Moist Maple Pumpkin Bread Recipe

There is a certain kind of fall morning that seems made for pumpkin bread. The air feels a little cooler, the coffee tastes a little better, and suddenly a warm, spiced loaf with maple glaze sounds like the only thing the kitchen needs.

This Moist Maple Pumpkin Bread is soft, fragrant, tender, and finished with a buttery streusel topping plus a sweet maple glaze. It has the deep comfort of pumpkin spice, the mellow sweetness of real maple syrup, and the kind of crumb that stays moist enough to make every slice feel worth slowing down for.

The bread itself is simple to make. You mix the streusel, whisk together the pumpkin batter, pour everything into a greased loaf pan, scatter the crumb topping over the surface, bake until the center is set, and finish with a smooth maple drizzle.

The streusel gives the loaf a little crunch on top, which makes every bite more interesting. The maple glaze slips into the crevices of the topping and adds that final sweet finish that makes this bread feel like a fall bakery treat.

This is the kind of pumpkin bread that works for breakfast, brunch, dessert, Thanksgiving morning, potlucks, playdates, lunchboxes, or a quiet slice on the couch. It feels special enough to share, but easy enough to bake just because you want the house to smell like pumpkin, cinnamon, and maple.

Why You’ll Love Maple Pumpkin Bread

This bread is moist and tender. Pumpkin puree, oil, milk, and the right balance of sugars help create a soft loaf that does not feel dry or crumbly.

The streusel topping adds texture. It bakes into a buttery, lightly spiced crumb that contrasts beautifully with the soft pumpkin bread underneath.

The maple glaze makes the loaf feel complete. Powdered sugar and pure maple syrup create a simple drizzle that adds sweetness and deep maple flavor.

The ingredients are familiar and easy to find. Most of the recipe uses pantry staples like flour, sugar, baking soda, cinnamon, pumpkin pie spice, oil, and eggs.

It works for both breakfast and dessert. Serve it with coffee in the morning, or warm it with vanilla ice cream after dinner.

It is family-friendly and versatile. Kids can enjoy it plain, while adults can dress it up with cream cheese, butter, whipped cream, extra maple syrup, or a scoop of ice cream.

Recipe Details

• Recipe name: Moist Maple Pumpkin Bread
• Oven temperature: 350°F (175°C)
• Baking time: About 60 minutes
• First check time: 50 minutes
• Pan style: Loaf pan
• Cooling time in pan: 10 minutes
• Main texture: Moist pumpkin bread with buttery streusel topping
• Glaze style: Powdered sugar and pure maple syrup
• Room temperature storage: Up to 3 days
• Freezer storage: Up to 3 months
• Freezer reheating option: Toaster oven for about 5 minutes
• Best doneness cue: Toothpick comes out clean or with a few moist crumbs

Ingredients

For the Streusel Topping

• ¼ cup unsalted butter, melted
• ½ cup all-purpose flour
• ¼ cup light brown sugar, packed
• 2 tablespoons granulated sugar
• ½ teaspoon pumpkin pie spice

For the Pumpkin Bread

• 15 oz pure pumpkin puree
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• ½ cup vegetable oil
• 2 large eggs
• ½ teaspoon vanilla extract
• ½ cup milk
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¾ teaspoon pumpkin pie spice
• ½ teaspoon kosher salt

For the Glaze

• ½ cup powdered sugar
• ¼ cup pure maple syrup

Optional Variations and Add-Ins

• Salted butter for the streusel, with added salt skipped later
• Cinnamon in place of pumpkin pie spice for the streusel
• Melted coconut oil in place of vegetable oil
• Any kind of milk, including whole milk or almond milk
• ¼ teaspoon each cinnamon, nutmeg, and ginger in place of ¾ teaspoon pumpkin pie spice
• ¼ teaspoon table salt in place of ½ teaspoon kosher salt
• Chopped pecans
• Chopped walnuts
• ½ cup dark chocolate chips
• White chocolate chips
• Cream cheese for serving
• Butter for serving
• Vanilla ice cream
• Whipped cream
• Extra maple syrup
• 2 tablespoons maple syrup in the glaze for a thicker reduced-sugar version
• Reduced total sugar, as little as ¾ cup total sugar, half brown and half white

The Cozy Flavor Behind Maple Pumpkin Bread

Maple Pumpkin Bread is built around the kind of flavor that feels instantly seasonal. Pumpkin gives the loaf its soft crumb and earthy sweetness, while cinnamon and pumpkin pie spice bring warmth without overpowering the bread.

