Streusel-Topped Pumpkin Bread with Maple Glaze Recipe: With sweet crumbs and maple glaze on top, pumpkin bread tastes even better. There are two loaves of this pumpkin bread with topping on top. You can freeze one for later or give one to a friend!
Streusel-Topped Pumpkin Bread with Maple Glaze Recipe
Ingredients
For the bread
- 1 can pure pumpkin puree 15 ounces
- 4 large eggs
- 1 cup vegetable oil
- ⅔ cup water
- 2 teaspoons pure vanilla extract
- 2 ½ cups granulated sugar
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 2 tablespoons pumpkin pie spice
For the streusel
- ½ cup light or dark brown sugar lightly packed
- ½ cup all-purpose flour
- ½ teaspoon pumpkin pie spice
- pinch of salt
- ¼ cup unsalted butter melted
For the glaze
- 1 cup powdered sugar
- 5 tablespoons pure maple syrup
- ½ teaspoon maple extract
- ½ teaspoon pure vanilla extract
- Pinch of salt
Instructions
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Preheat oven to 350°F. Grease and flour two 8.5 x 4 x 2.5 inch loaf pans.
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In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended.
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In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until combined.
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Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.
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In a medium bowl, mix together the brown sugar, flour, pumpkin pie spice, and salt. Add melted butter and stir until small clumps form. Sprinkle over the pumpkin bread batter.
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Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean. Allow pumpkin bread to cool completely.
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Once bread is room temperature, prepare the glaze by whisking together the powdered sugar, maple syrup, maple extract, vanilla and salt. Drizzle glaze over the pumpkin bread. Allow glaze to set and slightly harden before serving.