Pumpkin bread with maple glaze frosting

Pumpkin Bread

• 204g All-purpose flour
• 1 tsp baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground all spice
• 3/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 1/2 cup walnut oil
• 2 large eggs, room temperature
• 1/4 orange juice, no pulp
• 1/2 can pumpkin puree
• 1 teaspoon vanilla extract
• 1/2 cup roasted pecans, chopped
  

Streusel Topping

• 2 tablespoons butter, melted and cooled
• 3 tablespoons, brown sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• Dash of cinnamon
• Dash of nutmeg
• Dash of allspice

Maple Glaze Frosting

• 1/2 cup powdered sugar, sifted
• 1 1/2 tablespoons heavy cream
• 2 tablespoons maple syrup
• Dash of vanilla extract
  

1. Combine dry ingredients into a medium sized bowl – sifted flour, baking soda, cinnamon, nutmeg, cloves, ginger, all spice and salt. Set aside.
2. In a Kitchen Aid, combine both brown & white sugars, oil and mix on medium speed until combined, about one minute. Slowly add and mix in eggs one at a time. Add in orange juice, pumpkin puree, vanilla extract and mix.
3. Slowly add the dry ingredients into the wet one cup at a time. Do not over-mix! Its okay if you see white streaks. Fold in roasted pecans. Pour into loaf pan.
4. In a small bowl, combine all the streusel ingredients and whisk until little balls of different shapes form. Sprinkle streusel topping on top, but do not press it in.
5. Place pan in the middle rack of the oven for about 50 minutes or until toothpick comes out clean. Loosely cover with foil halfway through baking to prevent the top from burning.
6. While the bread is baking, whisk all the maple glaze frosting ingredients in a small bowl until combined.
7. Let the bread cool in the pan for 10 minutes, then flip upside down and allow to cool on a rack for another 10 minutes. Then lightly drizzle maple glaze frosting over the loaf with a spoon. Enjoy!

Recipe Notes:

• For the frosting – Add more powdered sugar or heavy cream to get your desired consistency. Once drizzled on the bread, if it it’s too warm it’ll start to melt. You can throw it in the freezer for a few minutes, if needed, to harden!