Moist Pumpkin Bread with Decadent Maple Glaze

Pumpkin bread with maple glaze is more than just a treat; it’s a warm hug on a chilly day. There’s something undeniably comforting about the aroma of cinnamon and nutmeg mingling with sweet pumpkin as it bakes, filling your kitchen with an irresistible scent. This isn’t just any quick bread; it’s a recipe that has become a staple in my home as soon as autumn leaves begin to fall. People adore this pumpkin bread with maple glaze because it strikes that perfect balance between moist, tender crumb and a touch of sweetness. What truly elevates it from ordinary to extraordinary is the luscious, sticky maple glaze, which adds a delightful, nuanced caramel note that perfectly complements the earthy pumpkin. It’s the kind of dessert that brings smiles to faces and makes any gathering feel a little more special. Get ready to create your own slice of autumnal bliss!

Pumpkin Bread with Maple Glaze

There’s something undeniably comforting about the warm spices and sweet, moist crumb of homemade pumpkin bread. This recipe delivers on all fronts, offering a perfectly spiced loaf with a tender texture, elevated by a simple yet decadent maple glaze. It’s the ideal treat for a crisp autumn morning, an afternoon pick-me-up, or even a delightful dessert. Whether you’re a seasoned baker or just starting out, this recipe is designed to be straightforward and rewarding. Get ready to fill your kitchen with the irresistible aroma of baking spices!

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 *SEE NOTES
• 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

For the Maple Glaze:

• 1 cup (120g) powdered sugar, sifted
• 2-3 tbsp pure maple syrup
• 1 tsp milk or heavy cream (optional, for thinning)

Instructions:

1. Prepare Your Loaf Pan and Preheat the Oven:

   The first step to a perfectly baked loaf is proper preparation. Preheat your oven to 350°F (175°C). Generously grease and flour a 9×5 inch loaf pan. You can also line it with parchment paper, leaving an overhang on the sides, which makes it incredibly easy to lift the bread out once it’s baked. This prevents sticking and ensures a beautiful, unmolded loaf.

2. Combine Dry Ingredients for the Base:

   In a medium bowl, whisk together the 1/2 cup of all-purpose flour, 1/4 cup of light brown sugar, 2 tablespoons of granulated sugar, and 1/2 teaspoon of pumpkin pie spice. This dry mixture forms the base for our bread, providing structure and initial flavor. Whisking these ingredients together ensures that the leavening agents and spices are evenly distributed, preventing pockets of spice or uneven texture in your final loaf.

3. Incorporate Wet Ingredients and Pumpkin:

   In a large bowl, whisk together the 15oz can of pure pumpkin puree, 1 cup of granulated sugar, 1/2 cup of light brown sugar, 1/2 cup of vegetable oil, 2 large eggs, and 1/2 teaspoon of vanilla extract. Mix until everything is well combined and smooth. The vegetable oil contributes to the bread’s incredible moistness and tender crumb, while the eggs bind everything together and add richness. Make sure the pumpkin puree is pure, not pumpkin pie filling, as the latter contains added spices and sugar that would alter the recipe’s flavor profile and sweetness.

4. Combine Wet and Dry Mixtures:

   Add the melted 1/4 cup of unsalted butter to the wet ingredients and stir to combine. Then, gradually add the dry ingredient mixture (from step 2) to the wet ingredients. Mix until just combined. It’s important not to overmix the batter at this stage. Overmixing can develop the gluten in the flour too much, resulting in a tough, dense bread. A few streaks of flour are perfectly acceptable.

5. Prepare the Remaining Dry Ingredients and Add to Batter:

   In a separate bowl, whisk together the remaining 1 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of cinnamon. The baking soda is crucial for leavening, reacting with the acidic components in the batter to create air bubbles and lift. The extra cinnamon adds a wonderful depth of warm spice. Add this dry mixture to the batter in the large bowl. Gently fold it in until just incorporated, again being careful not to overmix. Finally, stir in the 1/2 cup of milk until the batter is uniform. The batter will be thick but pourable.

6. Bake the Pumpkin Bread:

   Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula. Place the loaf pan in the preheated oven. Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. Baking times can vary depending on your oven, so it’s always best to start checking around the 50-minute mark. If the top of the bread starts to brown too quickly before the center is cooked, you can loosely tent it with aluminum foil.

