Pumpkin bread with Spiced Streusel Topping and Glaze Recipe

If you are looking for a cozy, irresistibly delicious treat that celebrates the flavors of fall, look no further than this Pumpkin bread with Spiced Streusel Topping and Glaze. This recipe combines the moist richness of pumpkin bread with a buttery, crunchy streusel that’s packed with warm spices, finished off with a sweet, lightly spiced glaze that ties everything together beautifully. Every bite bursts with autumnal warmth, making it the perfect centerpiece for your seasonal gatherings or a comforting snack alongside your favorite cup of coffee or tea.

Pumpkin bread with Spiced Streusel Topping and Glaze Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Pumpkin bread with Spiced Streusel Topping and Glaze lies in simple, pantry-friendly ingredients that work together to create layers of flavor and texture. Each component—from the pure pumpkin puree to the carefully chosen spices—plays a crucial role in yielding that perfect balance of moistness and spice.

  • Unsalted butter, melted (3 1/2 tablespoons and 6 tablespoons): Adds richness and moisture, keeping the bread tender and the streusel buttery.
  • All-purpose flour (3/8 cup and 1 3/8 cups): Provides structure for both the bread and streusel topping; a kitchen staple.
  • Light brown sugar (3 tablespoons and 3/8 cup, packed): Imparts a subtle molasses flavor that deepens the autumnal taste.
  • Granulated sugar (1 1/2 tablespoons and 3/4 cup): Sweetens the batter and topping, balancing the spices perfectly.
  • Pumpkin pie spice (1 teaspoon for topping, 1 teaspoon for bread, 1/2 teaspoon for glaze): The heart of fall flavor—a mix of cinnamon, nutmeg, ginger, and cloves.
  • Fine kosher salt (1/8 teaspoon for topping, 3/4 teaspoon for bread): Enhances sweetness and tempers the spices.
  • Pure pumpkin puree (10 ounces): The star ingredient that makes the bread irresistibly moist and full of cozy flavor.
  • Large egg (1): Binds ingredients and lends richness and structure.
  • Vanilla extract (1 1/2 teaspoons): Elevates all the flavors with its warm, sweet aroma.
  • Cake flour (1/3 cup): Lightens the bread’s texture for a soft crumb.
  • Baking soda (3/4 teaspoon): Ensures just the right amount of rise and tenderness.
  • Ground cinnamon (3/4 teaspoon): Adds to the warming spice profile.
  • Cardamom (1/4 teaspoon): Introduces a subtle exotic twist that pairs beautifully with pumpkin.
  • Powdered sugar (1/3 cup, sifted): Forms the base of the glaze for that sweet finish.
  • Whole milk (1 tablespoon): Gives the glaze a smooth, pourable consistency without watering it down.

How to Make Pumpkin bread with Spiced Streusel Topping and Glaze

Step 1: Prepare Your Pan and Preheat the Oven

First things first, preheat your oven to 325°F (163°C) to get it nice and ready for baking. Grease a 9×5-inch loaf pan thoroughly or line it with parchment paper for an easy release. If your loaf pan tends to stick, definitely go for the parchment paper option; trust me, it saves a lot of frustration later.

Step 2: Make the Spiced Streusel Topping

In a small bowl, mix 45 grams of melted unsalted butter with 50 grams of all-purpose flour, 40 grams of packed light brown sugar, 10 grams of granulated sugar, 1 teaspoon of pumpkin pie spice, and 1/8 teaspoon of kosher salt. Use a rubber spatula or even your hands to blend until the mixture is crumbly with a cookie dough-like texture. This streusel is intentionally more hydrated, so pop it in the fridge to firm up—this will help it crumble beautifully over your pumpkin bread batter later on.

Step 3: Whisk Together the Pumpkin Bread Batter

In a large mixing bowl, combine 10 ounces of pure pumpkin puree with 150 grams of granulated sugar and 75 grams of packed light brown sugar. Whisk those until smooth and well blended. Then add 85 grams of melted unsalted butter, 1 large egg, and 1 1/2 teaspoons of vanilla extract. Whisk everything until perfectly combined and luscious.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together 175 grams all-purpose flour, 45 grams cake flour, 3/4 teaspoon baking soda, 3/4 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, 1/4 teaspoon cardamom, and 3/4 teaspoon kosher salt. This fragrant, spice-filled mix will infuse your bread with warm, complex flavors.

