Maple Glazed Pumpkin Bread

Moist pumpkin bread with a sweet maple glaze

This soft Maple Glazed Pumpkin Bread with that layer of super sweet maple icing is a winning combination.  Make it on the first crisp morning of fall, and every weekend through the holidays!

Maple Glazed Pumpkin Bread

There should never be any need to stand in line for pumpkin bread.  You can make a glorious one at home with a whisk and a single bowl that will keep moist and delicious on the counter for days.  This is a foolproof recipe— make it with confidence for yourself, your family, and friends.

Delicious pumpkin quick bread with a maple glaze

If you love maple it’s well worth purchasing some good maple extract.  It can be used in so many baking projects and definitely gives that extra maple punch that you’re looking for.  I’m talking about pure extract, not imitation flavorings.  It makes a difference, and it’s worth tracking down.  That being said, this glaze is nice and ‘mapley’ with the syrup alone, so no worries if you’ve got the craving and no extract.

maple glazed pumpkin bread

The golden color and texture of a good pumpkin bread is unique — that thick pumpkin puree just works wonders like no other ingredient.  This one is made with vegetable oil instead of butter, and it’s dairy free.  I find that the oil makes the bread stay fresher and moister longer, which is great because there’s nothing better than waking up and realizing you can have a thick slice of pumpkin bread waiting for you, without having to shuffle along on a coffee shop line in your pajamas work out clothes.

Lightly spiced pumpkin bread with a sweet maple glaze
This bread isn’t super sweet despite the glaze, I think it makes a great breakfast or morning snack.  When we head to North Carolina in a few weeks to see my Dad you bet I’ll have a few slices stashed in my carry on…

Moist pumpkin bread with a sweet maple glaze

tips for this maple glazed pumpkin bread:

  • Loaf pan sizes are all over the map. To make matters worse, what’s considered ‘standard’ varies…it can be 8 1/2 x 4 1/2, or 9×5. Imported pans can have completely different dimensions. This recipe is formulated for a 9×5 pan, like this one. If your pan is different, be aware that your baking time might be different also. The bread will be done when it has risen in the middle, and a toothpick comes out without wet batter clinging to it.
  • To measure your pan, use a ruler and measure from inside rim to inside rim (along the top, not the bottom.)
  • I like to use non stick dark metal pans, but if yours is glass or ceramic, expect it to cook more quickly.
  • If you want the glaze to be thick like in the photos, it needs to be quite thick in the bowl. If the cake is too warm, even a thick glaze will melt and run. I spoon the glaze on to the middle of the loaf and spread it carefully with a knife.
  • You will have approximately 3/4 of a cup of pumpkin puree left from your standard 15oz can. Spoon it into a zip lock freezer bag and mark the amount on the outside. You can freeze it for later use.

A deliciously tender pumpkin bread with maple glaze

MAPLE is such a versatile flavor, I love to use it in so many of my fall recipes.  One the the coolest things I’ve ever done in my kitchen is make one ingredient MAPLE CREAM.  It’s simply maple syrup that is whipped into a creamy spreadable butter ~ how cool is that?

Maple Glazed Pumpkin Bread

Maple Glazed Pumpkin Bread

Ingredients

  • 2 large eggs
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
    maple glaze
  • 1 1/2 cups confectioner's sugar, sifted
  • 4 tbsp maple syrup (more or less)
  • 1/4 tsp maple extract (optional)

Instructions

  1. Set oven to 350F
  2. Spray a non-stick standard loaf pan with cooking spray. I like to line the pan with a sheet of parchment paper with long ends...this way I can lift the loaf out for glazing and neat slicing.
  3. Whisk the eggs in a large mixing bowl. Whisk in the pumpkin, oil, sugar, and spices.
  4. Stir in the flour, baking soda and salt and mix until combined.
  5. Turn the batter into the pan and even out.
  6. Bake until a toothpick comes out without wet batter clinging to it, about 50 minutes.
  7. Let the loaf cool almost to room temperature before glazing.
  8. To make the glaze, whisk together the sugar with enough maple syrup to make a thick, spreadable glaze. Keep whisking until all the little lumps are dissolved. Whisk in the extract, if using. Spread thickly onto the cooled bread.
https://theviewfromgreatisland.com/maple-glazed-pumpkin-bread/

Make it your own ~

  • Add chopped nuts to the batter and scattered over the frosting if you like…walnuts or pecans would work great.
  • There’s always the chocolate chip option ;)  Fold in a handful (1/2 – 1 cup) to the batter.

 

Don’t forget to pin this wonderful Maple Glazed Pumpkin Bread!

