Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can absolutely use fresh pumpkin! Just make sure to cook and puree it until smooth before using it in the recipe. Canned pumpkin puree is the easiest option, but fresh pumpkin will work wonderfully if you have it on hand.

Can I substitute the brown sugar with white sugar?

You can substitute the brown sugar with white sugar, but keep in mind that brown sugar adds a bit of extra moisture and a deeper flavor due to the molasses content. If you prefer the taste and texture of brown sugar, I suggest sticking with it. However, white sugar will still give you a sweet loaf.

How do I store leftover Pumpkin Streusel Bread?

Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it for a longer period, you can store it in the fridge for up to 5 days or freeze individual slices for up to 3 months. Just make sure to wrap it tightly in plastic wrap or aluminum foil before freezing.

Pumpkin Streusel Bread Recipe Perfect for Fall Treats

Description

This Pumpkin Streusel Bread is the perfect fall treat! Moist, flavorful pumpkin bread topped with a buttery, crumbly streusel and finished with a sweet maple glaze. It’s a cozy, comforting dessert for the season.

Ingredients

Scale

For the Pumpkin Bread:

1/2 cup unsalted butter, softened
1 cup dark brown sugar, lightly packed (or light brown sugar as a substitute)
1 cup pumpkin puree (pure pumpkin, not pie filling)
2 large eggs
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 ½ cups all-purpose flour

For the Streusel Topping:

6 Tbsp unsalted butter, melted
3/4 cup all-purpose flour
1/2 cup brown sugar (light or dark)
1/2 tsp pumpkin pie spice or ground cinnamon

For the Maple Glaze:

1 cup confectioners’ sugar
1/4 tsp maple extract (or vanilla extract)
1 Tbsp maple syrup
1 Tbsp milk or cream

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Instructions

Preheat the Oven and Prepare the Pan: Preheat oven to 350°F (175°C). Grease an 8 or 9-inch loaf pan with cooking spray or line with parchment paper.
Make the Pumpkin Bread Batter: Beat softened butter and brown sugar together until smooth. Add pumpkin puree and eggs, mixing until smooth. In a separate bowl, whisk together spices, baking powder, baking soda, salt, and flour. Slowly mix in the dry ingredients until just combined.
Prepare the Streusel Topping: Combine melted butter, flour, brown sugar, and pumpkin pie spice or cinnamon. Stir until the mixture resembles wet sand.
Assemble the Bread: Pour the batter into the prepared pan and evenly spread it. Top generously with the streusel mixture.
Bake to Perfection: Bake for 55-60 minutes or until a toothpick comes out clean or with moist crumbs. Let the bread cool completely on a wire rack.
Make the Maple Glaze: Whisk together confectioners’ sugar, maple extract, maple syrup, and milk or cream until smooth and drizzle over the cooled bread.
Serve: Allow the glaze to set for a few minutes before slicing and serving.

Notes

This bread tastes even better the next day, making it perfect for making ahead. You can also adjust the streusel or add chocolate chips or nuts for variety.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert, Snack, Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 24g
Sodium: 140mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg