Pumpkin Bread with Streusel Topping Recipe

This pumpkin bread with streusel topping is soft, moist, and warmly spiced. It's finished with a buttery crumble and a drizzle of maple glaze. The perfect cosy autumn bake!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Homemade Pumpkin Pie Spice, pumpkin, pumpkin bread with streusel topping recipe, pumpkin Puree, pumpkin spice, quick bread, streusel topping

Prep Time 15

Cook Time 50

Total Time 1 5

Servings serves

Calories 348kcal

Author Makyla Baines

Ingredients

For the Streusel Topping

3 ½ tablespoons butter (50g) softened
1/2 cup all-purpose flour
¼ cup brown sugar packed
¼ teaspoon ground cinnamon

For the Pumpkin Bread

1/2 cup vegetable oil or melted butter
½ cup brown sugar firmly packed
1/2 cup white granulated sugar
2 large eggs
1 cup pumpkin puree (225g) not pumpkin pie filling
¼ cup plain yogurt or sour cream
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 ¼ teaspoons baking powder
1 teaspoons pumpkin pie spice homemade or storebought
¼ teaspoon salt

Maple Glaze

1/2 cup powdered sugar same as icing sugar
2 tablespoons maple syrup
¼ teaspoon vanilla extract

Instructions

Preheat the oven to 190°C (375°F). Grease and line a loaf tin with baking paper so it’s easy to lift out once baked.
Soften the butter slightly in the microwave. It should be very soft, almost melty. In a small bowl, combine the butter, flour, brown sugar, and cinnamon. Mix it all together with a fork until you get a wet, clumpy crumble. Set it aside.
In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
In a large mixing bowl, whisk together the oil, white sugar, brown sugar, eggs, pumpkin purée, yogurt, and vanilla until smooth and well combined.
Gently whisk or fold the dry ingredients into the wet mixture. Be careful not to overmix—it’s fine if it’s a little lumpy. This keeps your loaf tender.
Pour the batter into your prepared loaf tin and smooth the top.
Crumble the streusel mixture evenly over the top. Lightly press it in with your fingers so it sticks as the loaf rises.
Pop it into the oven and bake for around 50 minutes, or until a skewer comes out clean with just a few crumbs. Ovens vary, so start checking around the 45-minute mark.
Let the loaf cool in the tin for about 5 minutes, then lift it out onto a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar, maple syrup, and vanilla until smooth and runny. Drizzle it over the cooled loaf using a spoon or small jug. Let it set before slicing.

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