Pumpkin Bread with Maple Glaze is the cozy comfort food your fall dreams are made of. Warm spices, tender pumpkin-packed crumb, a buttery crumble topping, and that silky maple drizzle—this isn’t just bread; it’s the reason your kitchen smells like a holiday candle factory. Whether you’re feeding picky eaters or sneaking a slice for breakfast (we won’t judge), this pumpkin bread with maple glaze is about to become your new seasonal go-to. Bonus? You don’t need a mixer, a PhD in baking, or three hours of free time.
Table of Contents
What is Pumpkin Bread with Maple Glaze?
Pumpkin bread with maple glaze is the culinary equivalent of a hug in loaf form. It’s a moist, flavorful quick bread made with canned pumpkin puree, warm spices like cinnamon and pumpkin pie spice, and topped with a buttery, crunchy streusel. But wait—it gets better. Right after baking, it’s smothered in a sweet maple glaze that melts into the crumble and soaks into the warm loaf. The result? A cozy, bakery-worthy treat that’s as easy to make as banana bread but with a fall twist.
Reasons to Try Pumpkin Bread with Maple Glaze
First off, it’s the perfect make-ahead breakfast or snack. One bowl, no fuss, and it makes your kitchen smell amazing. You don’t need to wait for Thanksgiving to whip this out—it’s just as great for lazy Sundays, bake sales, or gifting your neighbor (or bribing your kid’s teacher). It’s freezer-friendly, fridge-happy, and it’s practically foolproof. Tired of dry store-bought versions? This one’s the moist, dense, flavor-loaded answer you’ve been waiting for.
And that maple glaze? Yeah, it takes this from “great” to “why is this not in a bakery window?!”
Ingredients Needed to Make Pumpkin Bread with Maple Glaze
Before you preheat that oven or start dreaming about that first warm slice, let’s talk ingredients. Because when it comes to making the perfect pumpkin bread with maple glaze, it all starts with the right lineup. This isn’t your average loaf — it’s a bakery-style beauty loaded with fall flavor, a rich pumpkin base, buttery streusel topping, and that golden maple glaze that seals the deal.
If you’ve made banana bread or muffins before, you’ll feel right at home with this one. Most ingredients are pantry staples or easy to grab at your local grocery store — no fancy equipment or hard-to-find items here.
For the Pumpkin Spice Streusel
This topping adds texture, sweetness, and warm spice to each bite. Chilling it before baking keeps the crumbles crisp and buttery.
- ¼ cup (55g) unsalted butter, melted – Rich and smooth, this helps bind the crumble and gives it that melt-in-your-mouth feel.
- ½ cup (65g) all-purpose flour – Adds structure to the streusel so it crisps up instead of sinking into the loaf.
- ¼ cup (50g) light brown sugar, packed – Brings in a subtle molasses flavor and helps the topping caramelize.
- 2 tbsp granulated sugar – Adds a bit of crunch and balances out the brown sugar.
- ½ tsp pumpkin pie spice – That classic fall flavor! You can also make your own by combining cinnamon, nutmeg, ginger, and cloves.
For the Pumpkin Bread Batter
This is the heart of the recipe—moist, flavorful, and perfectly spiced.
- 1 (15oz) can pure pumpkin puree – This is what makes your bread incredibly moist and full of that signature pumpkin flavor. Make sure you’re using pure pumpkin and not pumpkin pie filling (which is pre-sweetened and spiced).
- 1 cup (200g) granulated sugar – Adds sweetness and helps create a soft, tender crumb.
- ½ cup (100g) light brown sugar, packed – Gives the bread depth and a richer flavor than white sugar alone.
- ½ cup (100ml) vegetable oil – Keeps the loaf moist without needing any butter. No creaming required!
- 2 large eggs – Adds structure and helps bind everything together.
- ½ tsp vanilla extract – Just enough to round out the flavors and add a cozy undertone.
- ½ cup (110ml) milk – Adds moisture and helps thin the batter to the right consistency. Whole milk works best, but any milk will do.
- 1¾ cups (230g) all-purpose flour – The base of your batter—don’t pack it into your measuring cup. Spoon and level for best results.
- 1 tsp baking soda – The leavening agent that gives the bread a nice rise.
- 1 tsp ground cinnamon – A warm, sweet spice that pairs beautifully with pumpkin.
- ¾ tsp pumpkin pie spice – More of that delicious fall flavor!
- ½ tsp kosher salt – Balances the sweetness and boosts the spice profile.
