic wrap and store in an airtight container. At room temp it keeps 2 to 3 days, in the fridge up to a week. To freeze, slice and wrap slices individually or wrap the whole loaf, freeze up to 3 months. Thaw at room temp and warm briefly in the oven or microwave.

Q: Can I skip the maple glaze or make it thicker?

A: Sure, skip it if you like less sweet, the bread is still great. To thicken the glaze add more powdered sugar or use less milk, to thin it add a little more milk. Warm the glaze slightly if it gets too stiff, then drizzle over the cooled loaf.

MOIST Pumpkin Bread With Streusel Topping And Maple Glaze Recipe Substitutions and Variations

All purpose flour — swap for whole wheat pastry flour for a nuttier taste and slightly denser crumb, or use a 1 to 1 gluten free flour blend if you need GF (same volume). If using whole wheat pastry you might want a splash more milk since it soaks up more liquid.
Vegetable oil — replace with melted unsalted butter for richer flavor, light olive oil or coconut oil in the same amount, or cut the oil in half and use unsweetened applesauce for lower fat while keeping it moist.
Buttermilk — plain yogurt or sour cream thinned with a little milk works great, or stir 1 tablespoon lemon juice or white vinegar into 1 cup milk, let sit 5 minutes to mimic buttermilk.
Eggs — for each egg use 1/4 cup unsweetened applesauce, or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit until gelled), or 1/4 cup mashed banana for extra sweetness and moisture.

Pro Tips

1) Dont overmix the batter. Fold the dry into the wet until you just cant see streaks, a few tiny lumps are fine or the loaf will get dense and tough.

2) Keep the streusel butter really cold. Cube and chill the butter, then cut it in until you have pea sized crumbs. If it starts to melt, pop the bowl in the fridge for 10 minutes so the topping stays crumbly and wont sink.

3) Watch the bake not the clock. Ovens vary so check with a toothpick near the center at about 50 minutes, tent loosely with foil if the top is browning too fast, and rotate the pan halfway through for even color.

4) Glaze and storage tricks. Glaze while the loaf is warm but not hot so the drizzle sets nicely, thin the glaze with a splash more milk if too thick or add more powdered sugar if too thin. Store loosely covered at room temp for a day or two or freeze slices wrapped individually for longer.

MOIST Pumpkin Bread With Streusel Topping And Maple Glaze Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I created the Best Pumpkin Bread Recipe with a pumpkin spice streusel topping and a sticky maple glaze, and it’s so easy to make that it will quickly become your favorite.

Servings

servings

Calories

425

kcal

Equipment: 1. 9×5 loaf pan, greased and lined with parchment for easy removal
2. Large mixing bowl and a medium bowl for the dry mix
3. Whisk and a rubber spatula (whisk for blending, spatula for folding)
4. Measuring cups and measuring spoons
5. Fork or pastry cutter to cut butter into the streusel
6. Small bowl and a small whisk or fork for the glaze
7. Wire cooling rack and oven mitts
8. Toothpick or skewer to check doneness and a sharp knife for slicing

Ingredients

1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp ground cinnamon
1/2 tsp salt
1 cup canned pumpkin puree (not pumpkin pie filling)
2 large eggs
1 cup granulated sugar
1/2 cup light brown sugar packed
1/2 cup vegetable oil
1/4 cup buttermilk (or milk)
1 tsp vanilla extract
1/2 cup light brown sugar packed (for streusel)
1/3 cup all-purpose flour (for streusel)
1 tsp ground cinnamon (for streusel)
1/4 tsp salt (for streusel)
4 tbsp unsalted butter cold, cubed (for streusel)
1/2 cup chopped pecans or walnuts, optional (for streusel)
1 cup powdered sugar (for glaze)
2 tbsp pure maple syrup (for glaze)
1-2 tbsp milk or cream (for glaze)
pinch of salt (for glaze)
1/2 tsp vanilla extract (for glaze, optional)

Directions

Preheat oven to 350F and grease a 9×5 loaf pan, line with parchment if you want easy removal.
In a bowl whisk together 1 3/4 cups all purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 2 tsp pumpkin pie spice, 1 tsp ground cinnamon and 1/2 tsp salt.
In a large bowl whisk 1 cup canned pumpkin puree, 2 large eggs, 1 cup granulated sugar, 1/2 cup light brown sugar (packed), 1/2 cup vegetable oil, 1/4 cup buttermilk (or milk) and 1 tsp vanilla extract until smooth.
Add the dry mix to the wet and fold gently until just combined, dont overmix or the bread will get dense; batter should be thick. Pour into prepared pan and smooth the top.
Make the streusel by mixing 1/2 cup light brown sugar (packed), 1/3 cup all purpose flour, 1 tsp ground cinnamon and 1/4 tsp salt. Cut in 4 tbsp cold cubed unsalted butter with a fork, pastry cutter or your fingers until pea sized crumbs form. Stir in 1/2 cup chopped pecans or walnuts if using.
Sprinkle the streusel evenly over the batter, pressing down lightly so it sticks. Tap the pan on the counter once or twice to settle the batter and streusel.
Bake at 350F for about 55 to 65 minutes, until a toothpick in the center comes out with a few moist crumbs (not wet batter). If the top is browning too fast tent loosely with foil after 40 minutes.
Cool the loaf in the pan on a wire rack for 10 to 15 minutes, then lift out using the parchment and let cool another 15 to 20 minutes; glaze while it's slightly warm but not piping hot.
Whisk the glaze by combining 1 cup powdered sugar, 2 tbsp pure maple syrup, 1 to 2 tbsp milk or cream (add slowly until you get a drizzling consistency), a pinch of salt and optional 1/2 tsp vanilla extract.
Drizzle the maple glaze over the loaf, let it set for 10 to 15 minutes, then slice and enjoy. Store loosely covered at room temp for 2 days or refrigerate for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.