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Pumpkin Bread with Cinnamon Streusel and Maple Glaze

Browned Butter Pumpkin Bread with Streusel Topping and Maple Glaze

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!

  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings 1x



Pumpkin Bread

  • 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

Cinnamon Streusel 

  • 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) 

Maple Glaze

  • 1/2 cup powdered sugar
  • 1/4 cup pure maple syrup


  1. Preheat oven to 350 degrees 
  2. Grease a 9×5″ loaf pan and line with parchment paper coming up and over the sides.
  3. For the streusel, mix all the ingredients together and set in the fridge while making pumpkin bread
  4. 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.
  5. In a small mixing bowl, combine flour, pumpkin pie spice, cinnamon, baking powder, salt and baking soda. Set aside.
  6. 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.
  7. Mix in eggs and vanilla.
  8. Add dry ingredients and stir until the batter is smooth 
  9. 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
  10. While the bread is baking, mix together the powdered sugar and maple syrup to make your glaze.
  11. 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.
  • Author: Laura
  • Prep Time: 30 minutes
  • Cooling Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Breakfast, dessert
  • Cuisine: American