A deliciously moist pumpkin bread that is sure to be a family favorite. Made with brown butter and topped with a brown sugar streusel and sweet maple glaze, this pumpkin loaf is everything we love about fall!
Brown Sugar Streusel
- 1/4 cup (56 g) unsalted butter, melted
- 1/2 cup (63 g) all-purpose flour, spooned and leveled
- 1/3 cup (67 g) light brown sugar, packed
- 1 tablespoon granulated sugar
- 3/4 teaspoon ground cinnamon
- 4 tablespoons (56 g) unsalted butter
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1/3 cup milk
- 2 eggs, room temperature
- 1/4 cup canola oil
- 2 teaspoons vanilla
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- 1 cup (200 g) light brown sugar, tightly packed
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
Brown Sugar Maple Glaze
- 2 tablespoons unsalted butter
- 1/4 cup light brown sugar, packed
- 3 tablespoons heavy whipping cream
- 1/2 tablespoon maple syrup
- pinch of kosher salt
- 2/3 cup confectioners sugar, sifted
- Preheat the oven to 350°F. Spray the bottom and sides of a 9 x 5 loaf pan with non-stick baking spray and line with parchment paper. Allow the ends of the parchment to hang over the edges by about 2 inches for easy removal of the loaf once cooled.
- To make the streusel, melt the butter over medium-low heat. Remove from the heat and allow to cool for 5 minutes.
- In a small bowl, stir together flour, sugars and cinnamon. Add the melted butter and stir with a fork until all off the flour is moistened and the mixture is crumbly. If you wish, use your hands to mold the streusel crumbs. Place the streusel in the refrigerator while you prepare the pumpkin bread.
- In a small saucepan, begin by heating the butter over medium heat until melted. Stirring occasionally, continue to heat the butter. It will begin to crackle and foam. Continue stirring frequently for about 5 minutes until the butter begins to brown. Small bits of golden brown milk solids will form in the bottom of the pan. The butter is ready when it stops making the crackling sound and the color turns amber. Remove from the heat and immediately pour into a medium bowl. Allow the butter to cool for 5-10 minutes.
- Meanwhile, in a separate bowl, whisk together the flour, brown sugar, baking soda, ground cinnamon, ginger, allspice and salt.
- Once the butter is no longer hot to the touch (warm is okay), add the pumpkin puree, milk, eggs, oil and vanilla. Whisk together until well combined.
- In two additions, add the dry ingredients to the wet ingredients. Stirring with a large spatula, be sure to scrape down the sides and bottom of the bowl to be sure the batter is fully incorporated.
- Pour the batter into the prepared loaf pan.
- Use your hands or a large spoon to sprinkle the streusel over the batter. Be careful to cover the entire loaf so that you can no longer see the batter underneath.
- Bake for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out with just a few crumbs remaining. The loaf will be mounded on top and the streusel will be golden brown. Do not over bake. If the streusel is browning too quickly as it bakes, cover the top of the loaf loosely with a tent of aluminum foil for the last 10-15 minutes of baking.
- Remove the loaf from the oven and cool in the pan for 20 minutes. Use the parchment overhang to lift the bread out of the pan and transfer to a cooling rack. Prepare the brown sugar maple glaze while the bread is still warm.
- To prepare the glaze, melt the butter in a small saucepan over medium low heat. Once melted, stir in the brown sugar, heavy whipping cream, maple syrup and salt. Whisking frequently, continue to cook the mixture over medium heat for about 5 minutes. The mixture will thicken as it cooks.
- Once the mixture begins to simmer and thicken, remove from the heat and immediately add the sifted confectioners sugar. Stir until smooth. If the mixture is too thin, add more confectioners sugar 2 tablespoons at a time. Drizzle the glaze over the top of the warm pumpkin bread. Work quickly as the glaze will begin to stiffen as it cools.
- For best results, allow the bread to cool for at least one hour before slicing.
Store tightly covered at room temperature for up to 3 days.
To freeze, cool loaf completely and wrap tightly in two layers of plastic wrap. Freeze for up to 2 months. Defrost at room temperature before serving.
Keywords: pumpkin bread with streusel topping, pumpkin bread