There’s something magical about the smell of maple glazed pumpkin bread wafting through the kitchen on a crisp autumn morning. That warm blend of cinnamon, nutmeg, and cloves mingling with sweet maple syrup? Pure coziness in loaf form. This recipe has been my go-to October tradition ever since my mom and I would bake it together while the leaves turned golden outside our kitchen window.
What makes this pumpkin bread special isn’t just the moist, tender crumb (though that’s definitely important). It’s the way the real maple glaze soaks just slightly into the spiced loaf, creating this perfect balance between earthy pumpkin and caramel-like sweetness. One bite and I’m instantly transported back to those childhood fall mornings, wrapped in my favorite oversized sweater, waiting impatiently for the first warm slice.
Ingredients for Maple Glazed Pumpkin Bread
Trust me, using the right ingredients makes all the difference with this recipe! Here’s what you’ll need, grouped so you can grab them easily:
Dry Ingredients
- 1 3/4 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
Wet Ingredients
- 1/2 cup vegetable oil (or melted coconut oil)
- 3/4 cup granulated sugar
- 2 large eggs, room temperature (this helps them blend better!)
- 1 cup pumpkin puree (not pie filling – that’s too sweet!)
- 1/4 cup real maple syrup (the good stuff makes all the difference)
For the Glaze
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon milk (any kind, even dairy-free works)
How to Make Maple Glazed Pumpkin Bread
Okay, let’s get baking! This maple glazed pumpkin bread comes together so easily – just follow these simple steps, and you’ll have a fragrant loaf ready in no time.
Preparing the Batter
First things first – preheat that oven to 350°F! While it’s heating up, grease your 9×5-inch loaf pan really well (I like using butter and a dusting of flour for this). Now, grab two mixing bowls – one for dry ingredients and one for wet.
Whisk together all the dry stuff – flour, baking soda, salt, cinnamon, nutmeg, and cloves – until they’re nicely combined. In the other bowl, beat the oil and sugar together first, then add eggs one at a time. Stir in that gorgeous pumpkin puree and maple syrup until everything is smooth and creamy.
Here’s the important part – gently fold the dry ingredients into the wet mixture. And I mean gently! Just stir until you don’t see flour streaks anymore – overmixing makes tough bread, and we want tender!
Baking the Pumpkin Bread
Pour your beautiful orange batter into the prepared pan and pop it in the oven (middle rack position works best). Set your timer for 50 minutes, but start checking at around 45 – ovens vary!
The bread is done when a toothpick inserted in the center comes out clean (maybe with a crumb or two, but no wet batter). When it’s perfectly baked, let it cool in the pan for 10 minutes – this helps it set without drying out. Then transfer to a wire rack to cool completely.
Making the Maple Glaze
While the bread cools, whisk together powdered sugar, maple syrup, and milk for the glaze. Want it thicker? Add more powdered sugar. Thinner? A splash more milk. The perfect consistency should drizzle nicely off a spoon.
Once the bread is completely cool (important – warm bread makes the glaze melt right in!), drizzle that sweet maple goodness all over the top. Let it set for a few minutes before slicing – if you can wait that long!
Tips for Perfect Maple Glazed Pumpkin Bread
After baking dozens (maybe hundreds!) of these loaves over the years, I’ve learned all the tricks for pumpkin bread perfection:
- Room temp eggs really matter – they blend into the batter more smoothly and help everything rise evenly
- Check early for doneness – start testing at 50 minutes since oven temps vary (nobody likes dry bread!)
- Cool completely before glazing – I know it’s hard to wait, but warm bread makes the glaze disappear
- Use real maple syrup – that imitation stuff just can’t compare flavor-wise
- Line your pan with parchment – makes removal so much easier with zero sticking
- Let it sit overnight – the flavors deepen beautifully by the next day
Ingredient Substitutions & Variations
One of the things I love about this maple glazed pumpkin bread is how adaptable it is! Here are my tried-and-true swaps when I’m out of ingredients or feeling creative:
For a lighter version, replace half the oil with unsweetened applesauce – keeps it moist without all the fat. No maple syrup? Honey works beautifully too (though you’ll lose that distinctive maple flavor). Out of pumpkin puree? Believe it or not, mashed sweet potato makes an amazing substitute!
