Today, we’re jumping right into fall flavors with this rich, moist pumpkin bread, topped with a happy amount of spiced streusel and finished with a pumpkin spice glaze. This is a must-make for Fall; it makes the house smell phenomenal and tastes even better ༄˖°.🍂.ೃ࿔*:･

Today, we’re making Pumpkin Bread with Spiced Streusel and a pumpkin spice glaze! I promise this recipe is foolproof. I’ve tested it a few times, and if you’ve got a food scale, this will be the easiest and most perfect bake of your week. I get that baking can feel stressful since it’s more precise than cooking, which is why I really recommend using a food scale—it makes all the difference! I test my recipes striclty in grams now, but I’ll keep converting them to cups for anyone who prefers that. Switching to grams has been a game-changer for me, helping me give you the most reliable and foolproof recipes ᯓ★

Few tips:

• Making this the first tip because its a very easy mistake to make – Make sure you’re using canned pumpkin purée, not pumpkin pie filling, which has added spices and sugar; Added sugar can change the texture and flavor of the final product, and the spices will alter the flavor.
• If you have a food scale at home, please use it! You’ll achieve the best results with exact measurements. If you love baking and find yourself in the kitchen often, a food scale is a phenomenal addition to your kitchen if you don’t have one yet.
• In the case that you’re not measuring using grams (please do, I’m begging), make sure you’re measuring your flour correctly. Scoop the flour into your measuring cup with a spoon and level it off with a knife or anything with a flat, smooth edge. We don’t want tightly packed flour because that will affect the recipe, and in return, make the bread’s texture a lot denser.
• And of course, be careful not to overmix your batter – I feel like I add this tip to every baking post, but it really makes a huge difference. Once you add your dry ingredients to your wet ingredients, mix until JUST combined. Folding in your dry ingredients in thirds will also help prevent overmixing.
• If you get a bit of anxiety flipping out whatever you may have baked from a loaf pan, add a piece of parchment paper that hangs over the edge of your pan before adding your batter. That way, when it’s baked and time to remove it, you can easily lift it out. I personally didn’t, because I apparently like to give myself more anxiety than I already have 🎃
• Lastly, make sure you allow your pumpkin bread to cool for at least 20 minutes inside your loaf pan before removing it. For two main reasons: 1. Fresh out of the oven, your streusel is very delicate, so removing it right away can cause it to break apart a little too much. 2. Letting it cool aids in the overall texture of your loaf by allowing the steam to evenly distribute throughout. If you cut too early, your loaf can end up being a bit gummy at the bottom.

Here’s a video to guide you along the process:

Process:

Pumpkin bread with Spiced Streusel Topping and Glaze

Rich, moist pumpkin bread, topped with a happy amount of spiced streusel and finished with a delicious pumpkin spice glaze. 

5 from 2 votes

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Prep Time 15 mins

Cook Time 1 hr 15 mins

Cooling time 20 mins

Total Time 1 hr 50 mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

Streusel topping ࣪✮⋆˙

• 45 grams Unsalted butter, melted 3 1/2 tablespoons
• 50 grams All-Purpose flour 3/8 cup
• 40 grams Light brown sugar 3 tablespoons, packed
• 10 grams Granulated sugar 1 1/2 tablespoons
• 1 tsp Pumpkin pie spice
• 1/8 tsp Fine kosher salt

Pumpkin Bread ࣪✮⋆˙

• 10 ounces Pure pumpkin puree measure using a food scale
• 150 grams Granulated sugar 3/4 cup
• 75 grams Light brown sugar 3/8 cup, packed
• 85 grams Unsalted butter, melted 6 tablespoons
• 1 Large Egg
• 1 1/2 tsp Vanilla extract
• 175 grams All-Purpose flour 1 3/8 cups
• 45 grams Cake flour 1/3 cup
• 3/4 tsp Baking soda
• 3/4 tsp ground cinnamon
• 1 tsp Pumpkin pie spice
• 1/4 tsp Cardamom
• 3/4 tsp Fine kosher salt

Glaze ࣪✮⋆˙

• 35 grams Powdered sugar, sifted 1/3 cup
• 1/2 tsp Pumpkin pie spice
• 1 tbsp Whole milk becarfeul not to add too much, we don't want a watery glaze

Instructions

 

First things first✮⋆˙

• Preheat your oven to 325°F (163°C) and grease a 9×5 1lb loaf pan or line it with parchment paper for easy removal. If your loaf pan is known to stick – please use the parchment method.

Lets make our Streusel topping✮⋆˙

• In a small bowl, mix together 45 grams of melted unsalted butter, 50 grams of all-purpose flour, 40 grams of packed light brown sugar, 10 grams of granulated sugar, 1 teaspoon of pumpkin pie spice, and 1/8 teaspoon of fine kosher salt.
• Use a rubber spatula or your hands to combine the ingredients until slightly crumbly, almost like a cookie dough texture. Set aside in the refrigerator while you prepare the pumpkin bread batter.
• It’s okay if it’s not crumbling perfectly right after mixing. This streusel is a bit more hydrated than usual, but the butter will set in the fridge, allowing it to crumble beautifully by the time we need to use it.

Time to whisk together our Pumpkin Bread✮⋆˙

• In a large mixing bowl, add 10 ounces of pure pumpkin purée, 150 grams of granulated sugar, 75 grams of packed light brown sugar, Whisk. Then add 85 grams of melted unsalted butter, 1 large egg, and 1 1/2 teaspoons of vanilla extract. Whisk everything together until smooth and fully combined.
• In a separate bowl, whisk together 175 grams of all-purpose flour, 45 grams of cake flour, 3/4 teaspoon of baking soda, 3/4 teaspoon of ground cinnamon, 1 teaspoon of pumpkin pie spice, 1/4 teaspoon of cardamom, and 3/4 teaspoon of fine kosher salt.
• Gradually add the dry ingredients to the wet ingredients, folding them in thirds, being careful not to overmix. Fold until just combined.
• Pour the pumpkin bread batter into the prepared loaf pan and smooth the top.
• Remove the streusel topping from the fridge – crumble it up with your fingers and evenly sprinkle it over the batter. Use all if it!
• Bake the pumpkin bread for 75-80 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Allow the bread to cool in the pan for at least 20 minutes before gently lifting it out (using the parchment paper overhang if you lined your pan) and transferring it to a wire rack to cool completely.
• If you didn't use parchment paper, after your loaf has cooled – gently slide it out into your free hand (assuming you used a trustworthy loaf pan that doesn't stick).

The best for last: Glaze✮⋆˙

• In a small bowl, whisk together 35 grams of sifted powdered sugar, 1/2 teaspoon of pumpkin pie spice, and 1 tablespoon of whole milk. Be careful not to add too much milk, as you want a smooth, pourable consistency but not watery.
• Once the pumpkin bread has cooled, drizzle the glaze evenly over the top. Allow the glaze to set before slicing and serving.

Keyword baking, pumpkin, pumpkin bread, streusel, streusel topping