Step 5: Fold Dry into Wet Ingredients

Gently add the dry ingredients to the wet pumpkin mixture in thirds, folding carefully with a spatula. Be mindful not to overmix—just fold until the batter comes together. This ensures your bread remains tender and soft instead of tough.

Step 6: Assemble and Bake

Pour your batter into the prepared loaf pan and smooth the surface. Retrieve the chilled streusel from the fridge, crumble it with your fingers, and sprinkle it evenly across the top of the batter. Use every bit of that buttery topping! Bake for 75 to 80 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging on.

Step 7: Cool and Glaze

Allow the bread to cool in the pan for at least 20 minutes—this resting time helps it set. Then carefully lift it out using the parchment overhang, or gently ease it out if you didn’t use parchment. While the bread cools completely on a wire rack, whisk together your glaze ingredients: 35 grams sifted powdered sugar, 1/2 teaspoon pumpkin pie spice, and 1 tablespoon whole milk. Drizzle this over the cooled loaf and let it set before slicing. That sweet, spiced glaze is the perfect crowning touch.

How to Serve Pumpkin bread with Spiced Streusel Topping and Glaze

Pumpkin bread with Spiced Streusel Topping and Glaze Recipe - Recipe Image

Garnishes

Though this Pumpkin bread with Spiced Streusel Topping and Glaze shines on its own, you can amp up each serving with a pat of soft butter or a dollop of cream cheese for creamy tang. A sprinkle of chopped toasted pecans or walnuts adds a lovely crunch and earthy note that complements the spices beautifully.

Side Dishes

This bread pairs wonderfully with a warm cup of chai tea or freshly brewed coffee, perfect for breakfast or afternoon snack time. If serving as part of brunch, consider fresh fruit or a simple yogurt parfait on the side to balance the sweetness and spices.

Creative Ways to Present

Make your pumpkin bread the star of a festive autumn board! Slice thick and arrange with seasonal fruits, nuts, and cheeses. You can even cut the loaf into mini sliders and serve with honey butter or maple cream cheese at a cozy gathering—the spiced streusel and glaze create such an inviting centerpiece everyone will rave about.

Make Ahead and Storage

Storing Leftovers

Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. To keep the streusel topping crisp, avoid refrigeration unless your home is particularly warm or humid.

Freezing

Wrap the cooled loaf tightly in plastic wrap, then again in aluminum foil before freezing for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator or at room temperature with the wrapping intact to preserve moisture.

Reheating

For freshly baked warmth, slice and gently toast pieces of the bread or warm in a microwave for 15-20 seconds. This revives the lovely texture and brings out the fragrant spices beautifully.

FAQs

Can I substitute canned pumpkin puree for fresh pumpkin?

Absolutely! Canned pumpkin puree is perfect for this recipe and ensures consistent moisture and flavor, especially during the off-season.

What’s the best way to ensure my streusel topping is crumbly and not soggy?

Chilling the streusel mixture before sprinkling it on the batter is key. The cold butter firms up, allowing the streusel to crisp up beautifully while baking.

Can I make muffins instead of a loaf with this recipe?

Yes, you can bake this batter in a muffin tin at 350°F (175°C) for about 20-25 minutes. Just keep an eye on them to avoid overbaking.

Is it okay to omit the glaze?

Of course! The glaze adds a sweet and spiced finish, but the bread with its streusel topping is delicious on its own—you can enjoy it however you prefer.

How can I make this recipe dairy-free?

Substitute the butter with a dairy-free margarine or coconut oil and use a plant-based milk for the glaze. This will still maintain the moistness and flavor.

Final Thoughts

This Pumpkin bread with Spiced Streusel Topping and Glaze is truly one of those recipes that radiate comfort and joy with every bite. Whether you’re baking for a crowd or treating yourself to a cozy afternoon snack, the harmonious blend of spices with the moist pumpkin bread and the crunchy streusel will win over hearts and taste buds alike. I can’t wait for you to try it and make it your own fall tradition!

