This Maple Glazed Pumpkin Bread has the perfect amount of pumpkin pie spice in every bite! Sweet, moist, delicious all around. It is the perfect sweet bread for the fall and winter season.
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Why this recipe works!
As soon as the cooler temperatures hit here in Kansas, I was craving a slice of sweet bread with my afternoon coffee. Pumpkin bread came to my mind right away! This recipe is my go-to for bread and muffins because it is quick, easy, and always works. Make this Maple Glazed Pumpkin Bread today and enjoy it with a cup of coffee or tea. You can thank me later!
Take this recipe as a base and jazz it up to your liking! Add chocolate chips or chunks, skip the glaze, or dust it with powdered sugar. Any way you make it, you will enjoy every bite. It is that delicious!
Ingredients:
- flour: I used all-purpose flour for this recipe;
- baking soda and baking powder: necessary leaveners for baking sweet breads;
- white and brown sugars: this mix sweetens the bread perfectly without making it overly sweet;
- pumpkin spice mix: I used my super simple homemade pumpkin spice mix for this recipe;
- pumpkin puree: I used a 100% pumpkin puree, not pumpkin pie filling;
- butter: instead of the usual oil, for this recipe I used melted butter; you can use oil if preferred;
- buttermilk: instead of milk, I always use buttermilk for muffins and sweet breads; make your homemade version with my homemade buttermilk substitute recipe;
- egg: helps combine all ingredients and adds moisture.
How to make pumpkin bread with glaze?
This is an overview of the recipe steps. All ingredient measurements and detailed process steps are provided in the recipe box below.
- Whisk dry ingredients in a large mixing bowl.
- In a separate bowl, whisk all wet ingredients until smooth.
- Add wet ingredients to the flour mixture.
- Stir all ingredients with a wooden spoon or spatula. Do not overmix, but make sure all dry ingredients are incorporated. Scrape the bottom of the bowl.
- Pour the batter into the bread pan, lined with parchment paper.
- Bake the bread until a toothpick inserted into a few spots in the center of the bread comes out clean.
- Make a maple glaze by mixing maple syrup and powdered sugar in a glass measuring cup.
- Pour the glaze over the cooled bread.
Helpful Tips!
- Before baking, read the recipe and get your ingredients ready. Make the buttermilk and pumpkin pie spice mix.
- Take the egg out of the fridge and allow it to come to room temperature.
- Do not let ready batter sit too long before placing it in the oven. Once the wet ingredients and dry ingredients are combined, there is a reaction happening between the ingredients, especially baking soda and buttermilk. Make sure to preheat the oven first. If your oven is still not ready, wait to combine the wet ingredients with the dry flour mixture until the oven is hot.
- If you are really short on time, use oil instead of butter. You can use canola, vegetable, or even coconut oil.
Recipe FAQs:
Yes! If you want to freeze this pumpkin bread, cool it completely, do not glaze, wrap tightly in plastic wrap or parchment paper, and place in a freezer-safe bag or container. Freeze for up to 3 months.
If your bread sank in the middle, it is a sign that there was too much moisture in the batter or the bread was not baked long enough, and it didn’t have time to rise.
Pumpkin pie filling is sweetened and spiced, so it is difficult to control the flavor when used in this recipe. Use 100% pumpkin puree in this recipe.
Yes! This recipe will make 1 dozen muffins. Reduce baking time to about 18 minutes.
More baking recipes:
If you like this recipe and make it, let me know in the comments below! Don’t forget to rate it if you enjoyed it!
Please read the tips and FAQs posted above before making this recipe.
Maple Glazed Pumpkin Bread
This Maple Glazed Pumpkin Bread has the perfect amount of pumpkin pie spice in every bite! Sweet, moist, delicious all around. It is the perfect sweet bread for the fall and winter season.
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Instructions
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Preheat oven to 400℉.
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Line a 9″ x 5″ bread pan with parchment paper.
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In a large mixing bowl, whisk together dry ingredients: flour, baking soda, baking powder, salt, brown sugar, granulated sugar and pumpkin pie spice mix.
2 cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, ½ cup packed brown sugar, ½ cup granulated sugar, 2 ½ teaspoons pumpkin pie spice mix
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In a medium mixing bowl, whisk together wet ingredients: pumpkin puree, melted butter, buttermilk, vanilla extract and egg. Mix well.
1 cup 100% pumpkin puree, ½ cup butter, ½ cup buttermilk, 1 teaspoon pure vanilla extract, 1 large egg
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Pour pumpkin mixture into flour mixture.
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Stir together with a wooden spoon or spatula. Do not overmix. Make sure the dry ingredients are incorporated (sometimes dry ingredients remain on the bottom of the bowl so scrape the bottom well.)
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Pour the bread batter into prepared pan.
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Bake the bread for 10 minutes at 400℉, then without opening the oven, lower the temperature of the oven to 375℉ and bake bread for another 35 to 45 minutes. When close to 45 minute mark, check the center of the bread in a few spots with a toothpick or dry spaghetti noodle. If it comes out clean, the bread is done, if it is wet or has clumps attached, add more baking time.
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When the bread is done, remove it from oven and let rest in the pan for 10 minutes. Then remove onto a cooling rack set over a baking sheet to catch the excess glaze.
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Make the glaze by whisking maple syrup and powdered sugar together until smooth. If your sugar is clumpy, run it through a sieve.
½ cup maple syrup, ⅔ cup powdered sugar
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Once the bread is cooled, pour the glaze over the bread. Scoop any excess glaze back into the cup. Let the first layer of glaze set, then glaze again for a thicker layer.
Notes
- For this recipe, use 100% pumpkin puree, not pie filling.
- You can use milk in place of buttermilk, but add 1 tablespoon of lemon juice OR make my homemade buttermilk substitute.
- This recipe will make 1 dozen muffins. Reduce baking time to about 18 minutes.
- If you are really short on time, use oil instead of butter. You can use canola, vegetable, or even coconut oil.
Nutrition
Calories: 440kcal | Carbohydrates: 77g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 371mg | Potassium: 222mg | Fiber: 2g | Sugar: 50g | Vitamin A: 5177IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg
