Pumpkin Bread with Maple Glaze
This pumpkin bread is soft, warmly spiced, and finished with a sweet maple glaze that feels like fall in every slice. It’s the kind of simple bake that makes a chilly morning feel extra special.
Ingredients
Bread
- ½ cup butter softened
- 1 cup dark brown sugar lightly packed
- 1 cup pumpkin puree
- 2 large eggs room temperature
- 2 teaspoon cinnamon or pumpkin pie spice
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cups all-purpose flour
- ⅓ cup sour cream
Cinnamon Sugar Filling
- ½ cup brown sugar
- 1 teaspoon Cinnamon
Mayple Glaze
- 1 cup powdered sugar Siften to remove lumps
- 2 tablespoon 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.
Notes
1. Don’t skip the cooling time:
Let the loaf cool for at least 30 minutes before adding the glaze. If it’s too warm, the glaze will soak in instead of sitting prettily on top. A slightly warm loaf is perfect—it helps the glaze spread smoothly without melting away. 2. For a deeper pumpkin flavor:
If time allows, make the batter and let it rest in the fridge for 30 minutes before baking. The spices bloom and the pumpkin flavor intensifies, giving you a richer, cozier loaf. 3. Bake placement matters:
Place your pan in the center of the oven so the heat circulates evenly. Pumpkin bread can brown too quickly on the edges if it’s too close to the sides or bottom of the oven. 4. The glaze sets beautifully:
For a bakery-style finish, pour the maple glaze in two light layers. Let the first layer firm up for a few minutes, then drizzle the second—this gives it that thick, pretty drizzle that clings to each slice.
Let the loaf cool for at least 30 minutes before adding the glaze. If it’s too warm, the glaze will soak in instead of sitting prettily on top. A slightly warm loaf is perfect—it helps the glaze spread smoothly without melting away. 2. For a deeper pumpkin flavor:
If time allows, make the batter and let it rest in the fridge for 30 minutes before baking. The spices bloom and the pumpkin flavor intensifies, giving you a richer, cozier loaf. 3. Bake placement matters:
Place your pan in the center of the oven so the heat circulates evenly. Pumpkin bread can brown too quickly on the edges if it’s too close to the sides or bottom of the oven. 4. The glaze sets beautifully:
For a bakery-style finish, pour the maple glaze in two light layers. Let the first layer firm up for a few minutes, then drizzle the second—this gives it that thick, pretty drizzle that clings to each slice.
Nutrition
Calories: 370kcalCarbohydrates: 64gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 62mgSodium: 368mgPotassium: 151mgFiber: 1gSugar: 47gVitamin A: 4193IUVitamin C: 1mgCalcium: 83mgIron: 2mg
Tried this recipe?Let us know how it was!