Oak n Egg Pumpkin Bread with Bakery-Style Streusel & Maple Vanilla Olive Oil Glaze

Your shortcut to bakery-worthy pumpkin bread! 

Take an easy pumpkin bread mix and dress it up with a crunchy bakery-style streusel and sweet maple Vanilla Olive Oil glaze. It looks impressive, tastes like fall, and proves once again that you don't need butter to make a seriously good baked treat.

Ingredients

Pumpkin Bread

• 1 package Oak n Egg Pumpkin Bread Mix

• 1 cup milk 

• ½ cup Wild Groves Olive Oil (Kitchen Blend is recommended) 

• 1 TSP Vanilla

• 2 Eggs

Bakery-Style Streusel

• ½ cup (65 g) all-purpose flour

• ⅓ cup packed brown sugar

• ½ tsp pumpkin pie spice

• ⅛  tsp kosher salt

• 3 Tbsp Wild Groves Vanilla Olive Oil

• ¼ cup raw pumpkin seeds, optional

Vanilla Olive Oil Maple Glaze

• 1 cup powdered sugar

• 1 Tbsp Wild Groves Vanilla Olive Oil

• 2 Tbsp pure maple syrup

• ⅛ tsp salt

• Splash of milk, as needed

Instructions

1. Prepare the pumpkin bread.
   Preheat the oven according to the directions on the Oak n Egg Pumpkin Bread Mix. Grease or line a loaf pan with parchment paper.

2. Mix the batter.
   Prepare the pumpkin bread mix with the eggs, milk, vanilla, and Olive Oil. Stir just until combined, then pour the batter into the prepared loaf pan.

3. Make the streusel.
   In a small bowl, combine the flour, brown sugar, pumpkin pie spice, and salt. Add the Vanilla Olive Oil and stir with a fork until the mixture forms moist crumbs. Fold in the pumpkin seeds, if using. 

4. Top & bake.
   Sprinkle the streusel evenly over the unbaked pumpkin bread. Don't press it into the batter. Bake according to the package directions, or until a toothpick inserted into the center of the loaf comes out clean. If the streusel begins browning too quickly, loosely tent the loaf with foil.

5. Cool completely.
   Allow the pumpkin bread to cool in the pan for about 10–15 minutes before transferring it to a cooling rack. Let it cool completely before glazing.

6. Make the glaze.
   Whisk together the powdered sugar, Vanilla Olive Oil, maple syrup, salt, and milk until smooth. If the glaze is too thick, add more milk a small splash at a time. If it's too thin, add a little more powdered sugar.

7. Finish it off.
   Drizzle the glaze generously over the cooled pumpkin bread. Let the glaze set slightly before slicing and serving.

Tip: For those big bakery-style streusel pieces, don't overmix your crumble! Leave some larger clumps intact before sprinkling it over the loaf.