There’s just something magical about fall. The leaves start to turn, cozy sweaters reappear, and suddenly the scent of pumpkin spice is everywhere—from lattes to candles. And honestly? I’m not complaining one bit. That’s why this maple pumpkin bread is my new autumn obsession.

It’s everything you want in a fall baking recipe: warm spices, a perfectly moist crumb, a nutty streusel topping, and a sweet drizzle of maple glaze that makes it look straight out of a bakery window. Whether you’re making it for a weekend brunch, a cozy afternoon treat, or a gift for a neighbor (because nothing says “I like you” quite like fresh pumpkin bread), this loaf will deliver.

The best part? It’s simple. No fancy mixers or complicated steps—just whisk, stir, bake, and drizzle. If you can resist cutting into it while the glaze sets, you’re a stronger person than me. Let’s get into it!

Why You’ll Love This Maple Pumpkin Bread

It’s a pumpkin spice loaf that smells like fall in your kitchen.
The nutty streusel topping adds crunch and coziness.
The maple glaze is the perfect finishing touch.
Easy to make and even easier to share (if you must).

Ingredients You’ll Need

Topping:

65 g (½ cup) finely chopped pecans or walnuts
40 g (3 tbsp) packed brown sugar
30 g (¼ cup) all-purpose flour
2 g (¾ tsp) ground cinnamon
1 g (¼ tsp) salt
28 g (2 tbsp) unsalted butter, melted

Bread:

220 g (1 ¾ cups) all-purpose flour
4 g (1 ½ tsp) pumpkin pie spice
4 g (2 tsp) cinnamon
3 g (½ tsp) baking soda
4 g (1 tsp) baking powder
3 g (½ tsp) salt
2 large eggs
200 g (1 cup) granulated sugar
120 ml (½ cup) canola or vegetable oil
300 g (1 ¼ cups) canned pumpkin puree
60 ml (¼ cup) milk
6 ml (1 ¼ tsp) maple extract

Maple Icing:

120 g (1 cup) powdered sugar
30 ml (2 tbsp) milk
1 ml (¼ tsp) maple extract

Step-by-Step Instructions

Make the Topping – In a small bowl, combine nuts, brown sugar, flour, cinnamon, and salt. Mix in melted butter until crumbly. Chill while making the bread.
Prep the Pan – Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
Mix the Dry Ingredients – Whisk flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt in a large bowl.
Mix the Wet Ingredients – In another bowl, whisk eggs, sugar, oil, pumpkin puree, milk, and maple extract until smooth.
Combine – Pour wet ingredients into dry and gently fold with a spatula until just combined.
Assemble – Pour batter into loaf pan, spread evenly, and sprinkle topping over batter.
Bake – Bake 50–60 minutes. Tent with foil at 40 minutes if browning too quickly. A toothpick should come out clean.
Cool – Let cool in pan, then transfer to wire rack.
Glaze – Whisk powdered sugar, milk, and maple extract until smooth. Drizzle over cooled bread and let set.

Tips for Perfect Maple Pumpkin Bread

Don’t overmix the batter—stir until just combined for a tender loaf.
If you’re not a nut person, skip the topping or swap with oats for a crumble-like finish.
Maple extract packs a stronger flavor than syrup, so don’t swap them 1:1. If using syrup, reduce the milk slightly.
This bread smells so good while baking. To avoid cutting it too soon, set a timer to remind yourself to let it cool before glazing. (Easier said than done, I know.)

A Slice of My Story

This bread has become a family favorite in my house. The first time I baked it, my kids walked into the kitchen and said it “smelled like fall exploded.” They meant it in the best way. Since then, it’s become part of our Saturday morning tradition—something cozy to slice up while we plan weekend adventures.

I also love baking an extra loaf to gift to friends or neighbors. It feels like the kind of recipe that brings people together—a little sweet, a little spiced, and made with the warmth of the season.

What to Serve with Maple Pumpkin Bread

This pumpkin spice loaf is delightful on its own, but it pairs beautifully with a few extras. A hot cup of coffee or chai tea makes it the perfect afternoon pick-me-up. For brunch, serve alongside scrambled eggs or yogurt for balance. Want to go extra indulgent? Spread a little cream cheese or cinnamon butter on a slice.

If you’re hosting, this bread also shines on a fall dessert table with apple crisp, spiced cookies, or a maple glaze bread variation. It’s one of those versatile recipes that can swing from breakfast to dessert without missing a beat.

How to Store

Wrap leftovers tightly in plastic wrap or foil and store at room temperature for up to 3 days. For longer storage, refrigerate up to a week (just know it may firm up slightly in the fridge).

This bread also freezes beautifully—just wrap slices individually in plastic, then foil, and pop into a freezer bag. Thaw at room temperature or warm in the microwave for 20 seconds. The glaze may look a little different after thawing, but the flavor stays delicious.

FAQs

Can I make this without the glaze?

Yes! It’s delicious plain or with a simple dusting of powdered sugar.

Can I swap the pumpkin puree for fresh pumpkin?

You can, but make sure it’s well-cooked and blended smooth. Canned pumpkin is thicker and works best.

Can I make this bread gluten-free?

Yes—substitute a 1:1 gluten-free flour blend. The texture will be slightly different, but still yummy.

Can I use maple syrup instead of extract?

Yes, but reduce the milk in both bread and glaze so the texture isn’t too thin.

Can I double this recipe?

Absolutely. Bake in two pans, and you’ll have one to keep and one to gift.

Bringing It All Together

This maple pumpkin bread is everything fall should taste like—warm, cozy, and just sweet enough. The nutty topping gives it crunch, the pumpkin spice loaf is moist and flavorful, and the maple glaze ties it all together like a big autumn hug.

So grab a whisk, put on your coziest sweater, and let your kitchen smell like fall in full bloom. This loaf isn’t just a recipe—it’s a little slice of the season, ready to be shared with the ones you love.

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