There’s something magical about the warm, spiced aroma of freshly baked pumpkin bread filling your kitchen. This Pumpkin Bread with Maple Glaze is a cozy treat that combines moist, tender crumb with a rich, autumnal flavor. In just over an hour, you’ll have a golden loaf drizzled with a sweet, velvety maple glaze that’s impossible to resist.
Each bite offers a perfect balance of earthy pumpkin, warm spices, and the indulgent sweetness of maple. The glaze adds a glossy finish and a hint of caramel-like richness, making it as beautiful as it is delicious. Whether for breakfast, dessert, or a snack, this recipe is a comforting delight that’s sure to become a seasonal favorite.
Ingredients for Pumpkin Bread with Maple Glaze
- 2 large eggs (room temperature for best results)
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil (can substitute with melted coconut oil)
- 1 cup sugar (granulated, or use brown sugar for a deeper flavor)
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 ½ cups flour (all-purpose)
- ½ teaspoon salt
- 1 teaspoon baking soda
Maple Glaze Ingredients:
- 1½ cups powdered sugar (sifted to avoid lumps)
- 4 Tablespoons maple syrup (adjust for desired consistency)
Step-by-Step Instructions for Pumpkin Bread with Maple Glaze
- Preheat the oven to 350℉. Spray a standard loaf pan with non-stick cooking spray.
- Whisk the eggs in a large mixing bowl until well combined.
- Add the pumpkin puree, oil, sugar, ginger, and nutmeg to the eggs. Whisk until smooth.
- Stir in the flour, baking soda, and salt until just combined. Avoid overmixing.
- Pour the batter into the prepared loaf pan. Use a spatula to smooth the top.
- Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean (no wet batter clinging to it).
- Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk the powdered sugar with maple syrup until it forms a thick, spreadable glaze. Add more syrup if needed.
- Spread the glaze evenly over the cooled bread. Allow it to set before slicing and serving.
Perfect Pairings: Serving Suggestions
This Pumpkin Bread with Maple Glaze is a delightful treat on its own, but it pairs beautifully with a warm cup of coffee, tea, or even a glass of cold milk. For a cozy fall breakfast, serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream. If you’re feeling fancy, add a sprinkle of toasted pecans or walnuts for extra crunch and flavor.
Storing and Reviving Your Pumpkin Bread
To keep your Pumpkin Bread fresh, store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you’d like to enjoy it warm, pop a slice in the microwave for 10-15 seconds. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Creative Twists: Recipe Variations
Switch things up by adding ½ cup of chocolate chips or chopped nuts to the batter before baking. For a spicier kick, increase the ginger to 1 teaspoon or add a pinch of cloves. If you prefer a less sweet glaze, try using 2 tablespoons of maple syrup instead of 4, or drizzle the bread with a simple dusting of powdered sugar.
Time-Saving Tips for Busy Bakers
To save time, measure out all your ingredients before starting. Use a pre-made pumpkin spice blend (about 1 teaspoon) instead of individual spices. If you’re short on time, skip the glaze and enjoy the bread as-is—it’s still delicious! For even faster prep, mix the batter the night before and bake it fresh in the morning.
Essential Equipment for Success
Make sure you have a standard 9×5-inch loaf pan and a reliable oven thermometer to ensure even baking. A silicone spatula is perfect for smoothing the batter, and a wire cooling rack will help your bread cool evenly before glazing. For the glaze, a small whisk or fork works wonders to achieve that smooth, spreadable consistency.
Pumpkin Bread with Maple Glaze
Ingredients
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 cup sugar
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1½ cups flour
- ½ teaspoon salt
- 1 teaspoon baking soda
Maple Frosting
- 1½ cups powdered sugar
- 4 Tablespoons maple syrup (more or less)
Instructions
- Set oven to 350℉.
- Spray a non-stick standard loaf pan with cooking spray.
- Whisk the eggs in a large mixing bowl. Whisk in the pumpkin, oil, sugar, ginger, and nutmeg.
- Stir in the flour, baking soda and salt and mix until combined.
- Pour the batter into the pan and even out with a spatula.
- Bake until a toothpick comes out without wet batter clinging to it, about 50 minutes.
- Let the loaf cool almost to room temperature before glazing.
- To make the glaze, whisk together the sugar with enough maple syrup to make a thick, spreadable glaze. Spread onto the cooled bread and serve.