If you are looking for a cozy, flavorful treat that screams autumn, this Maple Pumpkin Bread with Crunchy Streusel and Maple Glaze Recipe is an absolute must-try. This moist pumpkin bread boasts warm spices, a delightful crunchy streusel topping, and a luscious maple glaze that adds just the right touch of sweetness. Whether you’re serving it for breakfast, an afternoon coffee break, or a comforting dessert, every bite feels like a hug in bread form. Trust me, once you make this recipe, it will quickly become a cherished favorite in your baking repertoire.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role, coming together to create a perfect balance of texture, flavor, and color. From the velvety pumpkin puree to the aromatic spices and sweet maple accents, these simple essentials make the baking process both approachable and rewarding.
- Pure pumpkin puree: Provides moisture, natural sweetness, and that lovely autumn hue.
- Granulated sugar: Adds sweetness without overpowering other flavors.
- Light brown sugar: Contributes a subtle molasses flavor and keeps the bread tender.
- Vegetable oil: Ensures a moist crumb without heaviness.
- Large eggs: Help bind the ingredients and create structure.
- Vanilla extract: Enhances the natural flavors and adds warmth.
- Milk: Lightens the batter and adds richness.
- All-purpose flour: Forms the base of the bread, providing stability.
- Baking soda: Leavens the bread for a light, airy texture.
- Cinnamon: Brings warming spice that pairs beautifully with pumpkin.
- Pumpkin pie spice: A perfect blend of spices that deepens autumnal flavor.
- Kosher salt: Balances sweetness and enhances overall taste.
- Unsalted butter (melted): Used in the streusel to add richness and create a crunchy topping.
- Powdered sugar: Forms the base of the smooth, sweet maple glaze.
- Pure maple syrup: Adds authentic maple flavor in both glaze and bread.
How to Make Maple Pumpkin Bread with Crunchy Streusel and Maple Glaze Recipe
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to the perfect 325°F (163°C) and greasing a 9×5 loaf pan. Lining it with parchment paper is a great tip for easier removal later, helping your bread keep its beautiful shape when you slice.
Step 2: Mix and Chill the Streusel
Combine the melted butter, flour, light brown sugar, granulated sugar, and pumpkin pie spice to make the streusel topping. Placing this mixture in the refrigerator helps it firm up, which is key to achieving that irresistible crisp crunch on top after baking.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. This thorough mixing ensures your spices and leavening agents are evenly distributed, so every bite is perfectly seasoned.
Step 4: Mix Wet Ingredients
In another bowl, blend the sugars with the pumpkin puree and vegetable oil until smooth and lump-free. This step is important for creating a wonderfully moist texture and infusing sweetness uniformly throughout the bread.
Step 5: Bring It All Together
Gently fold half the dry ingredients into the wet mixture, then add the milk. Next, add the remaining dry ingredients, stirring just until everything is combined. Watch out for overmixing—the goal is a light, tender crumb. If the batter feels thick, a tablespoon or two of extra milk can help adjust it.
Step 6: Transfer Batter to Pan
Pour the batter evenly into your prepared pan, smoothing it with a spatula. This uniform layer encourages consistent baking and ensures every slice is perfectly cooked.
Step 7: Add Streusel
Break up the chilled streusel and sprinkle it evenly over the batter’s surface. This step guarantees a delightful crunch on every slice, adding texture and that signature sweet-spiced burst on top.
Step 8: Bake to Perfection
Place the pan in the oven and bake for around 1 hour and 20 minutes. Begin checking at the 1-hour mark with a toothpick; it should come out clean or with just a few crumbs. If the top browns too fast, loosely cover with foil halfway through baking, and rotate the pan for even heat exposure. This patience brings out the best crust and tender crumb.
Step 9: Prepare the Maple Glaze
While the bread bakes, whisk powdered sugar and maple syrup until smooth and pourable. Adjust to your desired consistency by varying syrup or sugar amounts. This luscious glaze will soak slightly into the hot bread for an added layer of sweetness.
Step 10: Glaze the Bread
Once out of the oven, drizzle the glaze slowly over the hot loaf. Pouring carefully lets the glaze absorb evenly, making each slice wonderfully flavorful.
Step 11: Cool and Slice
Allow the bread to cool in the pan for 20 minutes to firm up before slicing. This resting time makes cutting easier and helps your slices hold together beautifully.
How to Serve Maple Pumpkin Bread with Crunchy Streusel and Maple Glaze Recipe
Garnishes
To make your presentation pop, consider sprinkling a little powdered sugar or a light dusting of cinnamon on top. A few toasted pecans or walnuts add a nice crunch and complement the streusel beautifully, creating an inviting look as well as taste.
Side Dishes
This pumpkin bread pairs wonderfully with a hot cup of coffee, chai tea, or even a creamy latte. For a nourishing breakfast, try it alongside Greek yogurt topped with fresh fruit or a dollop of whipped cream for a little indulgence.
Creative Ways to Present
Try serving warm slices with a pat of butter melting on top or spread with a thin layer of cream cheese for a delightful twist. For festive gatherings, arrange thick slices on a wooden board with clusters of cranberries and cinnamon sticks to create a cozy, seasonal vibe.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover bread tightly in plastic wrap or place it in an airtight container to preserve moisture. Stored at room temperature, it stays fresh for up to 3 days, or you can refrigerate it for up to a week without losing much flavor or texture.
Freezing
This Maple Pumpkin Bread with Crunchy Streusel and Maple Glaze Recipe freezes beautifully. Slice it first for convenience, then wrap slices individually or as a whole loaf in plastic wrap and foil. It will keep for up to 3 months, perfect for enjoying pumpkin goodness any time.
