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Cozy Maple Glazed Pumpkin Bread with Pecan Streusel

maple glazed pumpkin bread - featured image
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This incredibly moist pumpkin bread is topped with a buttery pecan streusel and finished with a rich maple glaze. It’s the perfect fall treat, balancing warm spices, crunchy nuts, and a sweet, woodsy glaze that ties everything together.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 can (15 oz / 425g) pure pumpkin puree
  • 1 teaspoon vanilla extract
  • ¼ cup (30g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed light brown sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • 2 tablespoons (28g) cold unsalted butter, cubed (for streusel)
  • ½ cup (60g) chopped pecans (for streusel)
  • 1 cup (120g) sifted powdered sugar (for glaze)
  • 3 tablespoons pure maple syrup (for glaze)
  • 1–2 tablespoons milk or heavy cream (for glaze)
  • ¼ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Make the streusel: In a medium bowl, combine ¼ cup flour, ¼ cup brown sugar, and ½ teaspoon cinnamon. Add cold butter cubes and work into flour mixture with fingertips until coarse crumbs form. Stir in chopped pecans. Refrigerate while making batter.
  3. Whisk dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, baking soda, 1 ½ teaspoons cinnamon, nutmeg, ginger, and salt.
  4. Combine wet ingredients: In a separate bowl, whisk together granulated sugar, ½ cup brown sugar, and oil. Add eggs one at a time, whisking well. Whisk in pumpkin puree and 1 teaspoon vanilla until smooth.
  5. Mix batter: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (do not overmix).
  6. Assemble: Pour batter into prepared pan and spread evenly. Sprinkle chilled streusel evenly on top (do not press in).
  7. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean. If streusel browns too quickly, tent with foil after 35 minutes.
  8. Cool in pan on wire rack for 15 minutes, then lift out using parchment sling and cool completely on rack.
  9. Make glaze: Whisk together sifted powdered sugar, maple syrup, and ¼ teaspoon vanilla. Add milk or cream 1 tablespoon at a time until thick but pourable.
  10. Once bread is completely cool, drizzle glaze over top. Let set for 10 minutes before slicing.

Notes

For best texture, ensure eggs and pumpkin puree are at room temperature. Do not overmix batter. Chill streusel before adding to keep it crumbly. Use real maple syrup for the glaze, not pancake syrup. Bread can be stored at room temperature for up to 3 days or frozen (unglazed) for up to 3 months.

Nutrition

Keywords: pumpkin bread, maple glaze, pecan streusel, fall baking, pumpkin recipe, easy pumpkin bread

Find it online: https://evabakery.com/cozy-maple-glazed-pumpkin-bread-with-pecan-streusel/