This pumpkin bread is wonderfully moist, with a tasty streusel topping and a sweet maple glaze. It’s the perfect treat for autumn, bringing cozy flavors to your home!
Honestly, the smell of this bread baking is just heavenly! I love to enjoy a slice with a cup of coffee—it’s a little piece of fall bliss right in my kitchen. 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is easy and convenient, but homemade puree works just as well. Roast a pumpkin, scoop out the flesh, and blend until smooth. Keep in mind that fresh pumpkin may have a bit of a different texture.
Flour: All-purpose flour is great for this recipe, but you can try whole wheat flour for added nutrition. If you’re gluten-free, use a 1:1 gluten-free flour blend to make it suitable for your diet.
Dairy: While the recipe calls for vegetable oil, you can swap this for melted coconut oil or applesauce for a healthier alternative. For the glaze, if you prefer a dairy-free option, use coconut milk or almond milk.
Spices: Feel free to adjust the spices based on your taste. If you’re not a fan of cloves or ginger, you can simply omit them or substitute with more cinnamon.
How Can I Make Sure My Pumpkin Bread is Moist?
The key to a moist pumpkin bread lies in the balance of wet and dry ingredients. Make sure you measure accurately, especially the flour, as too much can lead to dryness. It’s best to spoon the flour into your measuring cup and level it off with a knife.
- Don’t overmix: Gently combine the wet and dry ingredients until just combined. Overmixing can lead to dense bread.
- Use room temperature eggs: Bringing eggs to room temperature helps to create an even mix and better texture.
- Check with a toothpick: When baking, insert a toothpick in the center. It should come out with a few moist crumbs, not completely clean.
Following these tips will help ensure you end up with moist and delicious pumpkin bread every time!
Moist Pumpkin Bread with Streusel and Maple Glaze
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 ½ cups (340g) canned pumpkin puree
- 1 teaspoon vanilla extract
For the Streusel Topping:
- ½ cup (60g) all-purpose flour
- ⅓ cup (67g) brown sugar, packed
- 1 teaspoon ground cinnamon
- 4 tablespoons (57g) unsalted butter, cold and cut into small pieces
For the Maple Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 tablespoons milk or cream
- ½ teaspoon vanilla extract (optional)
How Much Time Will You Need?
This delicious pumpkin bread will take about 15 minutes to prepare and an hour to bake. After that, you’ll want to let it cool for around 15 minutes before adding the glaze. Total kitchen time is about 1 hour and 30 minutes, and you’ll be rewarded with a delightful treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is crucial for ensuring your bread bakes evenly.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, and spices until well combined. This helps distribute the leavening agent and spices evenly throughout the bread.
3. Blend the Sugars and Oil:
In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth and well mixed. This will give your bread a nice sweetness and moisture.
4. Add the Wet Ingredients:
Incorporate the eggs one at a time, mixing after each addition. Then, fold in the pumpkin puree and vanilla extract, combining everything until smooth.
5. Combine Wet and Dry Mixtures:
Gradually add your dry ingredient mixture to the wet mixture, gently stirring until just combined. Remember, overmixing can lead to a dense bread, so stir gently.
6. Prepare the Loaf Pan:
Pour the batter into your greased or parchment-lined loaf pan, smoothing the top with a spatula.
7. Make the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, and cinnamon. Cut in the cold butter until it resembles coarse crumbs. This will create that delightful crunchy topping.
8. Add the Streusel Topping:
Sprinkle the streusel mixture evenly over the top of the pumpkin batter in the loaf pan.
9. Bake the Bread:
Place your loaf pan in the oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
10. Cool the Bread:
Once baked, let the bread cool in the pan for about 15 minutes. Then gently remove it and transfer to a wire rack to cool completely.
11. Prepare the Maple Glaze:
While your bread cools, whisk together powdered sugar, maple syrup, vanilla extract (if using), and enough milk to achieve a drizzling consistency. You want it to be pourable but not too thin.
12. Drizzle and Serve:
Once your pumpkin bread has cooled, drizzle the maple glaze over the top before slicing and serving. Enjoy this delightful treat with friends and family!
Indulge in your moist pumpkin bread with its crunchy streusel topping and sweet maple glaze. It’s perfect for any autumn gathering or simply as a lovely snack!
FAQ for Moist Pumpkin Bread with Streusel and Maple Glaze
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, roast it, scoop out the flesh, and puree it until smooth. Just remember that fresh pumpkin may have slightly more moisture, so ensure you adjust the cooking time if needed.
Can I Substitute the Vegetable Oil?
Yes! You can substitute vegetable oil with melted coconut oil or unsweetened applesauce for a healthier option. Both will keep your bread moist and delicious!
How Should I Store Leftovers?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week if you want to keep it fresh longer.
Can I Make This Recipe Ahead of Time?
Definitely! You can prepare the batter in advance and store it in the fridge overnight. Just let it sit at room temperature for about 30 minutes before pouring it into the loaf pan and baking.