The only pumpkin bread you need to make this Fall

What is October without pumpkin based treats?! A beloved seasonal treat of ours has always been pumpkin bread. It’s easy to make and delivers that sweet and slightly spicy balanced combination of the pumpkin and classic fall spices: cinnamon, ginger, nutmeg, and cloves.

While browsing recipes to try, I stumbled upon this recipe from the Butternut Bakery blog and just had to try it.

And, I have to say, basic pumpkin bread can move over permanently. This is the only recipe I’ll make from now on!

PUMPKIN SPICE STREUSEL

This recipe was adopted from this Pumpkin Spice Streusel from the Butternut Bakery blog.

• 1/4 cup butter, melted
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 2 tbsp granulated sugar
• 1/2 tsp pumpkin pie spice
• Note, we added chopped walnuts as well

PUMPKIN BREAD

• 1 15oz can pure pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup milk
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 tsp salt

MAPLE GLAZE

• 1/2 cup powdered sugar
  • Note, we didn’t have powdered sugar on hand, so we used granulated sugar instead.
• 1/4 cup pure maple syrup

INSTRUCTIONS

PUMPKIN SPICE STREUSEL

1. In a small bowl, mix together all of the ingredients and place in the fridge while you make the pumpkin bread.

PUMPKIN BREAD

1. Preheat your oven to 325F and butter the sides of a 9×5 loaf pan and line with parchment paper. Make sure the paper comes up and over the two longest sides of the pan so it’s easy to lift out. If you have cake strips, you can wrap those around the pan as well.
2. In a bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice, salt) and set aside.
3. Using an electric mixer or a whisk, mix together the sugars, pumpkin, and oil until fully combined. Then mix in the eggs and vanilla.
4. Mix in half of the dry ingredients, then the milk, and then the rest of the dry ingredients until you get a smooth batter.
5. Pour it into the prepared pan and spread it even.
6. Take the streusel out of the fridge and break it up using a knife or fork to create uniform crumps.
7. Completely cover the top of the batter in streusel and bake for 1 hr and 15 minutes or until a toothpick in the middle comes out clean. If it needs more time, keep adding 5 minutes until it’s ready. 

MAPLE GLAZE

1. While the bread bakes, mix together the powdered sugar and maple syrup. 
2. With the bread fresh from the oven, pour the glaze on top of the hot loaf. 
3. Let the pumpkin bread cool for about 20 minutes then remove from the pan and slice. Serve warm or store in an air tight container in the fridge. Enjoy!

More Fall Treats

Bite-Sized Pumpkin Pie

Toasted Marshmallow Peanut Butter Cookie Bars