Can I use canned pumpkin pie filling instead of pumpkin puree?

No, you should only use pure pumpkin puree for this recipe. Pumpkin pie filling contains added spices and sugar that can alter the flavor and texture of the bread. Always check the label to ensure you're using pure pumpkin puree.

How can I make the streusel topping less sweet?

If you prefer a less sweet streusel, simply reduce the amount of sugar in the topping by half. You can also add extra cinnamon or pumpkin pie spice to enhance the flavor without adding more sweetness.

Can I freeze this pumpkin bread for later?

Yes! You can freeze Pumpkin Bread with Maple Glaze for up to 3 months. Let the bread cool completely, then wrap it tightly in plastic wrap and foil before placing it in the freezer. To thaw, simply leave it at room temperature or warm it in the oven for a few minutes.

Pumpkin Bread with Maple Glaze: A Delicious Fall Treat

Description

This moist Pumpkin Bread with Maple Glaze is an easy and delicious fall treat. Featuring a spongy texture, warm spices, a crunchy streusel topping, and a sticky maple glaze, it’s the perfect recipe to enjoy during the fall season.

Ingredients

Scale

1 15oz can pure pumpkin puree
1 cup granulated sugar
1/2 cup light brown sugar
1/2 cup vegetable oil
2 large eggs
1/2 tsp vanilla extract
1/2 cup milk (any variety)
1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
3/4 tsp pumpkin pie spice
1/2 tsp kosher salt
1/4 cup unsalted butter, melted (for streusel)
1/2 cup all-purpose flour (for streusel)
1/4 cup light brown sugar, packed (for streusel)
2 tbsp granulated sugar (for streusel)
1/2 tsp pumpkin pie spice (for streusel)
1/2 cup powdered sugar (for glaze)
1/4 cup pure maple syrup (for glaze)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325°F and grease a 9×5 loaf pan. Line it with parchment paper for easy removal.
In a small bowl, mix together the melted butter, flour, sugars, and pumpkin pie spice for the streusel topping. Place in the fridge while you prepare the bread batter.
In a large bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, pumpkin pie spice, and salt.
In another bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring to combine. Add the milk and stir until smooth.
Pour the batter into the prepared loaf pan and spread it evenly.
Take the streusel out of the fridge and break it into clumps. Sprinkle the streusel topping evenly over the batter.
Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
While the bread is baking, make the maple glaze by mixing the powdered sugar and maple syrup until smooth.
Once the bread is done, remove it from the oven and drizzle the glaze over the hot loaf. Let the bread cool for about 20 minutes before slicing and serving.

Notes

Ensure you use pure pumpkin puree, not pumpkin pie filling.
The bread is fully baked when it has risen with a dome shape, and the streusel around the edges is golden brown.
For a dairy-free version, substitute the milk with almond milk, coconut milk, or oat milk.
Store the bread in an airtight container in the fridge for up to 10 days.

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert, Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250 kcal
Sugar: 30g
Sodium: 180mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg