Pumpkin Bread with Streusel Topping
This Pumpkin Bread with Streusel Topping is soft, moist, and perfectly spiced with warm fall flavors. Topped with a crunchy cinnamon streusel and drizzled with a sweet maple glaze, every slice is cozy and irresistible. Best of all, it’s made in one bowl with no mixer, making it as easy as it is delicious!
Equipment
- 1 9*5 Loaf Pan
Ingredients
For the pumpkin loaf:
- ½ cup (113 grams) butter melted
- ¾ cup (150 grams) granulated white sugar
- ¼ cup (50 grams) light brown sugar packed
- 2 large eggs at room temperature
- 1 ¼ cups (285 grams) pure pumpkin puree
- 1 ¾ cups (210 grams) All-Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon ground ginger Optional
- 1 teaspoon vanilla extract
For the crumb layer:
- ½ cup (60 grams) all purpose flour
- 4 tbsp (50 grams) white sugar
- 3 tbsp (37 grams) dark brown sugar
- 5 tablespoon (75 grams) unsalted butter melted
- ½ teaspoon ground cinnamon
For the glaze:
- ½ cup (60 grams) powdered or confectioner's sugar sifted
- 1-2 tablespoon (15-30 ml) pure maple syrup
Instructions
- Preheat the oven to 350 F/180 C.Butter and lightly flour(or spray with baking spray) a 9 x 5 inch loaf pan.
- For the streusel topping, combine the flour, both sugars and cinnamon in small bowl. Drizzle the melted butter over top and stir with a fork to combine. Set aside.
- In a large bowl, add both sugars and melted butter and whisk well to combine.
- Whisk in the eggs, pumpkin puree, and vanilla extract.
- To the pumpkin mixture add the the flour, baking powder, baking soda, salt, ground ginger and pumpkin pie spice. Mix until the ingredients are just combined.Do not over mix.
- Pour the batter into the prepared pan and spread evenly.Top with the prepared streusel topping.
- Bake for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Place the pan on a wire rack and let cool for about 10 minutes before removing loaf from pan.
- For the maple glaze, combine the powdered sugar and maple syrup until it reaches a thick pouring consistency.
- Drizzle the glaze over the cooled pumpkin loaf and slice. Enjoy!
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling. Blot excess liquid if the puree seems watery.
- Do not overmix the batter, stir until just combined for a soft and tender crumb.
- Start checking for doneness at 50 minutes, as ovens can vary. The bread is ready when a toothpick comes out with only a few moist crumbs.
- Allow the bread to cool before drizzling with maple icing so it sets nicely.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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