Maple Pumpkin Bread with Streusel Topping

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If there’s one thing that screams fall, it’s the smell of freshly baked pumpkin bread wafting through the kitchen. This Maple Pumpkin Bread with Streusel Topping is cozy, flavorful, and just the right balance of sweet and spice.

Maple Pumpkin Bread with Streusel Topping..

Made with pantry staples and topped with a buttery crumb and maple glaze, this recipe is perfect for crisp autumn mornings, lazy weekends, or whenever you’re craving a warm, comforting treat.

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Maple Pumpkin Bread with Streusel Topping

Why You’ll Love This Maple Pumpkin Bread

There are plenty of pumpkin bread recipes out there, but this one truly stands out. Here’s why you’ll fall in love with it:

Perfect Fall Flavor: The combination of pumpkin puree, cinnamon, and pumpkin pie spice gives every slice that irresistible autumn warmth.

Crumbly Streusel Topping: The buttery streusel adds a satisfying crunch that contrasts beautifully with the soft, moist bread underneath.

Sweet Maple Glaze: A drizzle of pure maple syrup glaze ties everything together, adding a subtle sweetness and glossy finish.

Simple Ingredients: No complicated steps or fancy equipment — just a few common ingredients and one mixing bowl.

Crowd-Pleaser: It’s great for gifting, potlucks, brunch, or simply enjoying with a cup of coffee.

Ingredients You’ll Need

Here’s what you’ll need to make your maple pumpkin bread with streusel topping:

The Streusel Topping:

¼ cup unsalted butter, melted
½ cup all-purpose flour
¼ cup light brown sugar, packed
2 tablespoon granulated sugar
½ teaspoon pumpkin pie spice

The Pumpkin Bread:

1 can (15 oz) pure pumpkin puree
1 cup granulated sugar
½ cup light brown sugar, packed
½ cup vegetable oil
2 large eggs
½ teaspoon vanilla extract
½ cup milk
1¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
¾ teaspoon pumpkin pie spice
½ teaspoon kosher salt

The Maple Glaze:

½ cup powdered sugar
¼ cup pure maple syrup

Step-by-Step Instructions

Step 1: Make the Streusel Topping
In a small bowl, mix together the melted butter, flour, sugars, and pumpkin pie spice until crumbly. Place the mixture in the fridge while you make the batter — chilling helps keep the topping crisp as it bakes.

Step 2: Prepare the Pan and Dry Ingredients
Preheat your oven to 325°F (165°C). Grease a 9x5-inch loaf pan and line it with parchment paper. In a separate bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt.

Step 3: Mix the Wet Ingredients
In a large bowl, whisk pumpkin puree, both sugars, and oil until smooth. Add the eggs and vanilla extract, mixing until combined.

Step 4: Combine Wet and Dry Ingredients
Add half the dry mixture to the wet ingredients, stir gently, then add the milk. Mix in the remaining dry ingredients until just combined — don’t overmix, or your loaf may become dense.

Step 5: Assemble and Bake
Pour the batter into your prepared loaf pan. Sprinkle the chilled streusel evenly on top. Bake for 80–90 minutes, or until a toothpick inserted in the center comes out clean. If the topping browns too quickly, tent the loaf with foil during the last 20 minutes.

Step 6: Glaze and Cool
While the bread cools slightly, whisk together powdered sugar and maple syrup until smooth. Pour the glaze over the warm loaf and let it soak in. Cool for 20 minutes before slicing.

Expert Tips for Perfect Pumpkin Bread

Don’t Overmix: Stir just until the flour disappears — this keeps your bread tender.
Check for Doneness: Use a toothpick to test the center. A few moist crumbs are perfect.
Avoid Cutting Too Soon: Let it cool slightly before slicing to prevent it from crumbling.
For Extra Crunch: Chill the streusel before baking and bake the loaf for a couple of extra minutes.

What to Serve With It

This pumpkin bread is delicious on its own, but even better when served with:

A cup of coffee or chai latte
A smear of cream cheese or butter
A drizzle of warm maple syrup
A scoop of vanilla ice cream for dessert

Storing and Freezing

To Store: Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days.
To Freeze: Wrap in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving, or warm slices briefly in the microwave.

Frequently Asked Questions

Can I use pumpkin pie filling instead of puree?

It’s best not to. Pumpkin pie filling already contains sugar and spices that will change the flavor and texture. Stick to pure pumpkin puree.

Can I substitute the oil?

Yes! Melted butter, canola oil, or applesauce all work well. Applesauce makes the loaf lighter and slightly healthier.

How can I make it dairy-free?

Use a non-dairy milk like almond or oat milk, and ensure your butter substitute is plant-based.

More Cozy Fall Recipes You’ll Love

If you adore this recipe, you’ll also enjoy these other pumpkin-inspired bakes:

Let’s Stay Connected

If you make this Maple Pumpkin Bread with Streusel Topping, I’d love to hear how it turned out! Leave a comment below or tag your photos on Pinterest — find more cozy fall baking ideas at Pinterest.com/bakewithlina.

Warm, comforting, and perfectly spiced — this pumpkin bread is everything we love about fall baked into one irresistible loaf. Once you try it, you’ll be making it all season long!