Pumpkin Bread with Maple Glaze

Few things feel more like fall than a slice of warm, fragrant pumpkin bread with maple glaze. It’s soft, spiced just right, and topped with a buttery drizzle that adds a touch of sweetness without overpowering that cozy pumpkin flavor. Whether you’re baking it for brunch, gifting a loaf to a friend, or enjoying it with a cup of hot coffee, this recipe delivers all the autumn comfort you crave in every bite.

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This pumpkin bread is the kind of simple, homemade treat that fills your kitchen with the smell of cinnamon and brown sugar. The maple glaze adds a glossy finish and a delicate caramel note that makes every slice taste like a warm hug. If you’ve made my Pumpkin Bread before, you’ll love this upgraded version it’s just as moist but with a luxurious maple twist.

In this recipe, you’ll learn how to make the perfect pumpkin loaf, mix a silky glaze that stays put, and store it so it stays tender for days. We’ll also talk about flavor variations, freezer tips, and how to make it look bakery-worthy on your table.

The Perfect Pumpkin Bread with Maple Glaze

Why You’ll Love This Pumpkin Bread Recipe

What makes this pumpkin bread so special? It’s not just the pumpkin it’s the balance. The rich puree keeps the loaf moist, while warm spices like cinnamon, nutmeg, and cloves create that unmistakable fall aroma. The maple glaze on top takes it over the edge, adding a soft sheen and a buttery sweetness that perfectly complements the earthy pumpkin flavor.

You’ll love that it’s:

• Quick and easy No mixer, no fuss just whisk, pour, and bake.
• Incredibly moist Thanks to oil and pumpkin puree, it stays tender for days.
• Beautifully glazed The maple drizzle firms slightly as it sets, giving you a shiny, bakery-style finish.
• Perfect for any occasion Great for breakfast, dessert, or gifting during the holidays.

This loaf brings together everything cozy about fall baking think of it as your go-to bake when you want your kitchen to smell like cinnamon and warmth.

What Makes This Pumpkin Bread Stand Out

Many pumpkin bread recipes rely on cream cheese frosting or chocolate chips for excitement, but here, the maple glaze is the star. It’s glossy, rich, and not overly sweet, so it highlights the pumpkin instead of hiding it. Using real maple syrup (not pancake syrup) makes a world of difference the flavor is deeper, more natural, and brings out the spice blend beautifully.

The texture is another key factor. You’ll notice how tender the crumb stays even after a couple of days, making it ideal for make-ahead baking. The loaf slices cleanly without crumbling, so it’s perfect for breakfast spreads or dessert trays.

If you enjoyed the nutty crunch in my Pumpkin Pecan Bread, this recipe delivers the same autumn warmth with a smoother, melt-in-your-mouth texture and that irresistible maple finish. It’s the kind of bread that earns “Can I get that recipe?” requests every single time.

Ingredients You’ll Need

The beauty of this pumpkin bread with maple glaze recipe is how simple it is. Everything comes from the pantry, yet the flavors taste like you spent all afternoon baking. You’ll need two sets of ingredients one for the pumpkin loaf itself, and another for that irresistible maple glaze.

For the Pumpkin Bread

Every good loaf starts with the right ingredients. Here’s what makes this one so rich, soft, and flavorful.

Dry Ingredients:

• All-purpose flour: Gives the bread structure while keeping it tender.
• Baking soda: Provides the perfect rise.
• Salt: Balances the sweetness and enhances the pumpkin spice.
• Pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves): Brings out that unmistakable fall aroma.

Wet Ingredients:

• Pumpkin puree: Use pure canned pumpkin, not pumpkin pie filling. It adds moisture, color, and flavor.
• Brown sugar: Adds depth and a hint of molasses that complements the pumpkin beautifully.
• Granulated sugar: Balances sweetness and helps with texture.
• Vegetable oil (or melted coconut oil): Keeps the loaf soft for days.
• Eggs: Bind everything together and create a tender crumb.
• Vanilla extract: Rounds out all those warm, cozy flavors.

Optional Add-Ins:

• Chopped nuts (pecans or walnuts) for crunch.
• Mini chocolate chips for a touch of indulgence.
• A handful of dried cranberries if you want a pop of tartness.

Pro Tip:
If you love nutty texture, check out my Pumpkin Pecan Bread for a delightful variation. You can use that same nut blend here for extra flavor and a little crunch in every slice.

