Fall Baking Favorites: Streusel Pumpkin Bread

October 26, 2015

Everyone loves a good pumpkin bread recipe and boy have I got one for you.  The only thing better than a homemade slice of pumpkin bread is one that is topped with streusel and glaze from From Calculus to Cupcakes.  The buttery crumble provides a stark contrast to the moist bread hiding beneath it.  The glaze is the only thing adaptation I would make to this recipe.  I love that extra layer of sweetness but wanted it to bring more to the bread than just pure sugar.  I prefer using a maple glaze (a mixture of powdered sugar, maple syrup and milk) or an orange glaze instead (orange juice, orange zest, and powdered sugar).  If you want to be really devilish, throw in some chocolate chips too!

Streusel Pumpkin Bread
Recipe from From Calculus to Cupcakes


For the bread:
7 cups all-purpose flour
6 cups sugar
1 teaspoon baking soda
1 tablespoon salt
1 tablespoon cinnamon
1 tablespoon nutmeg
2 15 ounce cans pumpkin
2 cups oil (I used canola.)
8 eggs ½ cup milk

For the Streusel Topping:
1/2 cup (1 stick) butter, melted
1/2  cup old fashioned oats
1/2 cup sugar
1/4 cup all-purpose flour

For the Glaze:
2 cups confectioners' sugar
3 tablespoons water

For full recipe instructions, click here.

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