Pumpkin Bread

When the fall leaves start blowing around I start craving sweet morning breads. Pumpkin bread is a great wintery breakfast combining warm spices and the ever popular fall star-pumpkin. What makes this so good is the buttery crunchy crumble and the sweet maple glaze on top. You get three layers of flavor and texture making this a wonderful addition to your breakfast menu.

Ingredients

Pumpkin Spice Streusel

6 Tbsp unsalted butter, melted

3/4 cup all-purpose flour

1/2 cup brown sugar (light or dark)

1/2 tsp pumpkin pie spice or ground cinnamon

Pumpkin Bread

1 15oz can pure pumpkin puree

1 cup (200g) granulated sugar

1/2 cup (100g) brown sugar

¼ cup vegetable oil

¼ cup butter

2 large eggs

1/2 tsp vanilla extract

1/2 cup (110ml) milk

1 3/4 cups (230g) 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 (60g) powdered sugar

1/4 cup (85g) pure maple syrup

Instructions

Pumpkin Spice Streusel

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

Pumpkin Bread

Preheat your oven to 325 F

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.

In a bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice, salt) and set aside.

Using an electric mixer or a whisk, mix together the sugars, pumpkin, and oil until fully combined. Then mix in the eggs and vanilla.

Mix in half of the dry ingredients, then the milk, and then the rest of the dry ingredients until you get a smooth batter.

Pour it into the prepared pan and spread it evenly.

Take the streusel out of the fridge and break it up using a knife or fork to create uniform crumps.

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.