Maple Pumpkin Bread with Cinnamon Streusel and Spiced Maple Glaze

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This tender and moist Maple Pumpkin Bread with crunchy cinnamon streusel and spiced maple glaze is the absolute BEST pumpkin bread for your Fall baking needs! Think, a maple sweetened pumpkin bread with an extra crunchy streusel and warming Fall spices in each bite. This bread is so much better than any coffee shop! Best enjoyed warm, right out of the oven, with a generous drizzle of spiced maple icing. Everyone is sure to love this soft, yet crunchy maple pumpkin bread!

About The Recipe

With October right around the corner, it’s time to share more pumpkin recipes! And, let me tell you, if you thought you loved pumpkin bread before…just wait until you get a bite of this.

I am honestly so so happy with how this quick bread came out. It is every bit as good as a traditional pumpkin bread, but made with sweet warming maple syrup, pumpkin pie spice, and an extra crunchy streusel!

I grew up in a household that, if a dessert didn’t contain apples or cinnamon during the Fall season, it wasn’t really a Fall dessert. Pumpkin was never on the menu. Though, since starting this blog, we’ve discovered just how much we love it!

Everything from pumpkin bread, pumpkin cookies, or just a big slice of pumpkin pie. We love it all.

Though, this recipe might just be our new favorite.

It’s sweetened entirely with maple, giving this bread not just the right amount of sweetness, but also an extra bit of flavor! Then, there’s the cinnamon spiced streusel and the spiced maple icing…OMG.

Every bite just literally melts in your mouth!

This bread has been our favorite way to start our day these last few mornings. There’s nothing like a warm slice of this pumpkin bread dipped in a creamy latte or cappuccino!

What is Pumpkin Bread?

Pumpkin bread is just like your typical sweet quick bread, similar to banana bread or lemon poppy seed bread, in that it is a bread that is leavened with baking soda and/or powder instead of yeast.

Reasons You Will Love This Maple Pumpkin Bread

• Sweetened entirely with maple syrup!
• No electric mixers or specialty equipment need to mix up this bread.
• The perfect Fall bake.
• A real crowd pleaser!
• Every bite is tender, moist, and full of flavor.

Equipment Needed

• Mixing Bowls
• Whisk
• Pastry Blender or Fork
• 8 Inch Loaf Pan
• Cake Tester

Ingredients

Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.

For The Streusel:

• Granulated Sugar – Makes this streusel sweet and crunchy.
• Brown Sugar – Equal amounts of granulated sugar and brown sugar create the ultimate streusel.
• Ground Cinnamon – Adds a hint of spice to each bite.
• All-Purpose Flour – Using flour in a streusel is essential, as it allows the streusel to hold it’s shape and keep from becoming like hard candy.
• Salted Butter – Essential for this streusel!

For The Bread:

• All-Purpose Flour – All you need is just regular unbleached all-purpose flour to create the most tender crumb.
• Pumpkin Pie Spice – Adds a subtle flavor that really enhances the pumpkin flavor.
• Baking Powder – Provides lift to give this pumpkin bread a light texture.
• Baking Soda – A second acting leavening to ensure the perfect rise!
• Salt – Cuts some of the sweetness, while also enhancing the flavor of the pumpkin.
• Pumpkin Purée – For this recipe, its best to use canned pumpkin purée as this provides a sweeter more delicious pumpkin flavor.
• Large Eggs – Remember to set our your eggs ahead of time to allow them to come to room temperature before mixing.
• Vegetable Oil – Keeps the bread incredibly tender and moist without adding flavor.
• Maple Syrup – Not only does the syrup add flavor, but it is the only sugar in this bread!

For The Glaze:

• Powdered Sugar – Sift the powdered sugar to ensure no lumps in your icing!
• Ground Cinnamon – Adds a hint of spice to compliment the maple in the cookies.
• Maple Syrup – Gives this icing the perfect amount of flavor.
• Whole Milk – We added just enough milk to have a slightly thick, but not too thick icing that sets perfectly on top of each cookie.

How To Make This Maple Pumpkin Bread

Step 1: Make streusel

In a small bowl, mix sugars, spice, and flour.

Use a pastry blender, or a fork, to cut in butter. Set aside.

Step 2: Prepare batter

In a large bowl, whisk together flour, spice, baking soda, baking powder, and salt. Set aside.

In a medium bowl, whisk together pumpkin, eggs, oil, and syrup.

Pour wet ingredients over dry ingredients. Stir until blended.

Step 3: Bake

Pour into prepared pan. Sprinkle streusel evenly over top.

Bake for 70 minutes, or until done.

Step 4: Make glaze

Combine all ingredients in a small bowl. Whisk until smooth.

Drizzle over top of cooled bread.

FAQ’s and Troubleshooting

Why did my bread stick?

If your bread is stuck to the pan, it could be one of two things. Either the pan wasn’t greased enough (it happens to all of us!) or the bread is still a little too warm to be turned out. If you suspect it’s still too warm, let it cool for a little longer and try to turn out again. If it’s stuck because the pan isn’t greased enough, run a knife along the edges of the pan and place upside down on a cooling rack and tap the top and sides of the pan. The bread may tear, but it will still taste delicious!

Mix-In Ideas

If you’re looking for a way to jazz up this pumpkin bread, we got you covered! Here are a few of our favorites things to add!

• Pumpkin Seeds
• Chopped Walnuts
• Chopped Pecans
• Dark Chocolate Chips
• White Chocolate Chips
• Dried Cranberries
• Raisins

How To Store

This bread needs to be kept in the fridge in a zip top bag or airtight container. It should keep about 4-7 days. You can also bake this loaf and then freeze it for later use! If you freeze, be sure to use a freezer safe zip top bag and, when you’re ready to eat, set it out on the counter a few hours prior to allow it to come to room temperature. Depending on the temperature of your house, the loaf may need more time to come to room temperature.

DO NOT put the bread back in the oven to reheat.

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Expert Tips

• Remember to preheat your oven!
• Make sure to use dark robust maple syrup for this recipe.
• Check the expiration date on your baking soda and powder before baking.
• Make sure you have pumpkin purée and NOT pumpkin pie filling.
• Be careful to not over-mix the batter.
• Use a cake tester to see when this bread is done! If it comes out clean, the bread is done baking.

When you make this Pumpkin Bread, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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