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Pumpkin Streusel Bread Recipe

Pumpkin Streusel Bread Recipe
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★★★★★

4.9 from 27 reviews

This Pumpkin Streusel Bread is a moist, spiced quick bread topped with a buttery cinnamon streusel and finished with a sweet maple glaze. Perfect for fall baking, it combines warm spices and pumpkin puree to create a comforting treat that’s great for breakfast, snack, or dessert.

Ingredients

Scale

Bread

  • 1/2 cup unsalted butter, softened
  • 1 cup dark brown sugar, lightly packed (can substitute with light brown sugar)
  • 1 cup pumpkin puree (do not use pumpkin pie filling)
  • 2 large eggs
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups all-purpose flour

Streusel Topping

  • 6 Tbsp unsalted butter, melted
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar (light or dark)
  • 1/2 tsp pumpkin pie spice or ground cinnamon

Glaze

  • 1 cup confectioners’ sugar
  • 1/4 tsp maple extract (can substitute vanilla)
  • 1 Tbsp maple syrup
  • 1 Tbsp milk or cream

Instructions

  1. Prepare the Pan: Preheat your oven to 350℉ (175℃). Grease an 8- or 9-inch light metal loaf pan liberally with cooking spray or line it with parchment paper and grease it well to ensure easy removal of the bread after baking.
  2. Make the Bread Batter: In a large mixing bowl, cream together the softened butter and brown sugar using a handheld electric mixer until smooth and fluffy, about 1 minute. Add the pumpkin puree, mixing well, followed by the eggs, incorporating each separately. Next, add the ground spices (cinnamon, ginger, nutmeg, cloves), baking powder, baking soda, salt, and flour. Mix on low speed just until the ingredients are barely combined. Be careful not to over-mix to avoid tough bread texture.
  3. Prepare Streusel Topping: In a medium-sized bowl, combine the melted butter, flour, brown sugar, and pumpkin pie spice or cinnamon. Stir with a spoon until the mixture looks like wet sand and is thoroughly combined.
  4. Assemble and Bake: Spread the bread batter evenly in the prepared loaf pan. Evenly drop heaping spoonfuls of the streusel topping over the batter, distributing it across the surface. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted near the center of the bread comes out clean or with moist crumbs but no wet batter.
  5. Cool the Bread: Remove the bread from the oven and allow it to cool completely on a wire rack. This helps the glaze adhere better when applied.
  6. Prepare Glaze and Serve: Whisk together the confectioners’ sugar, maple extract, maple syrup, and milk or cream in a small bowl until smooth and soft. Drizzle this glaze evenly over the cooled bread. Let the glaze set before slicing and serving your delicious Pumpkin Streusel Bread.

Notes

  • Do not substitute pumpkin puree with pumpkin pie filling as it contains added spices and sugars that can alter the bread flavor and texture.
  • Use a light metal loaf pan for more even baking; dark pans may cook faster and dry out the bread.
  • For a dairy-free version, substitute the butter with vegan butter and milk with a non-dairy alternative.
  • Let the bread cool completely before glazing to prevent the glaze from melting and running off.
  • Store bread wrapped tightly at room temperature for up to 3 days or refrigerated for up to 5 days.

Nutrition

Keywords: pumpkin bread, streusel bread, fall baking, quick bread, pumpkin dessert, spiced bread

Find it online: https://savorandsimmer.com/pumpkin-streusel-bread-recipe/