Ingredients: |
Ingredients: Streusel:
¼ c. butter, melted
½ c. flour
¼ c. brown sugar
½ tsp. pumpkin pie spice
Glaze:
½ c. powdered sugar
¼ c. pure maple syrup
Bread:
1 - 15 oz. can pumpkin puree (not pie mix, pure pumpkin)
1 c. granulated sugar
½ c. brown sugar
½ c. vegetable oil
2 lg. eggs
½ tsp.vanilla
½ c. whole milk
1¾ c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. pumpkin pie spice
½ tsp. salt
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Directions: |
Directions:Mix all streusel ingredients together and set aside in the fridge
Preheat oven to 325º and butter the sides of a 9x5 loaf pan. Line the pan with parchment paper, leaving at least 2 or 3 inches of paper hanging over the ends.
Whisk dry ingredients together and set aside.
In the bowl of your stand mixer fixed with the paddle attachment mix together the sugars, pumpkin, and oil. Add eggs and vanilla and mix to combine. Add half the dry ingredients, then the milk, then remaining dry ingredients. Beat until you get a smooth batter. Pour into the prepared pan and spread even.
Break up the cold streusel into uniform clumps and cover the top of the batter. Bake for 1 hour and 15 minutes or until a toothpick inserted into the middle comes out clean.
Mix the glaze and pour over top of the hot loaf when it comes out of the oven.
Allow bread to cool for about 20 minutes, then using the parchment paper to help, carefully remove from the pan to a wire rack to finish cooling. |
This recipe for Pumpkin Bread is from