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Streusel-Topped Pumpkin Bread with Maple Glaze

Pumpkin bread gets even more delicious with a finish of sweet streusel and maple glaze. This streusel-topped pumpkin bread makes two loaves, so you can freeze one for later or share one with a friend!
Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Servings 20

Ingredients

For the bread

  • 1 can pure pumpkin puree 15 ounces
  • 4 large eggs
  • 1 cup vegetable oil
  • ⅔ cup water
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups granulated sugar
  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons kosher salt
  • 2 tablespoons pumpkin pie spice

For the streusel

  • ½ cup light or dark brown sugar lightly packed
  • ½ cup all-purpose flour
  • ½ teaspoon pumpkin pie spice
  • pinch of salt
  • ¼ cup unsalted butter melted

For the glaze

  • 1 cup powdered sugar
  • 5 tablespoons pure maple syrup
  • ½ teaspoon maple extract
  • ½ teaspoon pure vanilla extract
  • Pinch of salt
US Customary - Metric

Instructions

  • Preheat oven to 350°F. Grease and flour two 8.5 x 4 x 2.5 inch loaf pans.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended.
  • In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until combined.
  • Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.
  • In a medium bowl, mix together the brown sugar, flour, pumpkin pie spice, and salt. Add melted butter and stir until small clumps form. Sprinkle over the pumpkin bread batter.
  • Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean. Allow pumpkin bread to cool completely.
  • Once bread is room temperature, prepare the glaze by whisking together the powdered sugar, maple syrup, maple extract, vanilla and salt. Drizzle glaze over the pumpkin bread. Allow glaze to set and slightly harden before serving.

Notes

Makes 2 loaves.
Store well-wrapped at room temperature for up to 4 days.
Helpful resources:
  • Make sure you know how to measure flour correctly before you start so this streusel-topped pumpkin bread comes out perfect every time.
  • Use the same fluff, scoop, and level method for measuring flour to measure your powdered sugar.
  • Don’t stress if you run out of brown sugar. An easy brown sugar substitute works great in a pinch! I’ve also got a bunch of ways to soften brown sugar if yours hardened in the pantry.
  • Not sure what makes kosher salt different from table salt? Check out my post on the types of salt to learn about those two salts and more.