7. Cool the Bread:

   Once baked, carefully remove the loaf pan from the oven. Let the pumpkin bread cool in the pan for about 10-15 minutes. This allows it to firm up slightly before you attempt to remove it. Then, invert the loaf onto a wire rack to cool completely. It’s essential that the bread is completely cool before you apply the glaze, otherwise, the glaze will melt and run off.

8. Prepare the Maple Glaze:

   While the bread is cooling, prepare the maple glaze. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of pure maple syrup. Continue to whisk until smooth and lump-free. If the glaze is too thick, add an additional teaspoon of maple syrup or a teaspoon of milk or heavy cream, a little at a time, until you reach your desired drizzling consistency. You want a glaze that is thick enough to coat the bread but thin enough to drizzle easily.

9. Glaze and Serve:

   Once the pumpkin bread has cooled completely, generously drizzle the maple glaze over the top, letting it drip down the sides. Allow the glaze to set for a few minutes before slicing and serving. Enjoy your delicious homemade pumpkin bread!

Notes on Pumpkin Puree:

Make sure you are using 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, which will throw off the balance of flavors and sweetness in this recipe. You can often find pure pumpkin puree in cans in the baking aisle of your grocery store.

Conclusion:

There you have it – a wonderfully moist and flavorful Pumpkin Bread topped with a decadent Maple Glaze! This recipe is a true crowd-pleaser, perfect for cozy autumn afternoons or any time you’re craving a taste of fall. The warm spices, rich pumpkin, and the sweet, sticky glaze come together beautifully, creating a delightful treat that’s surprisingly simple to make. It’s a wonderful way to use up that leftover pumpkin puree and impress your friends and family with minimal fuss. I truly hope you give this delightful pumpkin bread with maple glaze a try; it’s sure to become a new favorite!

Serve this glorious loaf warm, either on its own for a simple yet elegant dessert, or alongside a cup of hot apple cider or coffee for a perfect afternoon snack. It also makes a fantastic addition to a brunch spread!

Feeling adventurous? You can easily customize this recipe. Fold in some chopped pecans or walnuts for added crunch, or stir in a handful of chocolate chips for a sweet surprise. A pinch of freshly grated nutmeg can also elevate the spice profile.

Frequently Asked Questions:

How can I store my Pumpkin Bread with Maple Glaze?

You can store the bread at room temperature, tightly wrapped in plastic wrap or in an airtight container, for up to 3 days. For longer storage, it freezes beautifully! Once completely cooled, wrap it tightly in plastic wrap and then in foil, and it will keep in the freezer for up to 3 months. Thaw overnight at room temperature.

Can I make this recipe dairy-free?

Absolutely! To make this recipe dairy-free, you can substitute the butter in the bread with a plant-based butter alternative or a neutral oil like coconut oil (melted). For the glaze, use a plant-based milk (like almond or oat milk) instead of regular milk, and ensure your confectioners’ sugar is dairy-free.

Pumpkin Bread with Maple Glaze

A moist and flavorful pumpkin bread topped with a simple and sweet maple glaze. Perfect for fall or any time you crave a taste of pumpkin.

Prep Time
15 Minutes

Cook Time
55 Minutes

Total Time
10 Minutes

Servings
1 loaf

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
• 1/2 cup powdered sugar
• 2 tbsp maple syrup
• 1 tbsp milk

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. In a medium bowl, whisk together melted butter, 1/2 cup all-purpose flour, 1/4 cup light brown sugar, 2 tbsp granulated sugar, and 1/2 tsp pumpkin pie spice. Stir in pumpkin puree until just combined.
2. Step 2
   In a large bowl, whisk together 1 cup granulated sugar, 1/2 cup light brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Stir in the milk.
3. Step 3
   In a separate bowl, whisk together 1 3/4 cups all-purpose flour, baking soda, and cinnamon.
4. Step 4
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Step 5
   Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6
   While the bread is baking, prepare the glaze. In a small bowl, whisk together powdered sugar, maple syrup, and 1 tbsp milk until smooth. Add more milk if needed to reach desired consistency.
7. Step 7
   Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Drizzle the maple glaze over the cooled bread.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.