Pumpkin Bread with Maple Glaze

So you’re craving something cozy, slightly spiced, and totally acceptable for breakfast, dessert, or midnight snacking?

Perfect — this Pumpkin Bread with Maple Glaze hits that sweet spot between “I can adult today” and “also — nap.” It’s moist, warmly spiced, and slathers wonderfully with that sticky-sweet maple glaze. Also: it’s suspiciously easy. You’re welcome.

Why This Recipe is Awesome

• Ridiculously forgiving. Seriously — it’s basically the recipe version of a warm hug.
• Seasonal vibes without the fuss. Pumpkin flavor, cinnamon swagger, and maple glamour.
• Great for showing off with minimal effort. Want to impress a friend or bribe a coworker? Bake this.
• Idiot-proof? Pretty much — I didn’t mess it up and I’m not claiming sainthood.

Ingredients You’ll Need

• 2 cups (250 g) all-purpose flour — the canvas.
• 1 ½ tsp baking powder.
• 1 tsp baking soda.
• 1 tbsp ground cinnamon.
• ½ tsp ground ginger.
• ¼ tsp ground cloves (or allspice if you like chaos).
• ½ tsp fine salt.
• 1 ½ cups (300 g) granulated sugar (you can do 1 cup + ½ cup brown for more depth).
• ½ cup (115 g) unsalted butter, melted and slightly cooled (or plain vegetable oil — see subs).
• 2 large eggs, room temp.
• 1 cup (240 g) pumpkin puree (not pumpkin pie filling).
• 1/3 cup (80 ml) buttermilk or plain yogurt (texture booster).
• 1 tsp vanilla extract.
• Optional: ½ cup chopped walnuts or chocolate chips (if you like drama in your bread).

For the Maple Glaze

• 1 cup (120 g) powdered sugar, sifted.
• 2–3 tbsp pure maple syrup (adjust for thickness).
• 1–2 tbsp milk (or heavy cream) to smooth if needed.
• Pinch of salt.

Step-by-Step Instructions

1. Preheat & prep. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal. Pro tip: parchment > sticking drama.
2. Mix dry stuff. Whisk flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt in a bowl until evenly mingled. Keep it light and airy.
3. Combine wet stuff. In another bowl, whisk melted butter and sugar until slightly shiny. Add eggs one at a time, then pumpkin puree, buttermilk, and vanilla. Whisk until smooth.
4. Marry them. Pour wet into dry and gently fold with a spatula until just combined. Don’t overmix — a few streaks of flour are okay. Add nuts or chips now if using.
5. Bake. Pour batter into the prepared pan and smooth the top. Bake 50–60 minutes, or until a toothpick in the center comes out with a few moist crumbs (not gummy batter). Rotate halfway if your oven has mood swings.
6. Cool. Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before glazing. Hot glaze + hot loaf = sticky, but messy, not elegant.
7. Glaze time. Whisk powdered sugar, maple syrup, and a dash of milk until pourable but thick. Drizzle over the cooled loaf. Let set 10 minutes, slice, and be adored.

Nutritional facts

Serving	Calories	Fat (g)	Sat Fat (g)	Carbs (g)	Sugar (g)	Fiber (g)	Protein (g)	Sodium (mg)
Per slice (1 of 12)	280 kcal	12	3.5	40	20	2	4	240
Whole loaf (approx.)	3360 kcal	144	42	480	240	24	48	2880

This is an estimate (IMO, still useful). Benefits: pumpkin brings vitamin A and fiber, and the loaf is a good energy boost for busy mornings. That said, it’s still dessert-adjacent — enjoy mindfully. Personal tip: slice it thin and pair with plain Greek yogurt for breakfast that feels fancy and not regretful.

Common Mistakes to Avoid

• Thinking you can skip preheating. Rookie move. Oven temp matters.
• Overmixing the batter. This turns moist bread into a chewy regret. Stir gently.
• Using pumpkin pie filling. That’s sweetened and spiced already — not what we asked for.
• Glazing a hot loaf. It melts into a sad puddle. Cool it first.
• Ignoring chill factors. If your butter is blazing hot, it cooks eggs — let it cool a bit.

Alternatives & Substitutions

• Butter → oil: Use ½ cup neutral oil (veg or canola) if you want even moister texture. IMO, oil gives a softer crumb.
• Buttermilk → yogurt or milk + vinegar: Mix 1 cup milk + 1 tbsp lemon juice, wait 5 minutes. Works fine.
• White sugar → half brown sugar: Swap ½ cup for richer, molasses-y flavor.
• Glaze → cream cheese frosting: Want decadence? Swap the maple glaze for a quick cream cheese frosting (4 oz cream cheese + ¼ cup butter + 1 cup powdered sugar + vanilla). Worth it, but more commitment.
• Gluten-free: Use a 1:1 gluten-free flour blend and expect slightly different texture. Add a tablespoon of xanthan if your blend lacks it.

FAQ (Frequently Asked Questions)

Can I use canned pumpkin pie filling instead of pumpkin puree? Technically? You could, but why invite unnecessarily sweet and spiced complications? Use plain pumpkin puree for control.
Can I freeze this loaf? Yep. Wrap tightly in plastic and foil — freezes well for up to 3 months. Thaw overnight in the fridge or on the counter.
Can I halve the recipe? Sure. Bake in a smaller loaf pan; check for doneness earlier (around 35–45 minutes).
Is canned pumpkin the same as fresh pumpkin? Canned puree is more consistent and way less fuss. Fresh is great if you roast and puree it properly, but it requires extra time.
What if my loaf sinks in the middle? Likely underbaked or oven temp too low/too high. Use a thermometer or toothpick test next time. Also, avoid overmixing.
Can I make muffins instead? Absolutely. Spoon into a muffin tin and bake 18–22 minutes. Handy for portion control.
How do I make the glaze thinner/thicker? Add tiny amounts of milk to thin, or more powdered sugar to thicken. Easy.

Final Thoughts

You did it. You made a loaf that smells like fall and makes people suspiciously happy. Slice it, share it, hide half under your kitchen towel (no judgment), or toast it and slather with butter. Either way — you earned it. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!