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Sliced moist pumpkin bread with maple glaze drizzled on top, showing soft texture inside the loaf.
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5 from 10 votes

Pumpkin Bread with Maple Glaze

This easy pumpkin bread is filled with fall flavors. Topped with a maple syrup glaze and filled with spices, each slice is unbelievably good!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Bread, Dessert
Cuisine: American
Servings: 12 servings (makes one loaf)
Author: Spoonful of Flavor

Ingredients

For the bread

  • 1 cup all-purpose flour, plus more for greasing the pan (125 g)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ginger
  • 1/2 cup sugar (100 g)
  • 6 tablespoons unsalted butter, room temperature, plus more for greasing the pan (85 g)
  • 1  large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup 100% pure pumpkin (about half of one 15 oz. can) (212 g)

For the Maple Glaze:

  • 1 tablespoon unsalted butter
  • 1 tablespoon  pure maple syrup
  • 1/4 cup powdered sugar (30 g)
  • Pinch of kosher salt or sea salt

Instructions

  • Preheat oven to 325° F. Grease one 9” x 5” loaf pan with butter and dust with flour.
  • In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger until combined. Set aside.
  • In large bowl of an electric mixer (or using a hand mixer), beat butter and sugar until just blended, about 30 seconds. Add egg and vanilla and beat well. Continue beating until very light and fluffy, about 3 minutes. Add pumpkin and mix until combined. The batter might look curdled at this point—that's okay.
  • With the mixer on low, beat in flour mixture until incorporated.
  • Pour batter into prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted in center comes out clean. Let pumpkin bread cool in pan about 10 minutes before removing it onto a wire rack. Let cool to room temperature.
  • To make the glaze, melt butter in a saucepan along with syrup. Add salt and sugar and whisk until smooth. While warm, spoon glaze over pumpkin bread (the glaze will harden as it cools).

Video

Notes

Storing: This pumpkin bread will stay fresh for up to 2 days at room temperature in an airtight container. To keep it longer, refrigerate it for up to 1 week. Let it come to room temperature before serving for best texture.
Freezing: Let the loaf cool completely before freezing. Wrap it tightly in plastic wrap, then in a layer of aluminum foil. Place in a freezer-safe bag, remove as much air as possible, and freeze for up to 4 months. Thaw fully at room temperature before slicing or glazing.
Looking for more? Scroll up for tips, variations, and more fall baked goods to try next.

Nutrition

Calories: 193kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 153mg | Potassium: 90mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1049IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg