Irresistible Pumpkin Bread with Maple Glaze Recipe

Crafting this pumpkin bread brings cozy autumn memories flooding back with rich, nostalgic flavors.

Crisp leaves and cool breezes inspire warm kitchen moments perfect for baking.

Sweet aromas of cinnamon and nutmeg will drift through your home, creating an inviting atmosphere.

maple glaze adds a luxurious touch that makes this recipe special and irresistible.

Perfectly spiced and moist, each slice promises comfort in every bite.

Seasonal ingredients combine to deliver a delightful treat you can easily master.

Bake this bread and watch faces light up with pure happiness.

Why Pumpkin Bread with Maple Glaze Steals the Show

• Warm, spiced bread with a sweet maple glaze creates an irresistible treat that delights everyone from kids to grandparents.
• Packed with cozy autumn spices and rich pumpkin, this recipe captures the essence of fall in every delectable slice.
• Prepare this bread in advance for breakfast, brunch, or unexpected guests, storing easily for several days without losing its incredible taste.

Ingredients for Maple-Glazed Pumpkin Bread

• All-Purpose Flour: A key base that provides structure and texture to the pumpkin bread.
• Granulated Sugar, Brown Sugar: Sweet components that add depth of flavor and moisture to the bread.
• Baking Powder, Baking Soda: Leavening agents that help the bread rise and become light and fluffy.
• Salt: Enhances the overall flavor of the bread.

• Cinnamon, Nutmeg, Ginger: Warm spices that create the classic fall flavor profile of pumpkin bread.

• Pumpkin Puree: The star ingredient that gives the bread its signature orange color and rich, earthy flavor.
• Eggs: Bind the ingredients together and provide structure to the bread.
• Vegetable Oil, Butter: Add moisture and richness to the bread.
• Vanilla Extract: Adds a subtle depth and enhances the other flavors in the bread.

• Powdered Sugar, Maple Syrup, Milk, Vanilla Extract: These ingredients combine to create a sweet, smooth glaze that complements the spiced pumpkin bread.

Step-by-Step Pumpkin Bread with Glaze

Step 1: Prepare Baking Space

Grab a 9×5-inch loaf pan and generously coat it with cooking spray or butter.

Position your oven rack in the middle and warm it to 350°F (175°C) to create the perfect baking environment.

Step 2: Create Dry Ingredient Blend

• All-purpose flour
• Granulated sugar
• Brown sugar
• Baking powder
• Baking soda
• Cinnamon
• Nutmeg
• Cloves
• Salt

Ensure all dry ingredients are thoroughly combined with no lumps.

Step 3: Whip Wet Ingredient Mixture

• Canned pumpkin puree
• Eggs
• Vegetable oil
• Vanilla extract

The mixture should look creamy and well-integrated.

Step 4: Marry Wet and Dry Ingredients

Pour wet ingredients into dry ingredients.

Gently fold together using a spatula until just combined.

Avoid overmixing, which can make the bread tough.

Step 5: Fill and Bake

Transfer batter to the prepared loaf pan, spreading evenly.

Slide into the preheated oven and bake for 60-70 minutes.

Check doneness by inserting a toothpick – it should come out clean with minimal crumbs.

Step 6: Cool and Rest

Remove bread from oven and let sit in pan for 15 minutes.

Carefully transfer to a wire cooling rack to reach room temperature.

Step 7: Craft Maple Glaze

• Powdered sugar
• Pure maple syrup
• Milk
• Vanilla extract

Stir until glossy and smooth with no sugar lumps.

Step 8: Finish with Glaze

Drizzle the maple glaze generously over the completely cooled pumpkin bread.

Allow glaze to set for a few minutes before slicing and serving.

Helpful Tips for Baking Pumpkin Bread

• Use fresh, high-quality pumpkin puree to ensure a rich, moist texture that prevents dry bread.
• Adjust cinnamon, nutmeg, and ginger ratios to create a personalized flavor profile that suits your taste preferences.
• Lightly coat nuts or chocolate chips in flour before adding to prevent them from dropping to the bottom during baking.
• Insert a toothpick at a slight angle to test the center, ensuring no wet batter remains for perfect bread consistency.

Keeping Pumpkin Bread Fresh and Moist

• Store the pumpkin bread in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days. Keep glaze separate until serving to maintain bread's texture.
• Wrap the completely cooled bread tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Cut bread into individual slices, wrap each separately in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature or microwave for quick serving.
• Warm refrigerated or thawed bread in the microwave for 15-20 seconds, or in a preheated oven at 300F for 5-7 minutes to restore moisture and fresh-baked taste.