This soft Maple Glazed Pumpkin Bread with that layer of super sweet maple icing is a winning combination. Make it on the first crisp morning of fall, and every weekend through the holidays! #pumpkin #cake #pumpkinloaf #holidaycake #maple #pumpkinpoundcake #quickbread #breakfast #loafcake

 

you know I’ve got more pumpkin ;)

spicy sausage and pumpkin mac & cheese 4Spicy Sausage and Pumpkin Mac & Cheese

Pumpkin Chocolate Chip Blondies 2Chocolate Chip Pumpkin Blondies

DSC_0098-001Pumpkin French Toast

churro style pumpkin doughnutsChurro Style Pumpkin Doughnuts with Chocolate Sauce

22 Comments

  • Reply
    Leslie
    November 6, 2016 at 3:13 pm

    Does this glaze harden

    • Reply
      Sue
      November 6, 2016 at 3:30 pm

      Yes, not super hard, but not sticky, either.

  • Reply
    Lori
    September 10, 2016 at 9:26 am

    I made it without the glaze (no syrup or extract) and added dates and pecans (because I just can’t make a recipe without adding /something/ :P ).
    It was a hit. I got a new favorite. ^_^ I’ve been looking for a pumpkin bread keeper recipe for about a decade of autumns.

    • Reply
      Sue
      September 10, 2016 at 11:08 am

      What a great idea to add dates and pecans…that’s now on my to-do list!

  • Reply
    SallyBR
    August 26, 2015 at 1:13 pm

    Just made it today! Brought to work after lunch, got soooo many compliments!

    a real winner, the icing is to die for!

    thank you thank you thank you —- should be on the blog next month or so…

  • Reply
    Amanda
    August 19, 2015 at 2:32 pm

    Omgosh. I am so glad I’m not the only one starting the squash baking!! My kitchen is winter squash EVERYTHING right now? love the looks of this wonderful pumpkin bread!

    • Reply
      Sue
      August 19, 2015 at 4:55 pm

      No, you’re not alone Amanda :)

  • Reply
    Laura (Tutti Dolci)
    August 13, 2015 at 1:38 pm

    I am not at all ready for fall yet (summer is my favorite!!) but this bread looks beyond fab – that maple glaze is divine!

  • Reply
    Cakelaw
    August 12, 2015 at 3:39 am

    This looks devine!

  • Reply
    Eileen
    August 11, 2015 at 9:48 am

    It feels too early for pumpkin season — but I really want a slice of this anyway! I’m going to keep this bookmarked for our future CSA pumpkins.

  • Reply
    clare
    August 11, 2015 at 6:36 am

    I can’t wait to make this–I love fall and I LOVE pumpkin bread!

  • Reply
    Joanne Bruno
    August 11, 2015 at 4:46 am

    The times I have stood in line for pumpkin bread, I’ve just been severely disappointed…so yes definitely better to just make it yourself! This looks fabulous.

  • Reply
    Jennifer @ Seasons and Suppers
    August 11, 2015 at 3:26 am

    This is such a beautiful loaf! Looks so moist and that glaze is perfect. I’m Fall inspired :)

  • Reply
    Maria | Pink Patisserie
    August 10, 2015 at 8:09 pm

    What a lovely loaf! I eat pumpkin bread and muffins year round, I just love the flavor, and that glaze!

  • Reply
    Justine
    August 10, 2015 at 7:01 pm

    Wow! Sounds delicious. I’ve also never thought about using maple extract, so thanks for the tip.

  • Reply
    Tricia @ Saving room for dessert
    August 10, 2015 at 6:05 pm

    I love this recipe! The fall flavors are calling my name :) This is a beautiful loaf Sue and I can’t wait to make it! Sharing Pinning and printing!

  • Reply
    Toni | BoulderLocavore
    August 10, 2015 at 2:23 pm

    I appreciate you diving headlong into my favorite season with your last two recipes Sue! Pumpkin bread is really short changed being isolated to fall and it’s time to get a jump on it. I have not ever used maple extract and appreciate your thoughts shared on that. Also great points on the size of a loaf pan. A great reminder to me to be specific in my recipes too. Love this!

  • Reply
    Cathy
    August 10, 2015 at 1:58 pm

    This looks great, then the list below sounds fantastic also. Spicy sausage mac and cheese, that’s going on my list. I do so miss fall! We only have summer here all year around.

  • Reply
    Joan Hayes
    August 10, 2015 at 12:56 pm

    I kid you not, this looks like the pumpkin bread to end all other pumpkin breads! So, SO excited to try this recipe! Well done!

  • Reply
    SallyBR
    August 10, 2015 at 10:06 am

    Fall makes me sad because I love summer so much, but with a pumpkin bread like this, I might even be able to smile… (sigh)

    great photos too!

    • Reply
      Sue
      August 10, 2015 at 11:36 am

      I must be wired differently because fall makes me so happy, I just wilt in the summer :)

  • Reply
    Chris Scheuer
    August 10, 2015 at 8:26 am

    I’ve been resisting fall a bit, trying to savor the season but I think you just lifted me over the edge. This looks sensational!!

  • Leave a Reply

    Share
    Pin
    Stumble
    Yum
    Tweet