Pumpkin Bread Glaze (Print-Friendly Version)
Soft pumpkin bread covered with a sweet maple glaze and topped with spiced, crunchy streusel, bringing cozy autumn flavors.
# Ingredients List:
→ Wet
01 -
60 ml veg oil
02 -
2 big eggs
03 -
120 g pure pumpkin mash
04 -
120 ml milk
05 -
1/2 tsp vanilla
06 -
55 g melted unsalted butter
→ Sugars
07 -
150 g packed light brown sugar
08 -
130 g white sugar
09 -
30 g white sugar for topping
→ Dry
10 -
295 g all-purpose flour split
11 -
1 tsp baking soda
12 -
1 3/4 tsp pumpkin pie spice split
13 -
1 tsp cinnamon
14 -
1/2 tsp salt
→ Toppings
15 -
60 g icing sugar
16 -
85 g pure maple syrup
# Detailed Cooking Steps:
01 -
Mix 65 g flour, 55 g melted butter, 30 g white sugar, and 1/4 tsp pumpkin spice in a small bowl. Stir until crumbly and chill it while you get the batter ready.
02 -
Turn oven on to 162°C. Grease a 23x13 cm loaf pan and cover with parchment paper that hangs over the edges so you can lift out the bread easily.
03 -
In a bowl, stir together 230 g flour, baking soda, 1 1/2 tsp pumpkin spice, cinnamon, and salt. Put aside.
04 -
Beat 130 g sugar, 150 g brown sugar, pumpkin, and oil until smooth. Then add eggs and vanilla, and mix well.
05 -
Fold in half the dry stuff, pour in milk and stir. Then mix in the rest of the dry mix until smooth with no lumps.
06 -
Pour batter into your pan and smooth the top. Take out the streusel from the fridge and sprinkle it evenly over the batter.
07 -
Bake about 80 minutes till a toothpick stuck in the middle comes out clean. If it's not ready, bake more in 5-minute chunks.
08 -
Stir together the powdered sugar and maple syrup until nice and smooth. Pour over the loaf once it's cool before you slice it.
# Helpful Hints:
01 -
Choose real pumpkin puree not pumpkin pie filling to get the best taste and texture.
02 -
Ovens differ so poke the bread to check it’s done instead of relying just on time.