Pumpkin Bread with Maple Glaze Recipe
Imagine your kitchen filling with the warm aromas of autumn—spiced pumpkin, buttery streusel, and a golden drizzle of sweet maple. That’s exactly what happens when you bake Pumpkin Bread with Maple Glaze. This loaf is cozy, tender, and just the right amount of decadent, thanks to a crunchy pumpkin spice streusel and a glossy maple syrup icing that soaks into every crumb. Whether you’re serving it for brunch, a holiday treat, or a sweet snack with coffee, this Pumpkin Bread with Maple Glaze always delivers fall flavor and bakery-level goodness at home.
Ingredients You’ll Need
Baking this Pumpkin Bread with Maple Glaze is so satisfying because the ingredients are simple, but each one truly matters. From the rich pumpkin puree that gives it its gorgeous color and moist texture to the brown sugar and warm spices that bring autumn to life, every element has a purpose. Here’s what you’ll need and why:
- Unsalted butter: Melted butter lends richness and depth to the streusel topping, giving it that craveable, crunchy bite.
- All-purpose flour: Used in both the streusel and the bread itself for a tender crumb and sturdy structure.
- Light brown sugar: Adds a caramel note to both the bread and streusel, keeping things moist and flavorful.
- Granulated sugar: Brings sweetness to balance the earthy pumpkin and heightens the flavors throughout.
- Pumpkin pie spice: Infuses the loaf and the topping with cinnamon, nutmeg, and cloves for classic fall vibes.
- Pure pumpkin puree: This is the heart of the bread—make sure to use 100% pure pumpkin, not pumpkin pie filling, for the best texture and flavor.
- Vegetable oil: Works its magic in the batter, producing an incredibly moist and tender loaf that stays soft for days.
- Eggs: Bind the ingredients and give structure, resulting in a bread that slices beautifully.
- Vanilla extract: A splash of vanilla rounds out the sweetness and warms up all the other flavors.
- Milk: Keeps the batter luscious and ensures the crumb is just right—neither too dense nor too light.
- Baking soda: Provides the unmistakable lift that turns batter into fluffier, loaf-shaped perfection.
- Cinnamon: Extra cinnamon is added for an even warmer, more aromatic finish.
- Kosher salt: A touch of salt enhances every flavor and keeps the sweetness in check.
- Powdered sugar: Blends smoothly into the maple glaze for a silky-sweet topping.
- Pure maple syrup: The secret weapon for the glaze—a natural sweetness with deep, complex notes that tie everything together beautifully.
How to Make Pumpkin Bread with Maple Glaze
Step 1: Prepare the Pumpkin Spice Streusel
Start your adventure by making the streusel. In a small bowl, mix together the melted butter, flour, brown sugar, granulated sugar, and pumpkin pie spice. This mixture might look a little dry at first, but as you blend the ingredients, it’ll come together in sandy, buttery crumbles. Pop it in the fridge while you move on—this little chill helps the streusel bake up extra crisp and delicious on top of your Pumpkin Bread with Maple Glaze.
Step 2: Get the Pan Ready
Preheat your oven to 325°F and turn your attention to the loaf pan. Grease a 9×5-inch loaf pan with a bit of butter or nonstick spray, and line it with parchment paper. Let the paper hang over the long edges—this makes it so, so easy to lift your bread out of the pan, perfectly intact and ready for its maple drizzle.
Step 3: Whisk Together the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Combining these ingredients now ensures every bite is perfectly spiced and that the leavening is evenly distributed, giving your Pumpkin Bread with Maple Glaze that irresistible, fluffy texture.
Step 4: Mix the Wet Ingredients
In another bowl (or the bowl of your mixer), combine the granulated sugar, brown sugar, pumpkin puree, and vegetable oil. Whisk until smooth and glossy—this is where the signature moisture of pumpkin bread comes from! Then, beat in the eggs and vanilla extract, fully incorporating them for a rich, unified batter.
Step 5: Combine Wet and Dry Ingredients
Add half of your dry mixture to the wet ingredients and gently stir. Next, pour in the milk and mix. Finish by folding in the remaining dry mix—just enough so there are no streaks of flour left. Be gentle to keep the batter light and airy, which will help your Pumpkin Bread with Maple Glaze rise tender and tall.
Step 6: Layer the Batter and Streusel
Pour the finished batter into your prepared loaf pan, smoothing the top. Retrieve the chilled streusel and break it up with a fork or knife into crumbles. Completely cover the surface of the batter with streusel—don’t be shy. This layer bakes into a crunchy, sugary lid that makes every bite extra special.
Step 7: Bake to Perfection
Bake the bread for 1 hour and 20 minutes. It may need a bit longer, so start testing at the 80-minute mark—a toothpick inserted in the center should come out clean or with just a couple crumbs. If it needs more time, continue baking in 5-minute increments. Let the aroma fill your kitchen—it’s absolutely worth the wait!
Step 8: Prepare the Maple Glaze
While your Pumpkin Bread with Maple Glaze is in the oven, make the glaze by mixing powdered sugar with pure maple syrup. The result is a dreamy, pourable icing that sets up perfectly as it cools, locking in that homemade magic.
Step 9: Glaze While Warm and Cool Completely
As soon as the bread is out of the oven, pour the maple glaze directly over the hot loaf. This helps the glaze sink in, adding incredible moisture and sealing in all the fall flavor. Once glazed, allow the pumpkin bread to cool in the pan for at least 20 minutes, then lift it out with the parchment for easy slicing and serving.
