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Fall is coming up and I cannot help but think about this Pumpkin Bread with Maple Glaze for a delicious topping. That time of year is coming around.
You know, when everyone wants everything with all the pumpkin flavor. With this moist pumpkin bread, you will deliver all the pumpkin pie spice flavors you need to get yourself ready for Fall.
Not to mention that this easy pumpkin bread recipe comes with the best sweet maple glaze recipe to top off the best pumpkin bread ever. Making this the perfect fall treat recipe to have handy.
Ingredient Notes
- Eggs
- Pumpkin puree
- Vegetable oil
- Sugar
- Ground ginger
- Ground nutmeg
- All-purpose flour
- Salt
- Baking soda
Simple Maple Glaze Frosting:
- Powdered sugar
- Maple syrup (more or less)
How to make Pumpkin Bread with Maple Glaze:
- Set oven to 350F
- Spray a non-stick standard loaf pan with cooking spray.
- Whisk the eggs in a large bowl. Whisk (no need to a hand mixer) in the wet ingredients, pumpkin, oil, sugar, ginger, and nutmeg.
- Stir in the dry ingredients: flour, baking soda, salt, and mix until combined.
- Pour the batter into the pan and even out with a spatula.
- Bake until a toothpick comes out without wet batter clinging to it, about 50 minutes.
- Let the bread cool almost to room temperature before glazing.
- To make the glaze, whisk together the sugar with enough maple syrup to make a thick, spreadable glaze. Spread onto the cooled bread and serve.
Recipe Notes
- You can change up the topping to what you like — a maple cream cheese frosting or streusel topping would be a great option instead or even to go along with the maple icing.
- Lining the pan with parchment paper is a great way to remove the pumpkin loaf from the prepared loaf pan.
- Add in chocolate chips for even more deliciousness to the pumpkin mixture.
- Turn this into a healthy pumpkin bread recipe by using coconut oil instead of vegetable oil, just be sure to melt it first.
- This recipe also works well being made into mini loaves for easy sharing.
Storage Suggestions
- Room Temperature: Store leftover pumpkin bread in an airtight container or ziplock bag at room temperature for up to 5 days.
- Refrigerator: Store leftover bread in an airtight container or ziplock bag for up to 7 days in the refrigerator.
- Freezer: Wrap the loaf or individual slices in 3-4 layers of plastic wrap, and place in a large freezer bag. Store bread in the freezer for up 3 months. Thaw at room temperature overnight.
Want More Quick Bread Recipes?
Short on time? Check out our comprehensive collection of quick bread recipes here.
- Cream Cheese Banana Bread
- Brown Butter Banana Bread Recipe
- Glazed Almond Poppy Seed Bread Recipe
- Sweet Cherry Lime Bread Recipe
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We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- Chocolate Pumpkin Muffins
- Cranberry Pumpkin Bread
- Disneyland Pumpkin Muffins
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- Pumpkin Zucchini Bread
Pumpkin Bread with Maple Glaze
Enjoy this moist pumpkin bread with maple glaze is a quintessential fall quick bread that works as either breakfast or dessert!
Serving servings
Ingredients
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 cup sugar
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 ½ cups flour
- ½ teaspoon salt
- 1 teaspoon baking soda
Maple Frosting:
- 1½ cups powdered sugar
- 4 Tablespoon maple syrup, (more or less)
Instructions
- Set oven to 350℉.
- Spray a non-stick standard loaf pan with cooking spray.
- Whisk the eggs in a large mixing bowl. Whisk in the pumpkin, oil, sugar, ginger, and nutmeg.
- Stir in the flour, baking soda and salt and mix until combined.
- Pour the batter into the pan and even out with a spatula.
- Bake until a toothpick comes out without wet batter clinging to it, about 50 minutes.
- Let the loaf cool almost to room temperature before glazing.
- To make the glaze, whisk together the sugar with enough maple syrup to make a thick, spreadable glaze. Spread onto the cooled bread and serve.
Notes
- You can change up the topping to what you like — a maple cream cheese frosting or streusel topping would be a great option instead or even to go along with the maple icing.
- Lining the pan with parchment paper is a great way to remove the pumpkin loaf from the prepared loaf pan.
- Add in chocolate chips for even more deliciousness to the pumpkin mixture.
- Turn this into a healthy pumpkin bread recipe by using coconut oil instead of vegetable oil, just be sure to melt it first.
- This also works well being made into mini loaves for easy sharing.
Nutrition
Calories: 356 kcal · Carbohydrates: 52 g · Protein: 4 g · Fat: 15 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 47 mg · Sodium: 303 mg · Potassium: 130 mg · Fiber: 2 g · Sugar: 32 g · Vitamin A: 4834 IU · Vitamin C: 1 mg · Calcium: 30 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Yes ! You cannot go wrong with pumpkin ! Thank you !
I love maple and pumpkin together!
Can you double this recipe and bake it in a Bundt pan?
I’m sure it would work. We have not yet tried it in the Bundt pan so we don’t have the exact cooking times for you.
No cinnamon?
We don’t add cinnamon to this recipe, however you can feel free to experiment with adding some if you want to. Let us know how it turns out!
I LOVE this pumpkin bread. I added 1 tsp of cinnamon and used a bundt pan. I started checking at 40 min and believe I wound up leaving it in the oven for the full 50 min.