Description

This tender pumpkin bread is infused with classic autumn spices and finished with a glossy maple glaze that adds just the right touch of sweetness. Moist and fragrant, the loaf combines earthy pumpkin purée, warm cinnamon and nutmeg, and a hint of ginger for a perfectly balanced flavor. The simple maple glaze—made from pure maple syrup, powdered sugar, and a splash of milk—creates a beautiful sheen and a delicate contrast between sweet and spice. Whether you’re serving it at a cozy brunch, packing it in lunchboxes, or enjoying a slice with your morning coffee, this pumpkin bread with maple glaze is sure to become a fall favorite in your recipe rotation.

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 *SEE NOTES
- 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

Pumpkin Spice Streusel

In a small bowl, mix together all of the ingredients and place in the fridge while you make the pumpkin bread.

Pumpkin Bread

Preheat the oven to 325F**SEE NOTES, grease the inside of a 9×5 loaf pan, and line with parchment paper. Make sure the paper comes up and over the two longest sides of the pan so it’s easy to lift out.
In a bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice, salt) and set aside.
Using an electric mixer or a whisk, mix together the sugars, pumpkin, and oil until fully combined. Then mix in the eggs and vanilla.
Mix in half of the dry ingredients, then the milk, and then the rest of the dry ingredients until you get a smooth batter.
Pour it into the prepared pan and spread it even.
Take the streusel out of the fridge and break it up using a knife or fork to create uniform crumps.
Completely cover the top of the batter in streusel and bake for 1 hr and 20 minutes or until a toothpick in the middle comes out clean. If it needs more time, keep adding 5 minutes until it’s ready.

Maple Glaze

While the bread bakes, mix together the powdered sugar and maple syrup.
With the bread fresh from the oven, pour the glaze on top of the hot loaf.
Let the pumpkin bread cool for about 20 minutes then remove from the pan and slice. Serve warm or store in an air tight container in the fridge. Enjoy!

Notes

Pure Pumpkin Purée: Use 100% pumpkin purée, not pumpkin pie filling, to control sweetness and spice levels.
Spice Blend: For convenience, substitute a high-quality pumpkin pie spice blend in place of individual spices. Adjust to taste.
Baking Pan: A light-colored 9×5-inch loaf pan promotes even browning and prevents undercooked bottoms.
Avoid Over-mixing: Fold the dry ingredients into the wet just until combined to keep the crumb tender.
Glaze Consistency: Thicker glaze (less liquid) makes bold drizzles; thinner glaze (more liquid) gives a light sheen.
Make-Ahead & Storage: Store at room temperature in an airtight container for up to three days. Freeze slices up to three months.
Variations: Stir in up to ½ cup of mix-ins—chocolate chips, toasted nuts, or dried cranberries—for added texture and flavor.
Reheating: Warm individual slices in a toaster oven at 325°F for 5–7 minutes or microwave on medium power for 20–30 seconds.