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Classic Pumpkin Bread with Streusel Topping and Maple Glaze

Classic Pumpkin Bread with Streusel and Maple Glaze Bliss

Classic Pumpkin Bread with Streusel Topping and Maple Glaze is a fall favorite, perfect for gatherings or quiet moments with coffee.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend.
  • 1 cup Granulated Sugar No direct substitute suggested.
  • 1 cup Brown Sugar Light brown sugar can be used instead of dark brown.
  • 1 teaspoon Baking Soda Do not substitute with baking powder without adjustments.
  • 1 teaspoon Salt No substitute necessary.
  • 1 teaspoon Cinnamon Adjust based on preference.
  • 1/2 teaspoon Nutmeg Adjust based on preference.
  • 1/4 teaspoon Cloves Adjust based on preference.
  • 1/4 teaspoon Ginger Adjust based on preference.
  • 2 large Eggs Replace with flax eggs for vegan option.
  • 1 cup Canned Pumpkin Puree Fresh pumpkin can be used.
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil or unsweetened applesauce.
  • 1/4 cup Orange Juice Lime juice can serve as an alternative.
  • 1 teaspoon Vanilla Extract Optional but recommended.
For the Streusel Topping
  • 1/2 cup All-Purpose Flour Use gluten-free blend for gluten-free option.
  • 1/2 cup Brown Sugar Light or dark can be used interchangeably.
  • 1 teaspoon Ground Cinnamon Can be omitted or replaced with pumpkin pie spice.
  • 1/4 cup Unsalted Butter Use margarine for a dairy-free version.
For the Maple Glaze
  • 1 cup Powdered Sugar No substitute recommended.
  • 1/4 cup Pure Maple Syrup Can replace with agave syrup.
  • 2 tablespoons Milk Use dairy-free milk if necessary.

Equipment

  • Loaf Pan
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large mixing bowl, whisk together the dry ingredients until evenly combined.
  3. In a separate bowl, combine the wet ingredients and whisk until smooth.
  4. Gradually pour the wet mixture into the dry ingredients, folding gently until just combined.
  5. Pour the mixture into the prepared loaf pan, filling it about two-thirds full.
  6. Prepare the streusel topping by mixing the ingredients until crumbly, and sprinkle over the batter.
  7. Bake in the preheated oven for 55-65 minutes until a toothpick comes out clean.
  8. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Whisk together the glaze ingredients until smooth, adjusting consistency with milk.
  10. Drizzle the glaze over the cooled pumpkin bread and let it set before serving.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Store leftover bread in an airtight container for up to 3 days at room temperature.

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