Food Recipes Bread Quick Bread Pumpkin Bread with Maple Streusel A buttery pumpkin bread gets extra texture and sweetness from a crisp maple-oat streusel that bakes into a lightly candied topping. By Breana Lai Killeen Breana Lai Killeen Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has more than 20 years of experience cooking professionally, pouring wine, and creating editorial and digital content for top brands. Food & Wine's Editorial Guidelines Published on September 27, 2026 Save Rate PRINT Share Close Credit: Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Active Time: 25 mins Total Time: 3 hrs Yield: 1 (9- x 5-inch) loaf Jump to recipe Creaming the butter and sugar creates a lighter, more tender loaf than many pumpkin breads made with oil.The maple-oat streusel bakes into crisp, buttery crumbles that add contrast without sinking into the batter.The recipe consistently produced a moist loaf with a domed top and balanced pumpkin and spice flavors. Pumpkin bread is one of those quick breads that signals the arrival of sweater weather, and this version offers everything you want in a classic loaf, with an extra layer of texture on top. Instead of relying on oil, softened butter is creamed with sugar until pale and fluffy, giving the finished bread a rich flavor and a tender crumb with a little more lift. Even better, this recipe uses an entire can of pumpkin, which not only reduces waste, but also keeps the loaf exceptionally moist. The finishing touch is a maple streusel made with rolled oats, butter, sugar, and a splash of pure maple syrup. As the bread bakes, the topping turns crisp around the edges and forms buttery clusters that add a caramelized crunch to every slice. The contrast between the soft interior and the crisp topping makes this loaf suitable for breakfast, an afternoon snack, or dessert. What to use instead of maple syrup Pure maple syrup can be expensive, especially if you use it regularly or need a large amount for baking. If you’re looking for a more budget-friendly alternative, brown sugar is a practical substitute that provides a similar rich, caramel-like sweetness. However, because brown sugar is dry rather than liquid, the texture of the bread will be slightly less moist. Tap Into Everything You Need to Know About Maple Syrup How to avoid dense or gummy pumpkin bread Pumpkin bread usually becomes dense when the batter is overmixed after the flour is added or when the ingredient ratios are off. Mix only until the dry ingredients are incorporated, measure the flour accurately, and avoid overbaking, which can also affect texture. Notes from the Food & Wine Test Kitchen Whisk the dry ingredients together before combining them with the wet ingredients to minimize mixing and keep the crumb tender.To avoid overbaking, bake until a wooden pick inserted into the center comes out with a few moist crumbs rather than completely dry.Let the loaf cool completely before slicing so the crumb sets and the streusel stays crisp. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. Cooking spray 1 teaspoon baking soda 1 teaspoon pumpkin pie spice 1/2 teaspoon baking powder 2 1/4 cups all-purpose flour (about 9 5/8 ounces), divided 1 1/4 teaspoons ground cinnamon, divided 3/4 teaspoon plus a pinch of kosher salt, divided 1 cup granulated sugar, divided 1/2 cup plus 2 tablespoons unsalted butter, softened and divided 2 large eggs 1/2 cup plus 1 tablespoon pure maple syrup, divided 1 (15-ounce) can pumpkin puree 1/4 cup uncooked rolled oats Directions Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray; set aside. Whisk together baking soda, pumpkin pie spice, baking powder, 2 cups flour, 1 teaspoon cinnamon, and 3/4 teaspoon salt in a medium bowl; set aside. Beat 3/4 cup sugar and 1/2 cup butter with an electric mixer on medium speed until smooth and pale, stopping to scrape down sides of bowl as needed, about 2 minutes. With mixer running on medium speed, gradually add eggs and 1/2 cup maple syrup, beating until combined, about 1 minute. Add pumpkin puree; beat until combined, about 30 seconds. Add flour mixture, and beat on low speed until just combined, about 30 seconds. Transfer batter to prepared pan, and set aside. Stir together oats, remaining 1/4 cup flour, remaining 1/4 cup sugar, remaining 1 tablespoon maple syrup, remaining 1/4 teaspoon cinnamon, and remaining pinch of salt in a small bowl. Add remaining 2 tablespoons butter; mash mixture together with a fork until combined. Scatter streusel evenly over batter, pressing gently to adhere. Bake loaf until a wooden pick inserted into center comes out clean with a few moist crumbs, about 1 hour and 15 minutes. Let cool in pan on a wire rack for 10 minutes. Remove bread from pan, and let cool completely on wire rack before slicing, about 1 hour 30 minutes. Make ahead Bake the loaf up to two days in advance and store it tightly wrapped at room temperature, or freeze the cooled loaf for up to six months and thaw overnight before serving. 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