Hello November! (Excuse me, but weren’t you just here?) Wait, where did the other ten months go?
Who’s ready for Thanksgiving?
Ah, Thanksgiving – the food lover’s holiday.
Today, we’re going to talk pumpkin bread. And we’re going to talk about the best pumpkin bread evverr.
This pumpkin bread is it.
Now, I’m not going to say this is THE only pumpkin bread I’ll ever make again because I always like to try different recipes for different reasons, but to be honest, this recipe comes the closest to end-all status.
Let’s discuss its qualities:
It’s full o’ flavor.
It’s versatile (you can add nuts, you can add chocolate, you can add nuts and chocolate…).
OK, wait. Before you head to the kitchen I want to tell you more. I mentioned its versatility, so let’s talk about this for un momento.
I was first introduced to this recipe as a plain bread; no streusel, no glaze. And it was delicious. So if streusel is not your thing, leave it off.
Glaze not appeal to you? Leave it. What’s that? You like glaze but are not crazy about the maple? Well, make a plain glaze – it’ll still be 100% delicious, I’m sure.
Think it needs some chocolate? First of all, you’ve just become my friend. Second, go for it! Maybe add some mini chips to the streusel, or add regular (or mini) chocolate chips to the batter – semi-sweet would be scrumptious.
If you’re a fan of nuts, feel free to go that route as well – you see? This bread awaits your creativity!
OK, now go forth and make some bread!
The Lowdown:Packed with flavor, moist, and extremely addicting, this pumpkin bread topped with a thick coating of brown sugar streusel and finished with a maple glaze, is a fall recipe you won’t want to pass up!
In a small bowl, stir together the flour, brown sugar, cinnamon, and salt. Drizzle melted butter over dry ingredients and stir until thoroughly combined. The mixture should feel clumpy and not sandy, when gently squeezed between your fingertips. If mixture is still too dry, add a little more melted butter until you reach the right consistency.
Set streusel aside.
For the bread:
Preheat oven to 325° F.
Spray a 9 x 5 x 2 ½ in. loaf pan with baking spray or grease generously with butter, set aside.
In a medium-sized bowl, combine first 7 ingredients, whisking to combine.
In the bowl of a stand mixer fitted with the whisk or paddle attachment, beat the eggs on medium-high speed for 2 minutes, or until lightened in color.
Add the brown sugar, a little at a time and beating briefly after each addition.
With the mixer still running, slowly pour in granulated sugar. (Scrape down sides of bowl as needed.)
Next, add orange and lemon zests and beat for 1 minute, scraping down sides of bowl as needed.
Reduce mixer speed to medium-low and pour in oil in a slow and steady stream, beating for 2 minutes, or until thoroughly combined.
Reduce mixer speed to low and add pumpkin puree, mixing until thoroughly combined.
Add dry ingredients in two additions and mix for 10-15 seconds, until just combined.
Pour batter into prepared pan. Divide streusel evenly over the top, breaking up any large clumps.
Bake for 65-70 minutes (mine baked 70), or until a toothpick inserted in the center comes out clean or with very little crumbs attached.
Remove from oven and place on a cooling rack to cool. Once loaf is almost cool, invert onto cooling rack or a serving plate. Turn bread over so streusel is on the top.
Prepare the glaze.
For the glaze:
Combine all 6 ingredients into a small bowl and whisk to combine. If you feel glaze is too thick, add a little more milk until you reach your desired consistency (make sure glaze is not too thin!).
Serve fresh (the best!) or store at room temperature, covered in plastic wrap, for up to 5 days.
If you wish to add in chocolate chips or nuts, do so by folding into the batter with a rubber spatula before pouring into the pan.