A delicious and moist baked pumpkin bread with a brown sugar and oat streusel topping and a glazed maple drizzle.
These past few days have been so memorable. We took Ellie on her first canoe trip, got invited to a friends house for Thanksgiving, and are currently in British Columbia wine country! Moving to a new place seemed so scary a few months ago, but here we are, settled and happier than we’ve ever been.
On my last day of work in Montreal, a co-worker pulled me aside and said “you’re the kind of person who can fit in anywhere, so maybe at this next more permanent place you could really make an effort to find the kind of people that you actually want to fit in with.”
I can’t tell you how happy I am that I followed those words, joined a trail running club, and met some of the nicest and coolest people I’ve ever hung out with. I should send that old co-worker a card. I bet he doesn’t even remember telling me that!
Our Thanksgiving dinner was wonderful. My trail running friend Jess invited Paul, myself, and our puppy to come and hang out with her family and friends and eat with them. There were all of the traditional trimmings and of course, (TWO) pumpkin pie(s).
I love pumpkin anything and am happily enjoying all of the warm pumpkin treats that I can. Hopefully you’re with me here – I have about 4 more pumpkin recipes coming your way.
This bread came about after making loaf after loaf of my favourite vegan pumpkin bread when the weather started to become cooler, I wanted something a bit different and remembered a really amazing looking recipe on my friend Amy’s blog! I got to it, adding a brown sugar + oat streusel topping and a delightful maple glaze and BOY! I was so pleased with the results!
The base of the bread itself is vegan, and vegan or not, I make this recipe year after year for a reason – it stays perfectly moist on the counter for 5 whole days! So grab a wooden spoon and hop to it friend! This is a pure delight 🙂
Pumpkin Streusel Bread with Maple Glaze
Prep Time: 20 minutes
Cook Time: 1 hour
Yield: One 8 x 4-inch loaf
1 3/4 cups + 2 tbsp all purpose flour
1 cup packed light brown sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground cloves
1 cup pure pumpkin puree
1/2 cup vegetable oil
5 tbsp pure maple syrup
5 tbsp water
For the topping:
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/4 cup rolled oats
1/2 tsp ground cinnamon
3 tbsp butter, melted
For the maple glaze:
1/2 cup powdered sugar
1 tsp milk
1 tsp pure maple syrup
Preheat oven to 350 degrees F. Grease an 8×4-inch loaf pan and set aside.
In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, and spices.
In a medium bowl, whisk together the pumpkin, oil, maple syrup, and water.
Add the pumpkin mixture to the flour mixture all at once. Fold the ingredients together using a spatula, making sure to incorporate the flour mixture well, scraping the sides and bottom of the bowl.
Add the batter into the prepared pan and set aside.
To make the topping, whisk to combine the brown sugar, flour, oats and cinnamon in a medium bowl. Drizzle in the melted butter and mix everything together until combined with a fork. Sprinkle the streusel topping on the top of the batter.
Bake for about 60-75 minutes*, or until a skewer inserted in the center of the loaf comes out clean.
Remove from the oven. Let rest in the pans for at least 20 minutes, then invert onto a cooling rack.
Meanwhile, prepare the maple glaze. Mix the powdered sugar, milk and maple syrup together in a small bowl. Glaze should be thick but runny enough to drizzle over the bread (add more powdered sugar if it appears too thin and more milk if it appears too thick).
Serve bread warm, in thick slices.
Recipe inspired by Club Narwhal
*cover pumpkin bread with foil three-quarters of a way through if it appears to be browning too quickly.
Loaves can be wrapped and kept at room temperature for up to 5 days. These loaves also freeze well!