Pumpkin Bread with Maple Glaze

• portioner: 1 loaf
• aktiv tid: 30 minutes
• total tid: 2 hours 20 minutes

Ingredienser

PUMPKIN SPICE STREUSEL

1/4 cup (55g) unsalted butter, melted

1/2 cup (65g) all-purpose flour

1/4 cup (50g) light brown sugar, packed

2 tbsp granulated sugar

1/2 tsp pumpkin pie spice

PUMPKIN BREAD

1 15oz can pure pumpkin puree

1 cup (200g) granulated sugar

1/2 cup (100g) light brown sugar, packed

1/2 cup (100ml) vegetable oil

2 large eggs

1/2 tsp vanilla extract

1/2 cup (110ml) milk

1 3/4 cups (230g) all-purpose flour

1 tsp baking soda

1 tsp cinnamon

3/4 tsp pumpkin pie spice

1/2 tsp kosher salt

MAPLE GLAZE

1/2 cup (60g) powdered sugar

1/4 cup (85g) pure maple syrup

Vejledning

PUMPKIN SPICE STREUSEL

In a small bowl, mix together all of the ingredients and place in the fridge while you make the pumpkin bread.

PUMPKIN BREAD

Preheat the oven to 325F (with 30% steam, if you have a steam combi-oven), grease the inside of a 9×5 loaf pan, and line with parchment paper. Make sure the paper comes up and over the two longest sides of the pan so it’s easy to lift out.

In a bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice, salt) and set aside.

Using an electric mixer or a whisk, mix together the sugars, pumpkin, and oil until fully combined. Then mix in the eggs and vanilla.

Mix in half of the dry ingredients, then the milk, and then the rest of the dry ingredients until you get a smooth batter.

Pour it into the prepared pan and spread it even.

Take the streusel out of the fridge and break it up using a knife or fork to create uniform crumps.

Completely cover the top of the batter in streusel and bake until the internal temperature is 200-205F. This will take about 50-55 minutes if you used steam, or 1 hr and 15 minutes if you didn’t. If you don’t have a thermometer, go until a toothpick in the middle comes out clean. If it needs more time, keep adding 5 minute increments until it’s ready.

MAPLE GLAZE

While the bread bakes, mix together the powdered sugar and maple syrup.

With the bread fresh from the oven, pour the glaze on top of the hot loaf.

Let the pumpkin bread cool for about 20 minutes then remove from the pan and slice. Serve warm or store in an air tight container in the fridge.

Enjoy!

Notater

Making the streusel is the very first step in this recipe because it needs just a few minutes to chill in the fridge.

When it’s fresh from the fridge, there will be varying sizes of large and small clumps. Use a knife or fork to break it up into somewhat uniform pieces. This uniformity will allow the bread to rise evenly.

Completely cover the batter in streusel to where you can hardly even see it underneath. The best way to do this is by scooping some up in a spoon and then push the streusel off of the spoon and onto the batter with your finger. You have more control this way.

Once baked, the maple glaze is the glue that holds the streusel together so it doesn’t all crumble off.

HOW TO BAKE MOIST PUMPKIN BREAD

The old version of this recipe was baked at 350F for about 45 minutes, creating a moist center but edges that were just too over baked.

This new and improved recipe is baked low and slow at 325F for 1 hour and 15 minutes, or less time if you have steam injection (30%), which is ideal.

The absolute best way to tell when the bread is done is to test the internal temperature with a probe or instant read thermometer.

Otherwise, use a toothpick, but start checking it at about 50 minutes if you use steam.

HOW TO STORE PUMPKIN BREAD

To store it, there are two main options. You can keep the bread in the pan untouched and wrap it in aluminum foil OR, if it’s already been sliced into, store in an air-tight container.

Either way, keep the bread in the fridge for up to 10 days. When you want a slice, just pop it in the microwave for about 15 seconds and it’s good as new!

Because this is an oil-based cake, it stays moist for all 10 days. Honestly, it won’t even last that long because it’ll be gobbled up by then!