Super Moist Pumpkin Bread
Recipe: https://recipestripper.com/recipes/9f8801e6-d2a7-4d16-8700-b84d63c01dae
Original source: https://eatsdelightful.com/super-moist-pumpkin-bread/
Recipe image: https://eatsdelightful.com/wp-content/uploads/2024/09/sliced-pumpkin-bread-on-parchment-lined-wire-rack-1-scaled-225x225.jpg

This super moist pumpkin bread is... well, SUPER MOIST! The batter bakes up beautifully soft and spongy, with bites of crispy and crunchy crumb topping and sweet and flavorful maple icing on top. It's the absolute BEST pumpkin bread recipe around!!
Yield: 1
Prep time: PT1H30M
Total time: PT2H

Ingredients
- 2/3 cup (80g) all-purpose flour, spooned and leveled
- 1/2 cup (100g) dark brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 5 tablespoons (75g) unsalted butter, melted and cooled
- 2 cups (260g) all-purpose flour, spooned and leveled
- 2 teaspoons pumpkin pie spice*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120mL) milk
- 1/2 tablespoon white or apple cider vinegar
- 1/2 cup (100g) dark brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60mL) vegetable oil, or any neutral flavored oil
- 1 cup (240g) pure pumpkin puree**
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup (65g) powdered sugar
- 3 to 4 tablespoons pure maple syrup***

Instructions
1. [Make the streusel topping:] In a medium sized bowl, whisk together all the ingredients for the streusel until moistened and combined. Set aside in the fridge while you prep the pumpkin bread.
- 2/3 cup (80g) all-purpose flour, 1/2 cup (100g) dark brown sugar, 1/2 teaspoon ground cinnamon, 5 tablespoons (75g) unsalted butter
2. [Make the pumpkin bread:] In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt to combine. Set aside.
- 2 cups (260g) all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
3. [Make the pumpkin bread:] In a large bowl, mix together milk and vinegar to make homemade buttermilk. Set aside for 5 minutes to allow it to thicken slightly.
- 1/2 cup (120mL) milk, 1/2 tablespoon white or apple cider vinegar
4. [Make the pumpkin bread:] To the buttermilk, add brown sugar, granulated sugar, vegetable oil, pumpkin puree, eggs, and vanilla. Whisk to combine.
- 1/2 cup (100g) dark brown sugar, 1/2 cup (100g) granulated sugar, 1/4 cup (60mL) vegetable oil, 1 cup (240g) pure pumpkin puree, 2 large eggs, 1 teaspoon pure vanilla extract
5. [Make the pumpkin bread:] Add the dry ingredients in and fold together until streak free and combined. Take care not to overmix! The batter will be a little lumpy - that makes the bread extra soft!
6. [Make the pumpkin bread:] Pour the batter into your prepared baking pan and spread into an even layer. Take the streusel out of the fridge and use a fork or your fingers to break it up then sprinkle evenly over your pumpkin bread batter.
7. [Make the pumpkin bread:] Bake the bread in the center of your preheated oven for 1 hour 10 minutes to 1 hour 20 minutes or until puffed in the middle, golden brown on top, and a skewer inserted into the center of the bread comes out clean.
8. [Make the pumpkin bread:] Cool the bread for about 30 minutes in the pan then use the overhanging parchment paper to pull it out of the pan and place onto a wire rack.
9. [Make the maple icing:] Whisk together maple icing ingredients until smooth and pourable. If the icing is too thick, thin it out with a splash more maple syrup. If the icing is too thin, whisk in more powdered sugar.
- 1/2 cup (65g) powdered sugar, 3 to 4 tablespoons pure maple syrup
10. [Make the maple icing:] Drizzle the icing over the warm pumpkin bread. Serve warm or at room temperature.