Pumpkin Bread with Maple Glaze is the ultimate cozy fall treat — soft, moist, and bursting with warm spices. Topped with a buttery pumpkin spice streusel and finished with a sweet drizzle of maple glaze, this bread combines texture, flavor, and irresistible aroma in every bite. Whether you’re baking for family gatherings, holiday brunches, or just to fill your kitchen with the scent of autumn, this recipe delivers perfection without needing complicated tools.
Table of Contents
Why You’ll Love This Pumpkin Bread with Maple Glaze
This pumpkin bread isn’t just another loaf — it’s bakery-level goodness you can easily make at home.
- Moist and tender crumb that stays fresh for days.
- A crunchy pumpkin spice streusel topping that adds contrast.
- Simple glaze made with real maple syrup for a natural, deep sweetness.
- Uses pantry-friendly ingredients and doesn’t require a mixer.
Ingredients for Pumpkin Bread with Maple Glaze
Pumpkin Spice Streusel
- Unsalted butter: Brings richness and helps the topping crisp.
- All-purpose flour: Creates structure for the crumble.
- Brown sugar: Adds caramel-like depth.
- Granulated sugar: Balances sweetness and texture.
- Pumpkin pie spice: Enhances the warm fall flavor.
Pumpkin Bread Base
- Pumpkin puree: Provides moisture, color, and earthy sweetness.
- Granulated sugar: Sweetens and balances the pumpkin.
- Brown sugar: Adds warmth and softness.
- Vegetable oil: Keeps the loaf moist and tender.
- Eggs: Bind the ingredients and create structure.
- Vanilla extract: Rounds out the flavor.
- Milk: Adds lightness; any dairy or non-dairy works.
- All-purpose flour: Forms the structure of the bread.
- Baking soda: Helps the loaf rise evenly.
- Cinnamon & pumpkin pie spice: Classic fall spice duo.
- Salt: Balances sweetness and highlights flavor.
Maple Glaze
- Powdered sugar: Smooth base for the glaze.
- Pure maple syrup: Sweet, rich, and perfect for drizzling.
Ingredient Swaps and Alternatives
- Oil: Swap with melted butter for richer flavor.
- Milk: Use oat, almond, or coconut milk for dairy-free options.
- Spices: Add nutmeg or cloves for extra warmth.
- Streusel: Replace with chopped pecans or walnuts if preferred.
Step-by-Step Instructions
- Prepare streusel: Mix butter, sugars, flour, and spices. Chill in the fridge.
- Preheat oven: Set to 325°F, grease a 9×5 loaf pan, and line with parchment.
- Mix dry ingredients: Whisk flour, baking soda, cinnamon, pumpkin spice, and salt.
- Mix wet ingredients: Combine pumpkin puree, sugars, and oil until smooth. Add eggs and vanilla.
- Combine: Add half of the dry mix, then milk, then the rest of the dry ingredients. Stir until smooth.
- Assemble: Pour batter into pan, top generously with streusel.
- Bake: 1 hour 15–20 minutes until a toothpick comes out with moist crumbs.
- Glaze: Whisk powdered sugar with maple syrup and drizzle over hot bread.
- Cool & serve: Let sit 20 minutes, slice, and enjoy warm.
Tips & Tricks for Perfect Pumpkin Bread
- Always use pure pumpkin puree, not pumpkin pie filling.
- Chill the streusel so it crumbles properly.
- Bake low and slow for even texture.
- Test doneness with a toothpick — it should come out with moist crumbs, not wet batter.
- Store wrapped or in an airtight container in the fridge for up to 10 days.
Variations and Pairing Ideas
- Gluten-Free Version: Use a 1:1 gluten-free flour blend.
- Nutty Topping: Mix chopped pecans or walnuts into the streusel.
- Extra Maple Flavor: Add maple extract to the batter.
- Serving Ideas: Pair with spiced chai, hot coffee, or apple cider for a cozy fall breakfast.
Health & Seasonal Benefits
Pumpkin bread with maple glaze isn’t just delicious — it’s nutrient-rich thanks to pumpkin’s fiber, vitamin A, and antioxidants. Combined with warming spices, it’s the ultimate seasonal comfort food that feels indulgent but brings wholesome benefits.
Conclusion
Pumpkin Bread with Maple Glaze is more than a seasonal bake — it’s a crowd-pleasing comfort food that delivers in flavor, texture, and aroma. With its moist crumb, crunchy streusel, and luscious glaze, this recipe is sure to become a fall favorite you’ll come back to year after year.
FAQs About Pumpkin Bread with Maple Glaze
Can I make this pumpkin bread ahead of time?
Yes. You can bake it a day in advance, let it cool completely, and store it tightly wrapped. Glaze just before serving for the best texture.
Why is my pumpkin bread dense instead of fluffy?
Overmixing the batter or using pumpkin pie filling instead of puree often causes dense bread. Mix gently and always use pure pumpkin.
Can I freeze pumpkin bread with maple glaze?
Absolutely. Wrap cooled slices in plastic wrap and freeze up to 2 months. Thaw at room temperature and warm slightly before serving.
More Relevant Recipes
- Chocolate Chip Pumpkin Bread: Moist, Sweet, and Perfect for Fall
- Cinnamon Sugar Pumpkin Bread: The Ultimate Moist and Flavorful Fall Treat
- Cinnamon Swirl Pumpkin Bread Mini Loaves: A Cozy Fall Favorite
Pumpkin Bread with Maple Glaze
- Total Time: 2 hours 20 minutes (including cooling)
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Vegetarian
Description
Moist pumpkin bread with a pumpkin spice streusel topping and a sticky maple glaze. Easy to make, full of warm fall flavors, and perfect for breakfast, dessert, or gifting.
Ingredients
- 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
- 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
- 1/2 cup (60g) powdered sugar
- 1/4 cup (85g) pure maple syrup
Instructions
- Prepare the streusel: In a small bowl, mix melted butter, flour, sugars, and pumpkin pie spice. Place in the fridge while preparing the batter.
- Preheat oven to 325°F (163°C). Grease and line a 9×5 loaf pan with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, and oil until smooth. Add eggs and vanilla and whisk again.
- Mix in half of the dry ingredients, then stir in milk. Add the remaining dry ingredients and stir until smooth.
- Pour the batter into the prepared pan and spread evenly. Take streusel out of the fridge, break into crumbles, and cover the top of the batter completely.
- Bake for 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Prepare glaze: Whisk powdered sugar and maple syrup together until smooth.
- With bread fresh from the oven, drizzle glaze over the hot loaf. Let cool 20 minutes before removing from pan and slicing.
Notes
- Use pumpkin puree, not pumpkin pie filling.
- Libby’s brand pumpkin puree is recommended for consistency.
- If your oven runs cool, bake at 350°F instead of 325°F.
- Bake in a 9×5 loaf pan (not a 1-pound pan) for best results.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
