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.
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 9x5 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.