Pumpkin Bread with Maple Glaze | Cozy Fall Recipe
There’s just something about baking pumpkin bread with maple glaze on a cool September morning that makes fall feel official. This homemade pumpkin bread is moist and tender, made with pumpkin purée, warm pumpkin spice, and topped with a sweet maple drizzle. Every bite tastes like the best pumpkin bread of the season, the kind of quick bread recipe you’ll want to enjoy again and again.
Here on our homestead, this time of year means splitting wood for cozy fires and gathering in the last of the garden. Having a loaf of pumpkin bread cooling on the counter after chores fills the farmhouse with natural flavor and makes the work feel worth it. It’s one of those pumpkin recipes I come back to each fall because it’s simple, comforting, and easy to share with neighbors or bring to a church potluck.
Why You’ll Love This Pumpkin Bread with Maple Glaze
This pumpkin bread recipe bakes up soft and rich, thanks to a mix of pumpkin purée, brown sugar, and sour cream. Pumpkin pie spice or a mix of cinnamon, nutmeg, and cloves brings the perfect balance of cozy fall flavor. The batter comes together quickly in a large bowl with just a medium bowl for the streusel, making cleanup easy. You can bake it as a classic loaf, mini loaves for gifting, or even muffins for quick breakfasts. And the maple glaze? It’s the best way to finish a loaf, adding just enough sweetness to make it feel special.
At a Glance
This quick bread recipe bakes in a standard 9×5 loaf pan at 350°F for about 50 to 60 minutes, and it makes 10 to 12 generous slices. The pumpkin bread batter can also be poured into mini loaf pans — those bake a little quicker, usually around 25 to 30 minutes. The loaf is best enjoyed the day it’s glazed, but it stays moist for days when stored properly on a cooling rack and covered once cooled.
Tips for the Best Results
Start with softened butter and room temperature eggs so your pumpkin bread batter mixes smoothly. While many pumpkin bread recipes call for vegetable oil, I prefer butter for the flavor — though oil will keep the bread moist longer if you plan to store it for several days. Make sure to mix the dry ingredients into the wet gently, stopping as soon as they come together in a large bowl to avoid a dense loaf. The best way to glaze is after the bread has cooled on a cooling rack, so the maple drizzle sets instead of soaking in. If you’d like, you can even make glaze with almond milk instead of cream for a dairy-light option.
Variations to Try
This homemade pumpkin bread is versatile and can be adjusted to fit what you love. Bake as mini loaves for gifting, or double the recipe to make one for yourself and one to share. Add chopped pecans or walnuts for crunch, stir in chocolate chips for indulgence, or use pumpkin pie filling in a pinch (though I recommend purée for the best flavor). You can also play with spices: straight pumpkin pie spice keeps it simple, while adding extra cinnamon or ginger brings a deeper kick.
Storage & Freezing
Once cooled completely on a wire cooling rack, wrap the loaf or mini loaves and store them covered at room temperature for two days. If you’d like it to last longer, tuck it into an airtight container in the fridge where it will keep for up to five days. For longer storage, wrap individual slices in plastic wrap and freeze them in a bag for up to two months. Thaw and warm before serving, then make glaze again for a fresh drizzle if you’d like to dress it up.
FAQ
Can I use fresh pumpkin instead of canned?
Yes — roast, puree, and strain fresh pumpkin to remove excess liquid. Canned pumpkin purée is easier, but homemade gives a wonderful natural flavor.
Why is my pumpkin bread dense?
Usually from overmixing or adding too much pumpkin purée. Mix gently until just combined.
Can I double this recipe?
Yes, it bakes well in two loaf pans side by side, or as several mini loaves for gifting.
Do I have to glaze it?
No — it’s delicious plain, but the maple glaze makes it the best pumpkin bread for fall gatherings.
Pumpkin Bread with Maple Glaze
Ingredients
Bread
- ½ cup butter softened
- 1 cup dark brown sugar lightly packed
- 1 cup pumpkin puree
- 2 large eggs room temperature
- 2 tsp cinnamon or pumpkin pie spice
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 ½ cups all-purpose flour
- ⅓ cup sour cream
Cinnamon Sugar Filling
- ½ cup brown sugar
- 1 tsp Cinnamon
Mayple Glaze
- 1 cup powdered sugar Siften to remove lumps
- 2 Tbsp real maple syrup
- 1 Tbsp milk cream, or almond milk
Instructions
- Preheat oven to 350°F. Grease and line a 9×5 loaf pan with parchment.
- In a large bowl, cream butter and sugar until smooth. Add pumpkin, eggs, sour cream, and vanilla. Mix until combined.
- In a small bowl, whisk flour, baking soda, baking powder, salt, and spices. Fold gently into wet ingredients.
- Pour half of batter into prepared loaf pan, spread cinnamon sugar over middle, swirl with a spoon, then place the remaining batter on top.
- Bake 50–60 minutes, until a toothpick comes out clean. For mini loaves, bake 25–30 minutes.
- Cool 10 minutes in the pan, then transfer to a cooling rack.
- Make glaze by whisking powdered sugar, maple syrup, and milk or cream. Drizzle over cooled loaf.
Final Thoughts from the Homestead
Baking pumpkin bread is one of those traditions that makes this time of year feel special. This pumpkin bread with maple glaze brings together all the cozy flavors of fall in a simple, from-scratch quick bread that’s as easy as it is delicious. Whether you slice it thick for breakfast, bake it as mini loaves to gift a neighbor, or enjoy it after stacking wood on a chilly evening, this homemade pumpkin bread is sure to become a seasonal favorite.
If you make this recipe, I’d love to see it! Tag me on Instagram, I’d love to share your creations.
More cozy fall recipes to try:
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
