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Pumpkin bread with Spiced Streusel Topping and Glaze Recipe

Pumpkin bread with Spiced Streusel Topping and Glaze Recipe

4.8 from 27 reviews

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.

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

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