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Pumpkin Bread
October 30, 2026
Nosh of the Week | My Jewish Buffalo
By: Robin Kurss

I’ve really tried to not give in to eating and drinking pumpkin yet, my revolt against fall I suppose. Then I came across this recipe and just couldn’t help baking…….

Ingredients:
Pumpkin Spice Streusel
• 1/4 cup unsalted butter, melted
• 1/2 cup all-purpose flour
• 1/4 cup of brown sugar, packed
• 2 tbsp granulated sugar
• 1 tsp pumpkin pie spice
Pumpkin Bread
• 1 15oz can pure pumpkin puree
• 1 cup sugar
• 1/2 cup of brown sugar, packed
• 1/2 cup of vegetable oil
• 2 large eggs
• 1/2 tsp vanilla
• 1/2 cup milk
• 1 3/4 cups flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
Maple Glaze
• 1/2 cup powdered sugar
• 1/4 cup maple syrup

Directions:

    1. Pumpkin Spice Streusel

 

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

 

  1. Preheat the oven to 325 degrees, line a 9 x 5 loaf pan 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.
  2. In a bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice, salt) and set aside.
  3. Using an electric mixer or a whisk, mix the sugars, pumpkin, and oil until fully combined. Then mix in the eggs and vanilla.
  4. Mix in half of the dry ingredients, then the milk, and then the rest of the dry ingredients until you get a smooth batter.
  5. Pour it into the prepared pan and spread it evenly.
  6. Take the streusel out of the fridge and break it up using a fork to make large clumps.
  7. Completely cover the top of the batter in streusel and bake for 1 hr. and 20 minutes or until a toothpick in the middle comes out clean. If it needs more time, keep adding 5 minutes until it’s ready.
    1. Maple Glaze

 

  1. While the bread is baking, mix the powdered sugar and maple syrup.
  2. With the bread fresh from the oven, pour the glaze on top of the hot loaf.
  3. Let the pumpkin bread cool for about 20 minutes then remove from the pan and slice. Serve warm or store in an airtight container in the fridge. Enjoy!