The maple glaze adds a second layer of fall flavor. It is simple, but it makes the loaf taste richer and more complete.

The streusel topping is what makes the bread feel extra special. It adds a buttery crunch that turns a soft pumpkin loaf into something that tastes bakery-style.

Light brown sugar appears in both the streusel and the bread. It adds a deeper sweetness and helps the loaf feel warm and cozy.

Granulated sugar keeps the bread sweet and balanced. It also helps the crumb stay tender.

The result is a loaf that tastes like pumpkin spice, maple sweetness, and buttery topping all in one slice. It is soft enough for breakfast and sweet enough for dessert.

Why the Streusel Topping Matters

The streusel topping is made with melted butter, flour, brown sugar, granulated sugar, and pumpkin pie spice. It turns into little crumbly pieces that bake on top of the loaf.

The texture should look like damp sand with small pebbles. That crumbly texture is exactly what creates the crunchy topping.

If the streusel looks too wet, a little more flour can help. It should not look like a paste.

As the loaf bakes, the streusel settles into the top of the batter. It becomes lightly crisp while the bread underneath stays moist.

The topping gives the loaf contrast. Without it, the bread would still be good, but the crunch makes every bite more exciting.

It also catches the maple glaze. The drizzle pools in the little streusel crevices, creating sweet maple pockets on top.

Why Real Maple Syrup Is Important

The glaze uses ¼ cup pure maple syrup. Real maple syrup gives the bread its deep maple flavor.

Pancake syrup is not the same. It will not create the same rich, cozy taste.

The maple syrup is whisked with powdered sugar until smooth. This simple glaze is sweet, glossy, and full of maple flavor.

It should be drizzled over bread that is warm but not hot. If the bread is too hot, the glaze may melt too much.

If the bread is fully cold, the glaze will sit more on top. Warm-but-not-hot bread lets the glaze settle into the streusel just enough.

That small timing detail makes the bread feel extra comforting. The glaze becomes part of the topping instead of just sitting on the surface.

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Let the oven fully heat before the loaf goes in.

A properly heated oven helps the bread rise evenly. It also helps the streusel begin baking at the right temperature.

Place an oven rack in the center position. The middle rack helps the loaf bake through without overbrowning too quickly.

Step 2: Prepare the Loaf Pan

Grease your loaf pan well. This helps the pumpkin bread release cleanly after baking.

Use butter, nonstick spray, or your preferred greasing method. Make sure the corners and sides are coated.

Set the prepared pan aside while you make the streusel and batter. A ready pan makes the assembly easier.

Step 3: Melt the Butter for the Streusel

Melt ¼ cup unsalted butter. Let it cool slightly if it is very hot.

The butter should be liquid but not sizzling. It needs to mix easily with the flour and sugars.

If using salted butter, the ingredient note says that works too. Just skip extra salt later if needed.

Step 4: Combine the Streusel Ingredients

In a small bowl, add the melted butter, ½ cup all-purpose flour, ¼ cup packed light brown sugar, 2 tablespoons granulated sugar, and ½ teaspoon pumpkin pie spice.

Use a fork to mix the ingredients together. The fork helps create crumbly bits instead of a smooth paste.

The mixture should look like damp sand with small pebbles. That texture is what you want for a crunchy topping.

Step 5: Adjust the Streusel Texture

If the streusel looks too wet, sprinkle in a little more flour. Mix again with the fork.

The topping should be crumbly enough to scatter over the batter. It should not spread like frosting.

Set the streusel aside. It will go on top of the pumpkin batter before baking.

Step 6: Measure the Pumpkin Puree

Measure 15 oz pure pumpkin puree, which is one standard can. Use plain pumpkin puree, not pumpkin pie filling.

Pumpkin pie filling is already sweetened and spiced. It would change the flavor of the loaf.

Pure pumpkin puree gives the bread moisture and that classic pumpkin flavor. It also helps create the soft crumb.

Step 7: Whisk the Wet Ingredients

In a large bowl, whisk together the pumpkin puree, 1 cup granulated sugar, ½ cup packed light brown sugar, ½ cup vegetable oil, 2 large eggs, ½ teaspoon vanilla extract, and ½ cup milk.

Whisk until the mixture is smooth. It should look thick, glossy, and pumpkin-colored.

Any kind of milk can be used. The original notes mention everything from whole milk to almond milk.