For the Maple Glaze

Here’s where the magic happens. This glaze is what transforms a simple loaf into a bakery-worthy showstopper.

You’ll need:

• Powdered sugar: Creates that smooth, glossy base.
• Pure maple syrup: The heart of the glaze. Use real maple syrup not pancake syrup for that authentic, rich flavor.
• Melted butter: Adds a silky texture and buttery flavor that pairs beautifully with the pumpkin.
• Milk or cream: A splash helps reach your desired drizzling consistency.
• Pinch of salt (optional): Balances the sweetness and brings out the maple flavor.

Want to make it more festive? Add a splash of bourbon or vanilla extract to the glaze. It gives your loaf that “grown-up” twist without overpowering the cozy pumpkin notes.

You can also draw inspiration from my Maple Glazed Carrots and Parsnips it uses a similar balance of maple sweetness and buttery richness. The technique is nearly identical, just applied to a dessert instead of vegetables.

Ingredient Substitutions

If you’re baking for dietary needs or just missing an ingredient, here are a few easy swaps that still deliver great results:

• Gluten-free: Replace the flour with a 1:1 gluten-free baking blend.
• Dairy-free: Use almond milk and dairy-free butter for the glaze.
• Healthier twist: Swap half the oil for unsweetened applesauce.
• Less sugar: Reduce both sugars slightly and rely on the glaze for sweetness.

Ingredient Prep Tips

• Room temperature eggs blend better and help your loaf rise evenly.
• Measure your flour correctly by spooning it into the cup and leveling off the top too much can make your bread dry.
• Warm your maple syrup slightly before whisking it into the glaze for a smoother texture.

Step-by-Step Instructions

There’s something deeply satisfying about baking a loaf of pumpkin bread from scratch. The smell of cinnamon, nutmeg, and maple filling the kitchen makes it impossible not to smile. Here’s exactly how to bring this cozy fall classic to life.

How to Make the Pumpkin Bread Batter

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy cleanup.
2. Combine the dry ingredients. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice (or your own cinnamon-nutmeg-clove mix). Set aside.
3. Whisk the wet ingredients. In another bowl, mix pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla until smooth and glossy.
4. Bring them together. Add the dry ingredients to the wet mixture in two additions, stirring gently with a spatula until no dry streaks remain. Don’t overmix too much stirring leads to a dense loaf.
5. Optional mix-ins. Fold in chopped pecans, mini chocolate chips, or even dried cranberries if you like extra texture.

Baker’s Tip:
If you’ve baked my Pumpkin Donut Holes, the batter texture should feel similar—thick but scoopable, not runny.

Baking & Cooling the Loaf

1. Pour and smooth. Transfer the batter to your prepared pan and smooth the top with a spatula.
2. Bake. Place in the center of the oven and bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are perfect).
3. Cool it right. Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack. Allow it to cool completely before glazing otherwise, the glaze will melt right off.

You’ll know it’s done when the top forms a slight crack and the kitchen smells like pure autumn bliss.

Making the Maple Glaze

This is the moment your loaf becomes irresistible. The glaze takes just five minutes and gives your bread that glossy, bakery-style look.

1. Combine ingredients. In a medium bowl, whisk together 1 cup powdered sugar, 2–3 tablespoons pure maple syrup, 1 tablespoon melted butter, and 1–2 teaspoons milk.
2. Adjust consistency. If the glaze feels too thick, add milk a few drops at a time. Too thin? Sprinkle in a bit more powdered sugar.
3. Drizzle and set. Once your loaf is fully cooled, spoon the glaze over the top. Let it drip naturally down the sides it’ll firm up slightly as it sets.

Flavor Upgrade:
Add a splash of vanilla or bourbon for depth. For a nutty twist, top the glaze with crushed pecans or candied pumpkin seeds.

If you love experimenting with maple glazes, check out my Maple Glazed Carrots and Parsnips; the same buttery-sweet balance works beautifully here in dessert form.

Pro Tips for a Perfect Finish

• Cool before glazing. Warm bread will absorb the glaze instead of letting it shine.
• Use pure maple syrup. It’s the difference between “good” and “wow.”
• Slice with a serrated knife. This keeps the edges neat and crumb-free.

