Ingredients:
- For Maple Cinnamon Walnuts (Optional):
- ▢1/4 cup roughly chopped walnuts
- ▢1/8 tsp cinnamon (or pumpkin pie spice)
- ▢Pinch of salt
- ▢1 tbsp maple syrup
- For Streusel Crumble:
- ▢3 tbsp melted unsalted butter
- ▢1/4 cup + 2 tbsp all-purpose flour
- ▢3 tbsp brown sugar
- ▢1 tbsp white sugar
- ▢1/2 tsp cinnamon
- ▢1/4 cup cooled and chopped maple-glazed walnuts*
- For Spiced Pumpkin Bread:
- ▢1 1/2 cups all-purpose flour
- ▢1/2 tsp salt
- ▢1 tsp baking soda
- ▢2 1/4 tsp cinnamon
- ▢3/4 tsp nutmeg
- ▢1/4 tsp ground ginger
- ▢1/2 cup brown sugar (light or dark)
- ▢3/4 cup + 2 tbsp white sugar
- ▢1/2 cup vegetable oil
- ▢2 room-temp large eggs
- ▢1 1/2 cups canned pumpkin puree (ensure it’s not pumpkin pie filling)
- ▢1/2 tsp vanilla essence
- ▢1/3 cup room-temp whole milk
- For Cream Cheese Drizzle:
- ▢2 oz full-fat cream cheese (room temperature)
- ▢2 oz unsalted butter (room temperature)
- ▢3/4 cup sifted powdered sugar
- ▢3/4 tsp vanilla essence
- ▢1/4 tsp cinnamon (optional)
- ▢1 tbsp milk
Procedure:
- For Maple Cinnamon Walnuts:
- Mix the walnuts with cinnamon and salt in a bowl. Toast them in a skillet over medium heat. Drizzle in the maple syrup, stirring continuously for 3-4 minutes until toasted. Transfer to parchment paper, spread out, allow to cool, then coarsely chop.
- For Streusel Crumble:
- Blend butter, flour, sugars, cinnamon, and maple-glazed walnuts in a bowl. Refrigerate it while you ready the batter.
- For Spiced Pumpkin Bread:
- Adjust oven rack to the lower third and heat to 350 F. Ready a 9 x 5-inch loaf pan – grease and line with parchment.
- Whisk flour, baking soda, salt, and spices in a medium bowl.
- In another bowl, combine sugars, oil, eggs, pumpkin, and vanilla.
- Incorporate half the dry mix into the wet, followed by milk, then add the rest of the dry mix. Mix just until combined.
- Transfer batter to the loaf pan. Crumble the chilled streusel over the top.
- Bake for 60-70 minutes, testing with a toothpick. Once done, let it cool for ten minutes in the pan, then transfer to a rack.
- For Cream Cheese Drizzle:
- Cream butter, cream cheese, and vanilla in a bowl. On low speed, add cinnamon and powdered sugar, followed by milk. Whip until smooth. Once the bread has cooled, drizzle over the top.
Notes:
- If you choose to forgo the maple glaze for walnuts, add an extra tbsp of brown sugar. For a nut-free version, replace maple walnuts with an extra 1/4 cup flour and an extra tbsp of brown sugar.
- Ensure not to overmix to retain the bread’s soft texture.
- The unfrosted loaf remains fresh at room temperature for up to 4 days, while the frosted one can last in the fridge for up to 5 days when stored properly.
