Looking for a delicious and comforting fall treat? Made with brown butter and pumpkin puree, this pumpkin streusel bread is the perfect addition to your breakfast or afternoon snack. Top it with this warm maple glaze, and you have yourself a scrumptious dessert!
Fall in love with pumpkin streusel bread: A brown butter delight with a maple glaze
One of the best things about the fall season is all of the delicious pumpkin treats that come along with it. Pumpkin spice lattes, pumpkin pie, and of course, pumpkin bread.
But have you ever tried making brown butter pumpkin bread with maple glaze? If not, get ready to fall in love with this irresistible combination!
Picture this: brown butter lending a deep, nutty flavor, mingling with the sweet and earthy pumpkin puree. Sprinkled on top is a crispy cinnamon streusel that adds a lovely crunch with every bite.
And to finish it off? A silky maple glaze that simply takes it to the next level.
Perfect for a leisurely breakfast or an afternoon pick-me-up with your favorite cup of coffee or tea! It’s a true indulgent experience.
This pumpkin streusel bread will definitely become a staple in your fall baking repertoire.
Ingredients needed to make pumpkin bread with maple glaze
To make this sweet cinnamon pumpkin bread recipe, here are all of the ingredients you’ll need:
- Pumpkin Puree: To make the best pumpkin loaf, you’ll need one can of pumpkin puree. Make sure it’s 100% pure pumpkin and not pumpkin pie filling!
- Brown Butter: The secret ingredient in this recipe is brown butter, which adds a nutty and rich flavor to the bread.
- Sugar: For this bread loaf recipe, you’ll need two types of sugar: white and brown sugar. This adds a subtle sweetness to the bread.
- Eggs: To help give the bread structure and moisture, you’ll need three large eggs.
- Vanilla Extract: Adding a teaspoon of pure vanilla extract gives this pumpkin streusel bread a warm and cozy flavor.
- Flour: All-purpose flour is used in this recipe to give the bread its structure.
- Baking Soda and Baking Powder: To help the bread rise and become fluffy, you’ll need baking soda! The baking powder also adds an extra lift.
- Spices: This pumpkin bread gets its delicious flavor from a blend of ground cinnamon, pumpkin pie spice, and salt. If you don’t have pumpkin spice on hand, you can make your own by combining cinnamon, nutmeg, ginger, and allspice.
- Butter: Using melted unsalted butter is needed to bind the streusel together. You’ll need a 1/4 cup.
- Sugar: The blend of two sugars adds sweetness and crunch to the topping.
- All-Purpose Flour: To thicken the streusel, you’ll need all-purpose flour so that it’s easier to sprinkle on top of the pumpkin bread.
- Ground Cinnamon: Sprinkling in 1/2 teaspoon of cinnamon to the streusel topping gives it that warm, spice flavor.
- Powdered Sugar and Maple Syrup: Using a blend of these two ingredients creates the perfect icing for this pumpkin streusel bread.
Kitchen equipment needed
- 9 x 5 Loaf Pan
- Light-Colored Pan
- Parchment Paper
- 3 Small Mixing Bowls
- Large Mixing Bowl
Tips for making the best pumpkin streusel bread
- To make brown butter, heat it in a skillet over medium heat until the butter turns golden brown and smells nutty.
- Make sure to use pumpkin puree and not pumpkin pie filling for this recipe. Using pumpkin pie filling will result in a too-sweet and less pumpkiny bread.
- Opt for a grade A dark color, robust taste maple syrup for a more robust, caramelized flavor that will make your pumpkin bread truly stand out!
- Do not overmix the batter, or your bread will turn out dense and tough. Mix until just combined.
- To test if the bread is done, insert a toothpick in the center; if it comes out clean, then it’s ready.
- If you have any leftover pumpkin puree, make a batch of these pumpkin chocolate chip muffins!
- For an extra crunch, sprinkle some pumpkin seeds or chopped nuts (like pecans or walnuts) on top of the streusel before baking.
What to serve with homemade pumpkin loaf
Pumpkin streusel bread is perfect for any time of day!
For breakfast, toast a slice and smear it with some butter or cream cheese for an extra indulgent treat. Or, pair it with your afternoon coffee or tea for a sweet snack.
