Pumpkin Bread with Maple Glaze
Moist, tender, and warmly spiced, this pumpkin bread is topped with a luscious maple glaze for the ultimate seasonal treat. Simple to prepare with pantry staples, it’s perfect for breakfast, dessert, or an afternoon snack.
Equipment
- 1 Loaf Pan (9x5-inch)
- 2 Mixing Bowls (medium and large)
- 1 Whisk
- 1 Rubber Spatula
- 1 Measuring Cup Set
- 1 Measuring Spoon Set
- 1 Cooling Rack
- 1 sheet pan (to catch glaze drips)
Ingredients
For the Bread:
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 15 ounces pumpkin puree
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup 2% milk
For the Maple Glaze:
- 1 cup confectioners’ sugar
- 2 tablespoons pure maple syrup
- 2 tablespoons 2% milk
Instructions
- Prepare the Baking Pan: Begin by preheating your oven to 350°F (175°C) so it has time to reach the correct temperature before you bake. While the oven warms up, take a standard 9x5-inch loaf pan and coat it generously with nonstick cooking spray. Make sure to cover the bottom, corners, and sides to prevent sticking. If you prefer, you can also line the pan with parchment paper, leaving an overhang for easy lifting after baking.
- Combine the Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Whisking does two things: it evenly distributes the leavening and spices throughout the flour, and it helps break up any lumps for a smoother batter later. Take your time here—this step ensures that every bite of bread has a balanced flavor and even texture.
- Mix the Wet Ingredients: In a large mixing bowl, add the pumpkin puree, melted butter, sugar, eggs, and milk. Using a whisk or hand mixer, blend everything until the mixture is smooth and well combined. The pumpkin provides natural moisture, the melted butter adds richness, and the eggs help give the bread structure. Don’t worry if the mixture looks slightly thick—this is normal and will blend perfectly with the dry ingredients.
- Combine Wet and Dry Mixtures: Gradually add the dry mixture into the large bowl with the wet ingredients. Do this in two to three batches rather than dumping it in all at once. After each addition, gently fold the batter together with a rubber spatula. Avoid overmixing—stir just until the flour disappears. Overworking the batter can make the bread tough instead of soft and tender. The goal is a thick, smooth batter with no dry streaks.
- Transfer Batter to Pan: Once the batter is ready, pour it into the prepared loaf pan. Use the spatula to spread it evenly, making sure it fills the corners and the surface is level. This helps the bread rise uniformly as it bakes. Gently tap the pan on the counter a few times to release any trapped air bubbles.
- Bake the Pumpkin Bread: Place the pan on the center rack of the preheated oven to ensure even baking. Bake for 1 hour and 10 minutes, or until a toothpick or cake tester inserted in the center comes out clean or with just a few moist crumbs. Every oven varies slightly, so begin checking at the 65-minute mark. The top should be golden brown, slightly domed, and firm to the touch.
- Cool the Loaf Properly: Remove the loaf from the oven and place it on a wire cooling rack, but keep it inside the pan for 15 minutes. This resting period helps the bread firm up and makes it easier to remove. After 15 minutes, carefully lift the loaf out (use parchment overhang if you lined the pan) and set it directly on the rack to cool completely. Allowing it to cool fully before glazing prevents the topping from melting or sliding off.
- Prepare the Maple Glaze: While the bread cools, make the glaze. In a small bowl, combine the confectioners’ sugar, maple syrup, and milk. Stir until the mixture is completely smooth and pourable. If it seems too thick, add a teaspoon of milk at a time until you reach a drizzling consistency. If too thin, add a little more sugar. The glaze should be silky and thick enough to cling lightly to a spoon.
- Glaze the Pumpkin Bread: Once the loaf is fully cooled, place a sheet pan or piece of parchment under the cooling rack to catch excess glaze. Slowly drizzle the glaze over the top of the bread, allowing it to cascade down the sides naturally. You can spoon it over for more coverage or make artistic zigzag drizzles—either way, it adds a glossy, sweet finish that pairs beautifully with the spiced loaf. Allow the glaze to set for 10–15 minutes before slicing.
- Slice and Serve: After the glaze has firmed up, use a sharp serrated knife to slice the bread into 12 even portions. Each slice should be moist, tender, and lightly spiced with a hint of sweetness from the glaze. Serve immediately with coffee, tea, or as a dessert after dinner. Store leftovers properly for best freshness.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Spices can be adjusted—add more cinnamon for warmth or reduce cloves if you prefer milder spice.
- The bread is naturally moist thanks to the pumpkin puree, so avoid overbaking to keep it soft.
- Glazing is optional, but the maple drizzle elevates it into a bakery-style loaf.
- For a lighter loaf, you may replace half the butter with neutral oil or unsweetened applesauce.
- A serrated bread knife makes for the cleanest slices once cooled.
