Recipe Pumpkin Bread with Streusel Topping and Maple glaze


14 Aug 2017
Local time
7:10 AM
Lafayette, LA. US


1 15 oz. can pure pumpkin puree
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1 cup dark brown sugar
1 cup granulated sugar
1/2 cup vegetable oi ( I used Canola Oil)
4 oz. cream cheese softened and cubed
4 large room temperature eggs
1/4 cup buttermilk
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt

1 tsp pure maple syrup
1 cup chopped pecans


1/3 cup dark brown sugar
2 tbsp salted butter - softened
2 TBSP flour
1 tsp pure maple syrup
Recommend doubling the streusel recipe


1/2 cup powdered sugar
1/4 cup pure maple syrup


preheat oven to 350 degrees F (175 C)
grease 2 8 1/2" x 4 1/2" loaf pans with butter or spray

In a medium sauce pan heat pumpkin puree, cinnamon and pumpkin pie spice over medium heat. Stir often for 5 to 7 minutes.
Remove from heat. Stir in sugar, brown sugar, oil and cream cheese. Stir until cream cheese is melted and incorporated. Let sit for 5 minutes before adding eggs.
Whisk eggs until whites are fully incorporated.
Fold eggs and buttermilk into pumpkin mixture.
Whisk in flour, baking soda, baking powder and salt.
Suggest that you sift the dry ingredients into the pumpkin mix. Avoids lumps.
Stir in maple syrup and pecans.

Divide the batter evenly between the two pans.

Use your clean hands to mix the streusel ingredients. Use you fingers to crumble over the top of the loaf.
Bake on the middle rack for 45 minutes. Test with a toothpick. I had to bake for an additional 8 minutes.

At this point the pumpkin bread will be allowed to cool then put in the freezer.

I will take it out Tuesday. Once defrosted drizzle with the maple glaze.

Dish # 1 for Thanksgiving Dinner 2019
Top Bottom