If you’re craving something cozy, moist, and bursting with fall flavors, this Pumpkin Bread with Maple Glaze Recipe is your new best friend in the kitchen. Loaded with warm spices and topped off with a sweet, buttery streusel and luscious maple glaze, it’s the kind of treat that feels like a warm hug on a chilly day.
Why You’ll Love This Recipe
- Rich, Moist Texture: Thanks to pumpkin puree and oil, this bread stays irresistibly soft and tender.
- Perfectly Spiced: A cozy blend of cinnamon and pumpkin pie spice captures that classic autumn vibe.
- Delightful Streusel Topping: A buttery, crumbly layer adds a satisfyingly sweet crunch on top.
- Maple Glaze Finish: The glossy maple drizzle elevates every bite with a kiss of natural sweetness.
Ingredients You’ll Need
This Pumpkin Bread with Maple Glaze Recipe uses simple pantry staples and fresh ingredients that come together to create a symphony of flavors. Each ingredient plays its part, from the smooth pumpkin puree lending moisture to the warming spices giving it character.
- Pure pumpkin puree: This is the heart of the bread—make sure to use pure pumpkin for that genuine fall taste.
- Granulated and light brown sugars: Together, they balance sweetness and depth, creating a rich flavor.
- Vegetable oil: Keeps the bread moist and tender without overpowering other flavors.
- Spices like cinnamon and pumpkin pie spice: They bring warmth and that unmistakable autumn aroma.
- All-purpose flour and baking soda: The foundation to give your bread the perfect rise and crumb.
- Butter, sugars, and pumpkin pie spice (for streusel): Bring a sweet, crunchy topping that contrasts beautifully with the soft bread.
- Pure maple syrup and powdered sugar: Combine for a simple yet heavenly glaze that wraps up the loaf with sweetness and shine.
Variations
One of the best things about the Pumpkin Bread with Maple Glaze Recipe is how wonderfully adaptable it is. You can tweak it to suit your taste buds, dietary needs, or what you’ve got on hand in no time.
- Nutty Addition: Stir in chopped walnuts or pecans to the batter or sprinkle them on top of the streusel for added crunch and flavor.
- Gluten-Free Twist: Swap the all-purpose flour for a gluten-free blend to make this loaf suitable for gluten-sensitive friends and family without compromising on texture.
- Spice it Up: Add a pinch of ground cloves or nutmeg to deepen the autumnal spice profile.
- Dairy-Free Option: Use almond or oat milk in place of regular milk, and substitute butter with coconut oil in the streusel.
How to Make Pumpkin Bread with Maple Glaze Recipe
Step 1: Prepare the Pumpkin Spice Streusel
Start by mixing together melted butter, flour, brown sugar, granulated sugar, and pumpkin pie spice in a small bowl. Once combined, pop this mixture into the fridge to chill while you make the bread batter. This chilling step helps the streusel hold its crumbly texture during baking.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Setting this aside helps you seamlessly blend the dry components with the wet later, ensuring even distribution of flavors and leavening.
Step 3: Combine the Wet Ingredients
Using an electric mixer or brisk whisk, blend sugars, pumpkin puree, and vegetable oil until smooth and fully combined. Next, add in the eggs and vanilla extract, mixing until incorporated. This step is crucial to build a creamy, rich base for your bread batter.
Step 4: Bring it All Together
Alternate mixing in half the dry ingredients, then the milk, followed by the rest of the dry ingredients. This alternating method helps keep the batter smooth and airy, avoiding overmixing that can lead to dense bread. Once you have a uniform batter, it’s ready for the pan.
Step 5: Add Streusel and Bake
Pour the batter evenly into a parchment-lined and greased 9×5 loaf pan. Retrieve the chilled streusel, break it into even crumbs with a fork or knife, and generously cover the batter’s surface. Bake at 325°F for about 1 hour and 20 minutes—check doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
Step 6: Prepare and Drizzle the Maple Glaze
While the bread bakes, whisk powdered sugar and pure maple syrup together until smooth. As soon as the bread comes out of the oven, pour this glaze generously over the hot loaf. The warmth helps the glaze soak in slightly, adding luscious sweetness.
Step 7: Cool and Serve
Let the pumpkin bread cool for about 20 minutes in the pan before lifting it out using the parchment paper. Slice it while still warm or wait until completely cooled — either way, this bread shines best fresh but also stores beautifully.
Pro Tips for Making Pumpkin Bread with Maple Glaze Recipe
- Measure Flour Properly: Spoon flour into your measuring cup and level it off instead of scooping directly to prevent dense bread.
- Don’t Overmix the Batter: Mix just until combined to keep the bread tender and avoid a tough crumb.
- Use Room Temperature Ingredients: Eggs and milk at room temp help merge ingredients effortlessly and create a smoother batter.
- Check Oven Temperature: Use an oven thermometer if possible—325°F is key to baking this bread slowly and evenly.