Want to experiment with texture? Some folks like to add chopped nuts (like pecans or walnuts), mini chocolate chips, or even a swirl of cream cheese. Totally optional but definitely fun.
For the Maple Glaze
The glaze is where the magic happens. It seeps into the warm bread, clings to the streusel, and adds a beautiful shiny finish.
- ½ cup (60g) powdered sugar – Creates a smooth glaze that hardens slightly once cooled.
- ¼ cup (85g) pure maple syrup – Go for real maple syrup here (not pancake syrup). It brings a natural sweetness and rich, earthy flavor that makes this pumpkin bread with maple glaze truly special.
Instructions to Make Pumpkin Bread with Maple Glaze
Making this pumpkin bread with maple glaze is easier than you’d think — and honestly, kinda therapeutic. With each step, your kitchen will smell more and more like an autumn dream. We’re talking rich pumpkin, warm spices, and a maple drizzle that should be illegal. This is your cozy baking moment, and we’ve got your back from preheating to slicing.
Here’s your step-by-step guide to baking the ultimate fall loaf:
Step 1: Make the Pumpkin Spice Streusel
In a small bowl, stir together:
- ¼ cup melted unsalted butter
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon pumpkin pie spice
Mix with a fork until the texture resembles wet sand or coarse crumbs. This mixture will firm up as it chills, giving you that crunchy, bakery-style topping. Pop the bowl in the fridge to firm it up while you move on to the batter. Cold streusel = epic crumble.
Craving more streusel-topped treats? You’ll love our Gordon Ramsay Muffins Recipe with a crumb topping twist!
Step 2: Preheat and Prepare the Pan
Set your oven to 325°F (163°C). Don’t rush this—give it time to preheat fully for even baking.
Now, grease a 9×5 inch loaf pan with nonstick spray or a thin layer of oil. Then, line it with parchment paper, letting the paper hang over the two long sides. This will make it easier to lift the finished loaf out of the pan. No flipping, no drama.
Step 3: Whisk the Dry Ingredients
In a medium mixing bowl, whisk together:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
Whisk well so the spices and leavening are evenly distributed. This step might seem basic, but it sets the stage for that perfectly soft crumb you want in a moist pumpkin bread with maple glaze.
Step 4: Combine the Wet Ingredients
In a large bowl, whisk or beat together:
- 1 can (15 oz) pure pumpkin puree
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
Mix until smooth and glossy. Then, add:
- 2 large eggs
- ½ teaspoon vanilla extract
Stir again until everything is fully incorporated. The mixture should be thick and rich—like pumpkin pie filling, but smoother.
Step 5: Bring It All Together
Now it’s time to marry the dry and wet ingredients.
- Add half of the dry mix to the wet ingredients. Stir gently.
- Pour in the ½ cup milk and mix just until combined.
- Add the rest of the dry mixture and stir until smooth and evenly blended.
Be careful not to overmix. Overworking the batter can make the bread tough—and this loaf is all about that soft, melt-in-your-mouth texture.
Step 6: Pour and Top
Pour the batter into your prepared loaf pan and spread it out evenly.
Now grab your chilled streusel from the fridge. Use a fork or your fingers to break it into small crumbles and scatter generously over the top of the batter. It may seem like a lot—but trust us, it bakes into a golden, crunchy crown that makes this bread unforgettable.
Step 7: Bake the Pumpkin Bread
Place the pan on the center rack of your oven and bake at 325°F for 1 hour and 20 minutes.
At the 1-hour mark, check with a toothpick or skewer—if it comes out clean or with a few moist crumbs, it’s ready. If not, continue baking in 5-minute increments. The top should be deep golden, slightly cracked, and smell like heaven.
Step 8: Make the Maple Glaze
While the bread is still baking (or while it’s cooling), whisk together:
- ½ cup powdered sugar
- ¼ cup pure maple syrup
No milk needed. The syrup adds both the sweetness and the liquid for this simple glaze. It should be smooth, pourable, and slightly thick.
Want a thicker drizzle? Add more powdered sugar. Want it thinner? Add a tiny splash of milk or cream.
Step 9: Glaze the Bread While Hot
Once the bread is out of the oven, immediately drizzle the maple glaze all over the top. The heat will help it melt into the cracks of the streusel, soaking into the top and creating a gooey, irresistible layer.
Let it sit for 20 minutes before removing the bread from the pan. Then transfer it to a wire rack to finish cooling (if you can wait that long).
Step 10: Slice and Serve
Once slightly cooled, slice into thick, cozy slabs and serve warm or at room temp. It’s dreamy with a cup of coffee or tea—or dare we say, even better the next morning for breakfast.
