Maple Pumpkin Bread
A moist pumpkin bread topped with streusel and maple glaze.
Ingredients
For the streusel topping:
- ¼ cup unsalted butter melted
- ½ cup all-purpose flour
- ¼ cup light brown sugar packed
- 2 tablespoon granulated sugar
- ½ teaspoon pumpkin pie spice
For the pumpkin bread:
- 15 oz pure pumpkin puree 1 can
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup vegetable oil
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup milk
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
For the glaze:
- ½ cup powdered sugar
- ¼ cup pure maple syrup
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- Make the streusel topping: Mix melted butter, flour, brown sugar, granulated sugar, and pumpkin pie spice until crumbly.
- Make the pumpkin bread: Whisk pumpkin puree, sugars, oil, eggs, vanilla, and milk.
- Stir in flour, baking soda, cinnamon, pumpkin pie spice, and salt until combined.
- Pour batter into the loaf pan and sprinkle streusel on top.
- Bake for 60 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
- Make the glaze: Mix powdered sugar and maple syrup until smooth.
- Drizzle glaze over cooled bread before serving.
Notes
Store leftovers in an airtight container at room temperature.