Pumpkin Bread with Streusel Topping and Maple Glaze

Pumpkin Streusel Bread with Maple Glaze | Club Narwhal

Pumpkin bread was one of the first things I learned how to make well. I used my sister’s recipe, which called for one bowl and a lot of chocolate chips. That pumpkin bread won me friends in all the various stages of my life and is still one of my favorite things to make each fall.

Pumpkin Streusel Bread with Maple Glaze | Club Narwhal

For this pumpkin bread, I used a recent favorite recipe for the base (Gina from Skinny Taste can do no wrong) and then topped it with all sorts of decadence–because we wouldn’t want this to be too healthy, right?

I believe that most things in life are better with streusel topping. Blueberry muffins, coffee cake, cinnamon bread, challah–you name it, I probably want to put streusel on it. And then some glaze. Because what is streusel without glaze?

Pumpkin Streusel Bread with Maple Glaze | Club Narwhal

What’s your go-to fall baking treat? I hope it involves pumpkin. Or apples. Or both!

Pumpkin Streusel Bread with Maple Glaze | Club Narwhal

5.0 from 1 reviews
Pumpkin Bread with Streusel Topping
Prep time
Cook time
Total time
Pumpkin Bread with buttery Streusel Topping and Maple Glaze contains all the delights of fall in one easy recipe!
Recipe type: Quick Bread
Serves: 10 slices
  • 1¼ cups all purpose flour
  • ¾ cup sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons vegetable oil
  • 2 large egg whites
  • 1½ cups pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons pure vanilla extract
  • For the Streusel Topping
  • ½ cup white sugar
  • ½ cup flour
  • ¼ cup butter, cut into pieces
  • For the Maple Glaze
  • 1 cup powdered sugar
  • 1-2 teaspoons milk
  • 1 teaspoon pure maple syrup (you can sub vanilla if you don't have syrup)
  1. Preheat oven to 350 degrees and spray a 9 x 5-inch loaf pan with baking spray. Put flour, sugar, baking soda, spices, and salt in a medium bowl and whisk to combine. In a large bowl, use a hand mixer to beat oil, egg whites, pumpkin puree, and vanilla until thick.
  2. Add the flour mixture to the pumpkin mixture and mix until just combined. Use a rubber spatula to put batter in a loaf pan and sprinkle with streusel topping (you may not need all of it–just eyeball how much you want). Baking for 50-55 minutes, until a toothpick inserted in the center comes out clean. Drizzle with glaze and devour!
  3. Note: cover pumpkin bread with foil three-quarters of a way through if it appears to be browning too quickly.
  4. For the Streusel Topping
  5. Mix ingredients in a bowl with a fork to for a crumble. Sprinkle on top of pumpkin bread batter before baking
  6. For the Maple Glaze
  7. Mix ingredients in a small bowl. Glaze should be thick but runny enough to drizzle–add more powdered sugar if it appears too thin.

Adapted from Skinnytaste

Are we Pin Pals yet? Follow the fun with my Sweater Weather Pinterest board!

Some of our favorite fall treats this year:


Pumpkin Challah Swirled with Chocolate | Club Narwhal


Pumpkin Belgian Waffles | Club Narwhal
Apple Fritter Monkey Bread | Club Narwhal


Never Miss A Recipe!

Subscribe to receive new recipes via email PLUS access to my free digital downloads library!

A password will be emailed to you after your subscription is confirmed.


  1. says

    First of all, I would like to say how great your photos are. Thank you for sharing these recipes with us. I will be making the pumpkin bread for sure…yummy!

    • amyleescott says

      You are so sweet! I love sharing recipes with the world and am glad you like these–this pumpkin bread won’t disappoint!


  1. […] Pumpkin streusel bread, pumpkin cinnamon rolls . . . you get the idea. You can find the recipes by clicking the links or checking out my Pumpkin Day board on Pinterest. Not only is it full of yummy recipes for you to try, but there are also DIY projects for you and the kiddos. […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: