Can I make two loaves for a crowd?

Yes‚ consider baking two loaves to serve more people․ Use 9-by-5-inch loaf pans so the batter depth matches the recipe․ An extra-large loaf might not bake as well as two smaller loaves․ Preline your two loaf pans before making batter to help you easily remove finished loaves․ The prelined paper will extend over the long sides of the loaf pans․

How can I make it less fussy for kids?

Slice the loaf into small pieces for a snack․ Most of the loaf is pumpkin bread‚ and the highest-quality parts of the loaf‚ the crumb topping and maple glaze‚ are relatively sweet and crunchy․ Let the maple-glazed loaf cool slightly before serving to facilitate slicing․ Reserve some middle slices of the loaf to serve‚ as these slices show off the soft crumb best․

Can I use a different kind of milk?

Yes‚ regular and dairy-free milks are listed as acceptable substitutions in the recipe․ Other milk substitutes include whole milk‚ almond milk‚ and coconut milk․ The recipe lists other milk substitutes in the batter ingredients․ The milk should be mixed into the batter with other dry ingredients according to the recipe․ A rubber spatula may help mix thick batters․

Why is my pumpkin bread underdone?

An unbaked middle means the bread needs more baking time or the oven runs cooler than expected․ Test the middle with a toothpick․ If the toothpick comes out with batter on it‚ continue baking in 5-minute increments․ The finished loaf should have an arched top and golden-brown streusel on the sides․ Be sure to use a 9×5-inch loaf pan‚ not a 1-pound loaf pan․

How do I store leftover pumpkin bread?

Slice the pumpkin bread and store it in a sealed container in the fridge․ Use foil to cover an unsliced loaf of pumpkin bread in a pan․ Oil in the recipe can help prevent the bread from drying out in the fridge․ Microwave slices of pumpkin bread for 15 seconds to serve them warm․

Pumpkin Bread with Maple Glaze and Crunchy Spice Streusel

By Emma CollinsOct 17, 2026

Prep

30 min

Cook

80 min

Total

140 min

Servings

Level

Easy

Jump to recipe

For breakfast with coffee or an afternoon snack‚ pumpkin bread includes a domed pumpkin loaf and pumpkin-and-nut topping coated with maple glaze․ This bread loaf is baked in a 9×5-inch pan and glazed while still warm․

Pumpkin Bread with Maple Glaze and Crunchy Spice Streusel

The bread batter contains canned pumpkin‚ granulated and light brown sugars‚ vegetable oil‚ eggs‚ vanilla‚ milk‚ flour‚ baking soda‚ cinnamon‚ pumpkin pie spice mix‚ and kosher salt․ The canned pumpkin contributes flavor and moisture to the finished bread․ Vegetable oil helps prevent the bread from becoming dry․ The streusel topping contains cold butter‚ flour‚ sugars‚ and pumpkin pie spice and is mixed onto the top of the bread batter before baking․

Bake the bread at 325°F until the top is rounded and the streusel topping is browned and a toothpick inserted into the center comes out clean or with a few crumbs․ The center of the bread will take longer to bake than the sides․ Do not use pumpkin pie filling instead of pumpkin․ Break up the cooled streusel topping into uniform pieces to promote even rising in the bread․

Slices of bread can be served warm once the bread has cooled slightly and been taken out of the pan‚ which is lined with parchment paper․ Maple glaze helps the topping adhere to the bread and gives the craggy top a maple flavor․ A previously sliced loaf can be stored in the refrigerator in a sealed container and reheated in the microwave for a short time before serving․

Why you'll love this recipe

It serves coffee and other informal family dinners‚ as a single loaf includes a pumpkin crumb and streusel topping and a maple-glazed topping․
Home bakers can mix the batter with a hand or electric mixer because other recipes instruct home bakers to use basic electric mixer methods․
More advanced electric mixer techniques are not used․
The 9×5-inch loaf recipe works well for serving a few people․ It is easier to remove the cooled bread from the pan when using parchment strips․
Pumpkin‚ oil‚ and brown sugar help keep the cake moist․ Refrigerated slices are a good snack for family members eating cake over multiple days․
A cooled streusel topping provides texture and chunks in pumpkin bread slices that appeal to consumers who like crunch in their pumpkin bread․
Individual servings can be reheated quickly in the microwave for use during breakfast or other daytime activities and as additions to other foods in a lunchbox․

Instructions

In a small bowl, mix together the streusel ingredients and place the bowl in the refrigerator while making the pumpkin bread.

Preheat the oven to 325°F, grease the inside of a 9×5-inch loaf pan, and line it with parchment paper extending over the two longest sides.

Whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt in a bowl, then set aside.

Using an electric mixer or whisk, mix the granulated sugar, light brown sugar, pumpkin puree, and vegetable oil until fully combined.

Mix in the eggs and vanilla extract.

