Pumpkin Bread with Maple Glaze – Moist, Easy & Absolutely Delicious
Moist pumpkin bread with a crunchy pumpkin spice streusel topping and maple glaze. It’s seriously the BEST pumpkin bread recipe!
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 1 loaf
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pumpkin Spice Streusel:
1/4 cup (55g) unsalted butter, melted
1/2 cup (65g) all-purpose flour
1/4 cup (50g) light brown sugar, packed
2 tbsp granulated sugar
1/2 tsp pumpkin pie spice
Pumpkin Bread:
1 15oz can pure pumpkin puree
1 cup (200g) granulated sugar
1/2 cup (100g) light brown sugar, packed
1/2 cup (100ml) vegetable oil
2 large eggs
1/2 tsp vanilla extract
1/2 cup (110ml) milk
1 3/4 cups (230g) all-purpose flour
1 tsp baking soda
1 tsp cinnamon
3/4 tsp pumpkin pie spice
1/2 tsp kosher salt
Maple Glaze:
1/2 cup (60g) powdered sugar
1/4 cup (85g) pure maple syrup
Instructions
1. In a small bowl, mix together all of the streusel ingredients and place in the fridge while you make the pumpkin bread.
2. Preheat the oven to 325°F. Grease a 9×5 loaf pan and line with parchment paper, making sure it overhangs the long sides for easy removal.
3. In a bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice, salt) and set aside.
4. In a large bowl, mix together the sugars, pumpkin, and oil until fully combined using a whisk or electric mixer.
5. Mix in the eggs and vanilla extract until smooth.
6. Add half of the dry ingredients to the wet mixture and mix.
7. Pour in the milk and mix to combine.
8. Add the remaining dry ingredients and mix until smooth.
9. Pour the batter into the prepared loaf pan and spread evenly.
10. Take the streusel out of the fridge and break it up with a knife or fork to form crumbles.
11. Completely cover the top of the batter with the streusel mixture.
12. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. If not done, continue baking in 5-minute increments until fully baked.
13. While the bread bakes, mix together the powdered sugar and maple syrup to make the glaze.
14. As soon as the bread comes out of the oven, pour the glaze over the hot loaf.
15. Let the bread cool for about 20 minutes in the pan.
16. Remove the bread from the pan and slice. Serve warm or store in an airtight container in the fridge.
Notes
Make sure to use pure pumpkin puree, not pumpkin pie filling, for best results.
The streusel adds a sweet and crunchy texture—don’t skip it!
Pouring the glaze over the warm loaf ensures it melts into the top for maximum flavor.
Store any leftovers in the fridge in an airtight container for up to 5 days, or freeze for longer storage.
Find it online: https://cookingwithramsay.com/pumpkin-bread-with-maple-glaze/