Reheating
To bring back that freshly baked warmth, microwave individual slices for about 15 seconds or warm the whole loaf in a 300°F (150°C) oven covered in foil for 10-15 minutes. Reheating brings out the glaze shine and softens the crumb delightfully.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just roast and mash fresh pumpkin, then drain any excess liquid to avoid a soggy batter. The flavor will be just as wonderful, with a fresh homemade touch.
What if I don’t have pumpkin pie spice?
No worries! You can mix your own using cinnamon, nutmeg, ginger, and cloves. This blend is simple and customizable to your taste, adding that perfect warming spice to your bread.
Is it okay to substitute the vegetable oil with butter?
Yes, melted butter can be used for a richer flavor, though the texture might be a bit denser. Using oil keeps the bread moist and tender, but either option works deliciously.
Can I make this recipe gluten-free?
Definitely! Substitute the all-purpose flour with a gluten-free blend designed for baking. The texture may vary slightly, but the taste remains just as satisfying.
How thick should I make the maple glaze?
That depends on your preference! A thinner glaze soaks nicely into the bread, while a thicker one stays visible and adds a glaze-like finish. Adjust with a little more syrup or powdered sugar to achieve your desired consistency.
Final Thoughts
Making this Maple Pumpkin Bread with Crunchy Streusel and Maple Glaze Recipe is like bringing a little slice of autumn into your home whenever you want. The inviting aroma, the tender crumb, and the perfect balance of sweet and spice make it an irresistible treat. I truly hope you give this recipe a whirl and discover how it quickly becomes one of your all-time favorites to share with family and friends.
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Maple Pumpkin Bread with Crunchy Streusel and Maple Glaze Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 1 loaf (about 8 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Maple Pumpkin Bread is a moist and flavorful loaf perfect for autumn or anytime you crave a cozy treat. Featuring a tender pumpkin-spiced base topped with a crunchy streusel and a sweet, smooth maple glaze, this bread balances spices, sweetness, and texture beautifully. The recipe includes careful mixing steps and a chilling process for the streusel to ensure optimal crunch, baked to perfection at a moderate oven temperature.
Ingredients
Batter:
- 1 (15 oz / 425 g) can pure pumpkin puree
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1/2 cup (100 ml) vegetable oil
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup (110 ml) milk
- 1 3/4 cups (230 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 tsp kosher salt
Streusel Topping:
- 1/4 cup (55 g) unsalted butter, melted
- 1/2 cup (65 g) all-purpose flour
- 1/4 cup (50 g) light brown sugar, packed
- 2 tbsp granulated sugar
- 1/2 tsp pumpkin pie spice
Maple Glaze:
- 1/2 cup (60 g) powdered sugar
- 1/4 cup (85 g) pure maple syrup
Instructions
- Prep the Pan: Preheat your oven to 325°F (163°C). Thoroughly grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and enable easy removal of the bread after baking.
- Make the Streusel: Combine the melted unsalted butter, all-purpose flour, light brown sugar, granulated sugar, and pumpkin pie spice in a small bowl. Mix until fully incorporated. Chill this streusel mixture in the refrigerator to firm up, which will help create a crunchy topping during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Set this dry mix aside for later use.
- Combine Wet Ingredients and Sugars: In a large bowl, thoroughly whisk granulated sugar, light brown sugar, pumpkin puree, and vegetable oil until smooth and lump-free to contribute to a moist, tender bread.
- Add Dry Ingredients and Milk: Stir half of the dry flour mixture into the wet ingredients gently. Add the milk and mix well. Then, add the rest of the dry mixture and fold until just combined. If the batter appears overly thick, gradually add 1 to 2 tablespoons more milk to achieve a pourable but thick consistency. Avoid overmixing to maintain a tender crumb.
- Pour Batter into Pan: Transfer the batter to your prepared loaf pan. Use a spatula to spread it evenly, ensuring an even bake with no undercooked pockets.
- Add Streusel Topping: Break up the chilled streusel mixture into small clumps and sprinkle it uniformly over the batter’s surface to guarantee a crunchy and flavorful top crust.
- Bake the Bread: Place the pan in the oven and bake for 1 hour and 20 minutes. Start checking at 1 hour by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. The loaf’s top should be golden brown. If it browns too quickly, loosely cover with foil after approximately 40 minutes. Rotate the pan halfway through baking to promote even cooking.
- Prepare Maple Glaze: While the bread is baking, whisk together the powdered sugar and maple syrup in a small bowl. Adjust the consistency by adding more syrup or powdered sugar as needed until smooth and pourable. For a thicker glaze, whisk in an additional 1 to 2 teaspoons of maple syrup.
- Glaze the Bread: Immediately after removing the bread from the oven, pour the maple glaze evenly over the hot loaf. Pour slowly to allow the glaze to soak in for consistent sweetness in every slice.
- Cool and Serve: Let the loaf cool in the pan for 20 minutes to set and make slicing easier. If the bread remains too delicate to slice, allow it to rest an additional 10 minutes before cutting into approximately 8 slices.
Notes
- Chilling the streusel mixture before baking is crucial for achieving a crunchy topping.
- Do not overmix the batter after adding dry ingredients to keep the bread light and tender.
- Adjust the glaze consistency based on your sweetness preference; thinner glaze will seep in more while thicker glaze will sit on top.
- If the bread browns too quickly, cover loosely with foil midway through baking to prevent burning.
- Use a toothpick to check doneness to ensure the bread is fully cooked but not overbaked.
- Allow the bread to cool adequately before slicing to preserve its shape and texture.