Mix in half the dry ingredients, then the milk, then the remaining dry ingredients until the batter is smooth.

Pour the batter into the prepared pan and spread it evenly.

Remove the streusel from the refrigerator and break it into uniform crumbs using a knife or fork.

Completely cover the batter with streusel.

Bake for 1 hour and 20 minutes, or until a toothpick inserted in the middle comes out clean; if needed, continue baking in 5-minute increments.

While the bread bakes, mix together the powdered sugar and maple syrup.

Pour the glaze over the hot loaf fresh from the oven.

Let the pumpkin bread cool for about 20 minutes, then remove it from the pan, slice, and serve warm or store in an airtight container in the refrigerator.

FAQ

Serve pumpkin bread as a breakfast or snack with coffee or tea․ Add maple frosting and other toppings to slices of pumpkin bread․ These sweet toppings complement pumpkin bread․ Provide few other foods to serve with pumpkin bread to keep attention focused on the toppings․ Let the pumpkin bread loaf cool somewhat and remove it from the pan before slicing to prevent toppings from falling off․

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Snacks & Appetizers Desserts Bread Vegetarian Baking

Pumpkin Bread with Maple Glaze and Crunchy Spice Streusel

Name: Pumpkin Bread with Maple Glaze and Crunchy Spice Streusel
Prep time: 30 min
Cook time: 80 min
Total time: 140 min
Yield: 1 loaf
Ingredients: 1/4 cup unsalted butter (melted); 1/2 cup all-purpose flour; 1/4 cup light brown sugar (packed); 2 tbsp granulated sugar; 1/2 tsp pumpkin pie spice; 1 can pure pumpkin puree (15 oz; not pumpkin pie filling); 1 cup granulated sugar; 1/2 cup light brown sugar (packed); 1/2 cup vegetable oil; 2 large eggs; 1/2 tsp vanilla extract; 1/2 cup milk; 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1 tsp cinnamon; 3/4 tsp pumpkin pie spice; 1/2 tsp kosher salt; 1/2 cup powdered sugar; 1/4 cup pure maple syrup

By Emma CollinsOct 17, 2026

Prep

30 min

Cook

80 min

Total

140 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

It serves coffee and other informal family dinners‚ as a single loaf includes a pumpkin crumb and streusel topping and a maple-glazed topping․
Home bakers can mix the batter with a hand or electric mixer because other recipes instruct home bakers to use basic electric mixer methods․
More advanced electric mixer techniques are not used․
The 9×5-inch loaf recipe works well for serving a few people․ It is easier to remove the cooled bread from the pan when using parchment strips․
Pumpkin‚ oil‚ and brown sugar help keep the cake moist․ Refrigerated slices are a good snack for family members eating cake over multiple days․
A cooled streusel topping provides texture and chunks in pumpkin bread slices that appeal to consumers who like crunch in their pumpkin bread․
Individual servings can be reheated quickly in the microwave for use during breakfast or other daytime activities and as additions to other foods in a lunchbox․

Ingredients

Servings4

•¼ cup unsalted butter (melted)
•½ cup all-purpose flour
•¼ cup light brown sugar (packed)
•2 tbsp granulated sugar
•½ tsp pumpkin pie spice
•1 can pure pumpkin puree (15 oz; not pumpkin pie filling)
•1 cup granulated sugar
•½ cup light brown sugar (packed)
•½ cup vegetable oil
•2 large eggs
•½ tsp vanilla extract
•½ cup milk
•1 ¾ cups all-purpose flour
•1 tsp baking soda
•1 tsp cinnamon
•¾ tsp pumpkin pie spice
•½ tsp kosher salt
•½ cup powdered sugar
•¼ cup pure maple syrup

Instructions

1
In a small bowl, mix together the streusel ingredients and place the bowl in the refrigerator while making the pumpkin bread.
2
Preheat the oven to 325°F, grease the inside of a 9×5-inch loaf pan, and line it with parchment paper extending over the two longest sides.
3
Whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt in a bowl, then set aside.
4
Using an electric mixer or whisk, mix the granulated sugar, light brown sugar, pumpkin puree, and vegetable oil until fully combined.
5
Mix in the eggs and vanilla extract.
6
Mix in half the dry ingredients, then the milk, then the remaining dry ingredients until the batter is smooth.
7
Pour the batter into the prepared pan and spread it evenly.
8
Remove the streusel from the refrigerator and break it into uniform crumbs using a knife or fork.
9
Completely cover the batter with streusel.
10
Bake for 1 hour and 20 minutes, or until a toothpick inserted in the middle comes out clean; if needed, continue baking in 5-minute increments.
11
While the bread bakes, mix together the powdered sugar and maple syrup.
12
Pour the glaze over the hot loaf fresh from the oven.
13
Let the pumpkin bread cool for about 20 minutes, then remove it from the pan, slice, and serve warm or store in an airtight container in the refrigerator.