This pumpkin bread with streusel topping is so good! It is moist and subtly spiced, with a crumbly pecan streusel and a maple glaze.
Why should I make pumpkin bread with streusel topping?
The buttery, crumbly streusel just elevates this pumpkin bread into something so delicious! The pecans in the streusel toast a little in the oven for a delightful nutty crunch, and the streusel contrasts well with the bread.
The bread itself is so moist and has a delightful texture. Although it’s a moist bread, it still manages to be fluffy, and has some warm spices like cinnamon, clove and ginger.
The maple glaze is a quick two ingredient glaze that adds a beautiful maple flavor and sweetness to the bread, but it’s optional.
The recipe is an easy, no mixer required recipe that’ll come together in a snap.
Leftovers taste great! The flavor of the bread enhances even further over the next couple of days.
Ingredients you need for the pumpkin bread:
Canned Pumpkin (not pumpkin pie filling)
White Sugar
Brown Sugar: for extra moistness and depth in flavor
Vegetable Oil: This gives so much moistness to the cake, and you can’t taste the oil since the pumpkin flavor is so prominent. Oil makes cakes so moist that they’ll remain moist for several days!
Eggs: room temperature
Water: loosens up the thick batter a little
Vanilla
Flour
Baking Soda and Baking Powder: I found a combination of both gives a nice spring to the pumpkin bread
Spices: You can substitute pumpkin pie spice for all the individual spices, but that’s usually very hard to find in the Middle East. Instead, I used ground cinnamon, ground cloves and ground ginger, all of which I had on hand. The flavor turned out amazing!
How to make a pecan streusel:
An easy trick to making the streusel, which I adapted from Butternut Bakery as well as the maple glaze, is by using melted butter. This helps it combine with the flour much more easily then if using cold butter which you need to work in with fingertips.
After mixing the melted butter with the flour, cinnamon, brown and white sugar, and pecans, just pop it in the fridge to firm up so it’s easy to scatter while you prepare the rest of the pumpkin bread.
Pumpkin bread with maple glaze:
Maple and pumpkin flavors pair together beautifully, so I really enjoyed a touch of this maple glaze on top of the bread. The original recipe for the maple glaze by Butternut Bakery calls for double the amount that I actually ended up using, so I amended the amounts in my recipe below. Feel free to double the glaze if that’s something you think you’d like!
How to make the pumpkin bread:
It’s so simple!
In a large bowl, mix together the pumpkin, both sugars, oil, eggs, water and vanilla until smooth and combined.
In another bowl, whisk together the flour, baking soda, salt, ginger, cinnamon and ground cloves. Add the dry ingredients to the wet, and stir until just combined.
This batter goes into a prepared 9×5 inch loaf pan that’s been lightly greased and lined with parchment paper.
The streusel you previously prepared and placed in the fridge gets scattered evenly on the top, and bake for 60-65 minutes or until toothpick inserted in the center comes out just clean.
If the topping seems to be browning too quickly, and the inside isn’t yet done, you can tent loosely with aluminum foil.
You can watch a step by step video under the nutritional label of the recipe!
What to serve with pumpkin bread?
I think this is great as is, especially with that maple glaze, but you can definitely warm a slice and serve with a scoop of vanilla ice cream! Yum! You can also serve with a dollop of whipped cream, or some salted caramel sauce instead of maple glaze.
Storing leftover pumpkin bread:
I’d recommend slicing all the pumpkin bread and storing the slices in the fridge for up to 5 days. This way, you can take out individual slices and warm them briefly in the microwave before eating. Leftovers taste wonderful!
This would freeze very well, tightly wrapped for up to 2 months.
For more autumn recipes you’d love:
Apple Pear Tart with Puff Pastry
Salted Caramel Apple Dutch Baby
For more pumpkin recipes:
For more loaf cakes:
Pumpkin Bread with Streusel
Ingredients
For the streusel topping:
- 1/2 stick butter 55 g, 1/4 cup
- 1/2 cup all purpose flour 65 g
- 2 tablespoon brown sugar , light or dark 30 g
- 2 tablespoon white sugar 30 g
- 1/4 cup chopped pecans 35 g
- 1/2 teaspoon cinnamon
For the bread:
- 1 can pumpkin puree (not pumpkin pie filling)
- 3/4 cup white sugar 150 g
- 1/2 cup brown sugar, light or dark 90 g
- 1/2 cup vegetable oil 95 g
- 2 eggs, room temperature
- 1/3 cup water
- 1/2 teaspoon vanilla extract
- 1 3/4 cup all purpose flour 230 g
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For the Maple Glaze:
- 1/4 cup powdered sugar (icing sugar) 30 g
- 2 tablespoon maple syrup 42 g
Instructions
To make the streusel:
- Mix together all streusel ingredients until crumbs form. Keep the streusel in the fridge while you prepare the rest of the recipe.
For the bread:
- Prepare a 9×5 inch loaf pan by lightly buttering and lining with parchment paper. Heat oven to 350 F (180C).
- In a large bowl, whisk together the canned pumpkin, the white sugar, brown sugar, oil, eggs, water and vanilla, until smooth and combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves and salt. Add the dry ingredients all at once to the wet, and stir until just combined without over mixing.
- Pour batter into prepared pan. Evenly scatter the top with the prepared streusel.
- Bake for 60-65 until toothpick inserted in the middle comes out clean. Cool for 30 minutes, then remove from the pan, and top with glaze.
Prepare the glaze: (optional)
- Whisk together the powdered sugar and maple syrup until smooth, then drizzle on the top of the bread. Enjoy bread warm or room temperature!
Notes
Nutrition
Pumpkin Streusel Bread by everylittlecrumb on Jumprope.
Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!
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