There’s something undeniably comforting about sinking a fork into a slice of homemade pumpkin bread that’s still warm from the oven, especially when it’s crowned with a crumbly streusel and drizzled in sticky-sweet maple glaze. This moist and flavorful quick bread truly captures the essence of fall baking, with each bite delivering those cozy spices you know and love—cinnamon, nutmeg, cloves, and ginger dancing together in perfect harmony. The crunchy streusel topping adds an exciting textural contrast to the tender crumb beneath, while the glossy maple drizzle brings an extra layer of cozy sweetness that ties everything together. Whether you’re a seasoned home baker or a beginner looking for an approachable dessert, this recipe is designed to warm hearts and kitchens alike.
I still remember the first time I baked this pumpkin loaf: my kitchen smelled like a cozy haven of warmth, and I couldn’t resist sneaking a small slice before dinner. It has since become a family favorite for chilly mornings, holiday gatherings, or afternoon pick-me-ups with a dollop of whipped cream or a steaming mug of coffee. With just 20 minutes of prep, 60–70 minutes of baking, and a short 15-minute cool-down, you’ll have a gorgeous loaf that yields about 12 generous slices—each one roughly 250 calories. This beginner-friendly dessert ticks all the boxes: quick to whip up, brimming with seasonal flavors, and perfect for sharing or savoring all by yourself. So tie on your apron, crank up your favorite playlist, and let’s dive into this ultimate pumpkin bread adventure!
KEY INGREDIENTS IN PUMPKIN BREAD WITH STREUSEL TOPPING AND MAPLE GLAZE
Every element in this recipe plays an important role in creating that tender crumb, aromatic warmth, and sweet finish we crave. From the pantry staples that give structure and sweetness to the special touches that elevate this loaf, each ingredient works together in delicious harmony.
- All-purpose flour
Provides the foundation of the loaf, creating a tender yet sturdy crumb by forming the gluten network that traps air from leavening agents.
- Baking soda
Acts as a key leavening component, reacting with the acidic pumpkin puree to help the bread rise and develop a light, airy texture.
- Baking powder
Offers an extra boost of lift, ensuring the pumpkin bread puffs up nicely without becoming too dense.
- Salt
Balances and enhances the sweetness and spices, rounding out the flavors and preventing the loaf from tasting flat.
- Ground cinnamon
Infuses the bread with warm spice notes, evoking that classic fall-baking aroma in every bite.
- Ground nutmeg
Adds a slightly sweet, nutty undertone that deepens the spiced character of the pumpkin batter.
- Ground cloves
Brings a bold, slightly peppery warmth that complements the sweeter spices and pumpkin.
- Ground ginger
Contributes a zesty, lively kick that brightens the overall spice blend.
- Granulated sugar
Sweetens the loaf and helps tenderize the crumb by interacting with the wet ingredients.
- Light brown sugar
Introduces a touch of molasses flavor and extra moisture, enhancing both richness and chewiness.
- Vegetable oil
Keeps the bread supremely moist and tender, ensuring each slice stays soft and decadent.
- Eggs
Bind the ingredients together, provide structure, and contribute to a tender, cake-like crumb.
- Canned pumpkin puree
The star of the show, delivering that earthy pumpkin flavor and moist texture we love in every slice.
- Whole milk
Adds richness and helps thin the batter slightly, for the perfect loaf consistency.
- Vanilla extract
Rounds out the flavors with a sweet, floral note that enhances the pumpkin and spice mix.
- Unsalted butter
Melted into the streusel, creates buttery clumps that bake into a crisp, golden topping.
- Powdered sugar
Forms the base of the smooth maple glaze, giving it body and a delicate sweetness.
- Maple syrup
Imparts authentic, woodsy sweetness to the glaze, complementing the pumpkin’s warmth.
- Milk
Adjusts the glaze to a pourable consistency, making it easy to drizzle over the cooled loaf.
HOW TO MAKE PUMPKIN BREAD WITH STREUSEL TOPPING AND MAPLE GLAZE
Let’s walk through the simple steps that turn everyday pantry items into a show-stopping fall dessert. Each part of this recipe—from whisking together spices to sprinkling on streusel—works together to deliver a loaf you’ll be proud to share.
1. Preheat your oven to 350°F (175°C) and thoroughly grease a 9×5-inch loaf pan with butter or non-stick spray. This ensures easy release once your pumpkin bread is baked to golden perfection.
2. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until the mixture is evenly combined and fragrant. This dry blend sets the stage for uniform spice distribution.
3. In a separate bowl, combine the granulated sugar, light brown sugar, and vegetable oil. Use a whisk or an electric mixer on medium speed to beat until the sugars dissolve slightly and the mixture looks smooth and homogenous.
4. Crack the eggs into the sugar-oil mixture one at a time, beating well after each addition. This step builds volume and ensures each egg is fully incorporated for a tender crumb.
5. Stir in the canned pumpkin puree, whole milk, and vanilla extract until the batter becomes silky and cohesive, with no streaks of dry ingredients or pools of oil.
6. Gradually add the seasoned flour mixture to the pumpkin mixture, gently folding with a spatula until just combined. Be careful not to overmix—overworking the batter can lead to a tough loaf.
