Name: Pumpkin Bread with Maple Glaze Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 2 h 20 min
Cuisine: American
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

If you’re craving a cozy, fall-inspired treat that feels like a warm hug in bread form, then you’re going to want to stick around for this one. I absolutely adore my Pumpkin Bread with Maple Glaze Recipe because it’s rich, tender, and topped with a sweet, slightly spiced streusel that just takes it over the top. And that maple glaze? It’s the perfect glossy finish that adds just the right touch of sweetness without overpowering the pumpkin magic. Trust me, once you try this, it’s going to become your go-to pumpkin treat when the leaves start turning.

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The warm spices blend beautifully with pumpkin and sweet maple glaze for a crowd-pleasing treat.
Moist and Tender Crumb: Thanks to careful mixing and the right pumpkin puree, this bread stays soft for days.
Fun Streusel Topping: Adds a delightful crunch and extra depth of pumpkin spice goodness.
Easy to Make: With simple step-by-step instructions, you’ll feel confident from start to finish.

A close-up of a slice of moist, orange-brown cake with a crumbly, light brown streusel topping covering the entire top surface. The cake sits on a silver wire rack placed on a white marble slab, with small crumbs scattered around. In the blurred background, there are two glass bottles filled with white milk against a smooth white marble surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I’ve found that using high-quality canned pumpkin puree and fresh spices really makes a difference here. Plus, the combination of sugars plays a huge role in keeping the bread moist and tender — so don’t skip the brown sugar!

Unsalted butter: Melted to create the perfect streusel texture.
All-purpose flour: For structure in both the bread and streusel.
Light brown sugar: Adds moisture and a caramel-like flavor to the bread and topping.
Granulated sugar: Balances the sweetness and helps with crumb texture.
Pumpkin pie spice: The heart of that signature pumpkin bread flavor – make sure it’s fresh!
Pure pumpkin puree: Don’t confuse with pie filling — stick to pure pumpkin for best texture and flavor.
Vegetable oil: Keeps the bread tender and moist without heavy butteriness.
Eggs: Bind everything together and help with rise.
Vanilla extract: Enhances all the other flavors subtly.
Milk: Adds moisture to keep the bread soft.
Baking soda: The leavening agent that gives the bread a nice lift.
Cinnamon: Complementary warm spice for extra depth.
Kosher salt: To balance sweetness and enhance flavor overall.
Powdered sugar: For smooth, sweet glaze base.
Pure maple syrup: The star ingredient in the glaze, adding natural sweetness and that unmistakable maple aroma.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Pumpkin Bread with Maple Glaze Recipe is how easily you can make it your own. I’ve tinkered with different tweaks over the years, and there’s so much room to make it fit your taste — whether you want it grain-free, nutty, or extra indulgent.

Nutty Addition: I love folding in chopped toasted walnuts or pecans for a nice crunch, especially in the streusel topping.
Gluten-Free: I’ve tried swapping all-purpose flour for a gluten-free blend, and it works beautifully if you follow the same baking times closely.
Spice Level: If you want more warmth, add a pinch of ground ginger or nutmeg — that really elevates the autumn vibe.
Sweetness Tweak: For less sugar, reduce the granulated sugar by a few tablespoons and increase the maple syrup glaze for a natural sweetness boost.

How to Make Pumpkin Bread with Maple Glaze Recipe

Step 1: Whip Up the Spiced Streusel

Start by mixing melted butter, flour, brown and granulated sugars, and pumpkin pie spice in a small bowl. This crumbly topping is where the magic begins. Pop it in the fridge to chill while you make the bread batter — keeping it cold helps it hold together better when baked, giving you that perfect crunch contrast.

Step 2: Prep Your Pan and Oven

Grease a 9×5 loaf pan really well and line it with parchment paper that extends over the long sides. This trick makes lifting the bread from the pan a breeze once it’s cooled. Then, preheat your oven to 325°F — honestly, I’ve had ovens run a little cool, so if you notice it’s taking forever to bake, bump it to 350°F next time.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Having these combined before adding wet ingredients helps you avoid over-mixing later, which can make bread dense rather than light and tender.

Step 4: Combine the Pumpkin Mixture

Using an electric mixer or a sturdy whisk, beat the sugars, pumpkin puree, and vegetable oil together until everything is smooth and well combined. Then add the eggs and vanilla, mixing just until incorporated. Pro tip: Make sure your eggs aren’t cold from the fridge, or the oil might start to firm up and clump — I like to let mine sit out for about 10 minutes before mixing.

Step 5: Bring it All Together

Add half of your dry ingredient mix to the pumpkin batter, then pour in the milk, and finally add the remaining dry mix. Stir gently just until smooth — overmixing can make the bread too tough. You’ll know it’s right when your batter looks creamy and uniform with no lumps.

