If you love a good pumpkin bread recipe, you’ll love this pumpkin bread with maple glaze. It’s the perfect fall treat!
This pumpkin bread recipe is really, really easy to make. The bread is not sickening sweet, but the glaze adds just the right amount of sweet, maple flavor to the loaf!
In this recipe, I use pure pumpkin puree. Purists will tell you that you can’t use pumpkin pie filling, but to that I say, BAH. It already has the spices and sweetness in it, so if it’s all you have in a pinch, just be mindful of the sugar used in the rest of the recipe.
The maple icing on this pumpkin bread recipe adds just the right amount of sweet richness to the loaf.
How to Make this Pumpkin Bread with Maple Glaze:
This pumpkin bread recipe comes together relatively quickly. First, you’ll combine your dry ingredients – flour, salt, baking soda, cinnamon, allspice, cloves, and a touch of nutmeg.
In a second bowl, you’ll combine the wet ingredients – sugar, pumpkin puree, maple syrup, eggs, vegetable oil, and pure vanilla extract.
From there, incorporate the dry ingredients into the wet ingredients and mix with an electric hand mixer. Don’t over-mix!
Pour into a greased 9×5 loaf pan and bake away!
While the pumpkin bread is baking, prepare the maple icing but whisking together maple syrup, powdered sugar, and a splash of heavy cream or milk until smooth.
After the loaf has cooled, drizzle the loaf with the maple glaze. Now, I like the loaf to still be very slightly warm when I drizzle because it absorbs into the loaf a bit and keeps it moist. If you want a thicker glaze, wait until the loaf is completely, completely cooled!
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Pumpkin Bread with Maple Glaze
- Two bowls
- Electric hand mixer
- 9×5 loaf pan
- 1¾ cup flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 2 teaspoons allspice
- 1 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 15 ounce can pumpkin purée or fresh
- 1 cup granulated sugar
- 3 tablespoons maple syrup
- 2 eggs
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- ½ cup confectioners' sugar plus more, if needed
- ¼ cup maple syrup plus more, if needed
- 2 teaspoons pure vanilla extract
- Heavy cream or whole milk as needed
Mix the Dry Ingredients:
- Preheat oven to 375ºF. Grease a 9×5 loaf pan.
- In a bowl, combine flour, baking soda, cinnamon, allspice, cloves, nutmeg, and salt and mix together with a fork.
Mix the Wet Ingredients:
- In a large bowl, combine pumpkin purée and sugar and whisk until smooth. Add the eggs and maple syrup and whisk again. Add vanilla extract and vegetable oil and whisk again until smooth.
Combine the Wet and Dry Ingredients:
- Add half the flour mixture to the bowl of wet ingredients and whisk until just combined. Add the remaining flour and whisk until no lumps remain. Do not over mix the ingredients! Set aside.
- Pour the pumpkin mixture into the prepared loaf pan. Bake for 20-24 minutes until a toothpick inserted into the center of the loaf comes out clean.
Make the Maple Glaze:
- Combine all the ingredients except for the cream for the maple glaze and mix with an electric mixer until completely smooth. If the glaze needs thinned out, add a splash or two of heavy cream or whole milk. If you'd like a stiffer glaze, add more confectioners' sugar and mix again until smooth.
Glaze the Loaf:
- See note in recipe. If you want a traditional, thick glaze on the loaf, allow the bread to cool completely before glazing. If you want to have the loaf absorb a bit of the glaze, pour it on the loaf after it has cooled mostly but is still a bit warm.
- Slice the loaf and serve. Enjoy!