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Hand reaching for a slice of pumpkin bread on a wire rack.

How to Make Maple Pumpkin Bread

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  • Author: Charlene
  • Prep Time: 30 minutes
  • Cool Time: 0
  • Cook Time: 1 hour 20 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 1 loaf (about 8 slices) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delicious Maple Pumpkin Bread with a crunchy maple streusel topping and a sweet maple glaze.

Ingredients

Scale
  • 1 (15 oz / 425 g) can pure pumpkin puree
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 1/2 cup (100 ml) vegetable oil
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup (110 ml) milk
  • 1 3/4 cups (230 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp kosher salt
  • 1/4 cup (55 g) unsalted butter, melted
  • 1/2 cup (65 g) all-purpose flour
  • 1/4 cup (50 g) light brown sugar, packed
  • 2 tbsp granulated sugar
  • 1/2 tsp pumpkin pie spice
  • 1/2 cup (60 g) powdered sugar
  • 1/4 cup (85 g) pure maple syrup

Instructions

  1. Step 1: Preheat your oven to 325°F (163°C). Grease a 9×5 loaf pan well or line it with parchment paper to ensure easy removal of the bread.
    Step 1
  2. Step 2: In a small bowl, mix together all of the streusel ingredients: melted unsalted butter, all-purpose flour, light brown sugar, granulated sugar, and pumpkin pie spice. Once combined, place the streusel mixture in the refrigerator to chill and firm up. Chilling the streusel is important to create a crunchy topping when baked.
    Step 2
  3. Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Set aside.
    Step 3
  4. Step 4: In another bowl, thoroughly mix together the granulated sugar, light brown sugar, pumpkin puree, and vegetable oil. Ensure there are no lumps in the mixture to help achieve a moist texture.
    Step 4
  5. Step 5: Add half of the dry ingredients to the wet mixture and stir gently. Next, pour in the milk and mix. Then add the remaining dry ingredients and combine until just incorporated. Avoid overmixing to keep the bread light and tender. If the batter looks too thick, gradually add 1 to 2 tablespoons of milk for proper consistency.
    Step 5
  6. Step 6: Pour the batter into the prepared loaf pan. Use a spatula to spread it evenly to ensure consistent baking and avoid undercooked spots.
    Step 6
  7. Step 7: Break up the chilled streusel mixture and sprinkle it evenly over the surface of the batter. Aim for uniform coverage so every slice has a crunchy topping.
    Step 7
  8. Step 8: Place the pan in the preheated oven and bake for 1 hour and 20 minutes. Start checking around 1 hour by inserting a toothpick into the center; it should come out clean or with a few crumbs attached. The top should be golden brown. If the top browns too quickly, loosely cover with aluminum foil approximately 40 minutes into baking. Rotate the pan halfway through baking for even heat distribution if you notice uneven baking.
    Step 8
  9. Step 9: While the bread bakes, whisk together the powdered sugar and maple syrup in a small bowl. Adjust the consistency by adding slightly more syrup or powdered sugar as needed until smooth and pourable. For a thicker glaze, add 1 to 2 teaspoons of maple syrup after mixing.
    Step 9
  10. Step 10: Remove the bread from the oven and immediately pour the glaze over the hot loaf. Pour slowly to allow the glaze to seep in evenly for consistent sweetness.
    Step 10
  11. Step 11: Allow the bread to cool in the pan for 20 minutes before slicing. Cooling helps the bread set, making it easier to cut. If slicing remains difficult, let rest an additional 10 minutes.
    Step 11

Notes

  • Room Temperature: Store the maple pumpkin bread in an airtight container at room temperature for up to 2 days to maintain softness and flavor.
  • Refrigeration: Keep in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving for best flavor and texture.
  • Freezing: Wrap the cooled bread tightly with plastic wrap, then place inside a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
  • Gradually combining wet and dry ingredients prevents overmixing, ensuring a tender crumb.
  • Adjust milk by 1 to 2 tablespoons if batter is too thick after mixing.
  • Cover the bread with foil midway if the top darkens too quickly to avoid burning.
  • Rotate the loaf pan halfway through baking to promote even cooking.
  • For a thicker maple glaze, add 1 to 2 teaspoons more maple syrup gradually for desired thickness.
  • Let the bread cool sufficiently before slicing to maintain structure and ease cutting.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 45 g
  • Sodium: 300 mg
  • Fat: 20 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 45 mg

Find it online: https://www.bakeitwell.com/maple-pumpkin-bread/

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