Pumpkin Bread with Maple Glaze Recipe (Makes 2 Loaves)

Name: Pumpkin Bread with Maple Glaze
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 4 large eggs; 1 15-ounce can pumpkin puree; 1 cup neutral oil; 2 cups granulated sugar; 1 teaspoon vanilla extract; 3 ⅓ cups all-purpose flour; 2 teaspoons baking soda; 1 ½ teaspoons ground cinnamon; ½ teaspoon ground nutmeg; 1 teaspoon ground ginger; 1 ½ teaspoons kosher salt; ½ cup sifted powdered sugar; 1 tablespoon whole milk; 1 teaspoon maple extract; ½ teaspoon ground cinnamon

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Kaleb Wyse wearing a black shirt standing in front of a taupe background.

Why I Love This Pumpkin Bread

As soon as fall starts, I love getting out my blankets and cozy attire. There’s something special about fall; the crisp air makes me want to invite good friends over and serve them warm, delicious food.

Here’s what I often bake: a one-bowl pumpkin bread that yields two moist, spiced loaves finished with an easy maple glaze.

Since I’m a baker at heart and pumpkin is an ingredient I cannot live without, fall is the perfect time to get back in the kitchen with a warm oven. If you were to stop by The Farm from now through Christmas, you’d be hard-pressed not to find a baked good in the oven or cooling on the countertop. And right now, most of them contain pumpkin because, well, it’s just so good not to bake with!

Growing up, this pumpkin bread was one of the first items I learned to bake. I think my mom let me learn with this recipe because it’s usually a no-fail recipe. I’ve tweaked it and added the maple glaze, but it’s still the simple and cozy pumpkin bread I love and remember. Plus, serve it with my recipe for pumpkin butter whipped with cream cheese, and you’ll be in heaven!

Here’s why you’ll love this bread recipe:

A full can of pumpkin – No leftover puree to use up! No one likes to figure out what to do with that leftover amount.
No mixer needed – The batter comes together with a whisk.
An optional glaze – You don’t necessarily need to make the glaze if you’d like a simpler, less sweet bread.
Easy to make ahead – Freeze the second loaf and thaw it when you’re ready to serve.

Pumpkin Bread Ingredients

Grab a can of pumpkin puree and your spices, and you’re on the way to a delicious dessert:

Eggs and all-purpose flour – Give the loaves structure and help hold the batter together.
Pumpkin puree – Use plain pumpkin, not sweetened pumpkin pie filling.
Neutral oil – Keeps the crumb soft. I’ll let you decide which type of oil works best for your baking.
Granulated sugar – Sweetens the bread and helps it retain moisture.
Vanilla extract – Rounds out the pumpkin and spice flavors. I always say that any baked good needs a little vanilla extract, so I keep a bunch on hand that I make myself.
Baking soda – Helps the loaves rise without yeast.
Ground cinnamon, ground nutmeg, and ground ginger – A trio of spices that give the bread its fall flavor.
Kosher salt – Balances the sweetness.
Powdered sugar – Creates a smooth, sweet base for the glaze.
Whole milk – Thins the glaze to a drizzling consistency.
Maple extract – Adds a pop of concentrated maple flavor.

The full amount of each ingredient can be found in the recipe card below.

Ingredients needed for pumpkin bread recipe.

How to Make Pumpkin Bread

There are 4 steps to prepare this pumpkin bread recipe:

Step 1: Mix the batter – Whisk together the eggs, pumpkin, oil, sugar, and vanilla. Add the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk just until combined.

Flour, spices, and pumpkin puree in bowl for batter.

Step 2: Fill the pans – Divide the batter evenly between two greased 8 ½ x 4 ½-inch loaf pans. Run a greased knife lengthwise down the center of each loaf to encourage a crack as it bakes.

Step 3: Bake – Bake in a preheated 350°F oven for 50-60 minutes, until browned around the edges and a skewer inserted into the center comes out clean. Cool in the pans for 10 minutes, then carefully remove the loaves to wire racks.

Pumpkin batter in pans with center crack made with knife.

Step 4: Make the glaze – While the loaves are still slightly warm, whisk together the powdered sugar, milk, maple extract, and cinnamon. Drizzle over the loaves and cool for another 15 minutes before slicing.

Two loaves of pumpkin bread drizzled with maple glaze.

Recipe Tips

Measure the flour lightly – Stir the flour to loosen it, spoon it into your measuring cup, and level it off. Using the measuring cup to scoop directly can pack in extra flour and make the bread dry.
Check the center – A browned top doesn’t always mean the middle is baked. Test each loaf with a skewer inserted into the middle before taking it out of the oven.
Use maple extract in the glaze – Maple syrup is less concentrated and adds more liquid, so it isn’t a direct substitute. You want the extract for the most flavor.
Sift the powdered sugar – Small lumps will show in the glaze, so take a moment to sift the sugar before mixing.
Adjust the glaze gradually – Add the milk a little at a time. If the glaze is too thin, whisk in more powdered sugar. If it’s too thick to drizzle, add milk a few drops at a time.
Glaze while slightly warm – A little warmth helps the glaze soften and spread over the loaves. Let the bread rest for another 15 minutes before slicing.

Loaf of baked pumpkin bread with maple glaze drizzled on top.

Follow These Tips

Serving & Storage

Serving – Serve slightly warm or at room temperature with coffee or tea. The recipe makes two loaves, about 20 slices total—but that totally depends on how thick you slice your bread. I’ll leave the final total up to you!

Refrigerate – Cool completely, then store in an airtight container in the refrigerator for up to 4 days.

Freeze – Wrap cooled, glazed loaves tightly, place in a freezer bag, and freeze for up to 2 months. Thaw while wrapped at room temperature, then serve.

Reheat – Warm individual slices in short microwave bursts. The glaze will soften as it warms.

Frequently Asked Questions

Can I make just one loaf from this recipe?

Yes. Halve every ingredient, including the glaze, and use one 8 ½ x 4 ½-inch loaf pan. Begin checking for doneness after 50 minutes of bake time.

Can I use melted butter instead of oil?

Oil is the best choice for the soft texture of this recipe. Melted butter changes both the flavor and texture, so use the oil as written for the results shown here.

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Have I Convinced You to Make This Recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!