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Delicious Pumpkin Bread Glaze

Section: Sweet Treats

This bread is soft and tender thanks to pumpkin, cinnamon, and warm spices. The mix uses pumpkin puree, sugar, oil, and eggs for a smooth, rich batter. A crunchy pumpkin spice streusel on top adds texture and flavor. Finally, a sweet maple glaze gives it a comforting touch. It bakes gently at a moderate heat to make a tender crumb perfect for chilly days and get-togethers.

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Lindsey
Created By Lindsey
Most recently updated on Tue, 18 Nov 2025 02:54:56 GMT
A slice of pumpkin bread with maple glaze. Save
A slice of pumpkin bread with maple glaze. | cookbing.com

This maple-glazed pumpkin loaf is my go-to for cozy fall vibes all year round. It's soft and packed with warm spices topped with a crunchy pumpkin spice streusel for a nice texture mix. Great for lazy weekend mornings or a sweet snack with tea.

I often reach for this pumpkin loaf when I want something tasty but quick on busy autumn mornings. It quickly became a favorite in our home and makes a nice gift too.

Ingredients

  • Pure pumpkin: pick one with no added sugar or spices for the best flavor.
  • Pumpkin spice mix: a cozy combo of cinnamon, nutmeg, and cloves.
  • Light brown sugar: pairs with granulated sugar to keep the moistness and avoid heaviness.
  • Vegetable oil: keeps the loaf soft and lets the spices shine.
  • Baking soda: helps the bread rise nicely and evenly.
  • Maple syrup and powdered sugar: mix these for an easy sweet glaze—use good syrup for best flavor.
  • Unsalted butter: gives the streusel richness and crumbly texture.

Steps

Make The Streusel:
Mix melted butter with brown and white sugars plus pumpkin spice in a small bowl. Pop it in the fridge so it firms up and makes a perfect crumbly top.
Get The Pan Ready:
Heat your oven to 325°F. Grease a 9x5 inch loaf pan and line it with parchment that sticks up for easy bread removal later on.
Dry Mix:
Whisk together flour, baking soda, cinnamon, pumpkin spice, and salt in a medium bowl. This makes sure everything’s spread evenly so the loaf rises great.
Wet Mix:
In a big bowl or mixer, beat pumpkin, both sugars, and oil until nice and smooth. Add eggs one by one, beating well after each for good texture, then stir in vanilla.
Add Dry & Milk:
Slowly fold half the dry mix into the wet stuff. Pour in milk, then add the rest of the dry mix. Stir till smooth but don’t overdo it to keep the loaf tender.
Pour & Top:
Pour the batter evenly into the pan. Take out the chilled streusel, crumble it finely with fingers or fork, and sprinkle it all over the batter.
Baking Time:
Bake for about 1 hour 20 minutes. Check by poking a toothpick in the middle—it should come out clean or with a few moist crumbs. If not ready, bake a bit longer, checking every 5 minutes.
Add Glaze:
After cooling for 20 minutes, stir powdered sugar and maple syrup till smooth. Drizzle over the warm loaf so it seeps in, adding extra moisture and sweetness.
Slice of pumpkin loaf with maple glaze.
Slice of pumpkin loaf with maple glaze. | cookbing.com

That pumpkin spice scent always reminds me of cozy fall mornings. This loaf takes me back to baking days with my grandma who showed me simple ingredients and patience make the best treats.

Storing

You can keep pumpkin loaf fresh for 3-4 days wrapped up at room temp. For longer freshness, fridge it for a week but bring it back to room temp before eating. For even more time, slice and freeze it sealed for up to 3 months and thaw before serving.

Swapping Ingredients

Try swapping vegetable oil with melted coconut or light olive oil for a new twist. Use almond or oat milk to skip dairy. Add chopped pecans or walnuts to the streusel for some extra crunch and flavor.

Serving Tips

This loaf is great on its own but even better spread with butter or cream cheese. Toss on honey or toasted pumpkin seeds for extra yum. Warm it a bit for that fresh-from-the-oven feel anytime.

