Moist, Sweet, and Perfectly Spiced
Fall baking never tasted so good! This Pumpkin Streusel Bread brings together everything you love about cozy autumn treats, a moist pumpkin loaf bursting with warm spices, a buttery streusel topping that adds irresistible crunch, and a maple glaze drizzle for just the right amount of sweetness. It’s a bakery-style quick bread you can whip up in just over an hour, making it the perfect choice for brunch, afternoon coffee, or a holiday dessert table. The best part? You don’t need fancy equipment, just a few basics from your kitchen. Slice it thick, serve it warm, and watch this pumpkin bread disappear faster than the leaves fall! 🍁✨
Thank you for reading this post, don't forget to subscribe!⏱️ Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: 6
📝 Ingredients List
For the Pumpkin Bread
- ½ cup unsalted butter, softened
- 1 cup dark brown sugar, lightly packed (or light brown sugar)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1½ cups all-purpose flour
For the Streusel
- 6 Tbsp unsalted butter, melted
- ¾ cup all-purpose flour
- ½ cup brown sugar (light or dark)
- ½ tsp pumpkin pie spice (or ground cinnamon)
For the Maple Glaze
- 1 cup confectioners’ sugar
- ¼ tsp maple extract (or vanilla)
- 1 Tbsp maple syrup
- 1 Tbsp milk or cream
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowls
- Handheld electric mixer
- Measuring cups & spoons
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Light metal loaf pan (8–9″)
- Wire cooling rack
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Prep the pan: Preheat oven to 350℉ (175℃). Grease or line an 8–9″ light metal loaf pan with parchment paper.
- Make the batter: In a large bowl, cream together softened butter and brown sugar with a handheld mixer (about 1 minute). Mix in pumpkin puree, then add eggs one at a time.
- Spice it up: Stir in cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, salt, and flour. Mix on low until just combined, don’t overmix!
- Prepare streusel: In a medium bowl, combine melted butter, flour, brown sugar, and pumpkin pie spice until it resembles wet sand.
- Assemble: Spread pumpkin batter evenly in the loaf pan, then sprinkle streusel topping generously over the surface.
- Bake: Place in oven for 55–60 minutes, or until a toothpick comes out clean with just a few moist crumbs. ⏲️
- Cool down: Let bread rest in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: Whisk together confectioners’ sugar, maple extract, maple syrup, and milk until smooth. Drizzle over cooled bread. 🍁✨
💡 Pro Tips Section
- Storage: Keep bread covered at room temp for 2–3 days, or refrigerate up to 5 days.
- Freezing: Wrap slices individually and freeze up to 2 months, just thaw overnight before serving.
- Flavor twist: Swap maple glaze with cream cheese frosting for an extra indulgent touch.
- Serving idea: Serve warm with coffee or tea for the ultimate fall breakfast. ☕🍂
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
| 1 slice | 420 | 18g | 35g | 22g | 4g | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.