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.

Ingredients

Scale

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