How to Serve Pumpkin Bread with Maple Glaze Recipe
Garnishes
For an extra touch of elegance and flavor, sprinkle a few toasted pecan halves or chopped walnuts on top of the maple glaze once it firms up. A light dusting of cinnamon or a dollop of whipped cream also complements this bread beautifully.
Side Dishes
This pumpkin bread pairs wonderfully with a cup of spiced chai tea or freshly brewed coffee for an afternoon treat. For brunch, serve alongside a fresh fruit salad or creamy yogurt to balance the sweetness.
Creative Ways to Present
Present your pumpkin bread as a centerpiece at fall gatherings by stacking slices on a wooden board and surrounding with mini pumpkins and cinnamon sticks. You can also serve individual slices wrapped with twine for a charming, rustic gift idea.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. To keep it moist longer, refrigerate it for up to a week—just bring it to room temp or warm slightly before serving.
Freezing
This Pumpkin Bread with Maple Glaze Recipe freezes beautifully. Wrap individual slices or the whole loaf tightly in plastic wrap and then foil, freezing for up to 3 months. Thaw overnight in the fridge before enjoying.
Reheating
Warm slices in the microwave for 15–20 seconds or toast lightly to refresh that soft texture and awaken the cozy flavors. Adding a little butter or cream cheese makes each bite even more indulgent.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! You can roast and puree fresh pumpkin, but be sure to cook it until soft and scoop out the flesh, then blend until smooth. Keep in mind fresh puree might be slightly more watery, so reduce other liquids slightly to maintain the right batter consistency.
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Is it possible to make this recipe vegan?
Absolutely! Substitute eggs with flax or chia eggs (1 tablespoon of ground seeds mixed with 3 tablespoons water per egg), use a plant-based milk, and replace butter with coconut oil or vegan butter for the streusel; the maple glaze is naturally vegan as long as pure maple syrup is used.
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How can I tell when the pumpkin bread is fully baked?
The best way is to insert a toothpick or skewer in the center of the loaf; it should come out clean or with just a few moist crumbs attached. If it’s wet with batter, continue baking and check every 5 minutes to avoid overbaking.
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Can I double this recipe to make two loaves?
Yes, doubling the recipe works great! Just split the batter evenly between two prepared loaf pans and bake for the same amount of time, but start checking a little earlier as oven temperatures can vary. Use the toothpick test to confirm doneness.
Final Thoughts
There’s something truly magical about this Pumpkin Bread with Maple Glaze Recipe that captures the very essence of fall. Whether you’re sharing it with family, gifting it to friends, or simply treating yourself, this loaf promises a delicious moment of warmth and sweetness. I can’t wait for you to bake it, savor it, and make it one of your favorites too!
PrintPumpkin Bread with Maple Glaze Recipe
This moist and flavorful Pumpkin Bread with Maple Glaze is a perfect autumn treat. Featuring a spiced pumpkin streusel topping and a sweet maple glaze, this loaf is a cozy blend of warm spices and rich pumpkin goodness, ideal for breakfast, snacks, or dessert.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 1 loaf (about 12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- 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
- Prepare Streusel: In a small bowl, mix together the melted butter, all-purpose flour, light brown sugar, granulated sugar, and pumpkin pie spice until combined. Place the streusel mixture in the fridge to chill while you prepare the pumpkin bread batter.
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan thoroughly and line it with parchment paper, ensuring the paper extends over the two longest sides for easy removal of the baked loaf.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Set this mixture aside.
- Combine Wet Ingredients: Using an electric mixer or a whisk, blend the granulated sugar, light brown sugar, pumpkin puree, and vegetable oil until fully combined and smooth. Then add in the eggs and vanilla extract, mixing thoroughly.
- Incorporate Dry Ingredients and Milk: Add half of the dry ingredient mixture into the wet ingredients and mix until just combined. Then stir in the milk, followed by the remaining dry ingredients, mixing gently until you achieve a smooth batter.
- Fill the Pan and Add Streusel: Pour the batter into the prepared loaf pan and spread it evenly. Retrieve the chilled streusel from the fridge and crumble it with a knife or fork to create uniform pieces. Spread the streusel completely over the top of the batter.
- Bake the Bread: Bake the loaf in the preheated oven for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. If it needs more time, continue baking, checking every 5 minutes until done.
- Prepare Maple Glaze: While the bread is baking, mix the powdered sugar and pure maple syrup in a small bowl until smooth to create the glaze.
- Glaze the Bread: When the bread comes out of the oven and is still hot, pour the maple glaze evenly over the top, allowing it to soak in.
- Cool and Serve: Let the pumpkin bread cool in the pan for about 20 minutes. Then, lift it out using the parchment paper overhang, slice, and serve warm. Store any leftovers in an airtight container in the fridge.
Notes
- Use pure pumpkin puree from a can for the best texture and flavor.
- The oven temperature is set at 325°F to help the bread bake evenly without over-browning.
- Ensure the streusel topping is chilled before adding to create a crumbly texture.
- Make sure to line the pan with parchment extending beyond the edges to lift the bread out easily.
- You can store the pumpkin bread in the fridge up to 5 days or freeze for longer storage.
