Pumpkin Bread with Maple Glaze
It’s officially cozy baking season! One of our all-time favorite seasonal treats is pumpkin bread. It’s soft, perfectly spiced, and drizzled with a luscious maple glaze. So, gather your ingredients, preheat your oven, and enjoy the warm, cozy flavors of fall!
Why you’ll love this recipe
This pumpkin bread perfectly balances sweetness, warmth, and crunch. It features a soft, fluffy pumpkin cake topped with a cinnamon crumble. The maple glaze drizzled on top adds a subtle sweetness and a gorgeous finish that makes the bread irresistible.
Watch how we made them:
Key ingredients:
- Sugar: You’ll need both granulated sugar and brown sugar for this recipe.
- Eggs: You’ll need 2 eggs to keep the bread moist and fluffy.
- Pumpkin Puree: This is what gives the bread its signature fall flavor. We recommend using a good quality pumpkin puree like Libby’s for the best taste.
- Vegetable Oil: Vegetable oil keeps the bread moist and tender. It allows for a smoother batter and helps create a soft crumb.
- Milk: We used whole milk in this recipe but you can substitute it for a non-dairy milk.
- Flour: All-purpose flour is the main structure-building ingredient in the bread.
- Pumpkin Spice: Pumpkin spice is a blend of warm spices typically including cinnamon, nutmeg, ginger, and cloves. It adds that classic fall flavor profile, bringing warmth and depth to the bread. We used store-bought pumpkin spice but you can make yours at home!
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Pumpkin Bread with Maple Glaze
It's officially cozy baking season! One of our all-time favorite seasonal treats is pumpkin bread. It's soft, perfectly spiced, and drizzled with a luscious maple glaze. So, gather your ingredients, preheat your oven, and enjoy the warm, cozy flavors of fall!
Ingredients
For the pumpkin bread
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/3 cup whole milk
- 1 cup all purpose flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp pumpkin spice
- 1 tsp ground cinnamon
- 1/4 tsp salt
For the crumble
- 6 tbsp unsalted butter melted
- 3/4 cup all purpose flour
- 2/3 cup brown sugar
- 1/2 tbsp ground cinnamon
For the maple glaze
- 1 cup powdered sugar sifted
- 1/4 cup maple syrup
- 2 tsp whole milk
Instructions
- Preheat your oven to 350℉. Grease a 1 pound loaf pan.
- To make the crumble: Combine the melted butter, flour, brown sugar, and cinnamon. Mix with a fork until pea sized balls form and refrigerate until use.
- To make the bread: In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla, pumpkin puree, vegetable oil, and milk until combined.
- Add the flour, baking soda, baking powder, pumpkin spice, cinnamon, and salt. Mix until combined.
- Pour half the batter into the greased loaf pan and sprinkle half of the crumble on top. Pour the remaining batter and sprinkle with more crumble. Bake for 45 to 50 minutes.
- To make the glaze: Whisk together the powdered sugar, maple syrup, and milk until smooth. Allow the pumpkin bread to cool completely before adding the glaze.
Notes
How to store: Place the bread in an airtight container and keep at room temperature for up to 3 days or in the fridge for up to a week.
Tried this recipe?Let us know how it was!
