Name: Pumpkin Bread with Maple Glaze
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: For the Pumpkin Spice Streusel:; ¼ cup (55g) unsalted butter, melted; ½ cup (65g) all-purpose flour; ¼ cup (50g) light brown sugar, packed; 2 tbsp granulated sugar; ½ tsp pumpkin pie spice; For the Pumpkin Bread:; 1 15oz can pure pumpkin puree (see notes); 1 cup (200g) granulated sugar; ½ cup (100g) light brown sugar, packed; ½ cup (100ml) vegetable oil; 2 large eggs; ½ tsp vanilla extract; ½ cup (110ml) milk; 1 ¾ cups (230g) all-purpose flour; 1 tsp baking soda; 1 tsp cinnamon; ¾ tsp pumpkin pie spice; ½ tsp kosher salt; For the Maple Glaze:; ½ cup (60g) powdered sugar; ¼ cup (85g) pure maple syrup; ¼ cup (55g) unsalted butter, melted; ½ cup (65g) all-purpose flour; ¼ cup (50g) light brown sugar, packed; 2 tbsp granulated sugar; ½ tsp pumpkin pie spice; 1 15oz can pure pumpkin puree (see notes); 1 cup (200g) granulated sugar; ½ cup (100g) light brown sugar, packed

This Pumpkin Bread with Maple Glaze is the ultimate fall treat. Moist and flavorful, with a crunchy pumpkin spice streusel topping and a sweet maple glaze, it’s a comforting dessert or breakfast bread that’s perfect for cozy mornings or any autumn occasion.

Pumpkin Bread with Maple Glaze

Why You’ll Love This Recipe

This recipe is the best of both worlds: rich, moist pumpkin bread with a spiced streusel topping that adds a delightful crunch. The maple glaze on top adds a touch of sweetness that perfectly complements the warm spices of cinnamon and pumpkin pie spice. It’s incredibly easy to make, and the results are absolutely delicious. The combination of textures—soft bread, crunchy streusel, and smooth glaze—makes this pumpkin bread a standout. It’s the perfect seasonal bake that will fill your kitchen with warmth and the irresistible smell of fall spices.

Ingredients

For the Pumpkin Spice Streusel:

¼ cup (55g) unsalted butter, melted
½ cup (65g) all-purpose flour
¼ cup (50g) light brown sugar, packed
2 tbsp granulated sugar
½ tsp pumpkin pie spice

For the Pumpkin Bread:

1 15oz can pure pumpkin puree (see notes)
1 cup (200g) granulated sugar
½ cup (100g) light brown sugar, packed
½ cup (100ml) vegetable oil
2 large eggs
½ tsp vanilla extract
½ cup (110ml) milk
1 ¾ cups (230g) all-purpose flour
1 tsp baking soda
1 tsp cinnamon
¾ tsp pumpkin pie spice
½ tsp kosher salt

For the Maple Glaze:

½ cup (60g) powdered sugar
¼ cup (85g) pure maple syrup

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Pumpkin Spice Streusel:

Make the Streusel: In a small bowl, mix together the melted butter, all-purpose flour, brown sugar, granulated sugar, and pumpkin pie spice. Place it in the fridge while you prepare the pumpkin bread batter.

Pumpkin Bread:

Preheat the Oven: Preheat the oven to 325°F (163°C). Grease a 9×5 loaf pan and line it with parchment paper, ensuring that the paper extends over the longest sides of the pan to make it easy to lift the loaf out later.
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
Prepare the Wet Ingredients: In a large bowl, mix together the granulated sugar, light brown sugar, pumpkin puree, and vegetable oil using an electric mixer or whisk until fully combined. Then, mix in the eggs and vanilla extract.
Combine Wet and Dry Ingredients: Gradually add half of the dry ingredients to the wet mixture. Mix well. Add the milk and then the rest of the dry ingredients, mixing until the batter is smooth.
Assemble the Bread: Pour the batter into the prepared loaf pan and spread it evenly. Take the streusel out of the fridge and break it up into small crumbles with a knife or fork. Sprinkle the streusel evenly over the top of the batter.
Bake: Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. If needed, continue baking for 5-minute intervals until fully cooked.

Maple Glaze:

Make the Glaze: While the bread is baking, whisk together the powdered sugar and maple syrup in a small bowl until smooth.
Glaze the Bread: Once the bread is done, remove it from the oven and pour the maple glaze over the hot loaf, ensuring that the glaze covers the top evenly.
Cool and Serve: Allow the pumpkin bread to cool in the pan for about 20 minutes, then lift it out using the parchment paper. Slice and serve warm or store in an airtight container in the fridge for up to 5 days.

Servings and Timing

This recipe yields 1 loaf of pumpkin bread, which typically serves about 12 slices. The total time is about 2 hours and 20 minutes, with 20 minutes of prep time and 1 hour and 20 minutes of baking time.

Variations

Add-ins: For extra texture, fold in ½ cup of chopped walnuts, pecans, or chocolate chips into the batter before baking.
Make it Vegan: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of eggs and substitute the milk with a plant-based alternative like almond or oat milk.
Use a Different Glaze: Instead of maple glaze, try a simple powdered sugar glaze or a cream cheese glaze for a different flavor profile.

Storage/Reheating

Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days. You can also freeze slices of the bread for up to 3 months. To reheat, microwave individual slices for 10-15 seconds or warm them in the oven at 350°F for 5-10 minutes.

FAQs

Can I use fresh pumpkin puree instead of canned?

Yes, you can use homemade pumpkin puree. Just make sure to drain it well to remove excess moisture.

Can I make this bread without the streusel topping?

Yes, you can skip the streusel topping if you prefer a simpler pumpkin bread, but the topping adds a nice texture and flavor.

How do I know when the bread is done baking?

Insert a toothpick into the center of the loaf. If it comes out clean, the bread is done. If it comes out with batter on it, bake for an additional 5 minutes and check again.

Can I freeze this bread?

Yes, you can freeze the bread once it’s cooled. Wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container. Thaw at room temperature before serving.

Can I substitute the vegetable oil with butter?

Yes, you can substitute vegetable oil with melted butter for a richer flavor. However, the texture might be slightly different.

Can I make this bread without the maple glaze?

Yes, the bread is delicious even without the glaze. You can enjoy it as is or top it with whipped cream or cream cheese frosting for extra flavor.

How can I make the glaze thicker?

If you prefer a thicker glaze, add a little more powdered sugar until you reach your desired consistency.

Can I add other spices to the bread?

Yes! Feel free to add ground ginger, cloves, or allspice for a more intense spice profile.

Can I use a different size loaf pan?

If you use a different size loaf pan, the baking time may need to be adjusted. A smaller pan may require longer baking, while a larger pan may reduce the baking time.

How should I store this pumpkin bread?

Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze it for longer storage.

Conclusion

This Pumpkin Bread with Maple Glaze is the perfect fall treat—moist, flavorful, and topped with a sweet, irresistible glaze. The pumpkin spice streusel adds an extra layer of delicious crunch, making it a standout recipe for any occasion. Whether you’re serving it at breakfast, brunch, or dessert, this pumpkin bread will become a favorite in your fall baking repertoire.