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As soon as fall starts, I love getting out my blankets and cozy attire. There is just something special about the feeling fall gives; the crisp air makes me want to invite over some good friends and serve them warm and delicious foods.
Since I’m a baker at heart and pumpkin is an ingredient I cannot live without, fall is the perfect time to get back in the kitchen with a warm oven. If you were to stop by The Farm from now through Christmas, you’d be hard-pressed not to find a baked good in the oven or cooling on the countertop. And right now, most of them contain pumpkin because, well, it’s just so good not to bake with! That’s why this pumpkin bread with a streusel topping is one of my favorites in the fall.
Growing up, this pumpkin bread was one of the first items I learned to bake. I think my mom let me learn with this recipe because it’s usually a no-fail recipe. Now, that being said, have I messed it up in the past? Undoubtedly!
But that’s only because I’ve probably been sidetracked, staring out the window watching the leaves change colors, or thinking about new ways to stack pumpkins. (Seriously, I love stacking pumpkins – just go check out my Instagram grid!)
I’ve tweaked it and added the maple glaze, but it’s still the simple and cozy pumpkin bread I love and remember.
This bread is super amazing with my pumpkin butter cream cheese spread – or just all by itself. You can’t go wrong this fall with pumpkin bread!
Watch how to make this pumpkin loaf
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For the bread
- 3 ⅓ cups all-purpose flour
- 2 tsp baking soda
- 1 ½ tsp kosher salt
- 1 ½ tsp cinnamon
- ½ tsp ground nutmeg
- 1 tsp ground ginger
- 2 cups white granulated sugar
- 1 cup neutral oil
- 4 large eggs
- 1 15-oz can pumpkin pureé
- 1 tsp vanilla extract
For the maple glaze
- ½ cup powdered sugar sifted
- 1 tbsp milk
- 1 tsp maple extract
- ½ tsp cinnamon
- Preheat oven to 350°F.
- In a bowl, combine the eggs, pumpkin, oil, sugar, and vanilla. Whisk to combine. Add the flour, baking soda, cinnamon, nutmeg, ground ginger, and salt. Whisk to combine.
- Pour batter into two greased 8 ½ x 4 ½ loaf pans. Run a greased knife down the center of the loaves to encourage a crack once bake. Bake in preheated oven until browned around the edges and a skewer inserted in the middle comes out clean, 50-60 minutes. Remove from oven and cool in pans for 10 minutes.
- While still slightly warm, prepare the glaze by combining the powdered sugar, milk, cinnamon, and maple extract. Whisk until smooth and drizzle over warm loaves. Cool on racks for an additional 15 minutes. Then slice and serve.
- If you let the bread cool too long in the pans, it will become soggy since the pumpkin is very moist.
- This bread can be made in 1) two large loaf pans or 2) two mediums-sized pans and two small pans