Step 6: Spread Batter & Add Streusel

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Grab your cold streusel mixture, break it up with a fork or knife into uniform crumbs, and cover the batter’s surface completely. This topping bakes into a delightfully crunchy cap that’s just as exciting as the bread itself.

Step 7: Bake and Glaze

Pop your pan into the oven and bake for about 1 hour and 20 minutes. Start checking around the 1-hour mark with a toothpick — when it comes out clean (or with just a few moist crumbs), it’s ready! If it needs longer, keep adding five-minute increments. While baking, mix your powdered sugar and maple syrup until smooth for the glaze.

Once the bread is out of the oven and still hot, gently pour that maple glaze over the top. The heat will melt it slightly, creating a shiny, sweet layer that makes every slice taste heavenly.

Pro Tips for Making Pumpkin Bread with Maple Glaze Recipe

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Pro Tips for Making Pumpkin Bread with Maple Glaze Recipe

Choose the Right Pumpkin Puree: I swear by Libby’s canned pumpkin to get consistent moisture — I avoid brands labeled “pumpkin blend” because they vary so much.
Don’t Overmix the Batter: Just gently fold ingredients until combined for a softer crumb; I used to beat it too much and ended up with dense bread.
Keep the Streusel Cold: Chilling the streusel before topping means it bakes into crunchy clusters instead of melting into the batter.
Adjust Oven Temperature if Needed: If your loaf is underbaked after the suggested time, try increasing heat to 350°F and watch closely to avoid over-browning.

How to Serve Pumpkin Bread with Maple Glaze Recipe

The image shows four slices of a brown cake lined up diagonally on a white marbled surface. Each slice has a light crumbly layer around the edges that looks rough and textured, contrasting with the smooth, dense inside of the cake. The cake’s inside is a deep amber brown color, with tiny air holes scattered through it. At the top right, part of the remaining cake is visible, resting on a black cooling rack. Some crumbs are scattered around the slices on the white marbled surface, adding to the texture of the scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a few chopped toasted pecans on top of the glaze just before serving for an extra nutty crunch. Sometimes, a light dusting of cinnamon or a drizzle of extra maple syrup makes it feel extra special too. If you’re serving this for company, a dollop of whipped cream or cream cheese frosting on the side works wonders.

Side Dishes

This pumpkin bread pairs beautifully with a hot cup of coffee or chai tea. For brunch, I love serving it alongside scrambled eggs and a side of fresh fruit — the sweetness brightens the whole meal. It also makes for a fantastic mid-afternoon pick-me-up with a glass of cold milk or a spiced latte.

Creative Ways to Present

For a festive touch, I’ve wrapped individual slices in parchment with a little cinnamon stick tied on with twine — perfect for gifting or party favors. You can also cut the bread into small cubes, drizzle extra maple glaze, and serve as bite-sized snacks on toothpicks at casual gatherings. For holidays, topping with edible gold leaf or chopped crystallized ginger elevates the presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin bread wrapped tightly in plastic wrap and then in an airtight container in the fridge. It keeps fresh for about 5 days this way. The cool environment helps preserve moisture without letting the glaze get sticky or melty.

Freezing

For freezer-friendly storage, slice the bread first, place parchment paper between the slices, and wrap the whole stack tightly in foil or freezer bags. I’ve had success freezing for up to 3 months, and it thaws super quickly on the counter — almost like fresh-baked!

Reheating

To warm slices, I pop them in the toaster oven or microwave for 20-30 seconds. That little heat boost revives the glaze’s sheen and gives you the warm, comforting texture we all crave. Just don’t overheat or the bread can dry out.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but you’ll need to roast and puree the pumpkin flesh first, making sure it’s cooked and smooth. Also, fresh pumpkin tends to have more moisture, so you might want to reduce the milk slightly to avoid a runny batter.
Why is my pumpkin bread dry?

Dry bread usually means over-baking or over-mixing. Try baking for the minimum time and checking early, and mix just until ingredients are combined to keep it tender and moist.
Can I make this recipe vegan?

Absolutely! Swap eggs with flax or chia eggs (1 tablespoon ground seed + 3 tablespoons water per egg), and use a plant-based milk. For the streusel and glaze, substitute vegan butter or coconut oil and maple syrup respectively.
How do I know when the bread is done baking?

Use a toothpick inserted into the center — it should come out clean or with just a few moist crumbs. If batter sticks to the toothpick, pop the bread back in for another 5-10 minutes and test again.

Final Thoughts

This Pumpkin Bread with Maple Glaze Recipe has become one of my absolute favorites for autumn baking. The tender crumb combined with that crisp, spiced streusel and sweet maple finish gets everyone excited at my house. If you had told me years ago that a loaf of pumpkin bread could taste this rich and feel this homey, I might not have believed you. But now, it’s a kitchen staple I keep coming back to. I can’t wait for you to try it and see how easy it is to make something so comforting, yet special, all at once!