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pumpkin bread with streusel topping
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Pumpkin Bread with Streusel Topping

Moist pumpkin bread with brown sugar crumble topping and a quick maple glaze
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: pumpkin bread, pumpkin bread with streusel topping
Servings: 10 slices
Calories: 400kcal
Cost: $35

Equipment

  • 3 bowls
  • 1 Whisk
  • 1 rubber spatula
  • 1 9 x 5 standard bread pan
  • parchment paper

Ingredients

For the pumpkin bread batter

  • ½ cup canola oil
  • 1½ cups pumpkin purée
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • 2 cups all purpose flour
  • ½ tsp nutmeg
  • ½ tsp all spice
  • ½ tsp clove
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ¼ cup milk plant based or dairy
  • pinch of salt

Streusel Topping

  • ½ cup all purpose flour
  • 1½ tbsp granulated sugar
  • ¼ cup unsalted butter melted, room temperature
  • ¼ cup brown sugar
  • 1 tsp cinnamon

Maple Glaze

  • 3 tbsp maple syrup
  • ¼ cup powdered sugar
  • 2 tbsp milk plant based or dairy

Instructions

  • Start with the streusel. Melt the butter in the microwave and let it cool for 3-4 minutes. In a bowl, mix together the flour, sugar and cinnamon. Add the butter once it has cooled and stir gently. Clumps should form. If the mixture is too wet, add more flour a tablespoon at a time. It should be clumpy but still a little soft. Use your hands if needed.
    1 tsp cinnamon, ½ cup all purpose flour, 1½ tbsp granulated sugar, ¼ cup unsalted butter, ¼ cup brown sugar
  • Add in the brown sugar and stir gently. Then place the streusel in the fridge while you make the batter.
  • Prepare the pumpkin bread batter. Preheat the oven to 350℉. Whisk together the canola oil, granulated sugar, brown sugar, eggs and pumpkin purée. Once combined, add in the flour, baking soda, salt and all the spices. Use a spatula to mix together just until combined.
    ½ cup canola oil, 1½ cups pumpkin purée, 2 eggs, 1 tsp vanilla extract, 1 cup granulated sugar, 2 cups all purpose flour, ½ tsp nutmeg, ½ tsp clove, 1 tsp baking soda, pinch of salt, ¼ cup brown sugar, 1 tsp cinnamon, ½ tsp all spice
  • Add the milk to the batter and fold into the batter. It should have a smooth but thick consistency. Not too pourable but not stiff.
    ¼ cup milk
  • Pour the pumpkin batter into a parchment lined bread pan. Sprinkle the streusel onto the top of the bread - make sure to cover all of it and not allow any orange batter to peak through.
  • Bake in the oven on the center rack for 45-55 minutes. Watch it closely so it doesn't dry out - the bread shouldn't wiggle in the center anymore and a knife will come out clean when inserted. Remove from the oven and let cool.
  • Prepare the maple glaze. In a bowl, stir together the powdered sugar, maple syrup and milk. It should be thick but runny. Drizzle it with a fork or spoon all over the top of the bread. Slice and enjoy.
    3 tbsp maple syrup, ¼ cup powdered sugar, 2 tbsp milk