If ever there was a reason to get excited about fall baking, it’s this Pumpkin Bread with Maple Glaze Recipe. It’s impossibly moist, boasts a warm, spiced aroma that will make your kitchen feel like an autumn wonderland, and that luscious maple glaze on top seals the deal. Whether you’re looking for a cozy dessert, a thoughtful homemade gift, or simply a way to celebrate pumpkin season, this loaf has your name written all over it. Trust me, one bite and you’ll see why it’s a perennial favorite in my own kitchen!

Pumpkin Bread with Maple Glaze Recipe - Recipe Image

Ingredients You’ll Need

You don’t need anything fancy to make this magic happen—just a few pantry staples, a can of pumpkin, and of course, real maple syrup for that irresistible glaze. Each ingredient truly shines in this Pumpkin Bread with Maple Glaze Recipe, working together for a flavor that’s both familiar and special.

All-purpose flour: The base of your bread, providing structure and a tender crumb.
Baking soda: Ensures your pumpkin bread rises just right.
Baking powder: Adds extra lift for a soft, cake-like texture.
Salt: Balances out the sweet and highlights the spices.
Ground cinnamon: Delivers that classic autumn warmth with every bite.
Ground nutmeg: Adds a subtle, nutty sweetness that deepens the flavor.
Ground cloves: A little goes a long way to create that signature pumpkin spice vibe.
Ground ginger: Offers a gentle zing for complexity and a hint of brightness.
Vegetable oil: Keeps the loaf incredibly moist and tender—no dry bread here!
Granulated sugar: Sweetens the loaf and helps with that golden crust.
Packed brown sugar: Adds a touch of molasses flavor and even more moisture.
Large eggs: Bind everything together and provide structure.
Canned pumpkin puree: The star of the show—rich in flavor, moisture, and autumn color.
Milk: Loosens the batter for a perfect, soft crumb.
Vanilla extract: Boosts all the other flavors with its sweet, floral notes.
Powdered sugar (for glaze): Dissolves into a silky smooth glaze that’s just the right amount of sweet.
Pure maple syrup: Real maple syrup is essential for that deep, unmistakable glaze flavor.
Pinch of salt (for glaze): Just a hint balances the sweetness and enhances the maple.

How to Make Pumpkin Bread with Maple Glaze Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan. This guarantees that delightful bread pops right out when you’re ready to devour it, and a consistent oven temp means even baking from crust to crumb.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Mixing the spices and leavening with the flour ensures every bite tastes just as luscious and spiced as the last.

Step 3: Beat the Sugars, Oil, and Wet Ingredients

Grab a large bowl and whisk together your vegetable oil, granulated sugar, and brown sugar until the mixture is perfectly smooth. Next, add your eggs, the beloved pumpkin puree, milk, and vanilla extract—I promise, this slurry is where the magic begins!

Step 4: Combine and Don’t Overmix

Now gently stir your dry mix into your wet mixture in batches. Remember, stop mixing as soon as you don’t see streaks of flour anymore—a few lumps are totally fine. Overmixing means a tough loaf, and we’re all about that tender, melt-in-your-mouth texture here.

Step 5: Bake to Perfection

Pour your batter into the prepared loaf pan and smooth the top. Slide it into the oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. The waiting is the hardest part, but your kitchen will smell so good, it’s almost a reward on its own.

Step 6: Cool Before Glazing

After baking, let your bread cool in the pan for 10 minutes, then transfer it onto a wire rack to finish cooling. This small step ensures your beautiful glaze won’t melt right into the loaf—patience pays off!

Step 7: Whip Up the Maple Glaze

In a small bowl, whisk together powdered sugar, pure maple syrup, 1–2 tablespoons milk, and a pinch of salt until the mixture is ultra smooth and just pourable. It should drip lushly off a spoon—thick enough to coat, but not so runny it disappears.

Step 8: Glaze and Admire

Once the bread is completely cool, drizzle that maple glaze generously over the top. Watch it cascade down the sides, forming creamy, glossy ribbons. It takes this Pumpkin Bread with Maple Glaze Recipe from delicious to irresistible.