Perfect Pairings for Pumpkin Bread

• Warm Coffee Companion: Rich, dark roast coffee complements the warm spices in the pumpkin bread, creating a perfectly balanced morning treat.
• Sweet Dessert Wine Match: Late harvest Riesling or Moscato brings out the bread's subtle sweetness and enhances the maple glaze's delicate flavor profile.
• Creamy Spread Suggestion: Whip cream cheese with a touch of cinnamon to spread on each slice, adding a luxurious and tangy contrast to the bread's dense texture.
• Nutty Sidekick Pairing: Toasted pecans or walnuts sprinkled on top add a delightful crunch and earthy undertone that elevates the overall taste experience.

Creative Twists on Pumpkin Bread Recipes

• Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend, ensuring the same texture and taste for those with wheat sensitivities.
• Vegan Adaptation: Swap eggs with flax eggs (ground flaxseed mixed with water), use coconut oil instead of butter, and choose plant-based milk for the glaze.
• Nutty Enhancement: Fold chopped pecans or walnuts into the batter for added crunch and depth of flavor, creating a more complex bread profile.
• Low-Sugar Version: Reduce sugar content by using stevia or monk fruit sweetener, and replace maple glaze with a lighter yogurt-based topping for a healthier alternative.

FAQs

• Can I use canned or fresh pumpkin puree?

You can use either canned or homemade pumpkin puree. If using fresh pumpkin, make sure to strain excess moisture and puree until smooth for the best texture.

• Is it possible to make this bread gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend. Add xanthan gum if the blend doesn’t already include it to help with binding.

• How do I know when the pumpkin bread is fully baked?

Insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done. Avoid overbaking to keep the bread moist.

• Can I add nuts or chocolate chips to this recipe?

Absolutely! Fold in 1/2 to 3/4 cup of chopped walnuts, pecans, or chocolate chips into the batter just before baking for extra flavor and texture.

Delicious Pumpkin Bread with Maple Glaze Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 14 reviews

• Total Time: 1 hour 30 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Harvest-inspired pumpkin bread with maple glaze celebrates autumn’s warmth and comfort. Spiced with cinnamon and nutmeg, this moist quick bread delivers a sweet symphony of seasonal flavors you’ll savor down to the last crumb.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup (240 ml) pumpkin puree
• 1 1/2 cups (180 g) all-purpose flour
• 2 large eggs
• 1/2 cup (120 ml) vegetable oil or melted butter

Sweeteners:

• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) brown sugar
• 1 cup (120 g) powdered sugar

Spices and Flavor Enhancers:

• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup
• 1/2 tablespoons milk or cream
• 1/2 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the baking environment by heating the oven to 350F (175C) and thoroughly coating a 9×5-inch loaf pan with cooking spray or butter.
2. Create a dry ingredient foundation by whisking flour, granulated and brown sugars, baking powder, baking soda, aromatic spices, and salt in a large mixing bowl until perfectly integrated.
3. Craft a wet ingredient blend by thoroughly combining pumpkin puree, eggs, vegetable oil, and vanilla extract, ensuring a silky, uniform mixture.
4. Gently merge the wet and dry ingredient mixtures, stirring until just incorporated without overmixing, which could result in a dense texture.
5. Transfer the batter into the prepared loaf pan, spreading evenly and creating a smooth surface for consistent baking.
6. Bake the bread in the preheated oven for 60-70 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
7. Allow the bread to rest in the pan for 10-15 minutes, enabling it to set and cool slightly before removing.
8. Complete the bread by transferring to a wire rack and letting it cool completely.
9. Craft the maple glaze by whisking powdered sugar, pure maple syrup, milk, and vanilla until achieving a smooth, pourable consistency.
10. Embellish the cooled bread by drizzling the maple glaze attractively across the top, allowing it to cascade down the sides.

Notes

• Swap vegetable oil with melted coconut oil or applesauce for a healthier twist and subtle flavor enhancement.
• Use gluten-free flour blend to make this recipe completely celiac-friendly without compromising texture.
• Add chopped pecans or walnuts for extra crunch and nutty depth, which complements the pumpkin’s soft profile.
• Store wrapped tightly in plastic wrap or sealed container at room temperature for up to 4 days, maintaining moisture and freshness.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 290
• Sugar: 30 g
• Sodium: 180 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg