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!
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.
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.
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.
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…
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.
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
- 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
- 1 1/2 cups confectioner's sugar, sifted
- 4 tbsp maple syrup, more or less
- 1/4 tsp maple extract, optional
- Set oven to 350F
- 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.
- Whisk the eggs in a large mixing bowl. Whisk in the pumpkin, oil, sugar, and spices.
- Stir in the flour, baking soda and salt and mix until combined.
- Turn the batter into the pan and even out.
- Bake until a toothpick comes out without wet batter clinging to it, about 50 minutes.
- Let the loaf cool almost to room temperature before glazing.
- 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.
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!
you know I’ve got more pumpkin 😉
Spicy Sausage and Pumpkin Mac & Cheese
Chocolate Chip Pumpkin Blondies
Questions and Reviews
Even though I used glass pans, it still took about an hour and 5 minutes to bake, but OMG, it was worth it! I doubled the recipe, added a couple of scoops of unflavored whey protein powder (my husband and I work out, so I always like to get the protein in), and did a mixture of maple syrup and confectioner’s sugar, since I didn’t have any extract. I did have to use more syrup to make the glaze spreadable, but the bread is so GOOD! My husband said he’s keeping all of this batch at our house, so I’ll be making this again. Very good variation on pumpkin bread…I call it a taste of “autumn in New England”!
Love it! Thanks Carla 🙂
How could you make this gluten free without compromising the deliciousness of it?
Haha, that’s the eternal question, isn’t it? My standard answer is to use a good gf baking mix like Bob’s Red Mill’s. Let us know how it turns out if you try that Hannah.
Thanks Sue 🙂 It’s in the oven now. The batter tastes AMAZING!
It came out beautiful with GF flour. Thankyou!
Wonderful! I’m going to try that too, with my very good gluten free. By the way, Sue, your wonderful dried fruit and nut bread that actually is gluten free, is fabulous. I have some in my refrigerator now It’s my second time making it. I eat it toasted with a little cream cheese for breakfast, and it breaks up my yogurt go-to choice. Thank you so much!
I’m so glad you like the fruit and nut bread, Alene, we love it too, and it’s different every time I make it depending on what fruit and nuts I have around!
Does this glaze harden
Yes, not super hard, but not sticky, either.
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/ 😛 ).
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.
What a great idea to add dates and pecans…that’s now on my to-do list!
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…
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!
No, you’re not alone Amanda 🙂
I am not at all ready for fall yet (summer is my favorite!!) but this bread looks beyond fab – that maple glaze is divine!
This looks devine!
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.
I can’t wait to make this–I love fall and I LOVE pumpkin bread!