Pumpkin Bread with Streusel Topping and Honey Glaze
Pumpkin bread is a classic at our house, and this version takes it to the next level with a buttery streusel topping and a sweet honey glaze. It’s the perfect cozy treat to enjoy with a warm cup of tea or coffee, whether you’re hosting friends or just craving a sweet homemade snack.
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Ingredients
For the Bread:
- 220 grams all-purpose flour 1¾ cups
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 240 grams canned pumpkin puree 1 cup
- 120 mL vegetable oil ½ cup
- 2 medium eggs
- 200 grams granulated sugar 1 cup
- 60 grams brown sugar ¼ cup
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 70 grams brown sugar ⅓ cup
- 45 grams butter, melted 3 tablespoons
- 65 grams all-purpose flour ½ cup
- 1 teaspoon ground cinnamon
For the Honey Glaze:
- 60 grams powdered sugar ½ cup
- 85 grams honey ¼ cup
Instructions
For the Bread:
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set this mixture aside.
- In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth.
- Gradually incorporate the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
For the Streusel Topping:
- In a small bowl, combine the brown sugar, melted butter, flour, and cinnamon, mixing until crumbly.
- Evenly sprinkle the streusel mixture over the bread batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Honey Glaze:
- In a small mixing bowl, whisk together the honey and powdered sugar until smooth and fully incorporated.
- Drizzle the glaze over the pumpkin bread while it’s still hot and allow it to set before slicing.
Notes
- Sweetener: Swap honey for maple syrup in the glaze for a different flavor.
- Add-Ins: Mix in chopped pecans, dried cranberries, or raisins for added texture.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- No Streusel?: Skip the topping for a simpler loaf.
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Nutrition
Calories: 542kcal | Carbohydrates: 88g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 368mg | Potassium: 149mg | Fiber: 2g | Sugar: 58g | Vitamin A: 4871IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 3mg
