How do I love fall? Let me count the ways! The crisp, clean weather that practically begs for your coziest sweaters and riding boots. The bushels of apples. The foggy mornings and changing leaves. The stunning fall colors that abound in Michigan are a luxury I never really experienced growing up in southern California. Luckily, I have spent most of my adult life near forests on the east coast and Midwest; thus, I have taken advantage of Leaf Peeping season every year.
By far, my favorite trips have been across the border to Canada’s Bruce Peninsula (gorgeous) and Lake Superior Provincial Park (a beautiful park halfway between Sault Ste. Marie and Wawa. And yes, Wawa is a real place). There is just something about seeing rugged coastlines surrounded with flaming red trees that makes me want to stand on a cliffside with a scarf flapping in the breeze ever so cinematically behind me.
However, I also love spending lazy weekends in my kitchen baking up all the delights that autumn offers. We go apple picking every year so treats like Apple Fritter Monkey Bread and my favorite Apple Dumplings are staples.
But my heart belongs to pumpkin. This year has been a real banner year for pumpkin recipes in our house. I drink a pumpkin pie smoothie every day for breakfast and have feasted on pumpkin bagels, pumpkin cookies, pumpkin pancakes, Pumpkin Belgian Waffles and–the ultimate pumpkin goody–Pumpkin Challah Swirled with Chocolate. Just imagine that as French toast. Boggles the mind, right? In short, I am a pumpkin maniac. And this Pumpkin Bread with Streusel Topping and Maple Glaze is perhaps my favorite way to eat pumpkin.
While the bread itself is pretty healthy (as all Skinny Taste recipes are), I couldn’t resist adding a touch of decadence with the buttery cinnamon streusel and creamy maple glaze! I mean, who can resist a drippy, beautiful glaze?
This bread also makes beautiful French toast. It is heavenly topped with a pad of melted butter and even more delicious with a schmear of cream cheese. Let’s get real, there is absolutely no wrong way to eat this pumpkin bread!
What’s your favorite thing to bake when autumn arrives?
Pumpkin Bread with Streusel Topping
For the Pumpkin Bread
1 1/4 cups all purpose flour
3/4 cup sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons vegetable oil
2 large egg whites
1 1/2 cups pumpkin puree (not pumpkin pie filling)
2 teaspoons pure vanilla extract
streusel topping (recipe below)
maple glaze (recipe below)
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.
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!
Note: cover pumpkin bread with foil three-quarters of a way through if it appears to be browning too quickly.
For the Streusel Topping
1/2 cup white sugar
1/2 cup all purpose flour
1/2 teaspoon cinnamon
1/4 cup butter, cut into pieces (or you can use 1/4 cup canola oil)
Mix ingredients in a bowl with a fork to for a crumble. Sprinkle on top of pumpkin bread batter before baking
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 the syrup)
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 Skinny Taste
I am a writer and blogger living in metro Detroit who always seems to have the worst case of wanderlust. My vagabond heart has taken me all around the world–from camel trekking through the Sahara Desert, to gelato-tasting down the Amalfi Coast, to temple seeking in the humid jungles of Guatemala. My favorite part about traveling is learning the tastes of each new culture and translating them from the comfort of home. You can find me waxing rhapsodic about food and other adventures on my blog, Club Narwhal.