Description
A delectably moist pumpkin loaf crowned with a crisp pumpkin-spiced streusel and finished with a sweet maple drizzle. Trust me, this is the ultimate pumpkin bread you’ll ever bake!
Ingredients
Scale
Spiced Streusel
- ¼ cup (55 g) unsalted butter, melted
- ½ cup (65 g) all-purpose flour
- ¼ cup (50 g) packed light brown sugar
- 2 Tbsp granulated sugar
- ½ tsp pumpkin pie spice
Pumpkin Loaf
- One 15 oz can pure pumpkin puree (see note)
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- ½ cup (120 ml) neutral oil (vegetable, canola, etc.)
- 2 large eggs
- ½ tsp pure vanilla extract
- ½ cup (120 ml) milk (dairy or non-dairy)
- 1¾ cups (230 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¾ tsp pumpkin pie spice
- ½ tsp fine salt
Maple Drizzle
- ½ cup (60 g) sifted powdered sugar
- ¼ cup (85 g) 100% maple syrup
Instructions
- Prep the Streusel
- In a small bowl, stir together melted butter, flour, both sugars, and pumpkin pie spice until a sandy, clumpy mixture forms.
- Cover and chill in the fridge while you assemble the loaf batter.
- Heat & Pan Prep
- Preheat your oven to 325 °F (or 350 °F if your oven runs cool).
- Grease a 9×5″ loaf pan, then line it with a strip of parchment extending over the long edges for easy removal.
- Dry Mix
- In a medium bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- Wet Mix
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and oil until smooth and uniform.
- Whisk in the eggs, one at a time, then stir in the vanilla extract.
- Combine & Fill
- Gently fold half of the dry ingredients into the pumpkin mixture until nearly incorporated.
- Pour in the milk and stir to loosen, then finish folding in the remaining dry ingredients. A few tiny lumps are perfectly fine.
- Transfer the batter into the prepared pan, smoothing the top with a spatula.
- Add Streusel & Bake
- Remove the streusel from the fridge and break it into small, even-sized clusters using a fork or knife.
- Pile the streusel evenly over the batter, almost fully concealing it.
- Bake for 1 hour 20 minutes (test with a toothpick at 1 hour; if it still has wet batter, add time in 5-minute increments).
- Maple Drizzle
- While the bread bakes, whisk together powdered sugar and real maple syrup until smooth.
- As soon as the loaf comes out of the oven, drizzle the glaze over the warm streusel, letting it cascade down the sides.
- Cool & Serve
- Allow the bread to rest in the pan for about 20 minutes, then lift it out with the parchment overhang and transfer to a wire rack.
- Slice and enjoy warm, or store cooled slices in an airtight container in the fridge for up to 10 days. Reheat briefly for that just-baked feeling!
Notes
Notes
- Puree vs. Filling: Always use plain pumpkin puree, not the pie filling. I swear by Libby’s for consistent moisture—other brands can vary.
- Oven Variance: If your pumpkin loaf seems underdone after the stated time, either extend the bake in short intervals or bump the temperature to 350 °F. Different loaf pans and ovens can shift bake times!
- Prep Time: 30 minutes
- Cooling Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts