Pumpkin Bread with Maple Glaze | Moist, Spiced & Sweetly Glazed

🎉 Introduction
Pumpkin bread is one of the ultimate fall comfort bakes—moist, warmly spiced, and delicious with a cup of coffee or tea. But when you add a sweet drizzle of maple glaze on top? It takes this classic to a whole new level of autumn indulgence.

This Pumpkin Bread with Maple Glaze recipe combines pumpkin puree, cozy spices like cinnamon and pumpkin spice, and a rich glaze made with pure maple syrup. The bread is tender, flavorful, and just sweet enough, while the glaze adds a glossy finish that makes it irresistible.

It’s perfect for holiday breakfasts, Thanksgiving desserts, or gifting to friends and neighbors. One loaf will fill your kitchen with the aroma of fall—and disappear in minutes once sliced.

🧰 Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• 9×5-inch loaf pan (greased and lined with parchment)
• Wire cooling rack

🛒 Ingredients

For the Pumpkin Bread:

• 2 ¼ cups flour
• 1 tsp baking soda
• ½ tsp kosher salt
• 1 tsp cinnamon
• 1 ¼ tsp pumpkin spice
• ¾ cup light brown sugar, packed
• 18 tbsp granulated sugar (about 1 ⅛ cups)
• 2 large eggs
• 1 (15 oz) can pumpkin puree
• ½ cup vegetable oil
• ½ cup milk
• ½ tsp vanilla extract

For the Maple Glaze:

• ½ cup powdered sugar
• ¼ cup unsalted butter, melted
• ¼ cup pure maple syrup
• ½ tsp vanilla extract

👩‍🍳 Directions

Step 1: Prep the Pan & Oven

• Preheat oven to 350°F (175°C).
• Grease and line a 9×5-inch loaf pan with parchment paper.

Step 2: Mix Dry Ingredients

• In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin spice.

Step 3: Mix Wet Ingredients

• In a large bowl, whisk pumpkin puree, brown sugar, granulated sugar, eggs, oil, milk, and vanilla until smooth.

Step 4: Combine Batter

• Slowly fold dry ingredients into wet mixture with a spatula.
• Mix until just combined—don’t overmix.

Step 5: Bake the Bread

• Pour batter into prepared loaf pan.
• Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean.
• Cool in pan 10 minutes, then transfer to a wire rack.

Step 6: Make the Maple Glaze

• In a small bowl, whisk powdered sugar, melted butter, maple syrup, and vanilla until smooth.
• Adjust consistency with more powdered sugar (for thick glaze) or maple syrup (for thin drizzle).

Step 7: Glaze the Bread

• Once bread is fully cooled, drizzle glaze generously over the top.

Step 8: Slice & Serve

• Cut into thick slices and enjoy with coffee, tea, or cider.

🍽️ Servings & Timing

• Servings: 10 slices
• Prep time: 15 minutes
• Bake time: 60 minutes
• Cooling & glazing: 30 minutes
• Total time: 1 hour 45 minutes

🧊 Storage & Reheating

• Room Temperature: Store in airtight container up to 3 days.
• Refrigerator: Store up to 6 days.
• Freezer: Wrap loaf (unglazed) tightly in plastic wrap and foil; freeze up to 2 months. Add glaze after thawing.
• Reheating: Warm slices in microwave for 10–15 seconds.

🥄 Variations

• Nutty Pumpkin Bread: Add ½ cup chopped pecans or walnuts to the batter.
• Chocolate Chip Pumpkin Bread: Fold in 1 cup chocolate chips.
• Spiced Maple Glaze: Add a pinch of cinnamon or nutmeg to the glaze.
• Mini Loaves: Bake in mini loaf pans for 25–30 minutes; perfect for gifting.
• Cream Cheese Glaze: Replace butter with cream cheese for tangy sweetness.

❓ 10 FAQs

1. Do I need to drain pumpkin puree?
   • No, canned puree is the right consistency. Just don’t use pumpkin pie filling.
2. Why use both brown and white sugar?
   • Brown sugar adds moisture and a subtle caramel flavor, while granulated sugar balances sweetness.
3. Can I make this dairy-free?
   • Yes, use almond or oat milk and vegan butter in the glaze.
4. What if my bread sinks in the middle?
   • It may have been underbaked—test with a toothpick before removing from the oven.
5. Can I double the recipe?
   • Yes, bake in two loaf pans or a 9×13 dish.
6. Can I use whole wheat flour?
   • Yes, swap half the flour for whole wheat for a nuttier texture.
7. How do I keep the glaze from soaking in?
   • Let bread cool completely before glazing.
8. Can I use pancake syrup instead of maple syrup?
   • Pure maple syrup is best for flavor, but pancake syrup works in a pinch.
9. Do I need a stand mixer?
   • No, a whisk and spatula are all you need.
10. Can I add mix-ins like raisins or cranberries?
    • Yes, dried fruit adds a great festive touch.

🏁 Conclusion
This Pumpkin Bread with Maple Glaze is the ultimate fall bake—moist, warmly spiced, and topped with a luscious glaze that makes each slice irresistible. It’s simple to make, beautiful to serve, and perfect for cozy breakfasts, afternoon treats, or holiday gatherings.

Once you try it, you’ll want to bake an extra loaf—because one disappears way too fast!

Adam

Pumpkin Bread with Maple Glaze | Moist, Spiced & Sweetly Glazed

Pumpkin bread is one of the ultimate fall comfort bakes—moist, warmly spiced, and delicious with a cup of coffee or tea. But when you add a sweet drizzle of maple glaze on top? It takes this classic to a whole new level of autumn indulgence. This Pumpkin Bread with Maple Glaze recipe combines pumpkin puree, cozy spices like cinnamon and pumpkin spice, and a rich glaze made with pure maple syrup. The bread is tender, flavorful, and just sweet enough, while the glaze adds a glossy finish that makes it irresistible. It’s perfect for holiday breakfasts, Thanksgiving desserts, or gifting to friends and neighbors. One loaf will fill your kitchen with the aroma of fall—and disappear in minutes once sliced.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

bake & Cooling & glazing time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 10 slices

Ingredients Equipment Method Notes

Ingredients

  

For the Pumpkin Bread:

• 2 ¼ cups flour
• 1 tsp baking soda
• ½ tsp kosher salt
• 1 tsp cinnamon
• 1 ¼ tsp pumpkin spice
• ¾ cup light brown sugar packed
• 18 tbsp granulated sugar about 1 ⅛ cups
• 2 large eggs
• 1 15 oz can pumpkin puree
• ½ cup vegetable oil
• ½ cup milk
• ½ tsp vanilla extract

For the Maple Glaze:

• ½ cup powdered sugar
• ¼ cup unsalted butter melted
• ¼ cup pure maple syrup
• ½ tsp vanilla extract

Equipment

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• 9×5-inch loaf pan (greased and lined with parchment)
• Wire cooling rack

Method

 

Step 1: Prep the Pan & Oven

1. Preheat oven to 350°F (175°C).
2. Grease and line a 9×5-inch loaf pan with parchment paper.

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin spice.

Step 3: Mix Wet Ingredients

1. In a large bowl, whisk pumpkin puree, brown sugar, granulated sugar, eggs, oil, milk, and vanilla until smooth.

Step 4: Combine Batter

1. Slowly fold dry ingredients into wet mixture with a spatula.
2. Mix until just combined—don’t overmix.

Step 5: Bake the Bread

1. Pour batter into prepared loaf pan.
2. Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean.
3. Cool in pan 10 minutes, then transfer to a wire rack.

Step 6: Make the Maple Glaze

1. In a small bowl, whisk powdered sugar, melted butter, maple syrup, and vanilla until smooth.
2. Adjust consistency with more powdered sugar (for thick glaze) or maple syrup (for thin drizzle).

Step 7: Glaze the Bread

1. Once bread is fully cooled, drizzle glaze generously over the top.

Step 8: Slice & Serve

1. Cut into thick slices and enjoy with coffee, tea, or cider.

Notes

🧊 Storage & Reheating

Room Temperature: Store in airtight container up to 3 days.

Refrigerator: Store up to 6 days.

Freezer: Wrap loaf (unglazed) tightly in plastic wrap and foil; freeze up to 2 months. Add glaze after thawing.

Reheating: Warm slices in microwave for 10–15 seconds.

🥄 Variations

Nutty Pumpkin Bread: Add ½ cup chopped pecans or walnuts to the batter.

Chocolate Chip Pumpkin Bread: Fold in 1 cup chocolate chips.

Spiced Maple Glaze: Add a pinch of cinnamon or nutmeg to the glaze.

Mini Loaves: Bake in mini loaf pans for 25–30 minutes; perfect for gifting.

Cream Cheese Glaze: Replace butter with cream cheese for tangy sweetness.

❓ 10 FAQs

Do I need to drain pumpkin puree?

No, canned puree is the right consistency. Just don’t use pumpkin pie filling.

Why use both brown and white sugar?

Brown sugar adds moisture and a subtle caramel flavor, while granulated sugar balances sweetness.

Can I make this dairy-free?

Yes, use almond or oat milk and vegan butter in the glaze.

What if my bread sinks in the middle?

It may have been underbaked—test with a toothpick before removing from the oven.

Can I double the recipe?

Yes, bake in two loaf pans or a 9×13 dish.

Can I use whole wheat flour?

Yes, swap half the flour for whole wheat for a nuttier texture.

How do I keep the glaze from soaking in?

Let bread cool completely before glazing.

Can I use pancake syrup instead of maple syrup?

Pure maple syrup is best for flavor, but pancake syrup works in a pinch.

Do I need a stand mixer?

No, a whisk and spatula are all you need.

Can I add mix-ins like raisins or cranberries?

Yes, dried fruit adds a great festive touch.

🏁 Conclusion
This Pumpkin Bread with Maple Glaze is the ultimate fall bake—moist, warmly spiced, and topped with a luscious glaze that makes each slice irresistible. It’s simple to make, beautiful to serve, and perfect for cozy breakfasts, afternoon treats, or holiday gatherings.

Once you try it, you’ll want to bake an extra loaf—because one disappears way too fast!