Maple Glazed Pumpkin Bread – Easy & Delicious Homemade Recipe

A Brief History of Pumpkin Bread

Pumpkin bread has been a cozy staple in American baking since the colonial era, when settlers incorporated native pumpkins into breads and cakes. With the introduction of canned pumpkin in the early 20th century, the recipe became even more popular and convenient. Traditionally flavored with cinnamon, nutmeg, and cloves, pumpkin bread was often enjoyed plain—but modern bakers have added creative twists, from cream cheese fillings to sweet glazes. The addition of maple glaze, a nod to classic New England flavors, elevates this humble bread into a dessert-worthy treat.

Maple Glazed Pumpkin Bread – Easy & Delicious Homemade Recipe

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• Author: Jenny Cooks
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (8–10 slices) 1x

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Description

This maple glazed pumpkin bread is the ultimate fall bake—moist, tender, and bursting with warm pumpkin spice flavor. Topped with a luscious maple glaze that seeps into every slice, it’s both comforting and indulgent. Perfect for Thanksgiving dessert, autumn brunch, or simply a cozy afternoon snack, this bread combines two seasonal favorites—pumpkin and maple—into one irresistible loaf.

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Ingredients

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• 1 3/4 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1/4 tsp ground ginger

• 1 cup pumpkin puree

• 1/2 cup vegetable oil (or melted butter)

• 2 large eggs

• 3/4 cup granulated sugar

• 1/4 cup brown sugar

• 1 tsp vanilla extract

• 2 tbsp milk

Maple Glaze

• 1 cup powdered sugar

• 2 tbsp pure maple syrup

• 1 tbsp milk (more if needed)

• 1/4 tsp vanilla extract

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Instructions

• Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

• In a medium bowl, whisk flour, baking soda, baking powder, salt, and spices.

• In a large bowl, whisk pumpkin puree, oil, eggs, sugars, vanilla, and milk until smooth.

• Fold dry ingredients into wet mixture until just combined. Do not overmix.

• Pour batter into prepared pan and bake 50–55 minutes, or until a toothpick comes out clean.

• Cool loaf for 15 minutes before removing from pan. Let cool completely before glazing.

 

• Whisk glaze ingredients until smooth and drizzle over cooled bread. Allow to set before slicing.

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Notes

Add chopped pecans or walnuts to the batter for extra crunch.

For a stronger maple flavor, add 1/2 tsp maple extract to the glaze.

Mini loaves or muffins can be made—just reduce baking time.

FAQs – Maple Glazed Pumpkin Bread

1. Can I use pancake syrup instead of real maple syrup for the glaze?
You can, but real maple syrup provides a richer flavor. If using pancake syrup, reduce the milk slightly to prevent the glaze from becoming too thin.

2. Why is my glaze too runny or too thick?
If too runny, add more powdered sugar a tablespoon at a time. If too thick, thin with a splash of milk until you reach the desired consistency.

3. Can I make this pumpkin bread dairy-free?
Yes! Use almond or oat milk in both the bread and glaze. The flavor will still be delicious, and the texture remains moist.