There’s something special about pumpkin bread in the fall. The smell alone is enough to make your house feel like a cozy autumn retreat. But this isn’t just any pumpkin bread—this is Pumpkin Bread with Maple Glaze, topped with a buttery pumpkin spice streusel and drizzled with sweet maple goodness. It’s a bakery-worthy treat you can make at home with zero fuss and a whole lot of flavor.

Why You’ll Love This Pumpkin Bread with Maple Glaze

This moist pumpkin bread is soft, fluffy, and loaded with fall spices. The streusel topping adds a delightful crunch while the maple glaze seeps into the warm loaf, making every bite sweet and spiced to perfection. Whether you serve it for breakfast, dessert, or as a midday pick-me-up, it’s a fall baking recipe you’ll want to revisit again and again.

Ingredients

Pumpkin Spice Streusel:

¼ cup melted unsalted butter (55 g)
½ cup all-purpose flour (65 g)
¼ cup packed light brown sugar (50 g)
2 tbsp granulated sugar (25 g)
½ tsp pumpkin pie spice (1 g)

Pumpkin Bread:

1 can (15 oz / 425 g) pure pumpkin purée
1 cup granulated sugar (200 g)
½ cup packed light brown sugar (100 g)
½ cup vegetable oil (100 ml)
2 large eggs
½ tsp vanilla extract (2.5 ml)
½ cup milk (110 ml)
1¾ cups all-purpose flour (230 g)
1 tsp baking soda (5 g)
1 tsp cinnamon (2.5 g)
¾ tsp pumpkin pie spice (1.5 g)
½ tsp kosher salt (2.5 g)

Maple Glaze:

½ cup powdered sugar (60 g)
¼ cup pure maple syrup (85 g)

How to Make It

Make the Streusel: Mix all streusel ingredients in a bowl until crumbly. Refrigerate while you prepare the batter.
Preheat Oven: Set your oven to 325°F (163°C). Grease a 9×5 inch loaf pan and line it with parchment paper.
Dry Ingredients: In a bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt.
Wet Ingredients: In another bowl, mix pumpkin, granulated sugar, brown sugar, and oil. Add eggs and vanilla, and mix well. Stir in half the dry ingredients, then the milk, and finish with the remaining dry ingredients until smooth.
Assemble and Bake: Pour batter into the loaf pan and smooth the top. Break the chilled streusel into crumbles and scatter over the batter. Bake for 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean. Add extra time in 5-minute intervals if needed.
Glaze: While the bread is still hot, whisk together powdered sugar and maple syrup. Drizzle over the bread right in the pan.
Cool and Serve: Let cool for 20 minutes before removing from the pan. Slice and enjoy.

Tips for Perfect Pumpkin Bread

Use canned pure pumpkin, not pumpkin pie mix.
Chilling the streusel makes it easier to crumble evenly.
Pour the glaze while the bread is still hot so it soaks in just enough.
Let the loaf rest before slicing to keep the crumb tender.

The Backstory Behind This Seasonal Favourite

I first baked this pumpkin bread on a rainy October day when I needed something comforting and delicious. The result? A streusel pumpkin loaf that vanished in under 24 hours. The maple glaze was a happy accident that took it from good to unforgettable. Now it’s a staple at my house every fall—for brunches, bake sales, and cosy weekends alike.

What to Serve With Pumpkin Bread with Maple Glaze

A cup of spiced chai or coffee
A side of vanilla yogurt and berries
Toasted with a bit of butter for breakfast
Wrapped in parchment as a gift from your kitchen

How to Store Leftovers

Wrap cooled bread tightly in plastic wrap or store in an airtight container. It stays fresh at room temperature for 2–3 days or up to a week in the fridge. For longer storage, freeze slices individually and thaw as needed.

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Just be sure to cook it down and puree until smooth.

Can I skip the streusel or glaze?

You can, but both add incredible texture and flavour.

Can I bake this in mini loaves or muffins?

Absolutely—just adjust the baking time accordingly.

Your New Favourite Slice of Fall

Pumpkin Bread with Maple Glaze is the kind of fall baking recipe that fills your home with warm aromas and your heart with joy. Moist, spiced, and topped with sweet maple and a crunchy streusel, it’s a cosy loaf that delivers all the autumn feels in every slice.

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