Pumpkin Bread with Maple Glaze brings cozy fall flavor to every soft, moist slice. Plus, crunchy pumpkin spice streusel and sticky maple glaze make this easy loaf extra special for Halloween.
Table of Contents
Why You’ll Love This Pumpkin Bread with Maple Glaze
Pumpkin Bread with Maple Glaze combines everything I crave once pumpkin season arrives. The center stays tender and moist, while the golden streusel adds a sweet crunch on top.
Plus, pumpkin puree and vegetable oil keep every slice soft. Meanwhile, cinnamon and pumpkin pie spice fill the kitchen with that warm fall smell that makes everyone wander in to see what is baking.
The maple glaze adds another layer of sweetness. In fact, pure maple syrup gives the loaf a rich maple flavor without hiding the pumpkin and spices.
This recipe also makes one generous loaf. So, you can serve it for Halloween breakfast, enjoy it with afternoon coffee, or save a few slices for later.
Prep takes about 30 minutes, while baking takes around 1 hour and 20 minutes. After cooling, you get a cozy homemade treat in about 2 hours and 20 minutes total.
Ingredients for Pumpkin Bread with Maple Glaze
This Pumpkin Bread with Maple Glaze uses familiar baking ingredients. However, each part plays an important role in creating the soft center, crunchy topping, and sweet finish.
Pumpkin Spice Streusel Ingredients
Unsalted butter gives the streusel richness and helps create crisp crumbs. All purpose flour adds structure, while light brown sugar brings a deeper caramel sweetness.
Granulated sugar adds extra crunch. Finally, pumpkin pie spice gives the topping its warm fall flavor.
Pumpkin Bread Ingredients
Pure pumpkin puree gives the bread its rich pumpkin flavor, beautiful color, and moist texture. Granulated sugar adds sweetness, while light brown sugar brings a warmer molasses note.
Vegetable oil keeps the crumb soft and tender. Also, eggs give the batter structure, while vanilla adds a gentle background sweetness.
Milk loosens the batter and adds moisture. You can use regular milk or a dairy free option, depending on what you keep at home.
All purpose flour creates the base of the loaf. Meanwhile, baking soda helps it rise, while cinnamon and pumpkin pie spice add cozy fall flavor.
Finally, kosher salt balances the sweetness and spices.
Maple Glaze Ingredients
Powdered sugar creates a smooth and sweet glaze. Pure maple syrup thins the sugar while adding real maple flavor.
For the best consistency, choose pure maple syrup. Its thinner texture mixes easily with powdered sugar and drizzles beautifully over the hot loaf.
How to Make Pumpkin Bread with Maple Glaze
Pumpkin Bread with Maple Glaze comes together in a few simple stages. First, prepare the streusel, and then mix the batter before finishing everything with maple glaze.
Make and Chill the Pumpkin Spice Streusel
Combine 1/4 cup melted unsalted butter, 1/2 cup all purpose flour, 1/4 cup packed light brown sugar, 2 tablespoons granulated sugar, and 1/2 teaspoon pumpkin pie spice.
Mix everything until crumbs form. Then, place the streusel in the refrigerator while you prepare the pumpkin bread batter.
Chilling helps the mixture firm up. As a result, you can break it into chunky crumbs that stay noticeable after baking.
Prepare the Loaf Pan and Oven
Heat your oven to 325°F. Next, grease a true 9×5 inch loaf pan.
Line the pan with parchment paper, leaving enough overhang along the long sides. Later, you can use the parchment to lift the cooled loaf from the pan.
A light colored aluminum pan works especially well. In fact, it encourages even baking and helps prevent the outer edges from cooking too quickly.
Mix the Dry Ingredients
Add 1 3/4 cups all purpose flour to a mixing bowl. Then, add 1 teaspoon baking soda, 1 teaspoon cinnamon, 3/4 teaspoon pumpkin pie spice, and 1/2 teaspoon kosher salt.
Whisk until everything looks evenly combined. This step distributes the baking soda and spices throughout the flour before they enter the wet mixture.
Combine the Pumpkin, Sugars, Oil, Eggs, and Vanilla
In a separate large bowl, combine one 15 ounce can of pure pumpkin puree, 1 cup granulated sugar, 1/2 cup packed light brown sugar, and 1/2 cup vegetable oil.
Mix until smooth and evenly combined. Next, add 2 large eggs and 1/2 teaspoon vanilla extract.
Mix again until the eggs disappear into the pumpkin mixture. However, you do not need to beat the mixture aggressively.
Finish the Pumpkin Bread Batter
Add half of the dry ingredients to the pumpkin mixture. Then, gently mix until mostly combined.
