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Pumpkin Bread with Maple Glaze Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/pumpkin-bread-with-maple-glaze-recipe/