Step 8: Use Coconut Oil if Desired

If using melted coconut oil instead of vegetable oil, make sure it is not too hot. It should be melted but cooled enough to mix with the eggs.

Hot oil can affect the batter. Slightly cooled oil blends more safely and smoothly.

Coconut oil may add a subtle flavor. Vegetable oil keeps the flavor more neutral.

Step 9: Measure the Dry Ingredients

Measure 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ¾ teaspoon pumpkin pie spice, and ½ teaspoon kosher salt.

Spoon and level the flour. Do not pack it into the measuring cup.

Proper flour measuring helps keep the loaf moist. Too much flour can make the bread dense or dry.

Step 10: Add the Dry Ingredients to the Wet Mixture

Add the flour, baking soda, cinnamon, pumpkin pie spice, and salt to the wet mixture. Stir gently.

Mix only until the flour disappears. The batter should be thick, but it should not be overworked.

Overmixing can make pumpkin bread tough. A tender crumb comes from gentle stirring.

Step 11: Use a Pumpkin Pie Spice Substitute if Needed

If you do not have pumpkin pie spice, use ¼ teaspoon each cinnamon, nutmeg, and ginger in place of the ¾ teaspoon pumpkin pie spice. This keeps the bread warmly spiced.

For the streusel, cinnamon can be used if pumpkin pie spice is not available. The topping will still taste cozy.

Mix spices evenly into the batter or topping. This prevents strong spice pockets.

Step 12: Pour the Batter Into the Pan

Pour the thick pumpkin batter into the greased loaf pan. Scrape the bowl with a spatula so none of the batter is wasted.

Smooth the top lightly with the spatula. An even surface helps the streusel sit more evenly.

The batter will be thick, and that is good. Thick batter supports the topping and bakes into a moist loaf.

Step 13: Add the Streusel Topping

Crumble the streusel evenly over the top of the batter. Cover the surface with little buttery crumbs.

Do not press the streusel deeply into the batter. It should sit mostly on top.

Try to distribute the crumbs evenly. This gives every slice some crunchy topping.

Step 14: Bake the Loaf

Place the loaf pan in the oven at 350°F (175°C). Bake for about 60 minutes.

Start checking at 50 minutes because ovens vary. This helps prevent overbaking.

The bread is done when a toothpick inserted in the center comes out clean. A few moist crumbs are fine.

Step 15: Tent With Foil if Needed

If the top browns too quickly before the center is done, tent the loaf loosely with foil. This protects the streusel from getting too dark.

Do not press the foil down onto the topping. Just lay it lightly over the pan.

Continue baking until the center passes the toothpick test. The foil helps the inside finish without sacrificing the top.

Step 16: Cool in the Pan

Remove the loaf from the oven and let it cool in the pan for 10 minutes. This rest helps the bread firm enough to remove.

The loaf will be tender when hot. Removing it too soon can cause it to break.

Letting it sit also helps the streusel settle. The bread becomes easier to handle after the short rest.

Step 17: Transfer to a Wire Rack

After 10 minutes, carefully transfer the loaf to a wire rack. Use a knife around the edges if needed to loosen it.

Support the bread gently as you remove it from the pan. The streusel topping can be delicate.

Let the bread continue cooling on the rack. It should be warm but not hot before glazing.

Step 18: Make the Maple Glaze

In a small bowl, whisk together ½ cup powdered sugar and ¼ cup pure maple syrup. Whisk until smooth.

If the powdered sugar is lumpy, sift it first. This keeps the glaze smooth.

The glaze should be pourable. It should drizzle easily over the streusel topping.

Step 19: Glaze the Bread

Drizzle the maple glaze over the warm-but-not-hot bread. Let it fall over the streusel naturally.

The glaze will settle into the crumbly topping. This creates little sweet maple pockets.

If the bread is too hot, the glaze may melt too much. Warm but not hot is the best timing.

Step 20: Let the Glaze Set

Let the glaze set slightly before slicing. This makes the loaf easier to cut and serve.

The bread does not need to be completely cold, but it should not be steaming hot. A little patience helps the texture.

Once the glaze has settled, slice the loaf with a sharp knife. Serve thick slices for the best experience.

Serving Tips

This bread is wonderful slightly warm. The glaze is soft, the streusel is sweet, and the crumb feels extra tender.

Serve it with coffee or chai tea for a cozy morning treat. The pumpkin, spice, and maple flavors pair naturally with warm drinks.