Next, pour in 1/2 cup milk and stir. Add the remaining dry mixture afterward, and mix just until the batter looks smooth.
Avoid unnecessary mixing once the flour disappears. As a result, the finished Pumpkin Bread with Maple Glaze will stay soft and tender instead of becoming heavy.
Add the Pumpkin Spice Streusel
Pour the batter into your prepared loaf pan. Then, smooth the surface gently so the bread rises evenly.
Remove the chilled streusel from the refrigerator. Next, break it into fairly even crumbs with your fingers.
Scatter the crumbs across the entire surface. That way, every slice gets some sweet pumpkin spice crunch.
Bake the Pumpkin Bread
Bake the loaf for about 1 hour and 20 minutes. Then, check the center with a toothpick.
The bread should rise into a rounded dome, while the streusel should look golden around the edges. Also, the toothpick should come out without wet batter.
A few moist crumbs on the toothpick are completely fine. However, if you see wet batter, continue baking in 5 minute increments and check again.
Make and Add the Maple Glaze
While the loaf bakes, combine 1/2 cup powdered sugar with 1/4 cup pure maple syrup. Stir until the glaze looks smooth.
Then, pour the maple glaze over the bread immediately after you remove it from the oven. The warm surface helps the glaze settle around the crunchy streusel.
Cool, Slice, and Serve
Let the Pumpkin Bread with Maple Glaze cool in its pan for roughly 20 minutes. Then, use the parchment overhang to carefully lift the loaf out.
Allow a little more cooling time before slicing if needed. However, you can serve the bread slightly warm if you love a soft, cozy slice with sticky glaze.
Tips for Moist Pumpkin Bread
A great pumpkin loaf should feel moist without becoming gummy. Fortunately, a few simple choices can help you get that texture every time.
Use Pure Pumpkin Puree, Not Pumpkin Pie Filling
Always choose pure pumpkin puree for Pumpkin Bread with Maple Glaze. Pumpkin pie filling already contains sweeteners and spices, so it can change the flavor and texture of the recipe.
Also, canned pumpkin brands can contain different amounts of moisture. Therefore, you may notice slight differences in baking time or batter consistency from one brand to another.
Avoid Overmixing the Batter
Mix the batter only until you no longer see dry flour. Although you want a smooth mixture, excessive mixing can make the loaf tougher.
Instead, use gentle strokes as you add the dry ingredients and milk. As a result, the baked crumb stays soft and tender.
Choose the Right 9×5-Inch Loaf Pan
Use a true 9×5 inch loaf pan for this recipe. Smaller 1 pound loaf pans can hold the batter differently and change how quickly the center cooks.
Also, a light colored aluminum pan encourages more even baking. If your bread often develops dark edges before the center finishes, cake strips can help control how quickly those edges cook.
Adjust the Oven Temperature if Needed
Start at 325°F for the recommended baking method. However, every oven heats a little differently.
If your oven tends to run cool or the center repeatedly stays underbaked, try 350°F instead. Then, monitor the loaf closely toward the end of the baking time.
How to Tell When Pumpkin Bread Is Done
Look at the shape first. Properly baked Pumpkin Bread with Maple Glaze should rise into a noticeable dome, and the streusel should turn golden around the edges.
Next, insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, your bread is ready.
However, wet batter means the center needs more time. Continue baking for another 5 minutes, and then test again.
Do not rely only on the outside color. Since this loaf contains plenty of pumpkin and moisture, the crust can look finished before the center cooks completely.
Pumpkin Bread Variations and Substitutions
This Pumpkin Bread with Maple Glaze already packs plenty of fall flavor. Still, a few simple changes can help you fit the recipe to your needs or make it even more festive for Halloween.
Dairy-Free Milk Options
You can replace regular milk with dairy free milk. For example, almond milk and coconut milk both work well in the batter.
The recipe also works with whole milk. Therefore, you can simply use the milk you already enjoy at home.
If you choose coconut milk, remember that its flavor may come through slightly. Almond milk gives you a more neutral option.
Optional Add-Ins for a Halloween Twist
For a playful Halloween touch, fold chocolate chips into the batter. Dark or semisweet chocolate tastes especially good with pumpkin and maple.
You can also sprinkle a few Halloween colored candies over the finished glaze. However, add them while the glaze still feels sticky so they stay in place.
Chopped pecans or walnuts can add extra crunch, too. Meanwhile, mini chocolate chips make each slice feel a little more indulgent without overpowering the pumpkin spice flavor.
How to Serve Pumpkin Bread with Maple Glaze
Serve Pumpkin Bread with Maple Glaze slightly warm when you want the softest texture and richest aroma. The maple topping stays sticky, while the streusel adds a satisfying contrast.
