Do you love pumpkin bread? Then I highly suggest that you try this delicious recipe!

Here’s what you’ll need to make this bread and the glaze:

Streusel Ingredients

1/4 cup brown sugar
1/4 cup cold butter
1/2 cup flour
2 Tbsp sugar
1 tsp pumpkin pie spice

Bread

Wet Ingredients

1 cup sugar
1/2 cup brown sugar
1/2 cup oil
1/2 tsp vanilla
2 room temp eggs
1/2 cup milk
15oz pumpkin puree

Dry Ingredients

1 3/4 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt

Glaze

1/2 cup powdered sugar
1/4 cup maple syrup
Small amount of water to thin

Let’s get baking!

Starting out, preheat your oven to 325°F.

In a small bowl, add all streusel ingredients and cut in butter with a fork (or crumble with your hands) until everything is mixed in and “crumbly” and set aside.

In a medium bowl, add all dry bread ingredients and lightly whisk together to make uniform and set aside.

Now, finally, in a large bowl, add and mix together all wet ingredients (I know sugar is dry but this is how it works) until smooth. Then, slowly add dry ingredients, mixing until no clumps are in the batter.

In a lightly greased loaf pan pour in your batter and top generously but evenly with your streusel topping (don’t slam it on the counter because it will remove the air from the loaf and make a dense cake…. Unless you want that, then do it before the streusel).

Bake for 80 minutes or 1 hour and 20 minutes at 325°F (depending on your oven it might be a little longer but if the toothpick comes out bone dry you overcooked the moisture out of it and no one wants that).

While out on the counter cooling, in your cleaned streusel bowl, add your glaze ingredients and mix. I use a little water or milk to thin this now because if you don’t it is thick. Then pour the mixture over your loaf carefully while warm so it spreads evenly.

Enjoy! This was a hit here but going forward I’ll just top the cake with a little brown sugar before baking and be done. It’s super rich but SO good!

Print Recipe

Maple Iced Pumpkin Bread

Author: Justin Holmes

Ingredients

Streusel

¼ cup brown sugar
¼ cup cold butter
½ cup flour
2 Tbsp sugar
1 tsp pumpkin pie spice

Bread: Wet Ingredients

1 cup sugar
½ cup brown sugar
½ cup oil
½ tsp vanilla
2 room temp eggs
½ cup milk
15 oz pumpkin puree

Bread: Dry Ingredients

1 ¾ cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
½ tsp salt

Glaze

½ cup powdered sugar
¼ cup maple syrup
Small amount of water to thin

Instructions

Starting out, preheat your oven to 325°F.
In a small bowl, add all streusel ingredients and cut in butter with a fork (or crumble with your hands) until everything is mixed in and “crumbly” and set aside.
In a medium bowl, add all dry bread ingredients and lightly whisk together to make uniform and set aside.
Now, finally, in a large bowl, add and mix together all wet ingredients (I know sugar is dry but this is how it works) until smooth. Then, slowly add dry ingredients, mixing until no clumps are in the batter.
In a lightly greased loaf pan pour in your batter and top generously but evenly with your streusel topping (don’t slam it on the counter because it will remove the air from the loaf and make a dense cake…. Unless you want that, then do it before the streusel).
Bake for 80 minutes or 1 hour and 20 minutes at 325°F (depending on your oven it might be a little longer but if the toothpick comes out bone dry you overcooked the moisture out of it and no one wants that).
While out on the counter cooling, in your cleaned streusel bowl, add your glaze ingredients and mix. I use a little water or milk to thin this now because if you don’t it is thick. Then pour the mixture over your loaf carefully while warm so it spreads evenly.
Enjoy! This was a hit here but going forward I’ll just top the cake with a little brown sugar before baking and be done. It’s super rich but SO good!

Video

Let me know if you made this and how you liked it. Did you customize it to make it different? How did it turn out?