Pumpkin Bread with Maple Glaze: Soft, Moist, and Perfectly Spiced
Autumn in a loaf—Pumpkin Bread with Maple Glaze brings together the rich flavor of pumpkin and the cozy warmth of fall spices in a soft, tender bread that’s impossible to resist. Each slice offers a perfect balance of earthy pumpkin, sweet cinnamon, nutmeg, and cloves, while the maple glaze adds a glossy, sweet finish that elevates it from simple pumpkin bread to a dessert-worthy treat.
Ideal for weekend breakfasts, holiday brunches, or gifting to friends and family, this pumpkin bread combines comfort and elegance in one easy recipe. The aroma that fills the kitchen as it bakes is enough to make anyone anticipate the first bite. Soft, moist, and slightly sweet, this loaf is a perfect canvas for creative toppings, spreads, or even a dollop of cream cheese. Whether served warm with coffee or cooled for a lunchbox treat, pumpkin bread with maple glaze captures everything cozy about fall baking.
Ingredients Needed
Here’s everything you’ll need to make this delicious loaf, along with approximate calorie counts per ingredient.
Ingredients & Calorie Table
| Ingredient | Amount | Approx. Calories |
|---|---|---|
| All-purpose flour | 2 cups | 910 |
| Pumpkin purée | 1 cup | 80 |
| Granulated sugar | ¾ cup | 580 |
| Brown sugar | ½ cup | 415 |
| Vegetable oil | ½ cup | 960 |
| Eggs | 2 large | 140 |
| Milk | ¼ cup | 30 |
| Baking soda | 1 tsp | 0 |
| Baking powder | ½ tsp | 0 |
| Ground cinnamon | 2 tsp | 12 |
| Ground nutmeg | ½ tsp | 6 |
| Ground cloves | ¼ tsp | 3 |
| Salt | ½ tsp | 0 |
| Vanilla extract | 1 tsp | 12 |
Step-by-Step Cooking Instructions
- Preheat Oven
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. - Mix Wet Ingredients
In a large bowl, whisk together pumpkin purée, granulated sugar, brown sugar, oil, eggs, milk, and vanilla extract until smooth and combined. - Combine Dry Ingredients
In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. - Make the Batter
Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined. Overmixing can make the bread dense. - Bake
Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. - Cool the Bread
Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack. - Prepare the Maple Glaze
In a small bowl, whisk together powdered sugar, maple syrup, and milk until smooth. Adjust consistency with more milk if needed. - Glaze the Bread
Once the bread has cooled slightly, drizzle the maple glaze over the top. Allow it to set for a few minutes before slicing.
Tips for Customizing the Recipe
- Add Nuts or Chocolate Chips: Fold in ½ cup of chopped pecans, walnuts, or chocolate chips for added texture.
- Spice Variation: Increase cinnamon or add ginger for a slightly different spice profile.
- Healthier Option: Replace half the flour with whole wheat flour and reduce sugar slightly.
- Vegan Version: Use flax eggs and a plant-based milk to make this pumpkin bread vegan.
- Glaze Alternatives: Try cream cheese glaze or a simple vanilla glaze instead of maple syrup for variation.
Nutritional Information (Approximate Per Slice, 12 Slices)
| Nutrient | Amount |
|---|---|
| Calories | 230–250 |
| Carbohydrates | 36 g |
| Fat | 10 g |
| Protein | 3 g |
| Fiber | 2 g |
| Sugar | 18 g |
Serving Suggestions
- Serve warm with a pat of butter for breakfast.
- Pair with coffee, chai, or a pumpkin spice latte for a cozy fall treat.
- Slice and serve at brunch alongside scrambled eggs or roasted veggies.
- Cut into smaller pieces for dessert, topped with extra maple syrup or a scoop of vanilla ice cream.
Pumpkin Bread with Maple Glaze: Soft, Moist, and Perfectly Spiced
12 slices
servings15
minutes55
minutes230-250
kcalIngredients
For the Pumpkin Bread
2 cups all-purpose flour
1 cup pumpkin purée
¾ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
2 large eggs
¼ cup milk
1 tsp vanilla extract
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
For the Maple Glaze
½ cup powdered sugar
2–3 tbsp pure maple syrup
1–2 tsp milk
Directions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together pumpkin purée, granulated sugar, brown sugar, oil, eggs, milk, and vanilla until smooth.
- In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually fold dry ingredients into wet ingredients. Mix gently until just combined.
- Pour batter into the prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10–15 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar, maple syrup, and milk until smooth. Adjust consistency as needed.
- Drizzle glaze over the warm or cooled bread and allow to set before slicing.
Recipe Video
Notes
- Use 100% pumpkin purée (not pumpkin pie filling) for proper sweetness and texture.
Avoid overmixing the batter to keep the bread moist and tender.
For extra flavor or texture, fold in ½ cup chopped nuts, chocolate chips, or dried fruit.
FAQs
1. Can I use canned pumpkin for this bread?
Yes! Canned pumpkin purée works perfectly. Make sure to use 100% pumpkin and not pumpkin pie filling, which contains added sugar and spices.
2. How can I make the bread extra moist?
Using oil in the batter along with pumpkin purée keeps the bread soft and tender. Avoid overmixing the batter, and don’t overbake.
3. Can I make this bread ahead of time?
Yes. Pumpkin bread tastes even better the next day as the flavors develop. Bake it a day or two in advance and store it in an airtight container.
4. Can I freeze Pumpkin Bread with Maple Glaze?
Absolutely. Wrap the cooled bread tightly in plastic wrap and aluminum foil or use a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before glazing.
5. Can I make the glaze ahead of time?
Yes. You can prepare the maple glaze in advance and store it in the refrigerator for up to a week. Stir well before drizzling over the bread.
Conclusion
Pumpkin Bread with Maple Glaze is the perfect combination of moist pumpkin loaf and sweet, silky glaze. Its warm spices, tender texture, and irresistible aroma make it a go-to recipe for fall and holiday baking. Simple enough for beginners but impressive enough for entertaining, this pumpkin bread brings a sense of comfort, warmth, and festive flavor to any table. Once baked and glazed, it’s almost impossible not to savor every bite.