Decorating & Serving Ideas

One of the best things about this pumpkin bread with maple glaze is how effortlessly it looks (and tastes) impressive. Whether you’re baking it for a fall brunch, wrapping it as a gift, or serving it after dinner, a few creative touches can make your loaf feel extra special.

Creative Ways to Serve Pumpkin Bread

1. Classic Slices with a Twist
Cut thick, even slices and serve slightly warm with a pat of butter or a swipe of whipped cream cheese. The warmth softens the glaze just enough to make every bite melt-in-your-mouth delicious.

2. Turn It into a Dessert Plate
Add a scoop of vanilla ice cream and drizzle extra maple glaze on top for a restaurant-worthy dessert. Sprinkle with cinnamon sugar for extra flair.

3. Make Pumpkin Bread French Toast
Yes, you read that right. Dip leftover slices in a quick egg-milk mixture and cook them on a buttered skillet until golden. It’s the most luxurious fall breakfast imaginable.

4. Transform Leftovers into a Trifle
Layer chunks of pumpkin bread with whipped cream and caramel sauce for a festive trifle that looks straight out of a bakery window.

5. Mini Loaves or Muffins
Turn this recipe into smaller loaves or muffins for gifting or easy snacking. Wrap cooled loaves in parchment and tie them with twine for a cozy homemade gift that everyone will love.

Pairings That Complement Maple Glaze

Maple glaze brings a deep, buttery sweetness that pairs beautifully with warm or creamy flavors. Here are a few of my favorite pairings:

Hot Drinks:

• Steaming mugs of coffee, spiced chai, or hot chocolate.
• A drizzle of maple syrup in your latte ties the flavors together perfectly.

Cool Sips:

• For a refreshing match, try a creamy Pumpkin Smoothie. It mirrors the same flavors while keeping things light.

Perfect Sides:

• A dollop of vanilla yogurt or a spoon of apple butter on the side.
• Toasted pecans or candied walnuts for crunch.

A Little Fancy?
Serve your loaf with a dusting of powdered sugar and edible fall leaves or a sprinkle of cinnamon on top. It’s an easy way to elevate presentation for holiday tables or brunch spreads.

Pro Serving Tips

• Warm slices slightly in the microwave (10–15 seconds) before serving for that just-baked taste.
• Don’t slice until ready to serve the bread stays moist longer as a whole loaf.
• Glaze twice for drama. If you want extra shine, drizzle a second layer once the first has set.

This pumpkin bread isn’t just a recipe it’s a little moment of fall you can share. Every bite tastes like cozy sweaters, colorful leaves, and crisp mornings.

Expert Tips & Variations

Great recipes are all about flexibility. Once you’ve baked your first loaf of pumpkin bread with maple glaze, you’ll start to see endless ways to make it your own. Whether you’re chasing extra spice, more sweetness, or a lighter texture, these simple tweaks and professional-style tricks make every loaf even better.

How to Keep Pumpkin Bread Moist

Dry pumpkin bread is a real heartbreaker but with these tips, yours will stay soft for days.

1. Don’t overbake it.
   Remove the loaf as soon as a toothpick comes out mostly clean. Residual heat will finish the job without drying it out.
2. Use oil instead of butter.
   Oil adds lasting moisture and helps your bread stay tender even after a few days.
3. Cool completely before storing.
   Trapping steam in a container can make the glaze sticky and the crumb soggy.
4. Wrap it right.
   Once cooled, wrap the loaf tightly in plastic or foil. It keeps air out and texture perfect.
5. Try a moisture booster.
   Add ¼ cup of yogurt, sour cream, or unsweetened applesauce to the batter for extra softness without changing the flavor.

Pro Tip:
If you love a swirl of richness, check out my Cream Cheese Swirled Pumpkin Loaf. It’s a creamier cousin to this recipe moist, tangy, and equally beautiful on a brunch table.

Flavor Variations

Sometimes, you just want to have fun in the kitchen. Here’s how to put your own twist on this classic loaf:

1. Chocolate Chip Pumpkin Bread
Fold ½ cup of mini chocolate chips into the batter before baking. The dark chocolate contrasts perfectly with the sweet maple glaze.

2. Nut Lover’s Pumpkin Bread
Add a mix of chopped pecans and walnuts for texture and flavor. Toast them first for a deeper nutty aroma.

