Pumpkin Bread with Maple Glaze

Easy, flavorful and addicting this Pumpkin Bread with Maple Glaze is a delicious fall bread with a sweet topping that no one can refuse!

Well it’s September, so we will say that pumpkin season has officially started! Starbucks has released their Pumpkin Spice Latte’s, Dairy Queen has their Pumpkin Blizzards and the weather has started to get chillier.

There are people out there that don’t like pumpkin…can you even believe that? I mean how can you NOT like pumpkin? 

It is one of the most addicting flavors that we see in this house and we use it all year round, it doesn’t have to be Fall or near Fall for us to whip up something pumpkin.

But I digress, I can see that the reasons on why some people don’t enjoy pumpkin, I don’t enjoy a lot of things so I can’t really bash them!

Now let’s talk about this easy and addicting Pumpkin Bread. Pumpkin Bread is one of those treats that you have to make like every year. 

At least we do in this house, it is one of our favorites among these other pumpkin recipes we have on our site, Pumpkin Bread Pudding, Pumpkin Hot Chocolate and Pumpkin Cheesecake!

WHY THIS RECIPE WORKS:

• With minimal pantry staples this recipe whips up in minutes.
• The spices in this recipe can easily be replaced with the same amount of pumpkin pie spice.
• You can easily double this recipe to make for a larger gathering.

Now what set’s this recipe apart from all those other Pumpkin Bread Recipes around is that it is lathered in the most amazing maple glaze.

It truly makes this recipe what it is and I cannot even stress enough how much that that glaze makes this bread what it is.

Now you could go with maple extract with this glaze but seriously, I would go out and use real maple syrup for this recipe, thats what we do ant it is a game changer!

I love maple anyhow so when you mix together maple with pumpkin you really do create one of the greatest combinations ever!

HOW DO YOU MAKE PUMPKIN BREAD?

1. In a bowl, combine the butter, brown sugar, pumpkin and eggs and beat with hand mixer until combined.
2. In another bowl whisk together the flour, baking powder, baking soda, salt, cinnamon ginger and nutmeg until blended.
3. Add your wet ingredients to your dry ingredients.
4. Fold your ingredients together just until combined and no flour streaks remain.
5. Preheat oven to 350 degrees F and spray a loaf pan with non-stick cooking spray and spread your batter into pan and bake for about 50 minutes until toothpick comes out clean, remove to a wire rack to cool completely when done baking.
6. Meanwhile make your glaze buy combining powdered sugar, maple syrup and vanilla and whisk until combined.
7. Pour over cooled bread.
8. Let it sit until the glaze hardens and then cut and serve.

When it comes to fall baking this is one of my absolute favorite things to do, I love myself some bread, especially when its this Pumpkin Bread with Maple Glaze.

There is just something about it that I can’t get over and I keep wanting piece after piece after piece, once you try it I don’t think you’ll be able to disagree.

HOW TO STORE:

This is best stored in an airtight container at room temperature but not somewhere too warm so the icing doesn’t melt. This can be stored for up to 3-4 days.

You can also freeze this Pumpkin Bread Recipe as well. Bake per directions but hold off on making the glaze until you are ready to serve.

Let the bread cool completely and then wrap it in Saran Wrap and tinfoil or place in a freezer bag, it should keep for up to 6 months.

Defrost on the countertop or refrigerator, make your glaze and then enjoy like normal.

TIPS AND TRICKS:

• You can swap out the spices in the recipe for equal amounts of pumpkin pie spice.
• This can easily be frozen, see my tips above.
• You can use maple extract for this recipe if you are in a pinch.
• This recipe is easily able to be doubled or tripled, you can make and serve or freeze.
• You don’t have to glaze the bread, that is optional it is delicious without it as well.

If you want the perfect pumpkin recipe for this fall then you need to whip up this Pumpkin Bread with Maple Glaze, you will be 100% hooked!

If you like this recipe you might also like:

• Pumpkin Spice Piecaken
• Chocolate Chip Pumpkin Pudding Pie
• Pumpkin Roll Recipe

If you’ve tried this PUMPKIN BREAD WITH MAPLE GLAZE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
 

Pumpkin Bread with Maple Glaze

Easy, flavorful and addicting this Pumpkin Bread with Maple Glaze is a delicious fall bread with a sweet topping that no one can refuse!

5 from 6 votes

Print Pin Rate

Course: Bread, Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 8 slices

Calories: 406kcal

Author: Tornadough Alli

Ingredients

• ▢ 1/2 cup butter softened
• ▢ 1 cup brown sugar
• ▢ 1 cup canned pumpkin
• ▢ 2 eggs
• ▢ 1 1/2 cup flour
• ▢ 1 tsp baking powder
• ▢ 1 tsp baking soda
• ▢ 1 tsp salt
• ▢ 1 1/2 tsp ground cinnamon
• ▢ 1/2 tsp ground ginger
• ▢ 1/2 tsp ground nutmeg

Glaze:

• ▢ 1 cup powdered sugar
• ▢ 1/4 cup maple syrup
• ▢ 1/2 tsp vanilla

Instructions

• Preheat the oven to 350.
• Spray a 9x5" loaf pan with cooking spray and set aside.
• In bowl, combine your butter, brown sugar, pumpkin and eggs and beat with hand mixer until combined.
• In another bowl whisk together your flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until blended and then add into your wet ingredients and mix until combined.
• Spread into prepared pan and bake for about 50 minutes or until toothpick comes out clean then remove from oven to cool.
• To make your glaze you mix together your powdered sugar, maple syrup and vanilla and pour it over your cooled bread and let it set for a few minutes then cut and serve.

Notes

1. You can swap out the spices in the recipe for equal amounts of pumpkin pie spice.
2. This can easily be frozen, see my tips above.
3. You can use maple extract for this recipe if you are in a pinch.
4. This recipe is easily able to be doubled or tripled, you can make and serve or freeze.
5. You don't have to glaze the bread, that is optional it is delicious without it as well.

Nutrition

Serving: 0g | Calories: 406kcal | Carbohydrates: 70g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 576mg | Potassium: 225mg | Fiber: 1g | Sugar: 48g | Vitamin A: 5180IU | Vitamin C: 1.3mg | Calcium: 87mg | Iron: 2mg

Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.

Tried this recipe?Mention @TornadoughAlli or tag #TornadoughAlli!

Nutrition Disclaimer

ORIGINALLY PUBLISHED SEPTEMBER, 2018