This moist pumpkin bread is bursting with fall flavors and is topped with a crunchy streusel and sweet maple glaze. It’s perfect for breakfast or a cozy snack anytime!
I can never resist the warm spices smelling up my kitchen while it’s baking! I love enjoying a slice with my morning coffee, making every sip feel like a hug in a mug. ☕️
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is convenient, but you can use homemade pumpkin puree. Just roast a pumpkin and blend it until smooth. This gives a fresher flavor.
Flour: All-purpose flour is standard, but you can swap in whole wheat flour for a nuttier taste. If gluten-free, use a 1:1 gluten-free flour blend.
Sugars: Granulated and brown sugars give a nice depth of flavor. You can substitute with coconut sugar or a sugar-free blend if you’re looking for a healthier option.
Buttermilk: If you don’t have buttermilk, mix milk with a teaspoon of vinegar or lemon juice and let it sit for 5 minutes. You can also use plain yogurt!
Spices: You can play with the spices! If you don’t have cloves or nutmeg, try just cinnamon and ginger; it’ll still taste great.
How Can I Ensure My Pumpkin Bread Stays Moist?
Keeping your pumpkin bread moist centers around careful mixing and baking! Here are some tips:
- Do not overmix the batter when combining the wet and dry ingredients. Mix just until combined for fluffy results.
- Make sure to bake at the correct temperature. An oven thermometer can help if you suspect your oven runs hot or cold.
- Check doneness by inserting a toothpick in the center. It should come out clean or with a few moist crumbs, but not wet batter.
- Cooling the bread in the pan for about 15 minutes helps it set and traps moisture before transferring to a wire rack.
Moist Pumpkin Bread With Streusel & Maple Glaze
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- ⅓ cup (80ml) vegetable oil
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree
- ¼ cup (60ml) buttermilk or plain yogurt
- 1 teaspoon vanilla extract
For the Streusel Topping:
- ½ cup (65g) all-purpose flour
- ¼ cup (50g) brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ cup (57g) unsalted butter, cold and cubed
For the Maple Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 tablespoons milk (adjust for desired consistency)
How Much Time Will You Need?
This delicious pumpkin bread takes about 20 minutes to prepare and 60-70 minutes to bake. Plus, a little time to cool down before you glaze it! So, around 1 hour and 30 minutes total, but it’s well worth the wait!
Step-by-Step Instructions:
1. Preheat Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Mix Dry Ingredients for Bread:
In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisk them together well to ensure even distribution of the spices.
3. Mix Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until blended. Add the eggs one at a time, making sure to mix well after each addition. Then stir in the pumpkin puree, buttermilk (or yogurt), and vanilla extract until the mixture is smooth and creamy.
4. Combine Wet and Dry Ingredients:
Gradually fold the dry mixture into the wet mixture. Stir gently until just combined, being careful not to overmix—this keeps the bread nice and moist!
5. Prepare the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until it resembles coarse crumbs. This will give you that crunchy topping!
6. Assemble and Bake:
Pour the pumpkin batter into the prepared loaf pan and smooth it out. Evenly sprinkle the streusel topping over the batter. Place it in the oven and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the Bread:
Once baked, let the pumpkin bread cool in the pan for about 15 minutes. Then, carefully move it to a wire rack to cool completely.
8. Make the Maple Glaze:
While the bread cools, prepare the glaze by whisking together the powdered sugar, maple syrup, and milk in a small bowl until smooth. Adjust the milk to achieve your desired glaze consistency.
9. Glaze the Bread:
Once the bread has cooled down, drizzle the maple glaze over the top. Let it set for just a few minutes before slicing into your delicious pumpkin bread!
Enjoy your moist pumpkin bread topped with a delightful streusel and sweet maple glaze! Perfect for any time of year, but especially lovely in the fall!
Frequently Asked Questions (FAQ)
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! You can use fresh pumpkin puree by roasting a pumpkin until tender and then blending it until smooth. Just make sure to drain any excess moisture to avoid making the batter too wet.
How Can I Make This Recipe Gluten-Free?
To make this pumpkin bread gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that your other ingredients, like baking powder, are gluten-free as well!
What Should I Do If I Don’t Have Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing ¼ cup of milk with 1 teaspoon of vinegar or lemon juice. Let it sit for about 5 minutes to thicken up before using it in the recipe.
How Do I Store Leftover Pumpkin Bread?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. If you want to keep it longer, you can freeze it—just wrap it well in plastic wrap and foil, and it will last up to 3 months!