17. Glazed Pumpkin Bread With Crumb Topping
This Glazed Pumpkin Bread delivers everything we crave from autumn in one perfectly spiced loaf. The interior is incredibly moist, studded with warming spices like cinnamon and nutmeg, offering a tender crumb that melts in your mouth. What truly elevates this bake is the textural contrast: a generous, buttery streusel topping bakes up crisp and golden, perfectly offsetting the smooth, sweet vanilla bean glaze drizzled over the warm surface. Bake this loaf ahead of time, as the flavors deepen beautifully overnight, making it an effortless centerpiece for any fall gathering.
Ingredients
- 3 1/3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 2 cups granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 eggs
- 1 15-ounce can pumpkin puree
- 2/3 cup water
- 1 teaspoon vanilla extract
- 1/2 cup butter, cold and cubed
- 3/4 cup all-purpose flour
- 1/2 cup powdered sugar
- 2 tablespoons cream, half-and-half, or whipping cream
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
- 2 tablespoons melted butter
Directions
Preheat oven to 350 degrees F and grease two 8x4 inch bread pans.
In a large bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and ginger.
Add the granulated sugar and brown sugar to the dry ingredients and mix until combined.
Create a well in the center and add the oil; mix just until the oil is incorporated (the mixture will still be dry).
Add the eggs two at a time, mixing briefly after each addition.
Add the pumpkin puree, water, and vanilla extract, mixing until the batter is just combined.
Divide the batter evenly between the two prepared bread pans.
In a separate small bowl, combine the topping flour, brown sugar, and cinnamon.
Cut in the cold butter using a fork or pastry blender until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the batter in both pans.
Bake for 55 to 65 minutes, or until a cake tester inserted into the center comes out clean.
Let the loaves cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
While the loaves cool, combine all glaze ingredients in a small bowl.
Drizzle the glaze over the completely cooled loaves and allow the glaze to set for about 10 minutes.
Slice, serve, and enjoy.
Frequently Asked Questions
How should I store this Glazed Pumpkin Bread to keep it fresh?
Once completely cooled, store your Glazed Pumpkin Bread tightly wrapped at room temperature for up to 3 days. For longer storage, it freezes beautifully; wrap individual loaves tightly in plastic wrap followed by aluminum foil for up to 3 months. Allow it to thaw on the counter before glazing, or thaw slices and add the glaze just before serving.
Can I substitute the pumpkin puree in this recipe?
This recipe relies on the moisture and flavor provided by the pumpkin puree (which is assumed to be canned based on standard practice for this type of recipe). If you absolutely must substitute, use an equal amount of sweet potato puree, but be aware that the final flavor and texture profile will slightly change.
My pumpkin bread dome rose too quickly; how can I prevent this next time?
A quick dome often means the oven temperature was too high initially, causing the leavening agents (baking soda) to activate too fast. Ensure your oven is accurately preheated to 350 degrees F for the full cook time of 1 hour 15 minutes, and avoid opening the oven door during the first 45 minutes of baking.
