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Irresistibly Moist Pumpkin Bread with Decadent Maple Glaze

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A deliciously moist pumpkin bread topped with a rich maple glaze, perfect for fall gatherings and cozy evenings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ½ cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • ½ cup unsalted butter (softened)
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup light brown sugar (for streusel)
  • ¼ cup granulated sugar (for streusel)
  • 1 teaspoon pumpkin pie spice (for streusel)
  • 1 cup powdered sugar (for glaze)
  • ¼ cup pure maple syrup (for glaze)

Instructions

  1. Preheat your oven to 325°F (163°C). Grease a 9×5 loaf pan and line with parchment paper.
  2. Mix the streusel ingredients together in a small bowl until crumbly and chill in the fridge.
  3. Whisk together the dry ingredients in a large bowl. In another bowl, combine the wet ingredients and blend until smooth.
  4. Fold the dry mixture into the wet, alternating with milk, until combined. Avoid overmixing.
  5. Pour the batter into the loaf pan and distribute the streusel over the top.
  6. Bake for 1 hour and 20 minutes or until a toothpick comes out clean.
  7. Whisk together the glaze ingredients while the bread is baking.
  8. Cool the bread for 10 minutes in the pan, then cool completely on a wire rack. Drizzle the glaze over the bread before serving.

Notes

Store bread tightly wrapped in plastic for up to 4 days at room temperature or a week in the fridge. It can be frozen for up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/pumpkin-bread-with-maple-glaze/

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