7. Pour the smooth batter into the prepared loaf pan, using a spatula to smooth the top so the streusel will adhere evenly.
8. In a small bowl, mix together all-purpose flour, granulated sugar, light brown sugar, and ground cinnamon for the streusel. Stir in the melted butter until the mixture forms small, sandy clumps.
9. Evenly sprinkle the streusel topping over the surface of the pumpkin batter, gently pressing some clumps down so they stick.
10. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
11. Let the bread cool in the pan for about 15 minutes, then carefully run a knife around the edges and transfer the loaf to a wire rack to cool completely. This resting period helps the crumb set.
12. For the glaze, whisk together powdered sugar and maple syrup in a small bowl. Add milk one teaspoon at a time until the glaze reaches a pourable but not runny consistency.
13. Drizzle the maple glaze over the cooled bread, letting it cascade over the edges for that signature drippy look. Slice and serve!
SERVING SUGGESTIONS FOR PUMPKIN BREAD WITH STREUSEL TOPPING AND MAPLE GLAZE
When it comes to presentation, a simple loaf can shine like a star with the right accompaniments. Here are some of my favorite ways to elevate each slice and make every bite feel extra special.
- Serve warm slices on a pretty platter with a light dusting of powdered sugar. The contrast of the hot loaf and cool sugar creates tiny snowflake-like patterns on the streusel.
- Pair each piece with a frothy cup of chai latte or coffee, letting the spiced notes of the bread harmonize with your favorite warm beverage.
- Top individual servings with a generous scoop of vanilla ice cream or a dollop of freshly whipped cream for a delightful dessert transformation.
- Layer cubes of pumpkin bread in a clear glass with alternating spoonfuls of Greek yogurt and a sprinkle of toasted pecans for a quick fall-themed parfait.
HOW TO STORE PUMPKIN BREAD WITH STREUSEL TOPPING AND MAPLE GLAZE
Keeping your pumpkin bread fresh and flavorful is easy if you follow these simple guidelines. Proper storage ensures that each slice retains its moist crumb, crisp streusel, and sweet maple finish.
- Wrap the cooled loaf tightly in plastic wrap or foil and store at room temperature for up to three days. This helps prevent the crumb from drying out while preserving its tenderness.
- For longer freshness, place the wrapped loaf in an airtight container or a resealable bag and refrigerate for up to one week, ensuring the glaze doesn’t become too sticky.
- To freeze for future enjoyment, slice the bread, wrap individual portions in plastic wrap, and place them in a freezer-safe bag. Freeze for up to three months. Thaw at room temperature or briefly microwave for a warm treat.
- If you notice the streusel softening, pop a slice into a 325°F oven for 5–7 minutes to crisp it back up before serving.
CONCLUSION
From the first whiff of pumpkin and spice filling your kitchen to the final drizzle of sweet maple glaze, this recipe is a celebration of fall baking at its coziest and most approachable. You’ve learned how to balance warm spices, tender pumpkin puree, sweet sugars, and a buttery streusel topping to create a loaf that’s as beautiful as it is delicious. With just 20 minutes of hands-on prep, a bit of patience during baking, and a short rest for gluing on that gorgeous glaze, you’ll have a beginner-friendly dessert perfect for breakfast, afternoon snack, or after-dinner treat. Be sure to let your loaf rest on a wire rack so the crumb sets properly, then drizzle on that luscious maple glaze for an irresistible finishing touch.
This article is one you can easily print out and keep tucked into your recipe binder for whenever the mood strikes. And if you’re a planner, feel free to save it for later! Below, you’ll also find a handy FAQ to troubleshoot any questions that pop up as you bake. I’d love to hear about your experience—did your streusel get super crisp? Did the maple glaze pool prettily on the plate? Drop a comment, ask a question, or share any tweaks you made. Happy baking, and may every slice of this pumpkin bread bring you that warm, cozy feeling of autumn in every bite!
Pumpkin Bread with Streusel Topping and Maple Glaze
Description
Experience the cozy flavors of fall with every bite of this pumpkin bread, featuring aromatic spices, a sweet streusel topping, and a luscious maple glaze. It's perfect for sharing or savoring yourself.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
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In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
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In another bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat until well mixed.
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Add the eggs one at a time to the sugar mixture, beating well after each addition.
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Stir in the pumpkin puree, milk, and vanilla extract until smooth.
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Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
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Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
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For the streusel topping, mix together flour, granulated sugar, brown sugar, and cinnamon in a small bowl. Stir in the melted butter until the mixture forms small clumps.
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Sprinkle the streusel evenly over the bread batter in the loaf pan.
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Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
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Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
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For the glaze, whisk together powdered sugar and maple syrup. Add milk one teaspoon at a time until the consistency is pourable.
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Drizzle the maple glaze over the cooled bread.
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Slice and enjoy your delicious pumpkin bread with streusel topping and maple glaze!
Note
- Be sure to use canned pumpkin puree, not pumpkin pie filling.
- The flavors develop even further if the bread is allowed to rest overnight.
- You can substitute the spices with 2 teaspoons of pumpkin pie spice if preferred.
- Store leftovers tightly wrapped at room temperature or in the refrigerator.
- This recipe can be doubled if you'd like to make more loaves for sharing.
