If you love cozy, fall-inspired treats as much as I do, then you’re going to adore this Pumpkin Bread with Maple Glaze Recipe. It’s got the perfect balance of moist pumpkin goodness, warm spices, and a sweet, dreamy maple glaze that just takes it over the top. When I first made this, my whole kitchen smelled like autumn, and my family couldn’t stop going back for another slice. Keep reading, and I’ll walk you through everything you need to make this fan-freaking-tastic pumpkin bread yourself!

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Why You’ll Love This Recipe

Moist & Flavorful: Thanks to pumpkin puree and a touch of oil, this bread stays soft and packed with pumpkin flavor.
Perfect Sweet Balance: The maple glaze adds just the right amount of sweetness without overpowering those warm spices.
Easy Streusel Topping: The pumpkin spice streusel is a simple mix that creates a crunchy, buttery contrast you’ll love.
Great for Gifting or Snacking: This loaf is easy to slice and share, perfect for fall brunches or care packages.

A loaf cake with two visible layers sits on a white marbled surface; the bottom layer is a dense, golden-brown cake, while the top layer is a crumbly, light brown streusel that covers the entire surface. A woman's hand pours a smooth, creamy beige sauce from a small white speckled pitcher onto the center of the crumb layer, with the sauce dripping down the side. In the background, two glass milk bottles with white liquid are softly blurred. The whole setup is clean and bright with a white marbled backdrop photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Bread with Maple Glaze, pumpkin bread recipe, fall pumpkin bread, moist pumpkin loaf, maple glaze dessert

Ingredients You’ll Need

The ingredients for this Pumpkin Bread with Maple Glaze Recipe come together in a way that’s both simple and delicious. I recommend using fresh pantry staples and good quality pumpkin puree—you’ll see the difference right away!

Flat lay of a small mound of pale orange pumpkin puree in a simple white ceramic bowl, a small white bowl filled with light brown sugar crystals, a small white bowl of granulated white sugar, a pat of melted golden butter in a small white bowl, a few whole brown eggs with smooth shells, a small white bowl of vegetable oil with a light golden hue, a small white bowl of smooth milk, a small white bowl of fine white powdered sugar, a small white bowl of amber maple syrup, a small white bowl of all-purpose flour, a small white bowl of light beige all-purpose flour mixed with cinnamon and pumpkin pie spice, a small white bowl of fine pumpkin pie spice, and a small white bowl with golden brown light brown sugar streusel crumbs placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Pumpkin Bread with Maple Glaze, pumpkin bread recipe, fall pumpkin bread, moist pumpkin loaf, maple glaze dessert

Pumpkin puree: I always go for pure canned pumpkin, not pumpkin pie filling, for the best texture and flavor.
Granulated sugar: Adds sweetness and helps give the bread a tender crumb.
Light brown sugar: Enhances depth with its natural molasses notes.
Vegetable oil: Keeps the bread moist—don’t substitute with butter here or it will be dryer.
Eggs: Helps bind everything together and adds richness.
Vanilla extract: A small touch but really rounds out the flavors.
Milk: I use regular milk, but feel free to use your favorite milk alternative.
All-purpose flour: The base for your bread; be sure to measure properly by spooning into the cup and leveling off.
Baking soda: Your leavening agent to help the bread rise and stay light.
Cinnamon & pumpkin pie spice: These warm spices are essential to that classic pumpkin flavor.
Kosher salt: Balances the sweetness and enhances the flavors.
Buttered streusel topping: All-purpose flour, melted butter, light brown sugar, granulated sugar, and pumpkin pie spice make for a crunchy, spiced topping.
Powdered sugar & pure maple syrup: Whisked together for that irresistible glossy maple glaze that you pour on top.

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

One of the things I love about this Pumpkin Bread with Maple Glaze Recipe is how easy it is to make it your own. Here are some tweaks I’ve tried and loved that you might want to experiment with.

Add nuts or chocolate chips: My family goes crazy when I toss in some chopped pecans or semi-sweet chocolate chips into the batter for an extra crunch or melty surprise.
Dairy-free version: Swap the milk for almond or oat milk, and use coconut oil instead of vegetable oil—the glaze is still pure maple syrup and powdered sugar, so it stays dairy-free.
Spice it up: If you’re a cinnamon fan like me, I like to add a bit more cinnamon or even a pinch of nutmeg to deepen the spice notes.
Mini loaves or muffins: For quicker baking, try dividing the batter into muffin tins or mini loaf pans—the glaze and streusel work just as well.

How to Make Pumpkin Bread with Maple Glaze Recipe

Step 1: Prep Your Pan and Streusel

Start by prepping your 9×5 loaf pan—grease it well and line it with parchment paper that hangs over the edges for easy removal later. Then mix together your pumpkin spice streusel ingredients—melted butter, flour, sugars, and pumpkin pie spice. Toss this in the fridge while you mix the batter. Getting the streusel cold helps it keep its crumbly texture instead of melting into the bread.

Step 2: Mix Dry and Wet Ingredients Separately

Whisk all the dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice, and salt) together in a bowl. In another larger bowl, use a mixer or whisk to combine the sugars, pumpkin puree, and vegetable oil until smooth. Then mix in the eggs and vanilla. This order is key—you want the sugars and pumpkin blended fully before adding eggs to ensure even texture.

