Why You’ll Love This Recipe
- Perfectly moist with a deep pumpkin flavor
- Topped with a buttery, crumbly streusel for added texture
- Finished with a maple glaze for the ultimate autumn touch
- Easy to make with pantry-friendly ingredients
- Ideal for breakfast, dessert, or gifting
- Freezes well and stays moist for days
- A beautiful addition to any fall or holiday spread
- Can be made ahead of time
- Delicious both warm and room temperature
- Family and crowd approved every time
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pumpkin bread:
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Pumpkin puree (not pumpkin pie filling)
- Granulated sugar
- Brown sugar
- Eggs
- Vegetable oil or melted butter
- Milk or buttermilk
- Vanilla extract
For the streusel topping:
- All-purpose flour
- Brown sugar
- Ground cinnamon
- Cold unsalted butter (cubed)
For the maple glaze:
- Powdered sugar
- Pure maple syrup
- Milk or cream
- Optional: pinch of salt
Directions
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Make the streusel topping: In a small bowl, mix together flour, brown sugar, and cinnamon. Cut in cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Refrigerate until ready to use.
- Mix the dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Mix the wet ingredients: In another bowl, whisk together pumpkin puree, sugars, eggs, oil, milk, and vanilla until smooth.
- Combine: Add the wet ingredients to the dry ingredients and stir until just combined—do not overmix.
- Assemble: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the chilled streusel evenly over the batter.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together powdered sugar, maple syrup, and milk until smooth. Drizzle over cooled bread before serving.
Servings and timing
This recipe makes 1 loaf (about 8–10 slices).
Prep time: 20 minutes
Bake time: 55–65 minutes
Cooling time: 15–20 minutes
Total time: About 1 hour 40 minutes
Variations
- Nutty Topping: Add chopped pecans or walnuts to the streusel for extra crunch.
- Mini Loaves: Divide into smaller pans and bake for 25–30 minutes.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of regular flour.
- Vegan Version: Use flax eggs, plant-based milk, and vegan butter or oil.
- Spiced Up: Add ground cloves or allspice for a bolder spice blend.
- No Glaze: Omit the glaze for a less sweet version—it’s still delicious with the streusel alone.
- Muffins: Pour batter into muffin tins and bake for 20–25 minutes.
- Chocolate Chip Twist: Fold in ½ cup of mini chocolate chips before baking.
- Maple-Pecan Combo: Add chopped pecans and maple extract for enhanced fall flavor.
- Double Batch: Make two loaves—one to eat and one to freeze or gift.
Storage/Reheating
Store pumpkin bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week if needed.
To freeze, wrap tightly in plastic and foil or place in a freezer-safe bag for up to 2 months.
Reheat slices in the microwave for 10–15 seconds or warm in a 300°F oven for 5–8 minutes.
FAQs
Can I use canned pumpkin pie filling instead of puree?
No, use pure pumpkin puree—pie filling contains added sugar and spices that will affect the recipe.
How do I know when the bread is done baking?
Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s ready.
Can I make this recipe gluten-free?
Yes, use a gluten-free all-purpose flour blend. Be sure it includes xanthan gum for best results.
What can I use instead of maple syrup in the glaze?
Honey or milk alone can be used, but maple syrup gives the glaze its signature fall flavor.
Can I make this into muffins?
Absolutely. Divide the batter into a muffin tin and bake for 20–25 minutes.
What if I don’t have brown sugar?
You can substitute with white sugar and a bit of molasses, or just use white sugar in a pinch.
Can I skip the streusel topping?
Yes, but it adds a delicious crunch and visual appeal. The bread will still be moist and flavorful without it.
How do I prevent the streusel from sinking?
Make sure it’s well-chilled before adding to the batter and avoid pressing it down.
Can I add mix-ins like nuts or chocolate?
Yes! Stir in ½ cup chopped nuts or chocolate chips before baking for extra texture and flavor.
Is this bread very sweet?
It’s moderately sweet. The streusel and glaze add sweetness, but you can adjust or omit them for a milder loaf.
Conclusion
Streusel-topped pumpkin bread with maple glaze is the ultimate fall quick bread—warm, comforting, and full of seasonal flavor. The soft, spiced loaf paired with a crunchy topping and sweet drizzle makes it irresistible whether served at breakfast, dessert, or as a festive holiday treat. Once you bake it, this cozy classic is sure to become a seasonal staple in your kitchen.
PrintStreusel-Topped Pumpkin Bread with Maple Glaze
Streusel-topped pumpkin bread with maple glaze is a cozy, fall-inspired quick bread layered with warm spices, buttery crumble topping, and a sweet maple drizzle. Moist and flavorful, it’s the perfect seasonal treat for breakfast, dessert, or gifting.
- Prep Time: 20 minutes
- Cook Time: 55–65 minutes
- Total Time: 1 hour 40 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Ingredients
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Instructions
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.,Make the streusel: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs. Chill until ready to use.,In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.,In a separate bowl, whisk pumpkin puree, sugars, eggs, oil, milk, and vanilla until smooth.,Add wet ingredients to dry ingredients and stir until just combined—don’t overmix.,Pour batter into prepared loaf pan. Sprinkle chilled streusel evenly over the top.,Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.,Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.,Make the glaze: Whisk together powdered sugar, maple syrup, and milk until smooth. Drizzle over cooled bread.
Notes
Use pure pumpkin puree—not pumpkin pie filling.,To prevent the streusel from sinking, chill it before adding to the batter.,For added texture, mix in chopped nuts or mini chocolate chips.,Bread can be made ahead and glazed just before serving.
