Maple-Streusel Pumpkin Bread

Pumpkin bread belongs to the relaxed end of baking: a bowl, a loaf tin, and enough time to let the centre cook properly. A small crumble topping adds texture without requiring a separate glaze.

Food & Wine's maple-streusel pumpkin bread inspired the flavour pairing. This is our own oil-based home-cooking variation, with different proportions and mixing method.

Ingredients

Makes one loaf in a 23 × 13 cm tin, approximately 10 slices. Allow 20 minutes to prepare, about 55–70 minutes to bake, and additional cooling time.

For the loaf:

• 230 g plain flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon fine salt
• 250 g plain pumpkin puree
• 2 large eggs
• 90 ml neutral oil
• 110 g light brown sugar
• 40 ml pure maple syrup
• 1 teaspoon vanilla extract

For the topping:

• 35 g plain flour
• 25 g rolled oats
• 25 g light brown sugar
• 30 g cold butter, diced
• 1 tablespoon maple syrup
• A pinch of salt

Prepare the tin and topping

Heat the oven to 175°C conventional or 155°C fan. Grease the tin and line it with baking paper, leaving enough paper above two sides to lift the loaf out.

Rub the topping flour, oats, sugar, salt, and butter together until you have uneven crumbs. Stir in the tablespoon of maple syrup. Keep the mixture cool while preparing the batter.

The crumbs should form small clusters rather than a smooth paste. If the butter softens while you work, put the bowl in the fridge for a few minutes.

Mix the batter

Whisk the loaf flour, baking powder, baking soda, cinnamon, ginger, and salt in one bowl.

In another bowl, whisk the pumpkin puree, eggs, oil, brown sugar, maple syrup, and vanilla until evenly combined. Fold the dry ingredients into the wet mixture with a spatula, stopping once no dry pockets remain.

Spoon into the tin, smooth the surface, and scatter the topping over it. Avoid pressing the crumble into a solid lid.

Bake by the centre, not just the clock

Begin checking after 55 minutes. A skewer inserted into the centre should show moist crumbs rather than streaks of uncooked batter. If the topping colours before the centre is ready, cover loosely with foil and continue baking.

Home-roasted pumpkin can contain more water than canned puree. Drain visibly watery puree before weighing it, and allow for a longer bake if needed.

Leave the loaf in the tin for 15 minutes, then lift it onto a rack. Let it cool fully before slicing; cutting a hot loaf can make the centre look gummy even when it has cooked.

Serve and keep

Serve thick slices with tea, coffee, or plain yogurt. For another seasonal breakfast, try Apple Cinnamon Baked Oats.

Wrap the cooled loaf and keep in a cool room for up to two days, or freeze individual slices. Toast a thawed slice gently if you want the edges crisp.

Recipe note: this variation has not been kitchen-tested by Pixeld Food. Cover: AI-generated serving illustration.