Step 3: Bring It All Together

Begin folding in half of the dry ingredients, then pour in the milk, and finally add the remaining dry ingredients. Mix just until smooth—overmixing can give you a dense loaf, and nobody wants that. Pour your batter into the prepared loaf pan and smooth the top evenly.

Step 4: Add Streusel and Bake

Take the chilly streusel from the fridge and break it up with a fork or knife into uniform crumbs, then sprinkle it evenly over the batter. Pop the loaf in a 325°F (163°C) oven and bake for about 1 hour and 20 minutes. But don’t rely entirely on the timer—test it by poking with a toothpick in the center; if it comes out clean, you’re golden. I learned this the hard way after a slightly underbaked batch!

Step 5: Drizzle Your Maple Glaze

While the bread is baking, whisk together the powdered sugar and pure maple syrup until glossy and smooth. As soon as you take the loaf out of the oven, pour the glaze over the hot bread. I love that the warmth helps it seep slightly into the crust, giving each slice a little extra sweetness and shine.

Step 6: Cooling and Serving

Let the bread cool in the pan for about 20 minutes, then gently lift it out using the parchment liner. Slice and serve warm, or wait for it to cool completely and store in an airtight container in the fridge. Trust me, it tastes amazing both warm and cold!

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Pro Tips for Making Pumpkin Bread with Maple Glaze Recipe

Measuring Flour Correctly: Always spoon and level your flour instead of scooping directly to avoid a dense loaf.
Use Pure Pumpkin: I discovered using pure pumpkin puree instead of the spiced pie filling makes the bread less sweet and much more versatile.
Chill the Streusel: Keeping the streusel cold before baking prevents it from melting away and gives you that perfect crumbly topping.
Test for Doneness: If the toothpick isn’t clean after the minimum baking time, keep checking every 5 minutes—it’s better to be cautious than have a gummy center.

How to Serve Pumpkin Bread with Maple Glaze Recipe

A stack of four thick slices of crumb-topped pumpkin bread sits on a metal cooling rack over a white marbled surface. The bread layers are deep orange with a soft, moist texture, topped with a chunky crumb layer that is golden brown and slightly coarse. The crumb topping covers the edges well, spilling slightly onto the sides. A woman's hand is lifting the top slice, showing the dense and textured orange bread inside. In the background, two blurred glass bottles with white liquid add softness to the scene. Crumbs scatter around on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Bread with Maple Glaze, pumpkin bread recipe, fall pumpkin bread, moist pumpkin loaf, maple glaze dessert

Garnishes

I like to keep it simple and let that maple glaze shine, but a light dusting of cinnamon or a sprinkle of chopped toasted pecans on top adds a nice touch. Sometimes I press a few whole pecans into the glaze while it’s still warm for a rustic look that impresses guests.

Side Dishes

This pumpkin bread is fantastic alongside a hot cup of chai tea, coffee, or even a creamy latte. If you’re serving brunch, pair it with scrambled eggs or a fresh fruit salad to balance the sweetness.

Creative Ways to Present

For special occasions, I’ve wrapped slices individually in parchment paper tied with twine and a little cinnamon stick—makes a great homemade gift! Or arrange slices on a rustic wooden board with fresh apples and nuts for a fall-themed dessert platter that’s both beautiful and tasty.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin bread tightly wrapped in plastic wrap inside an airtight container in the fridge; it stays moist for up to a week. Just bring slices to room temperature or warm slightly before enjoying.

Freezing

This bread freezes really well! I slice before freezing and wrap each slice individually in plastic wrap, then place them all in a freezer bag. It keeps great for up to 3 months, and thawing is a breeze.

Reheating

To reheat, pop slices in the microwave for about 20 seconds or toast them lightly. The glaze gets a bit melty again and it tastes like fresh-baked pumpkin bread all over!

FAQs

Can I use homemade pumpkin puree for this recipe?

Absolutely! Homemade pumpkin puree works wonderfully in this Pumpkin Bread with Maple Glaze Recipe. Just make sure it’s well-drained and not too watery to maintain the correct batter consistency.
What if I don’t have pumpkin pie spice on hand?

No worries! You can easily make your own spice mix using cinnamon, nutmeg, ginger, and cloves or allspice. Typically, 1 tsp cinnamon, ¼ tsp nutmeg, and a pinch each of the others will do the trick.
Can I substitute the vegetable oil with butter?

It’s best to stick with vegetable oil for this loaf because it keeps the bread moist and tender. Butter changes the texture and can make it a bit denser.
How do I know when the pumpkin bread is fully baked?

Insert a toothpick or cake tester into the center of the bread. If it comes out clean or with just a few crumbs, it’s done. If there’s wet batter, bake for additional 5-minute intervals until ready.
Can I make this recipe into muffins?

Yes! I recommend baking at 350°F for about 18–22 minutes. Keep an eye on them and test doneness with a toothpick just like the loaf.

Final Thoughts

This Pumpkin Bread with Maple Glaze Recipe quickly became a fall favorite in my house because it’s easy to make, wonderfully comforting, and just truly delicious. I hope you enjoy baking it as much as I do—there’s something so satisfying about sharing a homemade loaf that brings those cozy autumn vibes to life. So grab your ingredients, get comfy in the kitchen, and treat yourself to a slice (or two!). You won’t regret it.