Pumpkin Bread with Maple Glaze

There’s nothing like the comfort of pumpkin bread warming your kitchen, with that sweet aroma wrapping you in a cozy hug—especially when you’re juggling a busy day, like running after kids, deadlines, or both. This recipe for Pumpkin Bread with Maple Glaze is your go‑to fall dessert: easy enough for weeknight baking, elegant enough for weekend brunch, and guaranteed to feel like a warm, affectionate squeeze from an old friend. Trust me—I’ve pulled this loaf from the oven more times than I can count, and it has never failed to bring a smile around the table.

Why You’ll Love This Pumpkin Bread

• Moist pumpkin loaf that stays tender for days, thanks to the pumpkin puree and just the right touch of melted butter.

• A simple maple glaze that’s sweet and silky—making each slice feel a little more special.

• A fall dessert dream that’s approachable, forgiving, and absolutely delicious.

Ingredients

For the Pumpkin Bread

• 1½ cups (360 g) pumpkin puree

• 1 cup (200 g) sugar

• ½ cup (113 g) salted butter, melted

• 2 large eggs

• 1 tsp (5 ml) vanilla extract

• 1¼ cups (156 g) all-purpose flour

• 1 tsp (2 g) ground nutmeg

• 1 tsp (2 g) ground cinnamon

• 1 tsp (2 g) ground cloves

• ¼ tsp (0.5 g) ground ginger

• 2 tsp (8 g) baking powder

• ½ tsp (3 g) salt

For the Maple Glaze

• ½ cup (60 g) powdered sugar

• 2 Tbsp (30 ml) pure maple syrup

• 1 tsp (5 ml) vanilla extract

• 1 Tbsp (15 ml) milk (adjust for consistency)

Steps to Make the Loaf

1. Preheat your oven to 350°F (175 °C). Grease or line a 9×5‑inch (23×13 cm) loaf pan with parchment.

2. In a large bowl, whisk together pumpkin puree, sugar, melted butter, eggs, and vanilla until smooth and happy.

3. In another bowl, combine flour, cinnamon, nutmeg, cloves, ginger, baking powder, and salt. Give it a good stir to make sure there are no spice clumps.

4. Pour the dry ingredients into the wet and gently fold with a spatula until the mix is smooth and lump‑free.

5. Pour the batter into your loaf pan and smooth the top gently.

6. Bake for about 65 minutes—or until a toothpick in the center comes out clean. That’s your cue!

7. While it’s baking, stir together the powdered sugar, maple syrup, vanilla, and milk until silky-smooth. Adjust milk until the glaze is just pourable.

8. Once cooled completely in the pan, move the loaf to a wire rack and drizzle on the maple glaze. Let it set, then slice and enjoy!

Cooking Tips

• If the top browns too fast (because your oven runs hot, or your pan conducts quickly), you can loosely tent it with foil in the last 10 minutes.

• Want to make it nuttier? A handful of chopped pecans or walnuts stirred gently into the batter adds lovely texture—totally optional, but so welcomed in my house.

• For extra oven confidence, test the top half‑inch with your toothpick. If it’s not clean, give it a few more minutes under foil—trust me, that tip makes the difference between sunken, underbaked bread and a proud, dome-y beauty

A Little Story from My Kitchen

This recipe became a family favorite back when my little crew was too busy for sit-down breakfasts. One hurried morning, I slipped a slice of leftover pumpkin loaf with glaze into their lunchboxes—and within minutes, all I got was “You HAVE to bake more of that.” It was chaotic and perfect, and suddenly, this pumpkin bread felt like the unofficial hug inside a lunch kit.

Once, my kids even declared it “a morning miracle,” and on some dark mornings, that’s exactly what I needed too—sweet sustenance and a reminder that home-baked joy matters.

What to Serve It With

As a fall dessert, this loaf shines alongside a steaming mug of hot coffee or fragrant chai. If you’re setting up a quick brunch (because brunch is always a good idea), pair it with creamy yogurt topped with fresh fruit or lightly whipped cream. For evenings, a small scoop of vanilla ice cream—yes, on pumpkin bread—makes it extra indulgent and somehow, perfectly balanced.

