A simple, cozy loaf to enjoy warm with coffee or cold with milk.
introduction
This pumpkin streusel bread is moist, spiced, and easy to make. It has a soft pumpkin loaf under a buttery streusel and a sweet maple glaze. You can bake it in one loaf pan in about an hour.
why make this recipe
- It is quick and uses common pantry spices.
- The streusel adds a crunchy, sweet topping.
- The maple glaze gives a nice finish without much work.
- It keeps well and makes a great snack or breakfast.
how to make Pumpkin Streusel Bread
- Preheat oven to 350°F and grease an 8- or 9-inch loaf pan.
- Cream the softened butter and brown sugar until smooth.
- Add pumpkin puree and eggs. Mix until smooth.
- In a separate bowl, mix cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, salt, and 1½ cups flour.
- Fold the dry mix into the wet mix until just combined. Do not overmix.
- Spread the batter evenly in the prepared pan.
- Make the streusel by mixing melted butter, 3/4 cup flour, 1/2 cup brown sugar, and pumpkin pie spice until it looks like wet sand.
- Drop the streusel over the batter in small clumps.
- Bake 55–60 minutes, or until a toothpick comes out clean.
- Cool the bread on a wire rack.
- Make the glaze by whisking confectioners’ sugar, maple extract, maple syrup, and milk until smooth. Drizzle over the cooled bread before serving.
Ingredients :
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar, lightly packed
- 1 cup pumpkin puree
- 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
- 1½ cups all-purpose flour
- 6 Tbsp unsalted butter, melted (for streusel)
- 3/4 cup all-purpose flour (for streusel)
- 1/2 cup brown sugar (for streusel)
- 1/2 tsp pumpkin pie spice or ground cinnamon (for streusel)
- 1 cup confectioners’ sugar (for glaze)
- 1/4 tsp maple extract (for glaze)
- 1 Tbsp maple syrup (for glaze)
- 1 Tbsp milk or cream (for glaze)
Directions :
Preheat oven to 350℉. Grease an 8- or 9-inch loaf pan. In a large bowl, cream together the softened butter and brown sugar. Add the pumpkin and eggs, mixing well. In another bowl, mix together the spices, baking powder, baking soda, salt, and flour. Combine both mixtures carefully. Spread batter in the pan. For the streusel, mix melted butter, flour, brown sugar, and pumpkin pie spice until it resembles wet sand, then drop over the batter. Bake for 55-60 minutes until a toothpick comes out clean. Cool on a wire rack. To make the glaze, whisk together confectioners’ sugar, maple extract, maple syrup, and milk until combined, then drizzle over the bread before serving.
how to serve Pumpkin Streusel Bread
- Slice and serve warm or at room temperature.
- Add butter or cream cheese on a slice for extra richness.
- Serve with coffee, tea, or a glass of milk.
- Cut into smaller pieces for a snack or party plate.
how to store Pumpkin Streusel Bread
- At room temperature: wrap in plastic wrap or keep in an airtight container for up to 2 days.
- In the fridge: keep in an airtight container for up to 5 days. Bring to room temp before serving.
- To freeze: wrap tightly in plastic and foil, or use a freezer bag. Freeze up to 3 months. Thaw in the fridge or at room temp.
tips to make Pumpkin Streusel Bread
- Use room-temperature butter and eggs for better mixing.
- Don’t overmix the batter; stop when dry and wet ingredients combine.
- Test doneness with a toothpick in the center. If it comes out clean, it is done.
- If streusel sinks, add it a bit later or use slightly less batter so it stays on top.
- Cool fully before glazing so the glaze does not melt away.
variation (if any)
- Add 1/2 cup chopped walnuts or pecans to the streusel for crunch.
- Stir 1/2 cup chocolate chips into the batter for a sweeter bread.
- Swap the maple extract for vanilla extract in the glaze if you prefer.
FAQs
Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: No. Use plain pumpkin puree. Pie filling has added sugar and spices that change the taste and texture.
Q: Can I make this in muffin tins?
A: Yes. Fill muffin cups about 2/3 full. Bake 18–25 minutes, checking for doneness.
Q: My bread is too dense. What went wrong?
A: You may have overmixed the batter or used too much flour. Measure flour by spooning it into the cup and leveling it.
Q: Can I skip the glaze?
A: Yes. The bread is good without glaze. The glaze adds sweetness and shine.
Q: Can I use oil instead of butter?
A: You can swap some butter for oil in the batter, but the streusel needs butter for the right texture.
Conclusion
For another version and extra notes, see Pumpkin Streusel Bread | The Domestic Rebel.
Print
Pumpkin Streusel Bread
- Total Time: 75 minutes
- Yield: 1 loaf (about 8 servings) 1x
- Diet: Vegetarian
Description
This moist, spiced pumpkin bread is topped with a buttery streusel and a sweet maple glaze, perfect for a cozy snack or breakfast.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar, lightly packed
- 1 cup pumpkin puree
- 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
- 1½ cups all-purpose flour
- 6 Tbsp unsalted butter, melted (for streusel)
- 3/4 cup all-purpose flour (for streusel)
- 1/2 cup brown sugar (for streusel)
- 1/2 tsp pumpkin pie spice or ground cinnamon (for streusel)
- 1 cup confectioners’ sugar (for glaze)
- 1/4 tsp maple extract (for glaze)
- 1 Tbsp maple syrup (for glaze)
- 1 Tbsp milk or cream (for glaze)
Instructions
- Preheat oven to 350°F and grease an 8- or 9-inch loaf pan.
- Cream the softened butter and brown sugar until smooth.
- Add pumpkin puree and eggs. Mix until smooth.
- In a separate bowl, mix cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, salt, and 1½ cups flour.
- Fold the dry mix into the wet mix until just combined. Do not overmix.
- Spread the batter evenly in the prepared pan.
- Make the streusel by mixing melted butter, 3/4 cup flour, 1/2 cup brown sugar, and pumpkin pie spice until it looks like wet sand.
- Drop the streusel over the batter in small clumps.
- Bake for 55–60 minutes, or until a toothpick comes out clean.
- Cool the bread on a wire rack.
- Make the glaze by whisking confectioners’ sugar, maple extract, maple syrup, and milk until smooth. Drizzle over the cooled bread before serving.
Notes
Add butter or cream cheese on a slice for extra richness. It also maintains well, making it great for snacks or breakfast.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin bread, streusel, glaze, cozy bread, fall recipe