3. Cream Cheese Glaze Instead of Maple
Replace the maple glaze with a simple cream cheese drizzle for a tangier finish. Perfect if you love the combination of pumpkin and cream cheese.

4. Spiced Bourbon Glaze
Add a teaspoon of bourbon and a pinch of cinnamon to your glaze for a sophisticated adult twist.

5. Pumpkin Crumb Bread
Before baking, top the batter with a quick streusel made from butter, flour, brown sugar, and cinnamon. The crunchy topping adds bakery-level flair.

6. Healthier Pumpkin Bread
Use half whole wheat flour, cut back slightly on sugar, and swap part of the oil for applesauce. It’s still moist, just a touch lighter.

Expert Baking Secrets

• Rest your batter: Let the mixed batter sit for 10 minutes before baking. It gives the flour time to hydrate and creates a fluffier crumb.
• Use pure pumpkin puree: Pumpkin pie filling contains added sugar and spices, which can throw off the flavor balance.
• Glaze timing: Wait until the bread is cool but not cold slightly warm loaves help the glaze set beautifully without melting off.
• Double the batch: This recipe freezes wonderfully. Bake one loaf now, save another for later.

Why You’ll Make This Again (and Again)

Once you’ve made this loaf, it becomes a fall tradition. It’s that one recipe you pull out when the air turns crisp and leaves start to fall. It’s simple, nostalgic, and endlessly adaptable—everything a homemade bake should be.

If you’re in the mood for another cozy bake, try my Pumpkin Protein Balls for a no-bake snack that delivers all the same autumn flavor with a healthy spin.

Storage, Freezing & Reheating

You’ve baked the perfect pumpkin bread with maple glaze, and now you want to keep it tasting just as amazing tomorrow or even next week. Good news: this loaf stores beautifully and freezes like a dream. Here’s how to keep it soft, moist, and picture-perfect for days.

How to Store Pumpkin Bread with Maple Glaze

Room Temperature (Best for 1–2 Days):

• Let your bread cool completely before wrapping.
• Place it in an airtight container or wrap tightly in plastic wrap.
• Keep at room temperature on the counter, away from sunlight or heat.

The glaze will stay firm but glossy, and the bread will keep its soft, tender crumb.

Refrigerator Storage (Up to 5 Days):

• Wrap the loaf in plastic wrap, then in foil to prevent it from drying out.
• Store on a refrigerator shelf not in the door to maintain consistent temperature.
• For best results, bring it to room temperature before serving so the glaze softens slightly.

If you prefer your bread a little chilled, it’s delicious straight from the fridge with a hot cup of coffee or tea.

Freezing Instructions

Pumpkin bread freezes wonderfully perfect for making ahead before the holidays.

To Freeze a Whole Loaf:

1. Allow the bread to cool completely.
2. Wrap tightly in plastic wrap, then again in aluminum foil.
3. Label with the date and freeze for up to 3 months.

To Freeze Individual Slices:

1. Slice the bread before freezing.
2. Place parchment paper between each slice to prevent sticking.
3. Store in a freezer bag or airtight container.

When you’re ready to enjoy, thaw slices overnight in the refrigerator or microwave one for about 20–30 seconds for that fresh-from-the-oven warmth.

Bonus Tip:
Skip glazing before freezing for the best texture then whip up a quick batch of glaze once thawed for a just-made finish.

If you love freezer-friendly fall treats, my Pumpkin Protein Balls are another great option. They stay perfectly chewy right from the freezer.

How to Reheat Pumpkin Bread

For Whole Loaves:

• Warm the loaf (unglazed or lightly glazed) in a 300°F oven for about 10–12 minutes.
• Brush lightly with maple syrup if it looks dry.

For Individual Slices:

• Microwave for 10–15 seconds for soft, gooey perfection.
• Add a little butter or drizzle of glaze before serving.

Storage Quick Tips Table

Storage Method	Duration	Best Practices
Room Temp	1–2 Days	Airtight wrap, cool completely first
Refrigerator	Up to 5 Days	Double-wrap to prevent dryness
Freezer	Up to 3 Months	Wrap tightly, thaw overnight

FAQ

Pro Tip:
For more pumpkin-based treats, check out my Pumpkin Bars and Pumpkin Bread. They’re perfect companion recipes to this glazed loaf.

Craving even more magical meals? Browse Clara’s Pinterest boards for quick dinners, cozy bakes, and tons of flavorful inspiration.

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