Delicious Maple Glazed Pumpkin Bread is just the ticket for fall! Moist cake that’s jam packed with pumpkin flavor and topped with a maple glaze that adds just enough sweetness to make this quick bread a family and friend favorite!
It’s October folks, so it’s safe to say…bring on the PUMPKIN! Woohoo!
And this super easy Maple Glazed Pumpkin Bread is just the fall loaf you’re looking for! It’s moist and fluffy and that maple glaze soaks just perfectly into the cracks and crevices on top of the loaf to give it that extra sweetness we all need in the morning with our cup of tea or coffee.
We’re only a few days into fall and I’ve already made this quick bread countless times for Tom and I and for friends. I’ve made a few 9×5-inch sized loaves and a few mini loaves. It’s such a great quick bread for gifting this fall.
Truth be told, I always have canned pumpkin in my pantry, no matter what time of year. Sometimes I get a craving when the pumpkin police says I really shouldn’t. #SorryNotSorry
Maple Glazed Pumpkin Bread Ingredients
- all-purpose flour
- baking powder and baking soda
- ground cinnamon
- pumpkin pie spice
- granulated sugar
- light brown sugar
- pure pumpkin
- vegetable oil
- confectioners’ sugar
- maple syrup
The batter for the pumpkin loaf takes less than 10 minutes to prepare and it’s flavored with pumpkin pie spice and ground cinnamon that give it all the warm and cozy fall vibes. The glaze is a combo of sifted confectioners’ sugar, maple syrup and milk which also takes no time at all to whip up.
You’ll bake this quick bread in a 9×5 loaf pan for about 55 minutes or until a tester inserted in the center of the loaf comes out clean. When the loaf is still just a bit warm you’ll pour over the glaze making sure to get it in all the nooks and crannies.
A slice or two is perfect with your morning coffee or perhaps for dessert with some freshly whipped cream on the side. Hope you guys give it a try this fall. Enjoy!
A Few Cook’s Notes for Maple Glazed Pumpkin Bread
There is cinnamon in store-bought pumpkin pie spice mix, but I love extra cinnamon flavor, so I added the extra 1 1/2 teaspoons. I didn’t think the flavor was overpowering at all.
As mentioned above, a slice is delicious slathered with some butter or as a dessert with some freshly whipped cream or even some cream cheese frosting.
More Delicious Pumpkin Recipes to Enjoy
- 1 3/4 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, firmly packed
- 1 cup canned pure pumpkin
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 cup confectioners' sugar, sifted
- 3 Tbsp. maple syrup
- 2 Tbsp. milk
- Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. In a medium bowl, whisk together granulated sugar, brown sugar, pumpkin, vegetable oil and eggs until well combined. Add to the dry ingredients until just combined and no flour streaks remain.
- Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean. If your loaf seems to be browning too quickly, just tent with foil. Remove from the oven and cool slightly on a wire rack with wax paper underneath the rack before topping with glaze.
- In a small bowl, whisk together glaze ingredients. If mixture appears too thick add another tablespoon of milk. Pour the glaze over the loaf while still warm.