If you’re looking for a fall treat that’s cozy, comforting, and just a little bit special, you’ve got to try this Pumpkin Bread with Maple Glaze Recipe. I absolutely love how the sweet pumpkin spice streusel tops this loaf and that glossy maple glaze seals in all the warmth and flavor. When I first tried this recipe, it became my go-to for brunches and afternoon coffee breaks — and I promise you’re going to want to make it again and again.

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Why You’ll Love This Recipe

Perfectly Moist Texture: The pumpkin puree and oil keep the bread tender and soft, even days after baking.
Layered Flavors: Warm spices combined with sweet maple glaze create a flavor combo that feels like fall in every bite.
Easy to Make: I’ve broken it down into simple steps, so even if you’re new to quick breads, you’ll get awesome results.
Showstopper Presentation: That crunchy streusel topping and glossy glaze make it look bakery-worthy, no fancy skills needed.

Pumpkin Bread with Maple Glaze Recipe - Recipe Step

Ingredients You’ll Need

This Pumpkin Bread with Maple Glaze Recipe uses everyday ingredients you might already have, plus pantry staples that play beautifully together — the pumpkin pie spices bring the warmth, while the glaze finishes it off with a heavenly touch. When shopping, I like to pick pure pumpkin puree (not pie filling) and a high-quality pure maple syrup for the best flavor.

Pumpkin Bread with Maple Glaze Recipe - Ingredients

Unsalted Butter: Melted butter for the streusel adds richness without overpowering flavors.
All-purpose Flour: The base for both the bread and the streusel, gives structure without heaviness.
Light Brown Sugar: Packed for max flavor — it adds a caramel note to both bread and streusel.
Granulated Sugar: Sweetens the bread and streusel while balancing the brown sugar’s depth.
Pumpkin Pie Spice: That warm spice mix is key — if you can’t find it, mix cinnamon, nutmeg, and cloves.
Pure Pumpkin Puree: This is the star that keeps the bread moist and tender, trust me on using puree, not pie filling.
Vegetable Oil: Keeps the bread moist and helps with a tender crumb.
Eggs: Binder and leavening — brings everything together perfectly.
Vanilla Extract: Just a splash brightens all the flavors beautifully.
Milk: Adds moisture and helps balance the batter for softness.
Baking Soda: The leavening agent that helps the bread rise nicely.
Cinnamon: Adds warmth and depth alongside pumpkin pie spice.
Kosher Salt: Enhances all the sweet flavors without making it salty.
Powdered Sugar: For the maple glaze, it smooths out the syrup and adds sweetness.
Pure Maple Syrup: Real maple syrup is the secret to a glaze that’s sweet but not overly sugary.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Like to switch things up? I do too! This Pumpkin Bread with Maple Glaze Recipe is super flexible — you can play around with the spices, add in nuts, or use nondairy milk to suit your tastes and dietary needs. Don’t be shy to make it your own.

Nutty Upgrade: I love folding in chopped pecans or walnuts into the batter for extra crunch — my family goes crazy for that texture contrast.
Dairy-Free Version: Swap the milk for almond or oat milk and use a neutral oil like canola; it works just as well.
Spice Twist: Add a pinch of ground ginger or cloves for a little extra complexity in the spice profile.

How to Make Pumpkin Bread with Maple Glaze Recipe

Step 1: Make the Pumpkin Spice Streusel

Start by mixing together the melted butter, flour, both sugars, and pumpkin pie spice in a small bowl. Toss this mixture into the fridge to chill while you get the bread batter ready. I’ve found making the streusel first makes spreading it easier, and chilling helps the topping hold its crumbly texture during baking — no sad soggy streusel here!

Step 2: Prep Your Pan and Oven

Preheat your oven to 325°F (that lower temperature keeps the bread moist and helps the streusel avoid burning). Grease your 9×5-inch loaf pan well and line it with parchment paper, letting the paper hang over the sides. This little trick is a game-changer when it’s time to remove your masterpiece — you’ll lift it out cleanly without breaking a crust.

Step 3: Mix Dry Ingredients

Whisk together your flour, baking soda, cinnamon, pumpkin pie spice, and salt in a large bowl. Setting this aside keeps everything organized so your wet ingredients don’t get mixed prematurely — trust me, that makes all the difference to getting a smooth batter.

Step 4: Combine Wet Ingredients

Using an electric mixer or just a sturdy whisk, blend the pumpkin puree with both sugars and the vegetable oil until smooth. Then add in the eggs and vanilla extract, mixing until everything is fully incorporated. This combination creates a rich base that’s packed with flavor and moisture.

Step 5: Bring It All Together

Add half of the dry ingredients to the wet pumpkin mixture, stir gently, then pour in the milk. Finish by adding the remaining dry ingredients, mixing just until the batter is smooth — don’t overmix or your bread might get tough. A few lumps are okay! This is where your batter is coming to life.

