Pumpkin Bread with Maple Glaze

Pumpkin Bread with Maple Glaze

from butternutbakeryblog.com
140 min
1 serving

Moist pumpkin bread with a crunchy pumpkin spice streusel topping and maple glaze. It's seriously the BEST pumpkin bread recipe!

Ingredients

  • ¼ cupunsalted butter, melted
  • ½ cupall-purpose flour
  • ¼ cuplight brown sugar, packed
  • 2 tbspgranulated sugar
  • ½ tsppumpkin pie spice
  • 115oz can pure pumpkin puree *see notes
  • 1 cupgranulated sugar
  • ½ cuplight brown sugar, packed
  • ½ cupvegetable oil
  • 2 largeeggs
  • ½ tspvanilla extract
  • ½ cupmilk
  • 1 ¾ cupsall-purpose flour
  • 1 tspbaking soda
  • 1 tspcinnamon
  • ¾ tsppumpkin pie spice
  • ½ tspkosher salt
  • ½ cuppowdered sugar
  • ¼ cuppure maple syrup

Directions

Pumpkin spice streusel

  1. 1

    In a small bowl, mix together all of the ingredients and place in the fridge while you make the pumpkin bread.

Pumpkin bread

  1. 1

    Preheat the oven to 325F**SEE NOTES, grease the inside of a 9×5 loaf pan, and line with parchment paper. Make sure the paper comes up and over the two longest sides of the pan so it’s easy to lift out.

  2. 2

    In a bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice, salt) and set aside.

  3. 3

    Using an electric mixer or a whisk, mix together the sugars, pumpkin, and oil until fully combined. Then mix in the eggs and vanilla.

  4. 4

    Mix in half of the dry ingredients, then the milk, and then the rest of the dry ingredients until you get a smooth batter.

  5. 5

    Pour it into the prepared pan and spread it even.

  6. 6

    Take the streusel out of the fridge and break it up using a knife or fork to create uniform crumps.

  7. 7

    Completely cover the top of the batter in streusel and bake for 1 hr and 20 minutes or until a toothpick in the middle comes out clean. If it needs more time, keep adding 5 minutes until it’s ready.

Maple glaze

  1. 1

    While the bread bakes, mix together the powdered sugar and maple syrup.

  2. 2

    With the bread fresh from the oven, pour the glaze on top of the hot loaf.

  3. 3

    Let the pumpkin bread cool for about 20 minutes then remove from the pan and slice. Serve warm or store in an air tight container in the fridge. Enjoy!