Moist Pumpkin Bread with Maple Glaze Recipe

Pumpkin bread with maple glaze is the ultimate taste of autumn, a cozy embrace in every slice. There’s something inherently magical about that first bite – the warm, tender crumb infused with the earthy sweetness of pumpkin, perfectly complemented by the rich, decadent maple glaze. This isn’t just any quick bread; it’s a handcrafted delight that whispers of crisp air, crackling fires, and gatherings with loved ones. We all crave those comforting flavors that define the season, and this pumpkin bread with maple glaze delivers them in spades. It’s the perfect treat for a weekend brunch, an afternoon pick-me-up, or a thoughtful gift for friends and family. Get ready to experience the pure joy of this beloved fall classic!

Pumpkin Bread with Maple Glaze

There’s something incredibly comforting about the aroma of pumpkin bread baking, especially when it’s infused with warming spices and topped with a sweet, sticky maple glaze. This recipe is my go-to for a reason: it’s incredibly moist, flavorful, and surprisingly simple to make. Whether you’re looking for a treat to pair with your morning coffee, a delightful addition to a holiday gathering, or simply a way to use up that can of pumpkin puree, this pumpkin bread is sure to hit the spot. The secret to its incredible texture lies in the combination of pumpkin puree and oil, which ensures every slice is wonderfully tender. And that maple glaze? It’s the perfect sweet finish, adding an extra layer of indulgence without being overly complicated. Let’s get baking!

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 *SEE NOTES
• 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
• For the Maple Glaze:
• 1 cup (100g) powdered sugar, sifted
• 2-3 tbsp pure maple syrup

Cooking Instructions:

1. Prepare Your Pans and Preheat the Oven: First things first, preheat your oven to 350°F (175°C). This ensures that as soon as your batter goes in, it starts baking evenly. Next, prepare your loaf pan. I like to grease and flour a standard 9×5 inch loaf pan. You can also line it with parchment paper, leaving some overhang on the sides to easily lift the bread out later. This step is crucial to prevent sticking and ensure your beautiful loaf comes out in one piece.
2. Create the Flavorful Base: In a medium bowl, whisk together the melted unsalted butter, 1/2 cup of all-purpose flour, 1/4 cup of light brown sugar, 2 tablespoons of granulated sugar, and 1/2 teaspoon of pumpkin pie spice. This might seem like a small amount of the dry ingredients, but it’s designed to create a lovely, slightly crisp crust on the bottom of your loaf, adding a delightful textural contrast to the soft interior. It also helps to evenly distribute the spices.
3. Combine Wet Ingredients and Pumpkin: In a separate large bowl, combine the 15oz can of pure pumpkin puree (make sure it’s puree and not pie filling!), 1 cup of granulated sugar, 1/2 cup of light brown sugar, 1/2 cup of vegetable oil, and the 2 large eggs. Whisk these wet ingredients together until they are thoroughly combined and the mixture is smooth and homogenous. Add the 1/2 teaspoon of vanilla extract and the 1/2 cup of milk, and whisk again until everything is well incorporated. The vegetable oil is key to keeping the bread incredibly moist, even after baking.
4. Assemble the Batter: Now it’s time to bring everything together. Gradually add the remaining 1 3/4 cups of all-purpose flour to the wet ingredients. As you add the flour, also add the 1 teaspoon of baking soda and 1 teaspoon of cinnamon. Whisk gently until just combined. Be careful not to overmix at this stage; overmixing can develop the gluten in the flour too much, resulting in a tougher bread. A few small lumps are perfectly fine.
5. Combine and Bake: Pour the wet pumpkin mixture into the bowl with the butter and flour mixture you prepared earlier. Stir gently until just combined. Then, pour the entire batter into your prepared loaf pan, spreading it evenly. Place the loaf pan in the preheated oven. Bake for 55-70 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The baking time can vary depending on your oven, so start checking around the 55-minute mark. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
6. Cool and Glaze: Once the pumpkin bread is baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. This allows it to set up a bit more before you attempt to remove it. After the initial cooling in the pan, carefully invert the loaf onto a wire rack to cool completely. It’s important to let it cool completely before glazing, otherwise, the glaze will melt off. While the bread is cooling, prepare the maple glaze. In a small bowl, whisk together the sifted powdered sugar with 2 tablespoons of pure maple syrup. If the glaze is too thick, add more maple syrup, a teaspoon at a time, until it reaches your desired drizzling consistency. Once the bread is completely cool, generously drizzle the maple glaze over the top, letting it drip down the sides. Allow the glaze to set for a few minutes before slicing and serving. Enjoy this delightful homemade treat!

*NOTES: When using canned pumpkin puree, ensure you are using 100% pure pumpkin and not pumpkin pie filling, which contains added sugar and spices that could alter the flavor and texture of your bread.*

Conclusion:

There you have it – the recipe for a truly spectacular Pumpkin Bread with Maple Glaze! This isn’t just any quick bread; it’s a delightful symphony of warm spices, moist pumpkin, and that irresistible sweet, slightly tangy maple glaze. It’s perfect for those crisp autumn days, holiday gatherings, or honestly, any time you crave a comforting treat. The beauty of this pumpkin bread lies in its simplicity and incredible flavor payoff. It’s surprisingly easy to whip up, making it a fantastic project for bakers of all levels.

I love serving slices warm, perhaps with a dollop of cream cheese or even a light smear of butter, but it’s equally delicious at room temperature. For a touch of elegance, a sprinkle of chopped toasted pecans over the glaze before it sets adds a wonderful crunch. Feel free to experiment with add-ins like chocolate chips or dried cranberries. And please, I highly encourage you to give this Pumpkin Bread with Maple Glaze a try! I’m confident it will become a cherished recipe in your own kitchen.

Frequently Asked Questions:

Can I make this pumpkin bread ahead of time?

Absolutely! Pumpkin bread actually tastes even better the next day as the flavors meld together. Once completely cooled, you can store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

How do I prevent my bread from sinking in the middle?

Ensure your oven temperature is accurate and avoid overmixing the batter once the dry ingredients are added. Overmixing can develop the gluten too much, leading to a dense, sunken loaf. Also, be careful not to open the oven door too early in the baking process.

What kind of pumpkin puree should I use?

Always use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices which will alter the flavor and texture of your bread.

Pumpkin Bread with Maple Glaze

Moist and flavorful pumpkin bread topped with a sweet maple glaze, perfect for any occasion.

Prep Time
20 Minutes

Cook Time
55 Minutes

Total Time
15 Minutes

Servings
1 loaf

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
• 1 cup powdered sugar
• 2 tbsp maple syrup
• 1 tbsp milk

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. Step 2
   In a large bowl, whisk together the melted butter, 1/2 cup all-purpose flour, 1/4 cup light brown sugar, 2 tbsp granulated sugar, and 1/2 tsp pumpkin pie spice.
3. Step 3
   Stir in the pumpkin puree, 1 cup granulated sugar, 1/2 cup light brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
4. Step 4
   In a separate medium bowl, whisk together 1 3/4 cups all-purpose flour, baking soda, and cinnamon. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Step 5
   Pour the batter into the prepared loaf pan and spread evenly.
6. Step 6
   Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Step 7
   Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
8. Step 8
   For the glaze, whisk together powdered sugar, maple syrup, and 1 tbsp milk until smooth. Drizzle over the cooled pumpkin bread.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.