Piece of pumpkin loaf with maple glaze.
Piece of pumpkin loaf with maple glaze. | cookbing.com

This pumpkin loaf is a warm classic that brings fall to your table slice after slice. It’s fun to bake with family or share as a kind gift on chilly days.

Frequently Asked Cooking Questions

→ Why does this pumpkin bread stay moist?

The pumpkin puree, oil, and sugars work together to keep the bread soft and moist inside.

→ How can I get a crunchy streusel topping?

Cool the streusel mix in the fridge before adding it on top to keep it crisp once baked.

→ Can I swap out the maple syrup in the glaze?

Sure, maple syrup gives natural sweetness and flavor, but honey or a simple sugar glaze works well too.

→ Which spices bring out the pumpkin flavor best?

Cinnamon, pumpkin pie spice, and a pinch of nutmeg really bring out pumpkin’s earthy taste.

→ How do I check if the bread is baked through?

Stick a toothpick in the center; it should come out clean or with just a few moist bits.

Pumpkin Bread Glaze

Soft pumpkin bread covered with a sweet maple glaze and topped with spiced, crunchy streusel, bringing cozy autumn flavors.

Preparation Time
25 minutes
Time to Cook
80 minutes
Overall Time
105 minutes
Created By: Lindsey

Type of Recipe: Sweet Treats

Cooking Difficulty: Intermediate Skill Needed

Cuisine Style: American

Servings Yielded: 10 Number of Servings (10 pieces)

Diet Preferences: Vegetarian Option

Ingredients List

→ Wet

01 60 ml veg oil
02 2 big eggs
03 120 g pure pumpkin mash
04 120 ml milk
05 1/2 tsp vanilla
06 55 g melted unsalted butter

→ Sugars

07 150 g packed light brown sugar
08 130 g white sugar
09 30 g white sugar for topping

→ Dry

10 295 g all-purpose flour split
11 1 tsp baking soda
12 1 3/4 tsp pumpkin pie spice split
13 1 tsp cinnamon
14 1/2 tsp salt

→ Toppings

15 60 g icing sugar
16 85 g pure maple syrup

Detailed Cooking Steps

Step 01

Mix 65 g flour, 55 g melted butter, 30 g white sugar, and 1/4 tsp pumpkin spice in a small bowl. Stir until crumbly and chill it while you get the batter ready.

Step 02

Turn oven on to 162°C. Grease a 23x13 cm loaf pan and cover with parchment paper that hangs over the edges so you can lift out the bread easily.

Step 03

In a bowl, stir together 230 g flour, baking soda, 1 1/2 tsp pumpkin spice, cinnamon, and salt. Put aside.

Step 04

Beat 130 g sugar, 150 g brown sugar, pumpkin, and oil until smooth. Then add eggs and vanilla, and mix well.

Step 05

Fold in half the dry stuff, pour in milk and stir. Then mix in the rest of the dry mix until smooth with no lumps.

Step 06

Pour batter into your pan and smooth the top. Take out the streusel from the fridge and sprinkle it evenly over the batter.

Step 07

Bake about 80 minutes till a toothpick stuck in the middle comes out clean. If it's not ready, bake more in 5-minute chunks.

Step 08

Stir together the powdered sugar and maple syrup until nice and smooth. Pour over the loaf once it's cool before you slice it.

Helpful Hints

  1. Choose real pumpkin puree not pumpkin pie filling to get the best taste and texture.
  2. Ovens differ so poke the bread to check it’s done instead of relying just on time.

Necessary Kitchen Tools

  • 23x13 cm loaf pan
  • Mixer or whisk
  • Mixing bowls
  • Parchment paper

Allergy Information

Always check ingredient labels for allergens and ask a doctor if unsure.
  • Has eggs and dairy
  • Includes gluten from wheat flour

Nutritional Info (Per Serving)

These nutritional values serve as a guide and don’t replace advice from healthcare experts.
  • Calorie Count: 350
  • Fat Content: 15 grams
  • Carbohydrate Content: 50 grams
  • Protein Amount: 5 grams