How do I store pumpkin bread with maple glaze?

Once cooled, store the loaf in an airtight container in the fridge for up to 10 days. For best results, reheat individual slices in the microwave for 10–15 seconds to bring back that fresh-from-the-oven taste and texture.

Can I freeze this pumpkin bread?

Absolutely. Allow the bread to cool completely, skip the glaze, and wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge, then warm and drizzle with fresh maple glaze before serving.

Can I make this pumpkin bread gluten-free or dairy-free?

Yes, it's very adaptable. For gluten-free, use a 1:1 gluten-free baking flour. For dairy-free, opt for almond milk or oat milk, and ensure your streusel butter substitute is plant-based. The texture and flavor hold up beautifully with these adjustments.

Why is my pumpkin bread too dense or underbaked?

A dense texture usually means the batter was overmixed. Be sure to stir only until ingredients are just combined. If underbaked, check your oven temperature with an oven thermometer — some ovens run cool. Bake at 325°F for 1 hour and 15–20 minutes, or until a toothpick comes out with a few moist crumbs

Pumpkin Bread with Maple Glaze – Best Fall Recipe

Name: Pumpkin Bread with Maple Glaze
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 2 h
Cuisine: American
Ingredients: 1/4 cup (55g) unsalted butter, melted – for streusel; 1/2 cup (65g) all-purpose flour – for streusel structure; 1/4 cup (50g) light brown sugar, packed – sweetens the streusel; 2 tbsp granulated sugar – balances the streusel; 1/2 tsp pumpkin pie spice – adds warmth to streusel; 1 (15 oz) can pure pumpkin puree – base of the bread; 1 cup (200g) granulated sugar – sweetens the bread; 1/2 cup (100g) light brown sugar, packed – adds moisture and richness; 1/2 cup (110ml) vegetable oil – keeps the bread moist; 2 large eggs – binds ingredients; 1/2 tsp vanilla extract – enhances flavor; 1/2 cup (110ml) milk – softens and moistens batter; 1 3/4 cups (230g) all-purpose flour – provides structure; 1 tsp baking soda – helps the bread rise; 1 tsp cinnamon – signature spice; 3/4 tsp pumpkin pie spice – enhances pumpkin flavor; 1/2 tsp kosher salt – balances sweetness; 1/2 cup (60g) powdered sugar – base for glaze; 1/4 cup (85g) pure maple syrup – for maple glaze

Description

This moist Pumpkin Bread with Maple Glaze is the ultimate fall treat. It’s loaded with pumpkin flavor, topped with a crunchy pumpkin spice streusel, and drizzled with a sweet maple glaze. Perfect for cozy mornings or as a holiday dessert.

Ingredients

Scale

1/4 cup (55g) unsalted butter, melted – for streusel
1/2 cup (65g) all-purpose flour – for streusel structure
1/4 cup (50g) light brown sugar, packed – sweetens the streusel
2 tbsp granulated sugar – balances the streusel
1/2 tsp pumpkin pie spice – adds warmth to streusel
1 (15 oz) can pure pumpkin puree – base of the bread
1 cup (200g) granulated sugar – sweetens the bread
1/2 cup (100g) light brown sugar, packed – adds moisture and richness
1/2 cup (110ml) vegetable oil – keeps the bread moist
2 large eggs – binds ingredients
1/2 tsp vanilla extract – enhances flavor
1/2 cup (110ml) milk – softens and moistens batter
1 3/4 cups (230g) all-purpose flour – provides structure
1 tsp baking soda – helps the bread rise
1 tsp cinnamon – signature spice
3/4 tsp pumpkin pie spice – enhances pumpkin flavor
1/2 tsp kosher salt – balances sweetness
1/2 cup (60g) powdered sugar – base for glaze
1/4 cup (85g) pure maple syrup – for maple glaze

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Instructions

Preheat oven to 325°F (163°C). Grease and line a 9×5 inch loaf pan with parchment paper.
Make the streusel: Combine melted butter, flour, brown sugar, granulated sugar, and pumpkin pie spice. Chill in the fridge.
In a medium bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs and vanilla; whisk until combined.
Add half the dry mixture to the wet ingredients and mix. Add milk and stir until smooth. Add remaining dry ingredients and mix until just combined.
Pour batter into prepared loaf pan and smooth the top.
Break up chilled streusel into chunks and sprinkle evenly over batter.
Bake for 1 hour 15–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
While the bread bakes, mix powdered sugar and maple syrup to make the glaze.
Once the bread is out of the oven, drizzle the glaze over the warm streusel topping.
Cool for at least 20 minutes before slicing. Serve warm or at room temperature.

Notes

Use pure pumpkin puree, not pumpkin pie filling.
Chill streusel before using to ensure the right texture.
Use real maple syrup for the best glaze consistency and flavor.
Store in an airtight container in the fridge for up to 10 days.
Reheat slices in the microwave for 15 seconds for a fresh-baked feel.

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Category: Baked Goods
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 325
Sugar: 25g
Sodium: 190mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg