Pumpkin Bread with Maple Glaze Recipe

If you’re looking for a seasonal treat that feels cozy, sweet, and just a little bit special, this Pumpkin Bread with Maple Glaze Recipe is exactly what you need. I absolutely love how this bread turns out—moist and delicate with just the right hint of pumpkin spice, crowned by a crunchy streusel topping and finished off with a lusciously sweet maple glaze that brings everything together in the best way possible. Trust me, once you try this, you’ll want to make it your go-to autumn dessert or breakfast treat!

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Ingredients You’ll Need

The ingredients for this Pumpkin Bread with Maple Glaze Recipe all work together beautifully — the pumpkin provides moisture and subtle earthiness; the spices give it that comforting fall feeling; and the maple syrup glaze adds the perfect finishing touch of sweetness. I usually keep these staples in my pantry during pumpkin season to throw this recipe together whenever the mood strikes.

• Unsalted butter: Melted butter makes the streusel super crumbly and flavorful—don’t skip melting it first.
• All-purpose flour: Used in both the bread and streusel, it creates structure without heaviness.
• Light brown sugar: Adds a richer sweetness with caramel notes that pair so well with pumpkin.
• Granulated sugar: Balances sweetness and helps with browning in the bread and streusel.
• Pumpkin pie spice: The secret to that warm fall aroma — a blend of cinnamon, nutmeg, ginger, and cloves.
• Pure pumpkin puree: Make sure to use pure pumpkin, not pie filling — this impacts texture and flavor big time.
• Vegetable oil: Keeps the bread moist and tender without overpowering other flavors.
• Eggs: Helps the bread set and adds richness.
• Vanilla extract: Enhances the sweetness and warmth without overshadowing the pumpkin.
• Milk: I prefer whole milk for creaminess, but any milk works.
• Baking soda: Gives the bread lift and a light crumb.
• Cinnamon: Adds that classic pumpkin spice warmth (combined with the pumpkin pie spice).
• Kosher salt: A must for balancing all the flavors.
• Powdered sugar: For the glaze — it dissolves smoothly to create that perfect drizzle.
• Pure maple syrup: The star of the glaze, bringing a natural sweetness and depth you won’t get from plain sugar.

Variations

I love how versatile this Pumpkin Bread with Maple Glaze Recipe is, so I often tinker with it depending on what I have or what mood I’m in. Feel free to adapt it to your taste or dietary needs — you really can’t go wrong here.

• Nutty twist: I sometimes add chopped pecans or walnuts to the streusel or stir some into the batter for crunch and nuttiness—it gives a lovely texture contrast.
• Gluten-free option: You can swap all-purpose flour for a gluten-free blend, but be sure it has xanthan gum for structure; also bake a little longer and watch the texture closely.
• Less sweet glaze: If you prefer your bread less sweet, try using half maple syrup and half plain Greek yogurt in the glaze for a tangy balance.
• Spiced up: Increasing the cinnamon or adding a pinch of ground cloves or nutmeg can punch up the flavor if you’re a spice lover like me.

How to Make Pumpkin Bread with Maple Glaze Recipe

Step 1: Prepare the Pumpkin Spice Streusel

Start by mixing the melted butter, flour, brown sugar, granulated sugar, and pumpkin pie spice in a small bowl. I like to throw this in the fridge while I prepare the bread — chilling the streusel helps it hold its shape and crisp up nicely on top during baking. Use a fork or your fingers to break it apart into little crumbs before topping the bread batter later on.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. This step ensures the leavening and spices distribute evenly to every bite. I always double-check to make sure my baking soda is fresh here—old baking soda can keep your bread from rising properly.

Step 3: Combine the Wet Ingredients

Using an electric mixer or a strong arm and whisk, mix the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until you get a smooth, creamy mixture. Then add in the eggs and vanilla extract, beating until everything is fully incorporated. This mix smells amazing—like the fall version of happiness.

Step 4: Put It All Together

Add half of the dry ingredients to the wet mixture and stir gently, then pour in the milk, followed by the remaining dry ingredients. Make sure you mix until just combined for a tender crumb; overmixing will make the bread dense. It’s ok if a few lumps remain.

Step 5: Bake and Add Streusel

Pour the batter into your prepared (greased and parchment-lined) 9×5 loaf pan and spread it evenly. Then, take your chilled streusel and break it up into crumbs evenly across the top. Pop it into an oven preheated to 325°F (and remember my note about ovens that run cool — bump to 350°F if you find your bread takes forever to bake). Bake for about 1 hour 20 minutes, but start checking at around 1 hour 10 minutes with a toothpick in the center — when it comes out clean, your bread is ready.

Step 6: Make the Maple Glaze and Finish

While the bread is baking, whisk together powdered sugar and pure maple syrup until smooth. When the bread is fresh out of the oven, pour the glaze right over the top. It melts into that crispy streusel layer and creates a sweet, shiny finish that’s just divine. Let the bread cool for about 20 minutes, then carefully lift it out of the pan using the parchment edges. Slice and enjoy warm for best results!

How to Serve Pumpkin Bread with Maple Glaze Recipe

Garnishes

I like to keep it simple and let the glaze shine, but sometimes I sprinkle a little extra cinnamon or chopped toasted pecans on top just before serving for added texture and visual appeal. A dollop of whipped cream or a smear of cream cheese frosting can also make it feel ultra festive!

Side Dishes

This bread pairs wonderfully with a warm cup of coffee or chai tea. If you’re serving it for brunch, I love adding some fresh fruit salad or maple-glazed bacon on the side—it’s such a perfect balance of sweet and savory.

Creative Ways to Present

For a special occasion, I’ve wrapped individual slices with parchment and tied them with twine as cute edible gifts. You can also slice the bread thick, toast it lightly, and serve with a drizzle of extra maple syrup and butter spread for a luxurious breakfast treat.

Make Ahead and Storage

Storing Leftovers

I usually let the bread cool completely, then wrap it tightly in plastic wrap or pop it in an airtight container. It keeps beautifully in the fridge for up to a week. The glaze remains glossy and delicious, making each slice feel freshly made.

Freezing

This bread freezes really well—wrap it tightly in plastic wrap and then foil or use a freezer bag. When I freeze it in slices, it’s easy to thaw just what I need. Freeze for up to 3 months without sacrificing flavor or texture.

Reheating

I reheat slices in the microwave for about 20-30 seconds or until warm. You can also toast individual slices lightly for a crisp exterior with a soft interior. The glaze softens back up when warmed but still tastes fantastic.

FAQs

Final Thoughts

There’s something truly comforting about pulling a warm, golden loaf of pumpkin bread out of the oven, drizzled with that decadent maple glaze. This Pumpkin Bread with Maple Glaze Recipe has become one of my absolute favorites to make as the seasons shift and the weather cools down. Whether you’re baking it for yourself, family, or friends, you’ll find it brings a little extra cozy joy to your day. I hope you enjoy making and eating this as much as I do—it’s an easy recipe that feels like a treat every time.

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