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Pumpkin Streusel Bread

Irresistibly Moist Pumpkin Streusel Bread You’ll Adore

This Pumpkin Streusel Bread is the perfect blend of warmth and sweetness, making it an ideal treat for fall.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 stick Unsalted Butter Adds richness and moisture; substitute with light butter if desired.
  • 1 cup Dark Brown Sugar Provides sweetness and depth; can replace with light brown sugar.
  • 1 cup Pumpkin Puree Ensure to use pure pumpkin puree, not pie filling.
  • 2 Large Eggs Acts as a binder; no substitutes recommended.
  • 1 teaspoon Ground Cinnamon Add warmth and sweetness; can use pumpkin pie spice.
  • 1 teaspoon Ground Ginger Contributes to flavor; optional substitute with pumpkin pie spice.
  • 1 teaspoon Nutmeg Part of spice mix; can be omitted.
  • 1 teaspoon Cloves Part of spice mix; can be omitted.
  • 1 teaspoon Baking Soda Essential leavening agent; no substitutions.
  • 1 teaspoon Baking Powder Essential leavening agent; no substitutions.
  • 1/2 teaspoon Salt Enhances flavor; necessary in baked goods.
  • 2 cups All-Purpose Flour Provides structure; whole wheat flour optional.
For the Streusel Topping
  • 1/4 cup Unsalted Butter Binds the streusel; margarine can substitute.
  • 1 cup All-Purpose Flour Forms crumb topping; no substitutions needed.
  • 1/2 cup Brown Sugar Adds sweetness; light or dark brown sugar works.
  • 1 teaspoon Pumpkin Pie Spice Adds flavor; can interchange with cinnamon.
For the Maple Glaze
  • 1 cup Confectioners’ Sugar Sweetens and thickens the glaze; no substitute.
  • 1 teaspoon Maple Extract Distinct maple flavor; vanilla extract can be used.
  • 1/4 cup Maple Syrup Enhances flavor; honey can work as a substitute.
  • 1-2 tablespoons Milk or Cream Thin the glaze; non-dairy milk can be substituted.

Equipment

  • Loaf Pan
  • Mixing bowl
  • hand mixer
  • Spatula

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) and grease an 8 or 9-inch loaf pan.
  2. Cream softened unsalted butter and dark brown sugar until smooth and fluffy, about 2-3 minutes.
  3. Beat in pumpkin puree and eggs slowly, mixing well after each addition.
  4. Gradually add spices, baking soda, baking powder, salt, and flour; mix until just combined.
  5. Pour the batter into the loaf pan, smoothing it out evenly.
  6. In a bowl, combine melted butter, flour, brown sugar, and pumpkin pie spice for the streusel.
  7. Sprinkle the streusel over the pumpkin batter evenly.
  8. Bake for 55-60 minutes until a toothpick comes out clean or with moist crumbs.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Whisk together confectioners’ sugar, maple extract, maple syrup, and milk until smooth for the glaze.
  11. Drizzle the glaze over the cooled bread.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

To keep your pumpkin bread light and fluffy, mix the dry ingredients until just combined. Allow butter and eggs to come to room temperature for the best results.

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