Pumpkin Bread with Maple Glaze Recipe
Introduction
This delicious pumpkin bread with maple glaze brings the cozy flavors of fall right into your kitchen. Moist and spiced just right, it’s perfect for breakfast, a snack, or a comforting dessert.
Ingredients
- 1/4 cup (55g) unsalted butter, melted
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (50g) light brown sugar, packed
- 2 tbsp granulated sugar
- 1/2 tsp pumpkin pie spice
- 1 15oz can pure pumpkin puree
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (100ml) vegetable oil
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup (110ml) milk
- 1 3/4 cups (230g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- 1/2 cup (60g) powdered sugar
- 1/4 cup (85g) pure maple syrup
Instructions
- Step 1: Prepare the pumpkin spice streusel by mixing the melted butter, 1/2 cup flour, 1/4 cup brown sugar, 2 tbsp granulated sugar, and 1/2 tsp pumpkin pie spice in a small bowl. Refrigerate while making the bread.
- Step 2: Preheat the oven to 325°F. Grease a 9×5 inch loaf pan and line it with parchment paper, ensuring it extends over the sides for easy removal.
- Step 3: In a bowl, whisk together the dry ingredients: 1 3/4 cups flour, baking soda, cinnamon, 3/4 tsp pumpkin pie spice, and salt. Set aside.
- Step 4: Using a mixer or whisk, combine the sugars (1 cup granulated and 1/2 cup light brown), pumpkin puree, and vegetable oil until smooth. Add the eggs one at a time, then stir in vanilla extract.
- Step 5: Add half of the dry ingredients to the wet mixture, then the milk, followed by the remaining dry ingredients. Mix until the batter is smooth.
- Step 6: Pour the batter into the prepared pan and spread it evenly.
- Step 7: Remove the streusel from the fridge and break it up with a fork or knife into crumbs. Fully cover the batter surface with the streusel.
- Step 8: Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. If needed, add 5-minute increments until done.
- Step 9: While baking, mix together powdered sugar and maple syrup to create the glaze.
- Step 10: When the bread is out of the oven and still hot, pour the maple glaze evenly over the top.
- Step 11: Let the bread cool in the pan for about 20 minutes, then lift it out using the parchment paper and slice. Serve warm or store.
Tips & Variations
- For extra flavor, add chopped nuts or chocolate chips to the batter before baking.
- Use canned pumpkin puree for convenience, but ensure it’s pure pumpkin without added spices or sweeteners.
- Replace the maple glaze with a simple cream cheese frosting for a richer topping.
- Make mini loaves or muffins for individual servings and shorter baking times.
Storage
Store pumpkin bread in an airtight container in the refrigerator for up to one week. Reheat slices gently in the microwave or toaster oven for best results. This bread also freezes well; wrap tightly and freeze for up to three months. Thaw at room temperature before glazing or serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, but fresh pumpkin needs to be cooked and pureed until smooth. Make sure to remove excess moisture as canned pumpkin is already thickened.
How do I know when the pumpkin bread is done?
Insert a toothpick into the center of the bread; it should come out clean or with just a few moist crumbs. If the toothpick has wet batter, bake a little longer.
Print
Pumpkin Bread with Maple Glaze Recipe
- Total Time: 1 hour 40 minutes
- Yield: 1 loaf (about 10–12 slices) 1x
Description
This Pumpkin Bread with Maple Glaze is a moist, flavorful loaf combining the warm spices of pumpkin pie spice and cinnamon with a tender crumb. Topped with a buttery pumpkin spice streusel and a sweet maple glaze, this comforting bread is perfect for fall breakfasts, snacks, or dessert.
Ingredients
Scale
Pumpkin Spice Streusel
- 1/4 cup (55g) unsalted butter, melted
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (50g) light brown sugar, packed
- 2 tbsp granulated sugar
- 1/2 tsp pumpkin pie spice
Pumpkin Bread
- 1 15oz can pure pumpkin puree
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (100ml) vegetable oil
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup (110ml) milk
- 1 3/4 cups (230g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 tsp kosher salt
Maple Glaze
- 1/2 cup (60g) powdered sugar
- 1/4 cup (85g) pure maple syrup
Instructions
- Make Pumpkin Spice Streusel: In a small bowl, combine melted butter, all-purpose flour, light brown sugar, granulated sugar, and pumpkin pie spice. Mix thoroughly until crumbly. Place in the refrigerator to chill while preparing the pumpkin bread.
- Prepare Oven and Pan: Preheat your oven to 325°F (163°C). Grease the inside of a 9×5-inch loaf pan and line it with parchment paper, allowing the paper to extend over the long sides for easy lifting of the loaf.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Set aside.
- Mix Wet Ingredients: Using an electric mixer or whisk, blend granulated sugar, light brown sugar, pumpkin puree, and vegetable oil until completely combined. Add eggs one at a time, mixing well after each addition, then add vanilla extract and stir to combine.
- Combine Batter: Add half of the dry ingredient mixture to the wet ingredients and mix gently. Pour in the milk and mix again, then add the remaining dry ingredients. Continue mixing until you achieve a smooth batter without overmixing.
- Prepare for Baking: Pour the batter evenly into the prepared loaf pan. Remove the chilled streusel from the fridge and break it apart with a fork or knife into uniform crumbs. Sprinkle the streusel evenly across the top of the batter.
- Bake: Place the loaf pan in the preheated oven and bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. If the bread needs more time, continue baking in 5-minute increments until fully cooked.
- Make Maple Glaze: While the bread is baking, whisk together powdered sugar and maple syrup until smooth to form the glaze.
- Glaze Bread: When the bread comes out of the oven and is still hot, pour the maple glaze evenly over the top to soak in.
- Cool and Serve: Allow the bread to cool for about 20 minutes in the pan, then lift it out using the parchment paper edges. Slice and serve warm, or store in an airtight container in the refrigerator for up to 5 days.
Notes
- For best results, use pure pumpkin puree, not pumpkin pie filling which contains added spices and sugars.
- Make sure to line the loaf pan with parchment paper extending over the edges for easy removal of the bread.
- Adjust baking time as needed depending on your oven; toothpick testing is the best way to check doneness.
- The bread can be served warm or at room temperature. Store leftovers in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: pumpkin bread, maple glaze, pumpkin spice, fall recipes, streusel topping, homemade bread
