Maple Glazed Pumpkin Bread
This rich, moist delicacy combines the earthy warmth of pumpkin with the sophisticated sweetness of pure maple syrup, creating a bakery-worthy treat right in your kitchen. Our maple glazed pumpkin bread recipe delivers that perfect balance of spiced pumpkin flavor crowned with an irresistible glossy maple glaze that elevates this seasonal favorite from ordinary to extraordinary.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Wire Cooling Rack
Ingredients
For the Pumpkin Bread
- 1¾ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 2 large eggs room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1½ cups pumpkin puree not pumpkin pie filling
- ½ cup vegetable oil or melted coconut oil for a subtle tropical note
- ¼ cup milk dairy or plant-based
- 1 tsp vanilla extract
For the Maple Glaze
- 1 cup powdered sugar sifted
- 3 tbsp pure maple syrup the real stuff, not pancake syrup
- 1-2 tbsp heavy cream or milk
- ¼ tsp maple extract optional, for enhanced maple flavor
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C) and position the rack in the middle. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal. Pro tip: Spritz the pan lightly with cooking spray before adding parchment – this creates a non-slip surface that keeps the paper in place during filling.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This uniform distribution of spices ensures every bite delivers that perfect flavor balance.
- In a large bowl, whisk the eggs, granulated sugar, and brown sugar until light and fluffy, about 1-2 minutes. Add the pumpkin puree, oil, milk, and vanilla extract, mixing until thoroughly combined.
- Gradually fold the dry ingredients into the wet mixture, using a spatula and a gentle hand. Mix just until no flour streaks remain – overmixing activates gluten and can result in a tougher bread.
- Pour the batter into your prepared loaf pan and smooth the top with your spatula. For even baking, create a slight depression in the center – this counteracts the natural rise that occurs during baking.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with aluminum foil around the 40-minute mark.
- Allow the bread to cool in the pan for 10 minutes. Then, using the parchment paper handles, lift the bread out and transfer to a wire rack to cool for an additional 20 minutes.
- While the bread cools, whisk together the powdered sugar, maple syrup, 1 tablespoon of cream or milk, maple extract (if using), and a pinch of salt in a small bowl. Adjust the consistency by adding more liquid if needed – the perfect glaze should be pourable but thick enough to set on the bread.
- Once the bread has cooled, place a sheet of parchment or wax paper beneath the cooling rack to catch drips. Pour the glaze over the top of the bread, allowing it to drip naturally down the sides for that professional bakery appearance.
Notes
For a healthier version, try these substitutions:
- Replace all-purpose flour with white whole wheat flour
- Reduce sugar to ⅓ cup each of white and brown sugars
- Swap vegetable oil for unsweetened applesauce
- Use Greek yogurt instead of milk This bread can be stored at room temperature in an airtight container for up to 3 days, refrigerated for 5-7 days, or frozen for up to 3 months. You can make this recipe into approximately 18 muffins by reducing the baking time to 18-22 minutes.
- Replace all-purpose flour with white whole wheat flour
- Reduce sugar to ⅓ cup each of white and brown sugars
- Swap vegetable oil for unsweetened applesauce
- Use Greek yogurt instead of milk This bread can be stored at room temperature in an airtight container for up to 3 days, refrigerated for 5-7 days, or frozen for up to 3 months. You can make this recipe into approximately 18 muffins by reducing the baking time to 18-22 minutes.
Nutrition
Calories: 285kcalCarbohydrates: 43gProtein: 3gFat: 12gSaturated Fat: 2gCholesterol: 35mgSodium: 210mgFiber: 2gSugar: 26gVitamin A: 75IU
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