When autumn rolls around, my kitchen practically demands that I bake something pumpkin-spiced. There’s just something about the warm aroma of cinnamon, nutmeg, and ginger drifting through the house that makes you want to curl up with a blanket and a good book. Enter: Pumpkin Bread with Maple Glaze—the ultimate fall comfort bake that’s as easy as it is delicious.
This loaf is soft, moist, and loaded with pumpkin flavor, making it a perfect match for chilly mornings or cozy evenings. But let’s be honest—the real star here is the maple glaze. Sweet, silky, and dripping with fall vibes, it transforms a simple loaf into a maple pumpkin dessert worthy of second (and third) helpings.
Whether you’re looking for an easy pumpkin bread recipe to impress guests, a baked good for your Thanksgiving spread, or just a treat to enjoy with your morning coffee, this glazed pumpkin loaf delivers big-time. And the best part? It only takes about an hour from start to finish. No complicated steps, no fancy equipment—just pure, sweet autumn joy.
Why You’ll Love This Pumpkin Bread with Maple Glaze
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Foolproof baking: Perfect for beginners and seasoned bakers alike.
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Moist and tender: Pumpkin puree keeps the loaf soft without being heavy.
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Glazed to perfection: The maple drizzle adds just the right amount of sweetness.
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Perfectly spiced: Classic fall pumpkin bread flavors in every bite.
Ingredients
For the Bread:
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115 g (½ cup) unsalted butter, softened
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200 g (1 cup) brown sugar
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240 g (1 cup) canned pumpkin puree
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2 large eggs
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190 g (1 ½ cups) all-purpose flour
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5 g (1 tsp) baking powder
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5 g (1 tsp) baking soda
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5 g (1 tsp) salt
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4 g (1 ½ tsp) ground cinnamon
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1 g (½ tsp) ground ginger
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1 g (½ tsp) ground nutmeg
For the Glaze:
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120 g (1 cup) powdered sugar
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60 ml (¼ cup) maple syrup
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2.5 ml (½ tsp) vanilla extract
Steps
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Prep the pan. Preheat oven to 175°C (350°F). Grease or spray a 23×13 cm (9×5 in) loaf pan.
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Make the wet mix. In a large bowl, beat softened butter, brown sugar, pumpkin puree, and eggs with a hand mixer until smooth.
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Mix the dry ingredients. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
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Combine. Gradually add dry mixture to wet mixture, stirring until just combined (don’t overmix).
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Bake. Pour batter into the prepared pan. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
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Cool. Let bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Glaze it up. While cooling, whisk powdered sugar, maple syrup, and vanilla until smooth. Drizzle over cooled bread. Let glaze set before slicing.
Baking Tips for the Best Glazed Pumpkin Loaf
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Room temperature butter makes for a fluffier loaf, so don’t skip softening.
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Don’t overmix. Once the flour is added, stir gently—overmixing can make bread dense.
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Customize your spices. Love cloves or allspice? Toss in a pinch for an extra flavor kick.
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Glaze thickness. If your glaze feels too thick, add a teaspoon of milk. Too thin? A little more powdered sugar will fix it.
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Make it nutty. Fold in chopped pecans or walnuts for a crunchy twist.
Think of these tips like little life jackets for your loaf—keeping everything safe, fluffy, and delicious.
A Little Story from My Kitchen
I first tested this bread on a crisp October afternoon when my kids came home from school begging for “something pumpkin-y.” I threw together a loaf, thinking it’d be a one-time experiment. Well, after the smell wafted through the house, my husband wandered into the kitchen, suspiciously hovering around the cooling rack. By the time I added the glaze and sliced it, the loaf barely lasted until dinner.
Now it’s become a fall tradition in our home. Every year when the leaves start turning, someone inevitably says, “Is it time for the maple pumpkin bread yet?” And honestly, I don’t mind—this is one tradition I’ll happily keep baking.
What to Serve with Pumpkin Bread with Maple Glaze
This bread is a showstopper on its own, but it also shines in a spread:
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Breakfast treat: Pair a warm slice with coffee or chai tea.
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Holiday brunch: Serve alongside scrambled eggs, fruit salad, and bacon.
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Dessert table favorite: Add it to your Thanksgiving dessert lineup with pies and cobblers.
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Snack time hero: Toast a slice and add a smear of cream cheese for an indulgent snack.
Whether you serve it as a sweet morning bite or a festive dessert, this maple pumpkin dessert fits in just about anywhere.
How to Store
Your pumpkin bread is too good to waste, so here’s how to keep it fresh:
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Room temperature: Store tightly wrapped or in an airtight container for up to 3 days.
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Refrigerator: Stays fresh for up to 1 week, though the glaze may firm up a bit.
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Freezer: Wrap tightly (without glaze) and freeze for up to 3 months. Thaw overnight, then glaze before serving.
Pro tip: If you plan to freeze, slice the bread first. That way, you can grab one slice at a time—perfect for a quick treat with coffee.
FAQs
Can I make this without the glaze?
Yes! The bread is moist and flavorful on its own, but the maple glaze really makes it special.
Can I use fresh pumpkin instead of canned?
Absolutely. Just roast, mash, and strain your pumpkin to remove excess water before using.
Can I double the recipe?
Yes—this makes two loaves. Perfect for gifting (or hoarding for yourself).
Is this an easy pumpkin bread recipe for beginners?
Definitely. No fancy techniques, just simple mixing and baking.
Can I add chocolate chips?
Of course! About ½ cup of dark or semi-sweet chips makes a great addition.
The Sweet Ending
This Pumpkin Bread with Maple Glaze is everything we love about fall wrapped into one cozy loaf—warm spices, tender crumb, and a glossy glaze that feels like a sweet little hug. It’s a glazed pumpkin loaf that’s as easy to make as it is to devour, and it just might become your new seasonal tradition.
So, preheat that oven, grab your mixing bowl, and let’s make a loaf that will have everyone asking for the recipe before their plate is empty.
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Pumpkin Bread with Maple Glaze
- Total Time: 1 hour
- Yield: 8 slices (~406 kcal each) 1x
- Diet: Vegetarian
Description
This Pumpkin Bread with Maple Glaze is a cozy fall bake filled with warm spices, rich pumpkin flavor, and topped with a sweet maple drizzle. Moist, tender, and beautifully spiced, it’s the perfect loaf for breakfast, dessert, or holiday gatherings. Easy enough for beginners yet impressive enough for entertaining.
Ingredients
For the Bread:
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115 g (½ cup) unsalted butter, softened
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200 g (1 cup) brown sugar
-
240 g (1 cup) canned pumpkin puree
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2 large eggs
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190 g (1 ½ cups) all-purpose flour
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5 g (1 tsp) baking powder
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5 g (1 tsp) baking soda
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5 g (1 tsp) salt
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4 g (1 ½ tsp) ground cinnamon
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1 g (½ tsp) ground ginger
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1 g (½ tsp) ground nutmeg
For the Glaze:
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120 g (1 cup) powdered sugar
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60 ml (¼ cup) maple syrup
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2.5 ml (½ tsp) vanilla extract
Instructions
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Preheat oven to 175°C (350°F). Grease a 23×13 cm (9×5 in) loaf pan.
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In a large bowl, beat butter, brown sugar, pumpkin puree, and eggs until smooth.
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In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
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Gradually stir dry ingredients into wet mixture until just combined.
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Pour batter into the loaf pan. Bake 50 minutes or until a toothpick comes out clean.
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Cool in pan 10 minutes, then transfer to a wire rack.
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Whisk powdered sugar, maple syrup, and vanilla until smooth. Drizzle over cooled bread and let set before slicing.
Notes
Use room temperature butter for a lighter, fluffier loaf.
Don’t overmix once flour is added to avoid a dense texture.
Add nuts (pecans/walnuts) or chocolate chips for variety.
Adjust glaze thickness with milk (to thin) or powdered sugar (to thicken).
Freeze without glaze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American