Pumpkin Streusel Bread with Browned Butter Glaze

Sliced loaf of pumpkin streusel bread on cutting board.

Pumpkin Streusel Bread with Browned Butter Glaze

Extra moist with extra streusel and topped with the actual best browned butter glaze. This pumpkin streusel bread is fairly easy to make with straightforward steps and a huge payoff. Everyone will ask for the recipe!

Course Bread, Dessert

Cuisine American

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings loaf

Calories 493kcal

Author Karly Campbell

Ingredients

For the bread:

1 2/3 cups all-purpose flour
1 cup packed brown sugar
1/2 cup granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
15 ounces canned pumpkin
1/2 cup vegetable oil
2 large eggs

For the streusel:

2/3 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons sugar
1 teaspoon cinnamon
1/4 cup salted butter melted

For the glaze:

1/4 cup salted butter
1/2 cup powdered sugar

Instructions

To make the bread:

Preheat the oven to 350 degrees. Spray a 9x5 loaf pan with non-stick spray.
Add the flour, brown sugar, sugar, pumpkin pie spice, baking soda, salt, and baking powder to a large mixing bowl and whisk to combine.
To a smaller bowl, add the pumpkin, oil, and eggs, Whisk well to combine.
Pour the pumpkin mixture into the dry ingredients and stir until just combined.
Spread the batter into the prepared loaf pan.
Prepare the streusel as directed below, top the bread with streusel, and bake for 70 minutes or until a tester comes out mostly clean. Tent the bread during the last 20 minutes of baking with a piece of foil if the streusel is starting to get too browned.
Remove from the oven and let cool on a wire rack for an hour before topping with the glaze.

To make the streusel:

Add the flour, brown sugar, sugar, and cinnamon to a medium bowl and stir to combine.
Pour the melted butter over the top and stir with a fork until you have a thick, well combined mixture.
Use your hands to grab small handfuls of the mixture and press it together to form a clump. Break into small or large chunks, depending on your preferences, right over the top of the batter. Cover the pumpkin bread evenly with the streusel topping.

To make the glaze:

Once the bread has cooled, add the butter to a small sauce pan over medium heat.
Let melt, stirring occasionally.
Once the butter starts to foam, begin whisking constantly, keeping an eye on the color of the butter underneath the foam.
Once the liquid is golden brown remove from the heat and immediately whisk in the powdered sugar. Whisk well to remove any clumps and to fully combine the mixture.
Use a spoon to drizzle the glaze over the cooled bread.
Let sit for 20 minutes to firm up before slicing and serving.

Notes

The nutrition is based on this recipe making 1 loaf of bread sliced into 10 pieces.

This recipe doubles easily – make one loaf for you and one to give to friends or family.

You can make the streusel into tiny little bits or larger chunks. I grab a handful of the mixture and press it together with my hand, forming a fist. Then use my fingers to break off little bits over the bread. I like a mixture of large chunks and finer, sandy bits for maximum coverage. It will seem like a lot of streusel, but let’s be real - there is no such thing as too much streusel.

Store in an airtight container for 4-5 days at room temperature. To freeze, wrap tightly in plastic wrap and foil and freeze for up to 3 months.

Nutrition