Best Ever Pumpkin Bread with Pecan Streusel & Maple Glaze

Slices of the pumpkin bread on a vintage cooling rack topped with pecan streusel and maple glaze.

Best Ever Pumpkin Bread with Pecan Streusel & Maple Glaze

Pumpkin Bread is made in one-bowl with a full can of real pumpkin and plenty of cozy pumpkin spice. This tender & fluffy homemade pumpkin bread is topped with a crunchy brown sugar pecan streusel and a silky drizzle of maple glaze. Slice while piping hot from the oven for optimal fall bliss. Slices will disappear in a flash - good thing this recipe makes two loaves!

Course Breakfast

Cuisine Dessert

Keyword Best Pumpkin Bread, Fall Baking Recipes, Pumpkin Bread, Pumpkin Recipes, Quick Bread

Prep Time 30

Cook Time 55

Total Time 1 25

Servings slices

Calories 508kcal

Author Stephanie Simmons

Ingredients

For the Pecan Streusel

1 cup pecans, chopped
6 tbsp salted butter 85 grams
1/2 cup all-purpose flour 65 grams
1/2 cup brown sugar, packed 110 grams
1/2 tsp cinnamon
1/4 tsp salt

For the Pumpkin Bread

4 large eggs
1 and 1/2 cups vegetable oil
1 cup granulated sugar 210 grams
1 cup light brown sugar, packed 220 grams
one 15 ounce can pumpkin puree Do not use pumpkin pie filling as it has other ingredients added.
3 cups all-purpose flour, spooned & leveled 390 grams
3/4 tsp salt
2 tsp baking powder
2 tsp baking soda
2 and 1/2 tsp cinnamon
1 tsp ground ginger
1 tsp ground cloves
1 and 1/2 tsp nutmeg
1/2 tsp allspice Simply omit if you don't have this one

Maple Glaze

3 tbsp melted butter You can omit this and make the glaze with just the other ingredients, if you don't want it as rich
3/4 cup powdered sugar
2 tbsp maple syrup
1/4 tsp cinnamon
1/2 tsp vanilla extract

Instructions

Prep: Preheat oven to 350℉. Grease two loaf pans well with non-stick spray or line with parchment paper (makes it easy to lift the bread out of pans after baking).
Make the Streusel: Soften your butter in the microwave for about 20-30 seconds (it should be very soft, with melted butter pooled around the softened parts). Add butter, pecans, flour, brown sugar, and cinnamon to food processor or a blender and pulse until just combined. It will be sort of a wet, clumpy mixture. Set aside.
Tip: If you don't have a food processor, or if yours can't handle all that mixture, add everything to a medium mixing bowl and cut the dry ingredients in with a pastry cutter or stir together well.
Make the Pumpkin Bread: In a large mixing bowl whisk together the wet ingredients - eggs, oil, sugars, and pumpkin. Add the dry ingredients and fold in gently with a spatula until just combined. The batter will be a bit lumpy and fairly thick.
Bake: Divide the batter between the two prepared pans. Sprinkle half the streusel over each loaf. Bake side by side on a rack in the center of the oven for 54-65 minutes, or until a cake tester inserted into the bread pulls out moist crumbs, not wet batter. If it's completely clean it may be overdone.
Make the Glaze: Melt the butter in a small bowl. Whisk in the maple syrup, then whisk in the remaining ingredients. Adjust cinnamon to taste, and add a splash of milk if you want to thin it out a bit. Drizzle over the warm loaf!
Note: You can omit the butter and make the glaze with just the remaining ingredientes if you don't want it as rich.
Serve + Store: If you don't care about neat slices, dig in while it's still warm! I always use the parchment paper to lift the bread out of the pans right away, then set it on a cooling rack and dig right in. Store leftovers in an airtight container at room temp for 3-4 days, or in an airtight container in the fridge for up to a week.
Freezing: Bake bread as directed and let cool completely. Wrap loaves tightly in plastic wrap. Wrap in a layer of foil, then place in freezer ziploc bags and seal well, squeezing out as much air from the bag as possible. Freeze for 1-2 months. When ready to eat, thaw the still wrapped bread in the fridge overnight. Bring to room temperature on the counter before serving. Store leftovers in an airtight container for 3-4 days.

Notes

Loaf pans: My loaf pans were about 9x5, which I think is pretty standard.

Bake: Bake loaves side-by-side, instead of one on the top rack and one on the bottom for a more even bake.

Nutrition Info: Nutrition info doesn't include maple glaze. Find the maple glaze nutrition info here.

Nutrition