This easy recipe for Pumpkin Bread with Maple Walnut Streusel makes the most delicious, moist pumpkin bread! Whip it up from scratch and enjoy the best pumpkin bread!
FOR THE MAPLE WALNUTS
- 1/4 cup walnuts, roughly chopped
- 1/8 teaspoon cinnamon or pumpkin pie spice
- pinch of salt
- 1 tablespoon maple syrup
FOR THE STREUSEL
- 3 tablespoons unsalted butter, melted
- 1/4 cup plus 2 tablespoons all purpose flour
- 3 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 cup maple glazed walnuts, cooled and chopped (recipe above)*
FOR THE BATTER
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup brown sugar (light or dark)
- 3/4 cup plus 2 tablespoons granulated sugar
- 1/2 cup vegetable oil
- 2 eggs, lightly beaten
- 1 1/2 cups plain pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon vanilla extract
- 1/3 cup milk
FOR THE WALNUTS
1. In a small bowl, toss the walnuts with 1/8 teaspoon cinnamon and a small pinch of salt. Add them to a dry skillet on medium-high heat. Add the maple syrup and stir to coat the walnuts. Stir constantly with a wooden spoon for 3-4 minutes until the nuts are toasted. Turn nuts out onto a sheet of parchment paper. Spread the nuts out (they’ll be hot and sticking together, so you’ll want to use two forks to unclump them instead of your hands). Allow nuts to cool and dry for about five minutes and then lightly chop them.
FOR THE STREUSEL
1. Combine the butter, flour, sugar, cinnamon, and prepared maple walnuts in a bowl butter in a small bowl. Set aside in the fridge to chill while you prepare the batter.
FOR THE BREAD
1. Set your oven rack to the lower third position and preheat oven to 350 F. Spray a 9 x 5 inch loaf pan with nonstick spray or grease the sides with butter and line with parchment paper and set aside.
2. Whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a medium bowl.
3. In a large bowl, whisk together the granulated sugar and brown sugar, oil followed by the eggs, pumpkin, and vanilla.
4. Stir half the dry ingredients into the wet ingredients followed by the milk. Add the rest of the dry ingredients. Stir until just combined, being careful not to over mix. Pour the batter into the loaf pan.
5. Take the streusel out of the fridge and use a fork or two forks to break it up into chunks of the same size. Cover the top of the batter evenly with the streusel. Bake 1 hour to 1 hour 10 minutes or until a toothpick comes out clean or with just a few moist crumbs on it when inserted into the center. Begin checking at about an hour and check it every five minutes or so until it’s done.
6. Let cool for ten minutes in the pan on a wire rack and then remove it from the pan to cool on a wire rack. Enjoy warm or once cooled and at room temperature.
CAN I LEAVE OUT THE MAPLE CANDIED WALNUTS?
Substitution Options for Maple Candied Walnuts: Use a Different Nut, Skip the Maple Glaze (Just add an additional tablespoon in place of the maple syrup), or substitute the walnuts with an additional 1/4 cup of flour and an extra tablespoon of brown sugar.
Keywords: pumpkin bread, pumpkin, breakfast, dessert, fall