How to Serve Pumpkin Bread with Maple Glaze Recipe

Garnishes

For a pretty finish that tastes as good as it looks, top your glazed pumpkin bread with a sprinkle of chopped toasted pecans or walnuts, a dusting of cinnamon, or even a few pumpkin seeds. These little touches make each slice feel like a treat from your favorite bakery.

Side Dishes

Pair a thick, buttery slice with a steaming mug of chai tea or strong black coffee—the flavors just sing together. For brunch, add a fruit salad or creamy Greek yogurt to round out the meal and balance the bread’s sweet, spiced richness.

Creative Ways to Present

Slices of this pumpkin loaf travel beautifully in lunchboxes and picnic baskets, but you can also cut it into cubes for a festive dessert platter. Or, wrap individual slices in parchment tied with twine for the sweetest homemade holiday gift. However you serve it, this Pumpkin Bread with Maple Glaze Recipe never disappoints.

Make Ahead and Storage

Storing Leftovers

Don’t worry if you find yourself with leftovers—this bread stays moist and delicious for days. Simply store it in an airtight container at room temperature for up to 3 days. If your kitchen is warm or you’d like to extend its life, pop it in the fridge for up to a week.

Freezing

This Pumpkin Bread with Maple Glaze Recipe freezes like a dream! For best results, omit the glaze and wrap the cooled loaf tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw at room temperature, then glaze just before serving for the freshest taste.

Reheating

If you crave a warm slice (and who doesn’t?), heat it gently in the microwave for 10–15 seconds or in a low oven at 300°F for 5–10 minutes. If glazed, reheat in short bursts to prevent the glaze from melting too quickly. It’ll taste just-baked every time.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just be sure to cook and strain your fresh pumpkin puree to get rid of excess water. Canned pumpkin is consistent and convenient, but nothing beats homemade if you have the time.

Should the glaze go on a warm or cooled loaf?

Always glaze a fully cooled loaf. If you try to glaze while the bread is warm, the glaze will melt right in, losing its beautiful drippy look and creamy texture.

Can I add mix-ins like chocolate chips or nuts?

Definitely—chocolate chips, toasted pecans, walnuts, or even dried cranberries are all fantastic in this Pumpkin Bread with Maple Glaze Recipe. Gently fold in up to one cup right before adding the batter to the pan.

Is this recipe suitable for making muffins instead of a loaf?

Yes! Divide the batter among muffin tins, filling each about 3/4 full, and bake at 350°F for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Don’t forget the glaze on top for mini pumpkin treats!

How do I know when the pumpkin bread is done baking?

Insert a toothpick or thin skewer into the center—if it comes out clean or with just a few crumbs but no raw batter, your Pumpkin Bread with Maple Glaze Recipe is ready to cool. Every oven is different, so start checking at 55 minutes just to be safe.

Final Thoughts

If the fall season had a flavor, it would absolutely be this Pumpkin Bread with Maple Glaze Recipe. It’s simple, endlessly customizable, and truly guarantees smiles with every slice. Give it a try soon—you’ll find yourself coming back to this cozy loaf all year long!

Pumpkin Bread with Maple Glaze Recipe

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4.8 from 5 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the warm and comforting flavors of fall with this delicious Pumpkin Bread topped with a sweet Maple Glaze. This moist and flavorful loaf is perfect for breakfast, snacking, or dessert!

Ingredients

Scale

Dry Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

Wet Ingredients:

1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 cup canned pumpkin puree
1/4 cup milk
1 teaspoon vanilla extract

For the maple glaze:

1 cup powdered sugar
2 tablespoons pure maple syrup
1–2 tablespoons milk
Pinch of salt

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Mix Wet Ingredients: In a large bowl, whisk oil, granulated sugar, and brown sugar until smooth. Add eggs, pumpkin puree, milk, and vanilla extract, mixing until combined.
Combine Ingredients: Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
Bake: Pour the batter into the prepared pan and bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
Cool and Glaze: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. For the glaze, whisk together powdered sugar, maple syrup, milk, and salt until smooth. Drizzle over the cooled bread before serving.

Notes

This bread tastes even better the next day.
Store in an airtight container for up to 3 days or refrigerate for longer shelf life.
Add chopped nuts or chocolate chips to the batter for variation.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American