For a richer breakfast, toast slices lightly and spread them with butter or cream cheese. The warmth brings back the maple aroma.

For dessert, serve warm slices with vanilla ice cream melting over the top. The cold ice cream against the spiced bread makes it feel extra indulgent.

Grown-ups may enjoy it with whipped cream or an extra drizzle of maple syrup. Kids often love it plain with the streusel side up.

Storage

Let the bread cool completely before storing. This prevents trapped steam from making the topping too soft.

Wrap the cooled bread tightly in plastic or place it in an airtight container. Store at room temperature for up to 3 days.

The streusel may soften slightly over time. The flavor can still become even deeper as the bread rests.

If slicing ahead, keep the slices wrapped well. This helps preserve moisture.

Freezing

This bread freezes well. Let the glazed bread cool completely before wrapping.

Wrap the whole loaf or individual slices tightly in plastic wrap, then foil. Freeze for up to 3 months.

Thaw overnight at room temperature when ready to enjoy. If you are impatient, warm slices in the toaster oven for about 5 minutes.

The glaze may become a little sticky after freezing and thawing. The flavor will still be wonderful.

Helpful Notes for Best Results

Use canned pumpkin puree for the most consistent texture. It gives reliable moisture without stringy bits or watery surprises.

Make sure you use plain pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced.

Libby’s is mentioned as a go-to brand because it is smooth and consistent. Any plain puree that is thick can work.

If using fresh pumpkin, roast and puree sugar pumpkin, then strain it overnight in cheesecloth. Fresh pumpkin can be watery or fibrous.

Use real maple syrup for the glaze. Pancake syrup will not give the same deep maple flavor.

Check the bread early at 50 minutes. Ovens vary, and checking early helps you avoid overbaking.

Variations

Nutty Streusel Maple Pumpkin Bread

Add chopped pecans or walnuts to the streusel topping. This gives the bread a toasty crunch.

Toast the nuts first for maximum flavor. Let them cool before adding them to the streusel.

You can also stir some nuts into the batter. This is a good option if you enjoy texture throughout the loaf.

Dark Chocolate Maple Pumpkin Bread

Fold ½ cup dark chocolate chips into the batter before pouring it into the loaf pan. The chocolate melts into little pockets throughout the bread.

Dark chocolate pairs surprisingly well with pumpkin and maple. It adds richness without making the loaf too sweet.

This variation is especially fun for a Halloween-season loaf. It keeps the bread cozy while adding chocolate depth.

White Chocolate Pumpkin Bread

Use white chocolate chips instead of dark chocolate chips. This gives the loaf a sweeter, creamier twist.

White chocolate works well with pumpkin spice and maple. It makes the bread feel more dessert-like.

Fold the chips in gently. Do not overmix the batter.

Extra Maple Serving Version

Serve the finished bread with an extra drizzle of maple syrup. This makes the maple flavor stronger.

This is especially good when serving the bread warm. The syrup soaks into the crumb slightly.

Use pure maple syrup for the best flavor. Keep the drizzle light so the bread does not become too sweet.

Cream Cheese Serving Version

Toast a slice lightly and spread it with cream cheese. The tangy cream cheese balances the sweetness.

This version feels especially good for breakfast or brunch. It turns a simple slice into something a little more filling.

Use plain cream cheese unless you want extra sweetness. The bread already has glaze and streusel.

Reduced-Sugar Maple Pumpkin Bread

The bread can work with as little as ¾ cup total sugar. Use half brown sugar and half white sugar.

The pumpkin and spices will still shine through. The loaf will be less sweet but still flavorful.

For the glaze, use 2 tablespoons maple syrup with powdered sugar for a thicker version. This keeps the maple flavor while reducing the liquid sweetness.

Fresh Pumpkin Version

Fresh pumpkin can be used, but canned is more dependable. If using fresh, roast and puree sugar pumpkin.

Do not use carving pumpkins. They are not the recommended choice for this bread.

Strain the puree overnight in cheesecloth to remove excess moisture. This helps protect the loaf texture.

Troubleshooting

Why Is My Bread Dry?

The bread may have been overbaked. Start checking at 50 minutes and remove it when a toothpick comes out clean or with a few moist crumbs.

Too much flour can also dry out the loaf. Spoon and level the flour instead of packing it.

Make sure the batter is mixed gently. Overmixing can make the crumb tougher.

Why Is My Bread Gummy?