Want to jazz it up? Fold in 1/2 cup of toasted walnuts or pecans for crunch. Chocolate chips (mini ones work best) turn this into dessert territory. My aunt always adds golden raisins soaked in warm apple cider – such a cozy fall twist!
Storing and Serving Maple Glazed Pumpkin Bread
This pumpkin bread keeps beautifully in an airtight container at room temperature for about 3 days – if it lasts that long in your house! For longer storage, wrap the cooled loaf tightly in plastic and freeze for up to a month. Just thaw at room temperature when you’re ready for another slice.
My favorite way to serve it? Lightly warmed with a pat of butter melting into all those little maple glaze crevices. A hot cup of chai tea or strong black coffee makes the perfect pairing for those cozy fall mornings (or midnight snack attacks – no judgment here!).
Maple Glazed Pumpkin Bread FAQs
After sharing this recipe with so many friends, I’ve gotten all the questions – here are answers to the ones that come up most often!
Can I use pumpkin pie filling instead of puree?
Oh honey, no! That’s my biggest no-no. Pumpkin pie filling has added sugars and spices that’ll throw off our perfect balance. You’ll end up with weirdly sweet bread that might not bake right. Look for cans labeled “100% pure pumpkin puree” – it should only have one ingredient: pumpkin.
Why did my pumpkin bread turn out so dense?
I feel your pain! Usually it’s one of three things: overmixing the batter (those gluten strands get tough), old baking soda (check the expiration date!), or opening the oven door too early. Next time, gently fold until just combined, use fresh leavener, and resist peeking until at least 45 minutes in!
How can I make this dairy-free?
Easy peasy! The bread itself is already dairy-free (hooray!), and for the glaze just swap the milk for almond, oat, or coconut milk. I’ve even used orange juice in a pinch – adds a lovely citrusy note that plays nicely with the maple.
Can I make this into muffins instead?
Absolutely! Pour the batter into lined muffin tins and bake at 350°F for 18-22 minutes. They’re perfect for lunchboxes – just glaze them right before serving so they don’t get sticky.
Nutritional Information
Just so you know, these numbers are estimates based on my standard ingredients – your exact brands might change things slightly! One generous slice (about 1/10th of the loaf) comes out to roughly:
- 220 calories
- 9g fat (mostly from that lovely vegetable oil)
- 32g carbs
- 18g sugar (blame the maple glaze – worth it!)
- 3g protein
If you use different brands or tweak ingredients (like swapping oil for applesauce), your numbers will vary. But hey – we’re baking for joy here, not math class!
If you make this maple glazed pumpkin bread (and I really hope you do!), I’d love to hear how it turns out! Drop a comment below telling me your favorite part – was it the crackly maple glaze? That first warm slice fresh from the oven? Did you add any fun mix-ins?
Better yet, snap a photo of your beautiful loaf and tag me on Instagram @[yourhandle]. There’s nothing I love more than seeing your baking adventures! Just use #MaplePumpkinMagic so I can spot your creations easily. Happy baking, friends – may your kitchen be filled with the coziest autumn smells today!
PrintIrresistible Maple Glazed Pumpkin Bread Recipe (Moist & Divine)
A moist and flavorful pumpkin bread with a sweet maple glaze.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1/2 cup powdered sugar
- 2 tbsp maple syrup (for glaze)
- 1 tbsp milk (for glaze)
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
- Whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl.
- In another bowl, mix oil, sugar, eggs, pumpkin puree, and maple syrup.
- Combine wet and dry ingredients. Stir until just mixed.
- Pour batter into the prepared pan. Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack.
- Whisk powdered sugar, maple syrup, and milk for the glaze. Drizzle over cooled bread.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Store bread in an airtight container for up to 3 days.
- For extra flavor, add chopped nuts or raisins to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
