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Maple Pumpkin Bread with Streusel Topping

A delightful autumn-inspired bread infused with pumpkin and maple, topped with a crunchy streusel.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American, Bakery
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Bread
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1/2 cup vegetable oil Can substitute with coconut oil
  • 2 large eggs Use room temperature for best results
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour Can be substituted for whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 cup chopped nuts (optional)
For the Streusel Topping
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, softened
  • 1/2 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a large bowl, combine the pumpkin puree, maple syrup, vegetable oil, eggs, and vanilla extract. Whisk until well incorporated.
  3. In another bowl, mix the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Stir until combined.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  5. If desired, fold in chopped nuts for added crunch.
  6. In a small bowl, mix the brown sugar, flour, butter, and cinnamon for the streusel topping until crumbly.
Baking
  1. Pour the batter into the prepared loaf pan, smoothing the top before sprinkling the streusel mixture evenly over it.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Keep wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for about 3 months. Thaw overnight in the refrigerator and warm in the oven for about 10 minutes before serving.