Print

Pumpkin bread with Spiced Streusel Topping and Glaze Recipe

This moist and flavorful pumpkin bread is topped with a spiced streusel and finished with a pumpkin pie spice glaze. Perfect for fall, this loaf blends classic autumn spices with the natural sweetness of pumpkin, creating a comforting treat for breakfast or dessert.

  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 75-80 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 1 loaf (about 1012 slices) 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Streusel Topping

  • 45 grams Unsalted butter, melted (3 1/2 tablespoons)
  • 50 grams All-Purpose flour (3/8 cup)
  • 40 grams Light brown sugar (3 tablespoons, packed)
  • 10 grams Granulated sugar (1 1/2 tablespoons)
  • 1 teaspoon Pumpkin pie spice
  • 1/8 teaspoon Fine kosher salt

Pumpkin Bread Batter

  • 10 ounces Pure pumpkin puree (about 1 1/4 cups)
  • 150 grams Granulated sugar (3/4 cup)
  • 75 grams Light brown sugar (3/8 cup, packed)
  • 85 grams Unsalted butter, melted (6 tablespoons)
  • 1 Large egg
  • 1 1/2 teaspoons Vanilla extract
  • 175 grams All-Purpose flour (1 3/8 cups)
  • 45 grams Cake flour (1/3 cup)
  • 3/4 teaspoon Baking soda
  • 3/4 teaspoon Ground cinnamon
  • 1 teaspoon Pumpkin pie spice
  • 1/4 teaspoon Cardamom
  • 3/4 teaspoon Fine kosher salt

Glaze

  • 35 grams Powdered sugar, sifted (1/3 cup)
  • 1/2 teaspoon Pumpkin pie spice
  • 1 tablespoon Whole milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a 9×5 1lb loaf pan or line it with parchment paper for easy removal. Using parchment is recommended for non-stick assurance.
  2. Make Streusel Topping: In a small bowl, combine melted butter, all-purpose flour, light brown sugar, granulated sugar, pumpkin pie spice, and kosher salt. Use a rubber spatula or your hands to mix until the mixture is crumbly like cookie dough. Refrigerate this streusel to let the butter set, which will help it crumble perfectly later.
  3. Mix Wet Ingredients: In a large bowl, whisk pumpkin puree with granulated sugar and light brown sugar. Then add melted butter, egg, and vanilla extract; whisk until smooth and thoroughly combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cake flour, baking soda, ground cinnamon, pumpkin pie spice, cardamom, and kosher salt.
  5. Incorporate Dry into Wet: Gradually fold the dry ingredients into the wet ingredients in thirds, gently combining until just incorporated to avoid overmixing, which can toughen the bread.
  6. Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top evenly.
  7. Add Streusel Topping: Remove the streusel from the refrigerator, crumble it with your fingers, and sprinkle evenly over the top of the batter, using it all.
  8. Bake: Place the loaf in the oven and bake for 75-80 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  9. Cool the Bread: Allow the bread to cool in the pan for at least 20 minutes, then carefully lift it out using parchment paper sling if used, and transfer to a wire rack to cool completely.
  10. Prepare Glaze: In a small bowl, whisk powdered sugar, pumpkin pie spice, and whole milk until the glaze is smooth and pourable but not watery.
  11. Glaze the Bread: Once cooled, drizzle the glaze evenly over the top of the pumpkin bread. Allow it to set before slicing and serving.

Notes

  • Use parchment paper in the loaf pan to prevent sticking and make removal easier.
  • The streusel topping is more hydrated than usual but will set properly after refrigerating.
  • Be careful not to add too much milk to the glaze to avoid a watery consistency.
  • Check the bread at 75 minutes and adjust baking time as needed based on your oven.
  • This recipe works well with pure pumpkin puree, not pumpkin pie filling.
  • Let the bread cool completely before glazing to prevent melting the glaze.

Nutrition

  • Serving Size: 1 slice (approx. 1/12 loaf)
  • Calories: 280
  • Sugar: 22g
  • Sodium: 210mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: pumpkin bread, spiced streusel, pumpkin spice glaze, autumn bread, fall baking, pumpkin loaf

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating