Pumpkin Streusel Bread

A cake mix shortcut pumpkin bread with a crunchy brown sugar streusel and a cream cheese glaze drizzle.

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Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Author: Jennifer Stewart

Preheat Oven to 350° and grease a 9×5 loaf pan.
In a large bowl with a hand mixer combine the bread ingredients until just mixed. Pour into the greased loaf pan.
In a small bowl combine the streusel topping ingredients until you get a crumbly consistency, then sprinkle evenly on top of the bread batter.
Place in a preheated oven and bake for 60 minutes, insert a toothpick in the middle to check if it is completely baked. If not, return to the oven for another ten minutes and check again. The top should be golden brown and bread should be baked all the way through.
Remove from the oven and let it cool for 15 minutes. Remove from the pan and allow to cool for another 15 minutes.
While baked bread is cooling, combine all ingredients for the glaze in a medium bowl with a whisk or electric mixer with the whisk attachment. Glaze should be a liquid consistency, but not too runny. If you need more or less milk add by ½ teasopon until desired consistency is reached.
Drizzle with glaze, slice, and enjoy!

Wrap the bread in foil soon after it comes out of the oven. It keeps the moisture in.
If you're a temperature nerd, it's done when the inside hits 190 to 200°F.
Homemade pumpkin puree works if you have some.
The glaze should pour but not run. Add milk ½ teaspoon at a time until it's where you want it.