The bread may have been underbaked or sliced too soon. Let it bake until the center passes the toothpick test.

Allow the loaf to cool in the pan for 10 minutes, then continue cooling on a wire rack. Cutting too early can make the crumb seem gummy.

Watery pumpkin puree can also affect texture. Use thick canned puree or strain fresh puree well.

Why Did My Streusel Sink?

The batter may have been too thin, or the streusel may have been pressed too deeply into the top. The batter should be thick.

Sprinkle the streusel gently over the surface. Do not push it down.

Make sure the streusel is crumbly, not pasty. If it is too wet, add a little more flour.

Why Is the Top Browning Too Fast?

The streusel may brown before the center finishes baking. Tent the loaf loosely with foil.

Do this only when needed. Foil protects the top while the center continues baking.

Keep checking the center with a toothpick. The loaf is done when there is no wet batter.

Why Is My Glaze Too Thin?

The glaze may need more powdered sugar. Add a little at a time and whisk until it thickens.

If you want a thicker glaze with less maple syrup, use 2 tablespoons maple syrup as described in the notes. This creates a thicker drizzle.

The bread should also be warm but not hot when glazed. Hot bread can make glaze melt too much.

Why Is My Glaze Lumpy?

The powdered sugar may not have been sifted. Sift it first if it looks lumpy.

Whisk thoroughly until smooth. Small sugar lumps can be pressed against the side of the bowl.

A smooth glaze drizzles more beautifully over the streusel. It also settles more evenly.

Frequently Asked Questions

Can I Use Fresh Pumpkin?

Yes, but canned pumpkin puree is recommended for the most dependable texture. Fresh pumpkin can be watery or fibrous.

If using fresh pumpkin, roast and puree sugar pumpkin, not carving pumpkin. Then strain it overnight in cheesecloth to remove excess moisture.

How Do I Freeze This Bread?

Let the glazed bread cool completely. Wrap the whole loaf or slices tightly in plastic wrap, then foil.

Freeze for up to 3 months. Thaw overnight at room temperature, or warm slices in a toaster oven for about 5 minutes.

Can I Use Pumpkin Pie Filling?

No, use plain pumpkin puree. Pumpkin pie filling is already sweetened and spiced.

Using it would change the flavor and sweetness. Plain pumpkin puree gives the best control.

Can I Use Salted Butter in the Streusel?

Yes, salted butter can work in the streusel. If using salted butter, skip the extra salt later as noted.

The streusel should still be crumbly and buttery. Mix it with a fork until it resembles damp sand.

Can I Use a Different Milk?

Yes, any kind of milk can work. The recipe notes that whole milk and almond milk have both been used.

Use what you have. The milk helps loosen the batter and support the soft crumb.

Can I Reduce the Sugar?

Yes, the bread can work with as little as ¾ cup total sugar. Use half brown sugar and half white sugar.

For the glaze, use only 2 tablespoons maple syrup with the powdered sugar for a thicker, less sweet drizzle. The maple flavor will still be present.

Can I Add Chocolate Chips?

Yes, fold in ½ cup dark chocolate chips before pouring the batter into the pan. White chocolate chips also work.

Chocolate adds pockets of sweetness throughout the loaf. Dark chocolate gives a richer contrast.

What Should I Do If My Baking Soda Is Old?

Use fresh baking soda for the best rise. The notes mention testing it with vinegar if it has been sitting in the cupboard for a long time.

Fresh baking soda helps the bread rise properly. Old baking soda can make the loaf dense.

Why This Bread Is Perfect for Fall Gatherings

Maple Pumpkin Bread has the kind of flavor that belongs on a fall table. Pumpkin, cinnamon, pumpkin pie spice, brown sugar, streusel, and maple glaze all feel warm and seasonal.

It is easy to serve because it slices cleanly once cooled. That makes it good for brunches, potlucks, Thanksgiving breakfast, and dessert boards.

The streusel topping makes it look more special than plain pumpkin bread. The glaze adds shine and sweetness.

It is also sturdy enough to pack. Slices can go into lunchboxes, picnic baskets, or containers for sharing.

The flavor appeals to both kids and adults. It is sweet, soft, spiced, and familiar, with just enough maple to make it memorable.

Why This Recipe Works So Well

This recipe works because the bread has moisture from pumpkin puree, oil, milk, and sugars. The crumb stays soft while the top gets texture from streusel.