You can also serve it warm with a scoop of vanilla ice cream or homemade whipped cream for an easy dessert option that will impress your family and dinner guests.
Frequently asked questions about brown butter pumpkin bread
Whenever I share this recipe, I get some of the same questions. Here are the most popular ones that people ask!
If you have a question that isn’t listed here, please leave them in the comments, and I’ll answer them as soon as possible. Thank you!
Why is my pumpkin bread not moist?
One possible reason for dry pumpkin bread is overmixing the batter. Be sure to mix until just combined, and avoid over-stirring.
You can also try adding a little bit of extra oil or applesauce to add moisture.
Can I make this recipe gluten-free?
Yes, you can! Simply substitute a gluten-free flour blend for the all-purpose flour in this recipe.
Just be sure to check that all of your other ingredients are also gluten-free if you have any allergies or sensitivities.
Why is my pumpkin streusel bread still raw in the middle?
If your bread is still raw in the middle, it may be because your oven temperature is off. It’s important to use an oven thermometer to ensure that the temperature is accurate.
You can also try baking the bread for a few extra minutes, checking it every 5 minutes until a toothpick inserted in the center comes out clean.
How do you keep pumpkin bread from burning on top?
To prevent your bread from burning on top, you can cover the loaf with a sheet of foil halfway through baking.
Just be sure to tent the foil so that it’s not touching the top of the bread but still covering it. This will help to prevent over-browning while still allowing the bread to bake fully.
Can I freeze this pumpkin bread with maple glaze?
Oh yeah, you can totally freeze this bread for up to 3 months! Just make sure to wrap it tightly in plastic wrap and pop it in an airtight container before freezing.
When you’re ready to chow down, just let it thaw at room temperature or give it a quick warm-up in the oven. Easy peasy!
How long does this brown butter pumpkin bread stay fresh?
This bread can last for up to 5 days when stored in an airtight container at room temperature.
If you want it to last longer, you can also store it in the fridge for up to a week. Just be sure to bring it to room temperature before serving or warm it up in the oven or microwave.
More Grandma-Approved Recipes To Try
If you enjoyed this recipe for pumpkin streusel bread, take a look at some of these other yummy recipes:
- Chocolate Chip Banana Nut Bread
- The Best Homemade Cinnamon Rolls
- Lemon Blueberry Muffins Recipe
- Easy Homemade Banana Bread
- Pumpkin Chocolate Chip Muffins
- 15 ounce can pumpkin puree
- ½ cup browned butter
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
- 3 eggs
- 1 tsp pure vanilla extract
- 1¾ cups all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1/4 cup unsalted butter, melted
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 2 Tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup powdered sugar
- 1/4 cup pure maple syrup
- Preheat oven to 350 degrees
- Grease a 9×5″ loaf pan and line with parchment paper coming up and over the sides.
- For the streusel, mix all the ingredients together and set in the fridge while making pumpkin bread
- Gently brown the butter in a light-colored pan on medium heat, stirring constantly so as not to burn. This should take 5-8 minutes. Once browned, set aside in a small bowl.
- In a small mixing bowl, combine flour, pumpkin pie spice, cinnamon, baking powder, salt and baking soda. Set aside.
- In a large bowl whisk together pumpkin puree and browned butter and then add brown sugar and granulated sugar and stir until there are no lumps.
- Mix in eggs and vanilla.
- Add dry ingredients and stir until the batter is smooth
- Pour batter into the prepared loaf pan. Take streusel out of the fridge, break it up, and spread it evenly over top of the batter. Bake in the oven for 1 hour or until an inserted toothpick comes out clean
- While the bread is baking, mix together the powdered sugar and maple syrup to make your glaze.
- Pour glaze over top of hot pumpkin bread and let cool for about 20 minutes before taking it out of the pan and slicing
- When browning the butter, be sure to end up with ½ a cup of butter, so you may need to brown ¾ cups of butter in order to have what you need in the end.
- If you’re short on time, melted butter can be used in place of the browned butter.
- Prep Time: 30 minutes
- Cooling Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast, dessert
- Cuisine: American