Pumpkin Bread with Maple Walnuts and Cream Cheese Frosting

Embrace the essence of fall with this delectable pumpkin bread. Adorned with a crunchy streusel topping featuring maple-glazed walnuts and drizzled with a smooth cream cheese frosting, this loaf is a delightful treat for any autumn gathering.

Ingredients:

Maple-Glazed Walnuts (Optional):

• 1/4 cup walnuts, roughly chopped
• 1/8 tsp cinnamon (or pumpkin pie spice)
• Pinch of salt
• 1 tbsp maple syrup

Streusel Topping:

• 3 tbsp melted unsalted butter
• 1/4 cup plus 2 tbsp all-purpose flour
• 3 tbsp brown sugar
• 1 tbsp granulated sugar
• 1/2 tsp cinnamon
• 1/4 cup cooled and chopped maple-glazed walnuts (from above)

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 plus 2 tbsp granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 1 1/2 cups canned pumpkin puree (ensure it’s not pumpkin pie filling)
• 1/2 tsp vanilla extract
• 1/3 cup whole milk, room temperature

Cream Cheese Frosting:

• 2 oz full-fat cream cheese, room temperature
• 2 oz unsalted butter, room temperature
• 3/4 cup sifted powdered sugar
• 3/4 tsp vanilla extract
• 1/4 tsp cinnamon (optional)
• 1 tbsp whole milk

Instructions:

1. For the Maple-Glazed Walnuts: In a bowl, mix walnuts with cinnamon and salt. On medium heat, sauté in a skillet with maple syrup, stirring for 3-4 mins till toasted. Spread on parchment paper, let cool, then chop lightly.
2. Streusel Topping: Mix together butter, flour, sugars, cinnamon, and maple-glazed walnuts. Chill in the fridge.
3. Pumpkin Bread: Position the oven rack lower third and preheat to 350°F. Grease a 9×5-inch loaf pan and line with parchment. Whisk dry ingredients (flour, baking soda, salt, and spices). In another bowl, whisk sugars, oil, eggs, pumpkin, and vanilla. Gently fold dry mixture into wet, alternating with milk. Pour batter into the pan. Crumble the chilled streusel evenly on top. Bake for 60-70 minutes or until a toothpick comes out mostly clean. Cool for 10 minutes in the pan before transferring to a wire rack.
4. Cream Cheese Frosting: Beat butter, cream cheese, and vanilla till smooth. On low speed, incorporate cinnamon and powdered sugar, then milk. Drizzle over the cooled pumpkin bread.

Notes:

• You can use any nut variety or omit them entirely. If skipping maple glazing, use an extra tbsp of brown sugar.
• For a nut-free version, replace maple walnuts with an additional 1/4 cup flour and another tablespoon of brown sugar.
• Don’t overmix the batter. Stop once dry ingredients are incorporated.
• Storage: Store the unfrosted loaf at room temperature for up to 4 days in an airtight container. For a frosted loaf, refrigerate for up to 5 days.

Indulge in the warm, spicy aroma and rich flavors of this pumpkin bread. Whether you’re enjoying it on a crisp morning or as an afternoon treat, it’s sure to become a fall favorite!