Description
This moist pumpkin bread is packed with fall flavor, topped with a crunchy cinnamon streusel, and finished with a sweet maple glaze. Perfect for cozy mornings or gifting!
Ingredients
Scale
- Pumpkin Bread:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- ⅓ cup plain Greek yogurt or sour cream
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ¼ cup cold butter, cubed
- Maple Glaze:
- ½ cup powdered sugar
- 1 ½ tbsp maple syrup
- ½ tsp vanilla extract
- 1–2 tsp milk (as needed)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, whisk eggs, sugars, oil, yogurt, pumpkin, and vanilla until smooth.
- Fold dry ingredients into wet mixture until just combined. Pour into prepared pan.
- For the streusel: mix flour, sugar, and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
- Bake for 50–60 minutes, or until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a rack.
- Mix glaze ingredients until pourable. Drizzle over cooled bread.
Notes
Store leftovers wrapped at room temperature for up to 3 days, or refrigerate for 5. You can freeze slices individually for an easy fall treat!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: pumpkin bread, streusel pumpkin bread, fall baking, moist quick bread