Dessert

Maple Glazed Pumpkin Bread Recipe

ByJeannette Jaeger November 27, 2025November 27, 2025

Introduction

This Maple Glazed Pumpkin Bread is the perfect cozy treat for fall. Moist, fluffy, and subtly spiced, it’s topped with a sweet maple glaze that seeps into every crack for an irresistible finish. It’s great for breakfast, dessert, or gifting to friends during the season.

A warm loaf of pumpkin bread rests in a metal baking pan on a round wire cooling rack. The bread has a cracked, golden-brown top with a slightly rough texture and a moist appearance. Around the bread, there are small orange pumpkins, a white marbled surface underneath, a white bowl with a whisk resting on another white marbled round board, and a small glass of milk to the side. A blue and white striped cloth is partially visible in the bottom left corner. The scene has a soft, natural light that highlights the bread's warmth and texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
¾ cup granulated sugar
½ cup light brown sugar
1 cup pure pumpkin
½ cup vegetable oil
2 large eggs
1 cup confectioners’ sugar (for glaze)
3 tablespoons maple syrup (for glaze)
2 tablespoons milk (plus more if needed for glaze)

Instructions

Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until evenly combined.
Step 2: In another bowl, whisk together the granulated sugar, brown sugar, pumpkin, vegetable oil, and eggs until the mixture is smooth and well blended.
Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined, making sure no flour streaks remain. Avoid overmixing for a tender crumb.
Step 4: Pour the batter into a greased 9×5-inch loaf pan and smooth the top with a spatula. Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil.
Step 5: Remove the loaf from the oven and let it cool slightly on a wire rack placed over wax paper. In a small bowl, whisk together the confectioners’ sugar, maple syrup, and milk to create the glaze. If the glaze is too thick, add an extra tablespoon of milk.
Step 6: While the loaf is still warm, pour the maple glaze evenly over the top, allowing it to soak into the cracks. Let the glaze set before slicing and serving.

Tips & Variations

For extra cinnamon flavor, feel free to add more ground cinnamon beyond the pumpkin pie spice mix—it adds wonderful warmth without overpowering.
Try topping a slice with butter, cream cheese frosting, or freshly whipped cream for extra richness.
Mini loaves bake faster and make great individual gifts—just reduce baking time accordingly and check doneness often.

Storage

Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and keep in the refrigerator for up to one week. To reheat, warm slices briefly in a toaster oven or microwave. The glaze may soften but the flavor remains delicious.