Description
Delight in this moist and flavorful Pumpkin Bread, enhanced with a spiced streusel topping and a sweet, smooth maple glaze. Perfect for fall or any time you crave a cozy, aromatic treat.
Ingredients
Scale
Pumpkin Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground allspice
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 1 1/2 cups pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
Streusel Topping:
- 1/3 cup packed light or dark brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1/3 cup chopped pecans (optional)
Maple Glaze:
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 2 tablespoons milk
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan to ensure the bread doesn’t stick during baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, clove, allspice, and salt. This creates the spiced base for the pumpkin bread.
- Combine wet ingredients: In another bowl, beat the eggs thoroughly with a whisk. Add granulated sugar, brown sugar, pumpkin puree, vegetable oil, orange juice, and vanilla extract. Whisk until well combined and smooth.
- Incorporate dry into wet: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently until just combined to avoid overmixing, which can make the bread tough.
- Pour batter into pan: Transfer the batter evenly into the prepared loaf pan, spreading it out smoothly.
- Prepare streusel topping: In a small bowl, mix the brown sugar, flour, and cinnamon. Pour in the melted butter and mix until crumbly. Fold in chopped pecans if using, adding a lovely crunch.
- Add streusel topping: Sprinkle this crumbly streusel evenly over the pumpkin bread batter to create a delicious, spiced crust.
- Bake the bread: Place the loaf pan in the oven and bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the bread: Remove from oven and let the bread cool in the pan for 10 minutes. Then, transfer it onto a wire rack to cool completely for best texture and to prepare for glazing.
- Make and apply maple glaze: Whisk together powdered sugar, pure maple syrup, and milk until smooth and glossy. Drizzle the glaze over the cooled pumpkin bread, adding a sweet finishing touch.
Notes
- Use canned pumpkin puree or homemade puree for the best texture in the bread.
- The orange juice adds a subtle citrus note balancing the warm spices.
- For a nut-free version, omit the pecans from the streusel topping.
- Ensure the bread is completely cooled before glazing to prevent the glaze from melting off.
- Store the pumpkin bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
