Skip to content Skip to sidebar Skip to footer

Pumpkin Bread With Maple Glaze

This is seriously the simplest pumpkin bread recipe EVER. Not only is it incredibly moist, but it also features a crunchy pumpkin spice streusel topping and a sticky maple glaze. It’s also very easy to form and you don’t even need a mixer! So grab a bowl and a whisk because you’re close to make some life-changing pumpkin bread.

For the simplest results, bake during a light-colored aluminum loaf pan. Not only are they the simplest for breads and loaves, but it’s also an honest rule of thumb for almost the other dessert. this sort of aluminum conducts heat alright because it heats up and cools down fast without getting too hot.

Pumpkin Bread With Maple Glaze
Pumpkin Bread With Maple Glaze

If you don’t have this sort of loaf pan, I highly recommend cake strips. Dampen with cold water and wrap round the loaf pan before baking. It cools down the sides in order that they don’t get too hot or heat too quickly, allowing the whole loaf to bake at an equivalent rate.

To store it, there are two main options. you'll keep the bread within the pan untouched and wrap it in aluminium foil OR, if it’s already been sliced into, store in an air-tight container.

Either way, keep the bread within the fridge for up to 10 days. once you need a slice, just pop it within the microwave for about 15 seconds and it’s good as new!

Because this is often an oil-based cake, it stays moist for all 10 days. Honestly, it won’t even last that long because it’ll be gobbled up by then! But if you've got any questions on baking or storing you pumpkin bread, be happy to go away a comment below.

Pumpkin Bread With Maple Glaze


  • 1/4 cup butter, melted
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 tbsp granulated sugar
  • 1/2 tsp pumpkin pie spice


  • 1 15oz can pure pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup milk
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt


  • 1/2 cup powdered sugar
  • 1/4 cup pure maple syrup


  1. In a small bowl, mix together all of the ingredients and place in the fridge while you make the pumpkin bread.


  1. Preheat your oven to 325F and butter the sides of a 9×5 loaf pan and line with parchment paper. Make sure the paper comes up and over the two longest sides of the pan so it’s easy to lift out. If you have cake strips, you can wrap those around the pan as well.
  2. In a bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice, salt) and set aside.
  3. Using an electric mixer or a whisk, mix together the sugars, pumpkin, and oil until fully combined. Then mix in the eggs and vanilla.
  4. Mix in half of the dry ingredients, then the milk, and then the rest of the dry ingredients until you get a smooth batter.
  5. Pour it into the prepared pan and spread it even.
  6. Take the streusel out of the fridge and break it up using a knife or fork to create uniform crumps.
  7. Completely cover the top of the batter in streusel and bake for 1 hr and 15 minutes or until a toothpick in the middle comes out clean. If it needs more time, keep adding 5 minutes until it’s ready. 


  1. While the bread bakes, mix together the powdered sugar and maple syrup. 
  2. With the bread fresh from the oven, pour the glaze on top of the hot loaf. 
  3. Let the pumpkin bread cool for about 20 minutes then remove from the pan and slice. Serve warm or store in an air tight container in the fridge. Enjoy!