Maple Glazed Pumpkin Bread is a quick bread recipe that’s easy to make and SO perfect for the fall season! Moist, perfectly baked dessert bread is rich with real pumpkin flavor, spiced with cinnamon, and topped with the most incredible (and simple) maple glaze.

A loaf of pumpkin bread has been sliced into several pieces on a white serving platter.

Maple Glazed Pumpkin Bread

It’s that time of year again! You know, when the aisles of the grocery store are stocked with Halloween candy and Thanksgiving turkeys. It’s officially the fall season, and I can’t think of a better way to celebrate than with this super easy to make maple glazed pumpkin bread! It’s rich with all of my favorite fall flavors like real pumpkin, warm spiced cinnamon, and cozy maple syrup.

Besides it being an autumnal delight, I also love this bread because it’s quick! And honestly, aren’t quick bread recipes just the best? They’re wonderfully easy to make in just about an hour, which definitely beats sitting around waiting for dough to rise.

Also, when this fall-inspired quick bread bakes for that magical hour, your whole house will be filled with the delicious smells of spiced pumpkin. It’s better than any candle!

The sweet maple glaze that’s drizzled across this pumpkin bread is such a treat, too. It’s perfectly maple flavored and made with just two simple ingredients – powdered sugar and maple syrup!

My main advice here is to use the best quality maple syrup you can for the best results. The thick, fake stuff that’s popular is just a knock off of real maple syrup and won’t yield the same delicious flavor. If you can get your hands on the real deal, do it!

Three slices of pumpkin bread are drizzled with glaze and topped with pumpkin seeds.

How to Make It

Heat it up. Preheat oven to 350°F.

Mix the dry ingredients. In a mixing bowl combine the flour, sugar, baking soda, cinnamon, salt and baking powder until blended.

Mix the wet ingredients. In another mixing bowl whisk together the eggs, pumpkin, oil and water.

Combine. Stir the wet ingredients into the dry ingredients until combined.

Pour. Pour into a greased 9×5 loaf pan. 

Sprinkle. Sprinkle with 1 tablespoon of the roasted pumpkin seeds.

Bake. Bake for 65 minutes, or until a toothpick inserted in center comes out clean.

Cool. Cool in pan 10 minutes before removing from pan and cooling on a cooling rack.

Glaze it! Once it is cooled off you can make your glaze. Combine the powdered sugar with 2 tablespoons of maple syrup. If the mixture is too thick, add in another tablespoon of syrup until it has a deliciously drizz-able consistency.

Drizzle! Drizzle the glaze all over the top of the bread and sprinkle with remaining toasted pumpkin seeds.

Enjoy! Slice, serve, and enjoy your maple glazed pumpkin bread.

A loaf of baked and drizzled pumpkin bread is presented on a white serving plate.

Can I use pumpkin pie filling instead of pumpkin puree?

Sadly, this is a big fat no. Pumpkin pie filling is already sweetened and spiced, which would throw the flavor of this bread way off by making it far too sugary and sweet. Pumpkin puree will yield a much more authentic pumpkin flavor that’s sweetened by the added sugar that this recipe calls for.

How long will maple glazed pumpkin bread stay fresh?

In an airtight container at room temperature, this bread will stay fresh for about 2-3 days. In the fridge, it’ll stay fresher for just a bit longer – up to 4 days. If you’re like me and you like your bread a little warmed, pop a slice in the microwave for just a few seconds to enjoy a snack anytime within that time period. It’ll taste like it was just freshly baked!

Can I add more spices?

I find that cinnamon adds just the right amount of spiced flavor that accompanies pumpkin so famously. However, you can certainly add even more spiced flavor with ingredients like nutmeg, cloves, allspice, or even Homemade Pumpkin Pie Spice.

Pumpkin seeds are scattered on a wooden surface around a sliced loaf of pumpkin bread.

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Pumpkin seeds are scattered on a wooden surface around a sliced loaf of pumpkin bread.

Get the Recipe: Maple Glazed Pumpkin Bread

Tender, moist and spiced perfectly for the season, this Maple Glazed Pumpkin Bread is simple to make. Drizzled with a sweet maple glaze, this is the perfect snack.
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Ingredients

  • 1 2/3 cups flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 large eggs
  • 1 cup canned pumpkin, not pumpkin pie filling
  • 1/2 cup oil, canola or vegetable
  • 1/2 cup water
  • 2 tablespoons roasted pumpkin seeds, divided

Glaze

  • 2 cups powdered sugar
  • 2-4 tablespoons maple syrup

Equipment

  • loaf pan

Instructions 

  • Preheat oven to 350 degrees.
  • In a mixing bowl combine the flour, sugar, baking soda, cinnamon, salt and baking powder until blended.
  • In another mixing bowl whisk together the eggs, pumpkin, oil and water.
  • Stir the wet ingredients into the dry ingredients until combined.
  • Pour into a greased 9×5 loaf pan.
  • Sprinkle with 1 tablespoon of the roasted pumpkin seeds.
  • Bake 65 minutes or until a toothpick inserted in center comes out clean.
  • Cool in pan 10 minutes before removing from pan and cooling on a cooling rack.
  • Once it is cool you can make your glaze.
  • Combine the powdered sugar with 2 tablespoons of maple syrup. If the mixture is too thick add in another tablespoon of syrup until it is a drizzable consistency.
  • Drizzle the glaze all over the top of the bread and sprinkle with remaining toasted pumpkin seeds.
  • Slice and serve!

Notes

Pumpkin Bread can be made up to 5 days in advance. Wrap and store in the refrigerator until ready to serve.
You can also freeze it for up to 2 months. Wrap in plastic wrap and place in a freezer bag. Press out the air, seal and freeze.
Calories: 352kcal, Carbohydrates: 63g, Protein: 3g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 252mg, Potassium: 104mg, Fiber: 1g, Sugar: 47g, Vitamin A: 3218IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 1mg