Pro Tip: Make two loaves—because this pumpkin bread with maple glaze disappears fast. And if you like serving seasonal desserts, check out our Gordon Ramsay Peach Cobbler for another fall favorite.
What to Serve with Pumpkin Bread with Maple Glaze
This pumpkin bread shines solo, but if you want to turn it into a whole moment, try it with a dollop of whipped cream or a scoop of vanilla ice cream. Want to keep it brunch-friendly? Pair it with a warm latte or a fruit salad for balance. Hosting a fall breakfast? Put it next to banana pancakes or muffins. Sweet and savory combos are fair game too—try it with cream cheese or even sharp cheddar. (Yes, really.)
Key Tips for Making Pumpkin Bread with Maple Glaze
- Don’t skip the parchment paper. Lifting the loaf out clean makes life easier.
- Use pure pumpkin puree, not pumpkin pie mix—very different beasts.
- Glaze while warm! That gooey drip into the streusel is chef’s kiss.
- Chill the streusel so it crumbles well instead of melting.
- Check with a toothpick—some ovens run hot or cold, so baking times vary.
Storage and Reheating Tips for Pumpkin Bread with Maple Glaze
Store leftovers in an airtight container in the fridge for up to 5 days. Want to make it last? Wrap slices in plastic wrap, stash them in a freezer bag, and freeze for up to 3 months. To reheat, pop a slice in the microwave for 15–20 seconds or warm it in the oven at 300°F for 5–10 minutes. If you’re extra (no judgment), reheat and add a fresh drizzle of maple syrup before serving.
FAQs
Can I make this pumpkin bread ahead of time?
Absolutely! It actually tastes better the next day.
What if I don’t have pumpkin pie spice?
Mix ½ tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp cloves, and ⅛ tsp ginger.
Can I skip the streusel or glaze?
Sure—but you’ll miss the magic. It’s still yummy though.
Can I make it gluten-free?
Yes! Just sub with a 1:1 gluten-free flour blend.
Can I double the recipe?
Yes, just use two loaf pans and rotate them halfway through baking.
Final Thoughts
Pumpkin Bread with Maple Glaze is that cozy, comforting recipe that feels like fall in every bite. It’s easy, adaptable, and downright delicious. Whether you’re baking for yourself, your family, or to bribe your coworkers, this loaf gets it done. And if you’re feeling fancy, try pairing it with something equally indulgent like Gordon Ramsay’s Peach Cobbler or Carrot Cake. Just don’t blame us when it becomes your most requested bake.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
PrintPumpkin Bread with Maple Glaze – Moist, Easy & Absolutely Delicious
Moist pumpkin bread with a crunchy pumpkin spice streusel topping and maple glaze. It’s seriously the BEST pumpkin bread recipe!
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 1 loaf
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pumpkin Spice Streusel:
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
Pumpkin Bread:
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
Maple Glaze:
1/2 cup (60g) powdered sugar
1/4 cup (85g) pure maple syrup
Instructions
1. In a small bowl, mix together all of the streusel ingredients and place in the fridge while you make the pumpkin bread.
2. Preheat the oven to 325°F. Grease a 9×5 loaf pan and line with parchment paper, making sure it overhangs the long sides for easy removal.
3. In a bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice, salt) and set aside.
4. In a large bowl, mix together the sugars, pumpkin, and oil until fully combined using a whisk or electric mixer.
5. Mix in the eggs and vanilla extract until smooth.
6. Add half of the dry ingredients to the wet mixture and mix.
7. Pour in the milk and mix to combine.
8. Add the remaining dry ingredients and mix until smooth.
9. Pour the batter into the prepared loaf pan and spread evenly.
10. Take the streusel out of the fridge and break it up with a knife or fork to form crumbles.
11. Completely cover the top of the batter with the streusel mixture.
12. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. If not done, continue baking in 5-minute increments until fully baked.
13. While the bread bakes, mix together the powdered sugar and maple syrup to make the glaze.
14. As soon as the bread comes out of the oven, pour the glaze over the hot loaf.
15. Let the bread cool for about 20 minutes in the pan.
16. Remove the bread from the pan and slice. Serve warm or store in an airtight container in the fridge.
Notes
Make sure to use pure pumpkin puree, not pumpkin pie filling, for best results.
The streusel adds a sweet and crunchy texture—don’t skip it!
Pouring the glaze over the warm loaf ensures it melts into the top for maximum flavor.
Store any leftovers in the fridge in an airtight container for up to 5 days, or freeze for longer storage.