Step 6: Assemble and Bake

Pour the batter into your prepared pan and spread it out evenly. Take your chilled streusel from the fridge, break it up into smaller crumbs with a fork or knife, and cover the entire top of the batter. Pop it into the oven and bake for about 1 hour and 20 minutes. Start checking with a toothpick at the 1-hour mark — if it doesn’t come out clean, keep baking in 5-minute increments until it’s perfectly done.

Step 7: Prepare the Maple Glaze

While the bread is baking, whisk together powdered sugar and pure maple syrup until smooth. This glaze is the pièce de résistance — it adds sweetness without overwhelming the pumpkin flavor.

Step 8: Glaze and Cool

The moment your bread comes out of the oven, drizzle the maple glaze generously over the top while it’s still warm. This allows the glaze to soak in just a little and makes the whole loaf shine with glossy goodness. Let the bread cool in the pan for about 20 minutes, then use the parchment paper to lift it out and slice. Serve warm for the best experience or store in the fridge to enjoy later.

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Pro Tips for Making Pumpkin Bread with Maple Glaze Recipe

Don’t Overmix the Batter: Stir until combined but still slightly lumpy to keep your bread tender and airy.
Use Fresh Pumpkin Pie Spice: I learned the hard way that stale spices make the bread taste flat — fresh spice blend makes all the difference.
Line Your Pan with Parchment Paper: It’s a simple step that prevents sticking and means no bread-breaking stress when you remove it.
Apply Glaze While Bread Is Warm: The heat helps the maple glaze soak in slightly, creating that irresistible sticky top layer.

How to Serve Pumpkin Bread with Maple Glaze Recipe

Pumpkin Bread with Maple Glaze Recipe - Serving

Garnishes

I like to sprinkle a few toasted pecans on top of the glaze for a bit of crunch and nutty depth — it’s a simple touch that elevates the finishing look and taste. Occasionally, a light dusting of cinnamon on the glaze adds a cozy hint of spice that my guests always notice and appreciate.

Side Dishes

Serve this pumpkin bread alongside a hot cup of chai tea, coffee, or even a warm apple cider for an extra fall vibe. I’ve also paired it with cream cheese spread or a dab of softened butter, which complements that maple sweetness perfectly.

Creative Ways to Present

For special occasions, I’ve presented the loaf sliced on a wooden board with mini jars of extra maple syrup and whipped cream on the side, turning it into a mini tasting station. Wrapping slices individually with twine and a cinnamon stick makes a lovely homemade gift too — everyone always asks for the recipe afterward.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin bread wrapped tightly in plastic wrap inside an airtight container in the fridge. It stays moist for up to 5 days like this, and I’ve noticed the flavors even deepen after a day or two — making it perfect for prep ahead of a busy week.

Freezing

This bread freezes beautifully. I slice it first, then wrap portions individually in plastic wrap and place them in a freezer-safe bag. When you want a slice, just thaw it in the fridge overnight or at room temperature for a few hours — it tastes freshly baked!

Reheating

I gently warm slices in the microwave for about 20-30 seconds or toast them lightly to revive that fresh-from-the-oven feeling. The glaze softens slightly and melts into the bread, which makes every bite a delight.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! If you want to use fresh pumpkin, roast and puree it first — make sure it’s smooth and drained of any excess liquid to avoid making the batter too wet. Use the same amount as called for the canned puree for best results.
What’s the trick to a crunchy streusel topping?

Chilling the streusel before baking and baking at a slightly lower temperature (325°F) keeps the topping crisp without burning. Also, breaking the chilled streusel into uniform crumbs before sprinkling helps it bake evenly.
Can I make this Pumpkin Bread with Maple Glaze Recipe gluten-free?

Yes! Swap the all-purpose flour for a gluten-free baking blend designed for one-to-one substitution. Just make sure your blend contains xanthan gum or another binder to keep the bread’s texture tender.
How long does this bread keep fresh?

Stored in an airtight container in the fridge, it stays fresh for about 5 days. For longer storage, freezing sliced portions is your best bet — they keep up to 3 months in the freezer.
Can I double this recipe for two loaves?

You sure can! Just double all the ingredients and bake in two separate loaf pans at the same temperature. Keep an eye on baking time, which might vary a few minutes depending on your oven and pan size.

Final Thoughts

This Pumpkin Bread with Maple Glaze Recipe is one I keep coming back to year after year because it feels like wrapping yourself in a warm blanket on a chilly autumn day. It’s simple enough to make any time, yet impressive enough to share with friends and family. I truly hope you enjoy baking (and eating!) it as much as I do — happy baking, my friend!