Pumpkin Bread with Maple Glaze Recipe

Introduction

This Pumpkin Bread with Maple Glaze is a cozy, spiced treat perfect for fall or any time you crave a sweet, comforting snack. With a tender crumb and a crunchy pumpkin spice streusel, it’s finished beautifully with a smooth maple glaze that adds just the right touch of sweetness.

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

1. Step 1: Make the pumpkin spice streusel by mixing the melted butter, flour, light brown sugar, granulated sugar, and pumpkin pie spice in a small bowl. Refrigerate the mixture while you prepare the pumpkin bread.
2. Step 2: Preheat your oven to 325°F. Grease a 9×5 loaf pan and line it with parchment paper that extends up the long sides for easy removal later.
3. Step 3: Whisk together the dry ingredients for the bread: flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Set this aside.
4. Step 4: In a large bowl, combine the sugars, pumpkin puree, and vegetable oil using an electric mixer or whisk until well blended. Add the eggs and vanilla extract, mixing until smooth.
5. Step 5: Gradually stir in half of the dry ingredients, then the milk, followed by the remaining dry ingredients. Mix until you have a smooth batter.
6. Step 6: Pour the batter into the prepared loaf pan, spreading it evenly. Remove the streusel from the fridge and break it up with a knife or fork to create crumble pieces. Sprinkle the streusel evenly over the batter.
7. Step 7: Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. If it needs more time, continue baking in 5-minute increments until done.
8. Step 8: While the bread bakes, prepare the maple glaze by mixing the powdered sugar and maple syrup in a small bowl until smooth.
9. Step 9: When the bread comes out of the oven, pour the glaze over the hot loaf. Let the bread cool in the pan for about 20 minutes before lifting it out using the parchment paper.
10. Step 10: Slice and serve warm. Store any leftovers in an airtight container in the fridge.

Tips & Variations

• For extra texture, add 1/2 cup chopped nuts or chocolate chips to the batter before baking.
• If you prefer, substitute the vegetable oil with melted coconut oil for a subtle flavor twist.
• Make sure to line the loaf pan with parchment paper to easily remove the bread without sticking.

Storage

Store leftover pumpkin bread in an airtight container in the refrigerator for up to 5 days. Reheat slices gently in the microwave or oven for a warm, fresh taste. This bread also freezes well wrapped tightly in plastic wrap and foil for up to 3 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you’ll need to cook and puree fresh pumpkin first. Use the same amount (about 1 3/4 cups) of cooked, smooth pumpkin puree to replace the canned variety.

Why is the baking temperature set to 325°F?

Baking at 325°F allows the pumpkin bread to cook evenly and gently, preventing the edges from burning while the center sets perfectly with a tender crumb.

Pumpkin Bread with Maple Glaze Recipe

Print Recipe

★★★★★

4.7 from 93 reviews

This moist and flavorful Pumpkin Bread with Maple Glaze is a perfect treat for autumn or any time you crave the warm spices of pumpkin pie. The bread is tender and packed with pumpkin puree and a blend of cinnamon and pumpkin pie spice, topped with a buttery streusel and a sweet maple glaze. It’s an irresistible combination that’s easy to make and ideal for breakfast, snack, or dessert.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 1 loaf (about 10 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Prepare Pumpkin Spice Streusel: In a small bowl, mix together melted butter, all-purpose flour, light brown sugar, granulated sugar, and pumpkin pie spice until well combined. Place the mixture in the fridge to chill while you prepare the pumpkin bread batter.
2. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease the inside of a 9×5-inch loaf pan and line it with parchment paper extending over the long sides for easy removal later.
3. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Set this aside.
4. Combine Wet Ingredients: Using an electric mixer or a whisk, thoroughly mix granulated sugar, light brown sugar, pumpkin puree, and vegetable oil until fully combined. Then add eggs and vanilla extract, mixing until smooth.
5. Add Dry Ingredients and Milk: Gradually add half the dry ingredients to the pumpkin mixture, then pour in the milk, followed by the remaining dry ingredients. Mix until you have a smooth and consistent batter without overmixing.
6. Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top evenly.
7. Top with Streusel: Remove the chilled streusel from the fridge and break it up with a fork or knife into uniform crumbs. Completely cover the top of the batter with these streusel crumbs.
8. Bake the Bread: Bake in the preheated oven for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. If needed, continue baking in 5-minute increments.
9. Prepare Maple Glaze: While the bread bakes, mix powdered sugar and pure maple syrup in a small bowl until smooth and glossy.
10. Glaze the Bread: Upon removing the bread from the oven, immediately pour the maple glaze over the hot loaf, spreading gently if needed.
11. Cool and Serve: Allow the pumpkin bread to cool for about 20 minutes in the pan, then lift it out using the parchment paper. Slice and serve warm, or store in an airtight container in the refrigerator for freshness.

Notes

• Use pure pumpkin puree (not pumpkin pie filling) for best flavor and texture.
• The bread is baked at a slightly lower temperature (325°F) to ensure even baking and moist crumb.
• Ensure the parchment paper extends beyond the pan edges to easily lift the baked bread without sticking.
• Check doneness with a toothpick; if it’s not clean, continue baking in 5-minute increments to avoid undercooking.
• Store leftovers in an airtight container in the fridge to maintain freshness for up to 5 days.

Keywords: Pumpkin bread, pumpkin spice bread, maple glaze, autumn dessert, fall baking, streusel topping