Baking soda gives the loaf lift. Cinnamon, pumpkin pie spice, and vanilla build the cozy flavor.

Brown sugar deepens the sweetness, while granulated sugar keeps the bread balanced. The maple glaze adds the final layer of fall flavor.

The streusel brings crunch without needing a complicated topping. It is mixed quickly with a fork and scattered over the batter.

The loaf bakes slowly at 350°F (175°C), giving the center time to set. Checking at 50 minutes helps prevent dryness, and tenting with foil protects the top if needed.

Final Thoughts

Moist Maple Pumpkin Bread is a warm, spiced pumpkin loaf topped with buttery streusel and finished with a real maple glaze. With pumpkin puree, sugars, oil, eggs, vanilla, milk, flour, baking soda, cinnamon, pumpkin pie spice, salt, streusel crumbs, and maple drizzle, it delivers everything that makes fall baking feel comforting.

The method is simple but rewarding. Mix the streusel, whisk the pumpkin batter, pour it into a greased loaf pan, crumble the topping over the surface, bake at 350°F (175°C) for about 60 minutes, and glaze while the bread is warm but not hot.

Start checking the loaf at 50 minutes, and use the toothpick test to judge the center. If the top browns too quickly, tent it loosely with foil until the bread is fully baked.

Serve it warm with coffee or chai, toast slices with butter or cream cheese, pair it with vanilla ice cream, or freeze slices for future pumpkin cravings. However you enjoy it, this maple pumpkin bread brings moist crumb, crunchy streusel, sweet maple glaze, and cozy autumn flavor into every slice.

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Maple Pumpkin Bread

This maple pumpkin bread is moist, warmly spiced, and finished with a buttery streusel topping plus a smooth maple glaze. Pumpkin puree, cinnamon, pumpkin pie spice, and brown sugar give the loaf a cozy fall flavor with a tender crumb. It works beautifully for breakfast, dessert, brunch, holiday baking, or an afternoon slice with coffee or tea.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Course: Breakfast, Dessert
• Cuisine: American
• Servings: 10 slices

Ingredients

For the Glaze

• ½ cup powdered sugar
• ¼ cup pure maple syrup

For the Streusel Topping

• ¼ cup unsalted butter melted
• ½ cup all-purpose flour
• ¼ cup light brown sugar packed
• 2 tablespoon granulated sugar
• ½ teaspoon pumpkin pie spice

For the Pumpkin Bread

• 15 oz pure pumpkin puree 1 can
• ½ cup vegetable oil
• 2 large eggs
• ½ cup milk
• ½ teaspoon vanilla extract
• 1 cup granulated sugar
• ½ cup light brown sugar packed
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¾ teaspoon pumpkin pie spice
• ½ teaspoon kosher salt

Instructions

Step 1: Prepare the Oven and Pan

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

Step 2: Make the Streusel Topping

In a bowl, mix the melted unsalted butter, all-purpose flour, packed light brown sugar, granulated sugar, and pumpkin pie spice until the mixture becomes crumbly.

Step 3: Mix the Pumpkin Bread Wet Ingredients

In a separate bowl, whisk together the pure pumpkin puree, granulated sugar, packed light brown sugar, vegetable oil, eggs, vanilla extract, and milk until smooth and well combined.

Step 4: Add the Dry Ingredients

Stir the all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt into the pumpkin mixture.

Mix just until combined.

Step 5: Fill the Loaf Pan

Pour the batter into the prepared 9×5-inch loaf pan and spread it evenly.

Sprinkle the streusel topping over the batter.

Step 6: Bake the Bread

Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Loaf

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool.

Step 8: Make the Maple Glaze

Mix the powdered sugar and pure maple syrup until smooth.

Step 9: Glaze and Serve

Drizzle the maple glaze over the cooled bread before serving.

Notes

Store leftovers in an airtight container at room temperature.

Serving Suggestions

• Serve with hot coffee or tea.
• Add to a fall breakfast or brunch spread.
• Pair with a pumpkin spice latte.
• Serve as a sweet bread for Thanksgiving or holiday gatherings.
• Enjoy with a glass of cold milk for a simple dessert.

Storage

How to Store

Keep leftover maple pumpkin bread in an airtight container at room temperature.

How to Freeze

Freeze the cooled loaf or individual slices in a freezer-safe container. Thaw before serving.

Best Texture Tip

Let the bread cool before adding the maple glaze so the glaze stays smooth on top instead of melting into the loaf.