How to Serve Pumpkin Bread with Maple Glaze
Garnishes
There’s something so delightful about a beautiful, finished loaf. For Pumpkin Bread with Maple Glaze, you can top each slice with a light dusting of extra powdered sugar, a few toasted pecans, or even a sprinkle of cinnamon to amplify the autumnal appeal. The glaze itself sets nicely, creating a lovely sheen that makes garnishes pop.
Side Dishes
This pumpkin bread is delicious all on its own, but it also pairs beautifully with a scoop of vanilla ice cream for dessert or a dollop of whipped cream for brunch. For a savory touch, try serving it alongside crisp apple slices or your favorite breakfast sausage to balance sweet and salty flavors.
Creative Ways to Present
If you’re gifting or sharing, slice the bread thickly and wrap individual pieces in parchment and twine for a rustic touch. Pumpkin Bread with Maple Glaze also looks stunning on a wooden board with dried orange slices and cinnamon sticks for a festive gathering. Try serving bite-sized cubes on skewers with a maple dip for party-worthy finger food!
Make Ahead and Storage
Storing Leftovers
Pumpkin Bread with Maple Glaze keeps beautifully! Store any leftovers at room temperature, tightly wrapped or in an airtight container, for up to three days. The glaze helps lock in the moisture and keeps each slice as soft as the first.
Freezing
To freeze, wrap the cooled, unglazed bread tightly in plastic wrap and foil, then freeze for up to two months. If you want to freeze individual slices, lay them flat on a baking sheet first, then transfer to a freezer bag. Add the maple glaze after thawing for the very best texture and gloss.
Reheating
For that just-baked warmth, reheat individual slices of pumpkin bread in the microwave for 10–15 seconds or in a low oven (about 300°F) until warmed through. If you’ve frozen your bread, let it thaw at room temperature before glazing and serving.
FAQs
Can I use homemade pumpkin puree for this recipe?
Absolutely! Just make sure your puree is thick and fully drained—not watery—to get the same consistency as canned. Homemade pumpkin can be a little lighter in color and taste, but it brings a lovely, fresh flavor to your Pumpkin Bread with Maple Glaze.
Can I make this bread gluten-free?
Yes, you can swap the all-purpose flour for your favorite one-to-one gluten-free baking blend. Keep an eye on the loaf as it bakes, since gluten-free versions can cook a little faster or slower depending on the blend.
Is there a substitute for vegetable oil?
You can use melted coconut oil or another neutral oil if preferred. Some bakers also enjoy using applesauce or Greek yogurt for part of the oil for a lighter version, but the classic texture of Pumpkin Bread with Maple Glaze comes from using oil.
Can I double the recipe for a crowd?
Yes! Double all the ingredients and divide the batter between two loaf pans, keeping the bake time about the same. Just be sure to check both loaves for doneness so they’re perfectly baked through.
How do I prevent the bread from sticking to the pan?
Lining your loaf pan with parchment paper (leaving long overhangs) is a game-changer. When your Pumpkin Bread with Maple Glaze is baked, you can lift it right out—no sticking and no crumb left behind!
Final Thoughts
If there’s one autumn treat you bake this year, let it be Pumpkin Bread with Maple Glaze. This cozy loaf is the best excuse to fill your kitchen with the scent of spices and share a slice of joy with someone you love. It’s easy, impressive, and guaranteed to make any day feel like a celebration of fall flavors. Give it a try—you might just make it your new seasonal tradition!
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Pumpkin Bread with Maple Glaze Recipe
- Total Time: 1 hour 40 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Delight in the warm flavors of fall with this scrumptious Pumpkin Bread topped with a sweet Maple Glaze. Perfect for cozy mornings or as a festive dessert!
Ingredients
Pumpkin Spice Streusel
- 1/4 cup (55g) unsalted butter, melted
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (50g) light brown sugar, packed
- 2 tbsp granulated sugar
- 1/2 tsp pumpkin pie spice
Pumpkin Bread
- 1 15oz can pure pumpkin puree *SEE NOTES
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (100ml) vegetable oil
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup (110ml) milk
- 1 3/4 cups (230g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 tsp kosher salt
Maple Glaze
- 1/2 cup (60g) powdered sugar
- 1/4 cup (85g) pure maple syrup
Instructions
- Pumpkin Spice Streusel – In a small bowl, mix together all of the ingredients and place in the fridge while you make the pumpkin bread.
- Pumpkin Bread – Preheat the oven to 325F, grease the inside of a 9×5 loaf pan, and line with parchment paper. Make sure the paper comes up and over the two longest sides of the pan so it’s easy to lift out. In a bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice, salt) and set aside. Using an electric mixer or a whisk, mix together the sugars, pumpkin, and oil until fully combined. Then mix in the eggs and vanilla. Mix in half of the dry ingredients, then the milk, and then the rest of the dry ingredients until you get a smooth batter. Pour it into the prepared pan and spread it even. Take the streusel out of the fridge and break it up using a knife or fork to create uniform crumbs. Completely cover the top of the batter in streusel and bake for 1 hr and 20 minutes or until a toothpick in the middle comes out clean. If it needs more time, keep adding 5 minutes until it’s ready.
- Maple Glaze – While the bread bakes, mix together the powdered sugar and maple syrup. With the bread fresh from the oven, pour the glaze on top of the hot loaf.
Notes
- *Make sure to use pure pumpkin puree, not pumpkin pie filling.
- **Oven temperatures may vary, so keep an eye on the bread towards the end of baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 25g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pumpkin Bread, Maple Glaze, Fall Baking, Dessert Recipe
