Pumpkin Bread with Maple Glaze Recipe
Introduction
This Pumpkin Bread with Maple Glaze is a cozy treat perfect for autumn or any time you crave a spiced, moist loaf. Topped with a sweet maple glaze and a crunchy pumpkin spice streusel, it offers a perfect balance of flavors and textures.
Ingredients
- 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
- 1 15oz can pure pumpkin puree
- 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
- 1/2 cup (60g) powdered sugar
- 1/4 cup (85g) pure maple syrup
Instructions
- Step 1: Pumpkin Spice Streusel – In a small bowl, mix together the melted butter, 1/2 cup flour, 1/4 cup light brown sugar, 2 tablespoons granulated sugar, and 1/2 teaspoon pumpkin pie spice. Refrigerate the mixture while you prepare the bread.
- Step 2: Preheat your oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line it with parchment paper, allowing the paper to hang over the long sides for easy removal.
- Step 3: In a bowl, whisk together 1 3/4 cups all-purpose flour, baking soda, cinnamon, 3/4 teaspoon pumpkin pie spice, and kosher salt. Set aside.
- Step 4: Using a mixer or whisk, combine the 1 cup granulated sugar, 1/2 cup light brown sugar, pumpkin puree, and vegetable oil until fully blended. Add the eggs one at a time, then stir in the vanilla extract.
- Step 5: Mix in half of the dry ingredients, then add the milk, and follow with the remaining dry ingredients until the batter is smooth.
- Step 6: Pour the batter into your prepared pan and smooth the surface evenly.
- Step 7: Remove the streusel from the fridge and crumble it with a fork or knife into uniform pieces. Spread the streusel evenly over the top of the batter.
- Step 8: Bake for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. If needed, continue baking in 5-minute increments until done.
- Step 9: Maple Glaze – While the bread bakes, whisk together the powdered sugar and maple syrup until smooth.
- Step 10: When the bread is fresh out of the oven, drizzle the maple glaze over the hot loaf.
- Step 11: Let the bread cool for about 20 minutes, then lift it out of the pan using the parchment paper. Slice and serve warm or store as desired.
Tips & Variations
- For extra texture, fold in 1/2 cup chopped nuts or chocolate chips into the batter before baking.
- You can substitute the pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if preferred.
- If you don’t have maple syrup for the glaze, honey or a simple powdered sugar glaze made with milk can be used instead.
- Use canned pumpkin puree labeled 100% pumpkin for the best flavor and texture.
Storage
Store the pumpkin bread in an airtight container in the refrigerator for up to 5 days. Reheat slices gently in a microwave or toaster oven for a warm treat. You can also freeze the bread wrapped tightly for up to 3 months; thaw before glazing and serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, but be sure to cook and puree the fresh pumpkin until smooth and drained well to achieve the right moisture level for the bread.
How do I know when the pumpkin bread is fully baked?
Insert a toothpick or thin skewer in the center; if it comes out clean or with just a few moist crumbs, the bread is done. Baking times may vary slightly depending on your oven.
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Pumpkin Bread with Maple Glaze Recipe
- Total Time: 1 hour 40 minutes
- Yield: 1 loaf (about 10 slices) 1x
Description
This Pumpkin Bread with Maple Glaze combines moist, spiced pumpkin bread with a sweet and sticky maple glaze topping. The recipe features a crunchy pumpkin spice streusel, making it a perfect fall treat for breakfast, snacks, or dessert. The loaf is easy to prepare, baked to a tender crumb, and finished with a luscious glaze for added flavor and moisture.
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
- 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
- Make the Pumpkin Spice Streusel: In a small bowl, combine melted butter, flour, light brown sugar, granulated sugar, and pumpkin pie spice. Mix until evenly combined. Place the bowl in the refrigerator to chill while you prepare the pumpkin bread batter.
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9×5 inch loaf pan and line it with parchment paper that extends over the two longer sides to allow easy removal of the bread after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Set aside.
- Combine Wet Ingredients: In a large mixing bowl or stand mixer, beat together the sugars (granulated and light brown), pumpkin puree, and vegetable oil until smooth and fully incorporated. Add eggs and vanilla extract, and mix well.
- Construct the Batter: Add half of the dry ingredient mixture to the wet mixture and mix briefly. Pour in the milk and continue mixing. Then add the remaining dry ingredients and mix until the batter is smooth and uniform.
- Fill the Pan: Pour the batter into the prepared loaf pan and even out the surface with a spatula.
- Add the Streusel Topping: Remove the cold streusel from the refrigerator and use a knife or fork to break it into uniform crumbs. Completely cover the top of the batter evenly with the streusel crumbs.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for approximately 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. If needed, continue baking in 5-minute increments until fully cooked.
- Prepare the Maple Glaze: While the bread bakes, whisk together powdered sugar and pure maple syrup in a small bowl until smooth.
- Glaze the Bread: Once the bread is done, remove it from the oven and immediately pour the maple glaze evenly over the hot loaf to soak in and add sweetness.
- Cool and Serve: Allow the pumpkin bread to cool in the pan for about 20 minutes. Then, lift it out using the parchment paper edges and transfer to a wire rack. Slice and serve warm, or store in an airtight container in the refrigerator to enjoy later.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Make sure to line the loaf pan with parchment paper overhanging the sides to easily lift the bread out without damaging the crust.
- Baking time may vary depending on your oven; check doneness by inserting a toothpick into the center.
- The glaze is optional but adds an excellent sweet finish that complements the pumpkin spice flavor.
- Store leftovers refrigerated in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: pumpkin bread, maple glaze, pumpkin spice, streusel topping, fall recipes, pumpkin dessert, homemade bread
