Pumpkin Streusel Bread

 FOR THE PUMPKIN BREAD:

1/2 cup unsalted butter, softened
1 cup dark brown sugar, lightly packed (can substitute with light brown sugar)
1 cup pumpkin puree (do not use pumpkin pie filling)
2 large eggs
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 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

3/4 cup all-purpose flour

1/2 cup brown sugar (light or dark)

1/2 tsp pumpkin pie spice or ground cinnamon

 

FOR THE MAPLE GLAZE:

 

1 cup confectioners' sugar

1/4 tsp maple extract (can substitute vanilla)

1 Tbsp maple syrup

1 Tbsp milk or cream

 

INSTRUCTIONS

Preheat oven to 350°F. Liberally grease a 8-or-9" light metal loaf pan with cooking spray, or line with parchment paper and grease. Set aside. (See Note).

For the bread: In a large bowl, combine the softened butter with the brown sugar using a handheld electric mixer, creaming until smooth, about 1 minute. Add in the pumpkin, followed by the eggs, mixing well after each addition. Next, add in the spices, baking powder, baking soda, salt, ano flour and mix on low speed until just barely combined. Do not over-mix as this leads to tough bread; you want it just barely combined.

Spread the bread batter into the prepared pan in an even layer; set aside. Meanwhile, make your streusel: in a medium bowl, combine the melted butter, flour, brown sugar and pumpkin pie spice and stir until the mixture resembles wet sand and is fully combined. Drop heaping handfuls of the streusel evenly over the top of the bread.

Bake for 55-60 minutes or until a toothpick inserted near the center of the bread comes out clean or with moist, but not wet, crumbs. Cool completely on a wire rack.

Lastly, prepare your glaze: in a medium bowl, whisk together the confectioners' sugar, maple extract, maple syrup and milk until a soft glaze comes together. Drizzle the glaze evenly over the bread. Let set before cutting into slices to serve.

Notes

If you'd rather, instead of the individual spices in the ingredients list, you may use 3 tsp of pumpkin pie spice.

I recommend using LIGHT METAL baking pans whenever possible. Why? Light metal conducts heat the most consistently, resulting in baked goods that cooked properly. Glass conducts heat the worst, which is why if you bake in a glass pan, chances are your recipes take LONGER to finish cooking. Dark metal conducts heat rapidly, which is why when you bake in dark metal pans, your baked goods likely cook too quickly or burn on the edges. Light metal really is the best, and in a pinch, disposable foil pans are still better than glass or dark metal!

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Mallory made a loaf of this for everyone for Christmas 2024.  It was DELICIOUS!  She said the only things she changed was that she removed some of the liquid from the pumpkin...not all of it, but a lot of it.  She had to actually add a little more pumpkin in to get the measurement needed.  She also added chocolate chips, and used some of the pumpkin juice in the maple glaze. 10/10...need to make this again!