Maple Glazed Pumpkin Bread

Maple glazed pumpkin bread always reminds me of quiet weekend mornings when I’d sneak into the kitchen before anyone else was awake and turn on the oven just for the comfort it brought. The warm aroma of pumpkin spice floating through the house while the maple glaze gently simmers on the stove makes the entire process feel like a soft hug from autumn itself and I treasure those little rituals.

I first made this loaf for a cozy brunch with friends because I wanted something seasonal but also a bit indulgent and ever since then it’s been on repeat every fall. The bread is rich and moist with just the right amount of sweetness and the glaze adds a shiny finish that makes each slice feel a bit more special.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Pumpkin puree – Gives the bread its deep orange color and moist texture.
• All-purpose flour – Forms the structure of the loaf.
• Brown sugar – Adds a deep molasses sweetness that complements the pumpkin.
• Eggs – Help bind the ingredients and provide richness.
• Vegetable oil – Keeps the bread moist and tender.
• Baking soda – Leavens the bread and gives it rise.
• Pumpkin pie spice – Brings out the warm cozy fall flavor in every bite.
• Vanilla extract – Enhances the flavor of both the bread and the glaze.
• Maple syrup – The key to a rich and flavorful glaze.
• Powdered sugar – Thickens the glaze and gives it that smooth finish.
• Milk – Helps bring the glaze to the right pouring consistency.
• Salt – Balances the sweetness and enhances the overall flavor.

Tools You’ll Need

• Mixing bowls – To keep your wet and dry ingredients separate until it’s time to combine.
• Whisk – For blending the batter evenly and lump-free.
• Spatula – Helps scrape down the sides and fold ingredients gently.
• Loaf pan – The classic pan for a beautifully shaped bread.
• Cooling rack – To cool the loaf before glazing.
• Small saucepan – For gently heating and mixing the glaze.
• Measuring cups and spoons – Ensure accurate ingredient portions.

Instructions

Step 1: Prepare the oven and pan

I start by preheating the oven to 350°F and lightly greasing a loaf pan or lining it with parchment paper to make it easy to lift out once baked.

Step 2: Mix dry ingredients

In a medium bowl, I whisk together the flour, baking soda, pumpkin pie spice, and salt. I always make sure these are well combined to avoid any clumps in the batter later on.

Step 3: Combine wet ingredients

In a large bowl, I mix the pumpkin puree, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and creamy.

Step 4: Bring it all together

I slowly add the dry ingredients into the wet mixture and gently stir until just combined. I try not to overmix so the bread stays light and tender.

Step 5: Bake the bread

I pour the batter into the prepared loaf pan and bake it for about 50–60 minutes or until a toothpick inserted in the center comes out clean. Once done, I let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 6: Make the glaze

While the bread is cooling, I make the glaze by heating maple syrup, powdered sugar, a splash of milk, and a little vanilla extract in a small saucepan over low heat. I stir it until smooth and glossy, adjusting the consistency as needed.

Step 7: Glaze and serve

Once the bread is cool, I drizzle the warm maple glaze over the top and let it set for a few minutes before slicing.

Tips

If you like nuts in your pumpkin bread, I recommend folding in a handful of chopped pecans or walnuts before baking. For a deeper maple flavor, I’ve also added a dash of maple extract to the glaze and it makes a lovely difference. And if you’re baking this for brunch, warm slices served with a bit of butter make it even more indulgent.

Ways to Serve

I love serving this pumpkin bread with a hot cup of coffee or chai tea in the morning or slicing it up for an afternoon snack. It’s also perfect for holiday breakfast spreads and makes a thoughtful homemade gift when wrapped in parchment and tied with string.

Frequently Asked Questions

Can I freeze maple glazed pumpkin bread?

Yes! I recommend freezing it without the glaze and adding that fresh after thawing.

How long does maple glazed pumpkin bread stay fresh?

It keeps well for up to 4 days at room temperature if stored in an airtight container.

Can I use whole wheat flour instead of all-purpose?

You can, though the texture may be a bit denser. I like to use half whole wheat and half all-purpose for a nice balance.

Can I skip the glaze?

Absolutely! The bread is delicious on its own but the glaze adds that extra touch.

Is maple glazed pumpkin bread good for breakfast?

Definitely! It’s slightly sweet but hearty enough for a morning treat.

See You in the Kitchen

I hope you give this maple glazed pumpkin bread a try! It’s one of my favorites and I’d love to hear how yours turns out. Feel free to leave a comment below or share your results with me and if you loved this recipe don’t forget to pin it to your favorite holiday bread board to keep it handy for festive gatherings.

Happy Cooking!

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