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pumpkin bread cut in half to show moist texture inside

Pumpkin Bread with Maple Glaze

  • Author: Jenna Barnard
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 1 loaf 1x


Moist pumpkin bread with a crunchy pumpkin spice streusel topping and maple glaze. It’s seriously the BEST pumpkin bread recipe!



Pumpkin Spice Streusel

  • 1/4 cup (55g) unsalted butter, melted
  • 1/2 cup (65g) all-purpose flour
  • 1/4 cup (50g) brown sugar
  • 2 tbsp granulated sugar
  • 1/2 tsp pumpkin pie spice

Pumpkin Bread

  • 1 15oz can pure pumpkin puree *SEE NOTES
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 1/2 cup (100ml) vegetable oil
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup (110ml) milk
  • 1 3/4 cups (230g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt

Maple Glaze

  • 1/2 cup (60g) powdered sugar
  • 1/4 cup (85g) pure maple syrup


Pumpkin Spice Streusel

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

Pumpkin Bread

  1. Preheat your oven to 325F**SEE NOTES 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. 

Maple Glaze

  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!


PUMPKIN PUREE – Make sure to use pumpkin PUREE and not pumpkin pie filling. I also recommend using Libby’s pumpkin as some other canned pumpkin puree brands are mislabeled and are actually made with a blend of different squashes. So different brands of canned pumpkin can contain different levels of moisture. For consistency, I always use Libby’s (not sponsored). 

BAKING TEMPERATURE – If you’ve had trouble with your bread not baking all the way through or turning out dense, it could be the size of the pan you used. Some 9×5 loaf pans can actually be 8.5×4.5 inches or even less. This recipe is perfect for any pan that is exactly 9×5 inches or above and bakes well at 325F. If you know you have a smaller pan, you may need to bake it at 350F to ensure it bakes all the way through.

Keywords: pumpkin bread, pumpkin bread with maple glaze, moist pumpkin bread recipe

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