Pumpkin Bread with Maple Glaze Recipe

Introduction

This Pumpkin Bread with Maple Glaze is a comforting fall treat with warm spices and a sweet, sticky topping. Soft and moist inside, it’s perfect for breakfast or an afternoon snack. The maple glaze adds a delightful finish that pairs wonderfully with the pumpkin flavor.

Ingredients

• 1/4 cup (55g) unsalted butter, melted
• 1/2 cup (65g) all-purpose flour
• 1/4 cup (50g) light brown sugar, packed
• 2 tbsp granulated sugar
• 1/2 tsp pumpkin pie spice
• 1 15oz can pure pumpkin puree
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) light brown sugar, packed
• 1/2 cup (100ml) vegetable oil
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup (110ml) milk
• 1 3/4 cups (230g) all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 3/4 tsp pumpkin pie spice
• 1/2 tsp kosher salt
• 1/2 cup (60g) powdered sugar
• 1/4 cup (85g) pure maple syrup

Instructions

1. Step 1: Prepare the pumpkin spice streusel by mixing the melted butter, flour, brown sugar, granulated sugar, and pumpkin pie spice in a small bowl. Place it in the fridge while you prepare the bread.
2. Step 2: Preheat your oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line it with parchment paper, allowing the paper to extend over the sides for easy removal.
3. Step 3: In a medium bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
4. Step 4: In a large bowl, use an electric mixer or whisk to combine the granulated sugar, light brown sugar, pumpkin puree, and vegetable oil until well blended. Add the eggs one at a time, then mix in the vanilla extract.
5. Step 5: Gradually add half of the dry ingredients to the wet mixture, then stir in the milk. Add the remaining dry ingredients and mix until the batter is smooth.
6. Step 6: Pour the batter into the prepared pan and spread evenly.
7. Step 7: Remove the streusel from the fridge and crumble it evenly over the top of the batter.
8. Step 8: Bake the bread for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. If it’s not done, continue baking, checking every 5 minutes.
9. Step 9: While the bread bakes, whisk together the powdered sugar and maple syrup to make the glaze.
10. Step 10: Remove the hot bread from the oven and immediately drizzle the maple glaze over the top.
11. Step 11: Let the pumpkin bread cool in the pan for about 20 minutes, then lift it out using the parchment paper and slice. Serve warm or store for later.

Tips & Variations

• For a nuttier flavor, add 1/2 cup chopped walnuts or pecans to the batter or streusel topping.
• If you prefer a more pronounced spice flavor, increase the pumpkin pie spice to 1 1/2 teaspoons.
• Use Greek yogurt instead of milk for a richer texture and slight tang.
• To make this bread gluten-free, substitute the all-purpose flour with a gluten-free baking blend in equal amounts.

Storage

Store the pumpkin bread in an airtight container in the refrigerator for up to 5 days. Reheat slices gently in the microwave or toaster oven before serving to restore warmth and soften the glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can make your own puree by roasting fresh pumpkin and blending it until smooth. Make sure to drain excess moisture to keep the batter from becoming too wet.

Can I freeze the pumpkin bread?

Absolutely. Wrap the cooled bread tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.

Pumpkin Bread with Maple Glaze Recipe

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★★★★★

5 from 112 reviews

• Author: Sarah
• Total Time: 1 hour 40 minutes
• Yield: 1 loaf (approximately 10-12 slices) 1x
• Diet: Vegetarian

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Description

This Pumpkin Bread with Maple Glaze is a moist, spiced quick bread perfect for fall. It features warm pumpkin pie spices in the bread and a crunchy pumpkin spice streusel topping, finished with a sweet maple glaze that enhances its rich flavors. Easy to make and wonderfully aromatic, this bread is perfect for breakfast or an afternoon snack.

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Ingredients

Scale 1x2x3x

Pumpkin Spice Streusel

• 1/4 cup (55g) unsalted butter, melted
• 1/2 cup (65g) all-purpose flour
• 1/4 cup (50g) light brown sugar, packed
• 2 tbsp granulated sugar
• 1/2 tsp pumpkin pie spice

Pumpkin Bread

• 1 15oz can pure pumpkin puree
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) light brown sugar, packed
• 1/2 cup (100ml) vegetable oil
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup (110ml) milk
• 1 3/4 cups (230g) all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 3/4 tsp pumpkin pie spice
• 1/2 tsp kosher salt

Maple Glaze

• 1/2 cup (60g) powdered sugar
• 1/4 cup (85g) pure maple syrup

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Instructions

1. Prepare Pumpkin Spice Streusel: In a small bowl, mix together melted butter, flour, light brown sugar, granulated sugar, and pumpkin pie spice until well combined. Place the mixture in the fridge to chill while you prepare the pumpkin bread.
2. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9×5 inch loaf pan and line it with parchment paper, allowing the paper to extend over the longer sides for easy removal.
3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Set aside.
4. Combine Wet Ingredients: Using an electric mixer or a whisk, beat together the granulated sugar, light brown sugar, pumpkin puree, and vegetable oil until fully combined. Then add the eggs and vanilla extract, mixing well.
5. Combine Batter: Add half of the dry ingredients to the wet mixture, stir to combine, then add the milk. Finally, add the remaining dry ingredients and mix until you achieve a smooth batter.
6. Fill Pan and Add Streusel: Pour the batter evenly into the prepared loaf pan. Remove the chilled streusel from the fridge, crumble it uniformly with a fork or knife, and cover the top of the batter completely with the streusel.
7. Bake the Bread: Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. If not done, continue baking in 5-minute increments until fully baked.
8. Make Maple Glaze: While the bread is baking, whisk together powdered sugar and pure maple syrup until smooth.
9. Glaze the Bread: When the bread is fresh out of the oven, pour the maple glaze evenly over the top while the loaf is still hot.
10. Cool and Serve: Allow the bread to cool in the pan for about 20 minutes. Remove the loaf using the parchment paper, slice, and serve warm. Store any leftovers in an airtight container in the fridge.

Notes

• Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
• Ensure the parchment paper extends over the pan edges for easy removal of the bread.
• The bread can be stored at room temperature in an airtight container for up to 2 days or refrigerated for up to one week.
• For a dairy-free option, substitute milk with a plant-based milk and use dairy-free butter or oil in the streusel.
• Check the bread near the end of baking by inserting a toothpick to ensure it comes out clean, signaling it’s fully cooked.

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: pumpkin bread, pumpkin spice bread, maple glaze, fall bread, quick bread, streusel topping