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Pumpkin Bread with Maple Glaze

This moist and flavorful pumpkin bread is topped with a sweet maple glaze, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Pumpkin Bread
  • 2 cups all-purpose flour Opt for unbleached flour for a richer flavor.
  • 1 tsp baking soda Ensure it’s fresh for the best rising action.
  • 1 tsp cinnamon You can use Ceylon cinnamon for a more complex flavor.
  • 1 tsp pumpkin pie spice A blend that enhances the pumpkin and warms the palate.
  • 1/2 tsp salt Balances the sweetness.
  • 1 cup pumpkin puree Canned or homemade will work! If using fresh, ensure it’s well-drained.
  • 1 cup granulated sugar For sweetness and moisture.
  • 1/2 cup light brown sugar Adds a touch of caramel flavor.
  • 1/2 cup vegetable oil Keep it neutral or try coconut oil for a tropical twist.
  • 2 large eggs At room temperature for better incorporation.
  • 1 tsp vanilla extract Preferably pure for depth of flavor.
  • 1/2 cup milk Whole or 2% for moisture.
For the Streusel Topping
  • 1/2 cup unsalted butter Be sure to use room temperature for easy mixing.
  • 1/2 cup light brown sugar Adds sweetness and texture.
  • 1/2 cup granulated sugar Enhances the crunch.
  • 1 tsp pumpkin pie spice More of that cozy flavor profile.
For the Glaze
  • 1 cup powdered sugar Ensure it’s sifted for a smooth glaze.
  • 1/4 cup pure maple syrup Use grade A or B maple syrup for that rich flavor.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C). Grease a 9×5 loaf pan and line it with parchment paper for easy removal.
  2. In a mixing bowl, combine the unsalted butter, flour, brown sugar, granulated sugar, and pumpkin pie spice until crumbly. Chill in the fridge while you prepare the batter.
Mixing Batter
  1. In one bowl, whisk together the all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and salt.
  2. In a separate large bowl, mix the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Stir in the eggs and vanilla until smooth.
  3. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just incorporated—don’t overmix!
Baking
  1. Pour the batter into the prepared loaf pan, spreading it out evenly. Sprinkle the chilled streusel topping generously over the batter.
  2. Bake in the preheated oven for about 1 hour and 20 minutes. Check for doneness by inserting a toothpick; it should come out clean.
Glazing
  1. While the bread bakes, whisk together the powdered sugar and maple syrup in a small bowl until smooth.
  2. Once the bread is done baking, let it cool in the pan for a few minutes before transferring it to a wire rack. While warm, drizzle the maple glaze over the top. Let cool completely before slicing.

Notes

Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate for up to a week. You can also freeze slices; they’ll keep well for about 2-3 months.