I especially love a warm slice with coffee on a chilly morning. Also, it makes a cozy Halloween breakfast before the busy day of costumes, candy, and trick or treating begins.
For dessert, serve a thicker slice on its own or alongside a cold glass of milk. Meanwhile, chilled slices taste delicious when you want a firmer texture.
How to Store and Reheat Pumpkin Bread
After the bread cools, refrigerate leftovers. You can wrap the loaf in its pan or place individual slices in an airtight container.
The bread keeps for up to 10 days in the refrigerator. Therefore, you can bake it ahead and enjoy slices throughout the week.
For a warm slice, microwave an individual portion for about 15 seconds. Then, check the temperature and enjoy it once the center feels pleasantly warm.
The pumpkin and oil help the bread hold onto moisture during storage. As a result, the texture stays pleasantly soft even after chilling.
Frequently Asked Questions
Can I Make Pumpkin Bread with Fresh Pumpkin Puree?
Yes, you can use fresh pumpkin puree. However, homemade puree can contain more water than canned pumpkin.
Therefore, aim for a thick, smooth consistency similar to canned puree. Excess water can make the center take longer to bake and may create a gummy texture.
Why Is My Pumpkin Bread Wet in the Middle?
The loaf likely needs more baking time. Because pumpkin creates a very moist batter, the outside can finish before the middle.
Why Did My Pumpkin Bread Sink in the Center?
An underbaked center can sink as the bread cools. Therefore, always test the deepest part of the loaf before removing it from the oven.
Can I Make This Pumpkin Bread Dairy-Free?
Yes. Use your favorite dairy free milk in the bread batter.
Other Recipes You May Enjoy
If you still have pumpkin puree in the pantry, try another cozy fall treat next. These recipes also fit right into pumpkin season and Halloween baking.
- moist pumpkin chocolate chip bread
- maple glazed pumpkin muffins
- soft and chewy pumpkin blondies
- rich and fudgy pumpkin brownies
- soft pumpkin cookies with cream cheese frosting
- soft baked maple donut bars
Final Thoughts
Pumpkin Bread with Maple Glaze brings together soft pumpkin bread, warm spices, crunchy streusel, and sticky maple sweetness in every slice. Plus, the simple batter makes it an approachable fall bake for busy days.
Serve it warm for Halloween breakfast, share it as an afternoon treat, or keep chilled slices ready for later. Either way, that golden streusel and sweet maple glaze make this pumpkin loaf hard to resist.
You can find even more seasonal food inspiration on Ellie’s Microwave Recipes on Pinterest. It is an easy place to save ideas for your next fall baking day.
Pumpkin Bread with Maple Glaze
Equipment
- 9×5 inch loaf pan A light-colored aluminum pan works well for even baking.
- Mixing bowls Use separate bowls for the dry and wet ingredients.
- Whisk
- Parchment paper Leave overhang along the long sides for easy removal.
- Toothpick Use it to check the center of the loaf for doneness.
Ingredients
- Pumpkin Spice Streusel
- ¼ cup unsalted butter, melted
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- 2 tbsp granulated sugar
- ½ tsp pumpkin pie spice
- Pumpkin Bread
- 15 oz pure pumpkin puree
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- ½ tsp vanilla extract
- ½ cup milk
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¾ tsp pumpkin pie spice
- ½ tsp kosher salt
- Maple Glaze
- ½ cup powdered sugar
- ¼ cup pure maple syrup
Instructions
- Combine the melted butter, flour, brown sugar, granulated sugar, and pumpkin pie spice for the streusel. Mix until crumbs form, then refrigerate while you prepare the batter.
- Heat the oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving overhang along the long sides.
- Whisk the flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt together in a medium bowl.
- In a separate large bowl, mix the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until combined. Then add the eggs and vanilla extract and mix until smooth.
- Add half of the dry mixture to the pumpkin mixture and gently mix. Next, add the milk. Then add the remaining dry ingredients and mix just until the batter looks smooth.
- Transfer the batter to the prepared loaf pan. Break the chilled streusel into fairly even crumbs and scatter them evenly over the entire surface.
- Bake for about 1 hour and 20 minutes. Check the center with a toothpick. The loaf is ready when the toothpick comes out without wet batter, although a few moist crumbs are fine. If needed, continue baking in 5-minute increments.
- While the loaf bakes, stir the powdered sugar and pure maple syrup together until smooth.
- Pour the maple glaze over the loaf immediately after removing it from the oven. Let the bread cool in the pan for about 20 minutes.
- Use the parchment overhang to lift the loaf from the pan. Allow it to cool a little longer if needed, then slice and serve warm or chilled.
