I’ll never forget the scent of autumn as a child. My grandmother, Nana Elsie, would fill her kitchen with it every fall. It wasn’t the crisp air or falling leaves, though those were lovely. It was the warm, spicy aroma of her Classic Pumpkin Bread with Streusel Topping and Maple Glaze. It baked right into the very fabric of my childhood memories. This recipe is my attempt to recreate that feeling of home, of warmth, and of pure, delicious comfort. It’s a little piece of Nana Elsie’s kitchen, waiting for you.
Why You’ll Love This Pumpkin Bread
This isn’t just any pumpkin bread. It’s an experience. Here’s why this recipe will become a fall favorite:
- Moist and Flavorful: We’re using plenty of pumpkin puree – not the pie filling! – which brings an incredible moisture and a naturally sweet flavor.
- Perfectly Spiced: The blend of cinnamon, nutmeg, cloves, and ginger creates that quintessential autumn spice profile. It’s warm, cozy, and comforting.
- Crunchy Streusel: The streusel topping adds a delightful textural contrast. It’s buttery, crumbly, and slightly sweet – an amazing complement to the soft bread.
- Sweet Maple Glaze: The maple glaze ties everything together with a subtle sweetness and a beautiful sheen. It’s simple, elegant, and utterly delicious.
- Easy to Make: Don’t be intimidated! This recipe is easier than you think. Perfect for beginner bakers.
- Makes a Wonderful Gift: This bread is gorgeous! It makes a thoughtful and appreciated homemade gift for friends, neighbors, and teachers.
The Ingredients You’ll Need
Let’s gather everything! Here’s a breakdown of what you’ll need for this glorious pumpkin bread:
For the Bread:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- ½ cup (113g) packed light brown sugar
- ¾ cup (177ml) vegetable oil
- 1 ½ cups (360ml) pumpkin puree (NOT pumpkin pie filling!)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Streusel Topping:
- ½ cup (60g) all-purpose flour
- ¼ cup (50g) packed light brown sugar
- ¼ cup (57g) cold unsalted butter, cut into cubes
- ½ teaspoon ground cinnamon
For the Maple Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
Let’s Bake! Step-by-Step Instructions
Ready to get baking? Here’s how to make this incredible Classic Pumpkin Bread with Streusel Topping and Maple Glaze.
1. Preheat and Prep:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This prevents sticking and makes removing the bread a breeze.
2. Whisk the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Whisking ensures everything is evenly distributed.
3. Cream the Sugars and Oil:
In a separate bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat with an electric mixer (or a sturdy whisk – it’ll be a workout!) until well combined and slightly fluffy.
4. Add the Pumpkin and Eggs:
Beat in the pumpkin puree until everything is smooth. Then, add the eggs one at a time, beating well after each addition. Finally, stir in the vanilla extract.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough bread. A few streaks of flour are okay.
6. Make the Streusel:
In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Add the cold, cubed butter. Use a pastry blender, your fingers, or a fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
7. Assemble and Bake:
Pour the batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top starts to brown too quickly, tent the loaf pan loosely with aluminum foil.
8. Cool the Bread:
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cooling it completely is important for easy slicing and glaze application.
9. Make the Maple Glaze:
Once the bread is completely cool, whisk together the powdered sugar, maple syrup, and vanilla extract in a small bowl until smooth. Start with 2 tablespoons of maple syrup and add more as needed to reach your desired consistency. You want it to be pourable but not too thin.
10. Glaze and Enjoy:
Drizzle the maple glaze evenly over the cooled bread. Let the glaze set for a few minutes before slicing and serving.
Tips, Variations, and Serving Suggestions
Tips for Bread-Baking Success:
- Room Temperature Ingredients: Using room temperature eggs helps them incorporate better into the batter.
- Don’t Overbake: Overbaked pumpkin bread is dry. Check for doneness starting at 55 minutes.
- Measure Accurately: Accurate measurements are crucial in baking. Use measuring cups and spoons correctly.
- Cool Completely: Seriously, completely. Warm bread will cause the glaze to melt and run.
Variations to Try:
- Chocolate Chips: Add ½ – 1 cup of chocolate chips to the batter for a chocolate-pumpkin treat.
- Nuts: Stir in ½ cup of chopped pecans or walnuts for added texture and flavor.
- Dried Cranberries: Add ½ cup of dried cranberries for a festive touch.
- Spice it Up!: Add a pinch of cayenne pepper to the batter for a subtle kick.
- Espresso Boost: Add 1 teaspoon of instant espresso powder to the dry ingredients to enhance the warm spice notes.
Serving Suggestions:
- With Coffee or Tea: This bread is divine with a warm cup of coffee or tea.
- As a Breakfast Treat: Toast a slice and top with butter or cream cheese.
- With a Dollop of Yogurt: A delicious and healthy breakfast option.
- As a Dessert: Serve warm with a scoop of vanilla ice cream.
(Optional)
Nutritional Information (Approximate, per slice)
- Calories: 320-350
- Fat: 15-18g
- Saturated Fat: 6-8g
- Cholesterol: 50-60mg
- Sodium: 250-300mg
- Carbohydrates: 45-50g
- Sugar: 25-30g
- Protein: 4-5g
This Classic Pumpkin Bread with Streusel Topping and Maple Glaze is more than just a recipe; it’s a hug in bread form. I really hope you give it a try. The aroma alone is worth the effort! Baking is a labor of love, and I believe you’ll find this one is absolutely worth it. Happy baking!