How to Store

To keep your moist pumpkin loaf lovely and fresh, wrap it tightly with foil or plastic wrap and store at room temperature for up to 3 days. If you want more staying power, pop it in the fridge—it’ll last up to a week, and just 15 seconds in the microwave brings each slice back to life like new.
For longer storage, freeze slices individually in freezer bags for up to 2–3 months. When thawed, that maple glaze still tastes like pure fall comfort.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely. Just cook and puree the pumpkin until smooth, then drain excess moisture with a paper towel or fine mesh—canned is just more convenient.

Can I swap ingredients?

• Butter vs. oil? Butter gives delicious flavor; oil can make the loaf instead even moister—and lighter. Either works.

• Milk alternatives? Almond, oat, or even orange juice can work in a pinch—just watch consistency for the glaze.

How to make it lighter?

If your loaf feels too dense, you might be overbaking. Try tenting during the last few minutes or reducing oven temp by about 25°F. Also, fresh baking powder helps the rise and airy crumb

Hidden Sending Love with Pumpkin Bread

By the time you’ve sliced into this loaf and tasted that soft crumb kissed with maple sweetness, you’ll realize how pumpkin bread can do more than fill bellies—it creates moments. Moments with morning coffee, with family chatter, with quiet self-care at 3 p.m. This recipe brings moist pumpkin loaf joy to your kitchen, simply and warmly. So pour yourself a cup, slice a piece, and let autumn’s comfort fill you.

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Pumpkin Bread

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• Author: Amanda Thompson
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (8–10 slices) 1x
• Diet: Vegetarian

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Description

This Pumpkin Bread with Maple Glaze is a cozy fall classic—soft, moist, and warmly spiced with cinnamon, nutmeg, cloves, and ginger. Topped with a silky maple glaze, it’s simple to prepare yet elegant enough for gatherings, brunch, or a sweet afternoon treat.

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Ingredients

Scale 1x2x3x

For the Pumpkin Bread

• 1½ cups (360 g) pumpkin puree

• 1 cup (200 g) sugar

• ½ cup (113 g) salted butter, melted

• 2 large eggs

• 1 tsp (5 ml) vanilla extract

• 1¼ cups (156 g) all-purpose flour

• 1 tsp (2 g) ground nutmeg

• 1 tsp (2 g) ground cinnamon

• 1 tsp (2 g) ground cloves

• ¼ tsp (0.5 g) ground ginger

• 2 tsp (8 g) baking powder

• ½ tsp (3 g) salt

For the Maple Glaze

• ½ cup (60 g) powdered sugar

• 2 Tbsp (30 ml) pure maple syrup

• 1 tsp (5 ml) vanilla extract

• 1 Tbsp (15 ml) milk (adjust for consistency)

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Instructions

• Preheat oven to 350°F (175 °C). Grease or line a 9×5-inch (23×13 cm) loaf pan with parchment paper.

• In a large bowl, whisk together pumpkin puree, sugar, melted butter, eggs, and vanilla until smooth.

• In another bowl, combine flour, cinnamon, nutmeg, cloves, ginger, baking powder, and salt. Mix well.

• Fold dry ingredients into the wet mixture until smooth and lump-free.

• Pour batter into the prepared loaf pan and smooth the top.

• Bake for about 65 minutes, or until a toothpick inserted in the center comes out clean.

• While baking, prepare glaze: mix powdered sugar, maple syrup, vanilla, and milk until smooth. Adjust milk for consistency.

• Once loaf cools completely, remove from pan, drizzle with glaze, and let set before slicing.

Notes

Tent loaf with foil in the last 10 minutes if browning too quickly.

Add chopped pecans or walnuts for texture.

Check with a toothpick in the top half-inch for doneness.

Store wrapped at room temp (3 days), in fridge (1 week), or freeze slices (2–3 months).

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American