Pinecones and Acorns

Moist Pumpkin Bread With Streusel Topping and Maple Glaze

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 Pumpkin bread is one of the most popular Fall desserts and this moist pumpkin bread with streusel topping and maple glaze will be at the top of your baking list because it is so easy and delicious. 

It’s almost pumpkin everything season! Now that the temperatures are starting to dip( just a touch) and my kitchen is nearing completion I decided test my new oven with one of my all time favorite pumpkin recipes, Moist Pumpkin Bread With Streusel Topping and Maple Glaze.

 I put my own spin on classic pumpkin bread  because Moist Pumpkin Bread With Streusel Topping and Maple Glaze sounds and tastes a little more decadent than just plain old pumpkin.

moist-pumpkin-bread-with-streussel-walnut-topping-and-maple-glaze-pinecones-and-acorns

Pumpkin bread however you make it is a sweet treat that is perfect to enjoy for breakfast, with a cup of tea, as dessert or even added to your charcuterie board. This pumpkin bread is so moist, and had the perfect amount of spice along with nutty streusel topping and a maple glaze. My contractors and I  devoured two loaves in one day!

Moist Pumpkin Bread With Streusel and Maple Glaze

Ingredients

1/2 cup butter, softened
1 cup dark brown sugar
1 cup canned pumpkin
2 eggs
11/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp. salt
11/2 cups all purpose flour

Directions

Preheat oven to 350. Grease  a 9″ loaf pan with cooking spray and line with parchment paper. Set aside.

To make the streusel

1/4 cup cold butter, cubed

1/4 quick cooking oats

1/4 cup brown sugar

1/4 cup flour

1/2 cup walnuts chopped

In a small bowl mix together all of the topping ingredients, you can use a fork to combine or your hands. You want the mixture to resemble small crumbs and when ready to place on the bread you can squeeze it together to form larger crumbs. Set this aside until the bread is mixed and in the pan.

To make the bread batter

In the bowl of an electric mixer fitted with a paddle attachment combine  all of the ingredients and mix at medium speed until well mixed.
Pour mixture into prepared pan, then sprinkle the streusel mixture over the top  and bake for 40-60 minutes or until a toothpick comes out clean. Cool for 15 minutes then remove from pan and cool on a wire rack.

To make the maple glaze

Take 1/2 cup of powder sugar and 1/8 cup of maple syrup and mix together to form a glaze. Pour over the bread right out of the oven or you can wait until the bread cools. I like to pour it over after it cools but either way is fine.

Equipment

How to store pumpkin bread

Store the bread wrapped in plastic wrap on the counter or in the refrigerator for 1 week. You can also wrap the bread in plastic and then in tin foil and freeze it for up to a month.

Pin Me for Later

Have a great day friends. If you make the pumpkin bread be sure to let me know how you liked it. One more things, if you are a pumpkin bread lover you can find 5 additional pumpkin bread recipes here!

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This post contains affiliate links, if you purchase something from one of the links I make a small commission. 



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Comments

  4. may says

    Great recipe, pumpkin bread hits the spot of autumn for sure. Link line up, reminds me an enamel Dutch oven needs to go on my shopping list.

    Reply

  7. April Harris says

    Streusel and glaze? Yes please! The cake sounds so flavourful and moist as well. Thank you for sharing and for being a part of the Hearth and Soul Link Party Community, Elizabeth. I’m featuring this post at the party which goes live on Sunday this week. Hope to ‘see’ you there! Take care and I hope you have a lovely weekend.

    Reply

  11. Jen says

    Oh my goodness this looks delicious! I’m so glad you shared your recipe on the Farmhouse Friday link party. I can’t wait to try it. I’m also going to share a link to your recipe with my readers on my blog for my weekly roundup tomorrow. I know they’ll love it!

    Reply

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