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Pumpkin Struessel Bread
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Pumpkin Bread with Streusel Crumble and Maple Glaze

Everything good and warm and homey are all wrapped up in this pumpkin bread. Let the sweet, earthiness of cinnamon, nutmeg, cloves, and ginger take you to your happy place. 
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Author: Terri @ that's some good cookin'

Ingredients

For the Bread:

  • 1/2 cup butter, melted
  • 1/2 cup unsweetened applesauce
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1 1/2 cups dark brown sugar
  • 2/3 cup buttermilk
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
  • 1 teaspoon vanilla
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger

For the Streusel Topping:

  • 2 tablespoons white sugar
  • 2 tablespoons dark brown sugar
  • 1/2 cup flour
  • 1/2 teaspoon cinnamon
  • 4 tablespoons butter

For the Maple Glaze:

  • 1/2 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon cream
  • 1/4 teaspoon cinnamon

Instructions

  • Preheat oven to 350-degrees F. Butter three 7×3 inch loaf pans.
  • Prepare the streusel topping prior to mixing the bread. In a small bowl mix together the flour, white sugar, brown sugar, and cinnamon. Cut in the butter until the crumbles are small pea-size. Set aside.
  • In a large bowl, mix together the melted butter, applesauce, beaten eggs, white sugar, brown sugar, buttermilk, pumpkin puree, and vanilla until well blended.
  • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  • Stir the dry ingredients into the pumpkin mixture until just blended.
  • Pour the batter into the prepared loaf pans. Sprinkle with streusel topping on each pan of batter. Put pans in oven and bake approximately 50 minutes in preheated oven or until a toothpick inserted in center of each loaf comes out clean.
  • Remove from oven and allow to cool in pans about 10 minutes. Remove from pans and place on cooling rack.
  • While bread is cooling, make the maple glaze. In a small bowl, stir together the powdered sugar, maple syrup, cream, and cinnamon. When the bread has cooled, but is still slightly warm, drizzle tops of loaves with with maple glaze.
  • To store, wrap in plastic wrap or store in an airtight container.

Notes

Cook's Notes: Here are a few alternative ideas for the pumpkin bread. (1) The bread tastes good plain without the streusel or maple glaze. (2) If both toppings together seem a bit too much for your sweet tooth, use only one of the toppings. (3) If using only the maple glaze, while the bread is still hot from the oven, poke some holes randomly over the top of it with a wooden skewer and drizzle the maple glaze over the top of the bread. Some of the glaze will seep down into the holes.