Moist Pumpkin Bread Glazed Maple

This pumpkin bread with maple glaze is my favorite way to bring cozy autumn flavors into the kitchen any time of year. It is moist with warming spices and finished off with a sweet maple glaze and a crunchy pumpkin spice streusel that adds such a lovely texture contrast. Perfect for weekend breakfasts or an afternoon treat with a cup of tea.

This was the pumpkin bread I turned to when I wanted something special but fuss-free during busy fall mornings. It quickly became a household favorite and even makes a wonderful gift.

Ingredients

• Pure pumpkin puree: is key for that authentic flavor choose one without added sugar or spices.
• Pumpkin pie spice: blends cinnamon nutmeg and cloves to create that signature cozy warmth.
• Light brown sugar: adds moisture and a mild caramel note it works well with granulated sugar to avoid heaviness.
• Vegetable oil: keeps the bread tender and moist without overpowering the spices.
• Baking soda: provides lift and helps the bread rise evenly.
• Powdered sugar and pure maple syrup: combine for a simple sweet glaze the syrup gives a natural maple flavor so use good quality.
• Unsalted butter: needed for the streusel topping adds richness and helps create crumbly texture.

Instructions

Build The Streusel:

In a small bowl combine the melted butter brown sugar granulated sugar and pumpkin pie spice. Chill it in the fridge while preparing the bread to help it firm up and create that perfect crumbly texture on top.

Prepare The Pan:

Preheat your oven to 325 degrees Fahrenheit. Grease a 9 by 5 inch loaf pan and line it with parchment paper allowing the paper to extend above the edges for easy removal of the bread later.

Mix Dry Ingredients:

In a medium bowl whisk together the flour baking soda cinnamon pumpkin pie spice and kosher salt. This ensures the baking soda is evenly distributed which is important for a uniform rise.

Combine Wet Ingredients:

In a large bowl or stand mixer beat together the pumpkin sugar both light brown and granulated and vegetable oil until smooth and fully incorporated. Add eggs one at a time beating well each addition for structure and moisture then stir in vanilla.

Incorporate Dry And Milk:

Gradually add half of the dry ingredients to the wet mixture stirring gently. Pour in the milk then add the rest of the dry ingredients mixing until the batter is smooth but do not over mix to keep the bread tender.

Fill The Pan And Add Streusel:

Pour the batter into your prepared loaf pan spreading evenly for an even bake. Remove the streusel from the fridge and break it into small crumbs using your fingers or a fork then sprinkle liberally over the top of the batter covering it completely.

Bake:

Place the loaf pan in the oven and bake for one hour and twenty minutes. Test doneness by inserting a toothpick into the center it should come out clean or with just a few moist crumbs. If not ready continue baking checking every five minutes until done.

Glaze:

Once the bread comes out of the oven allow it to cool for about twenty minutes. Combine powdered sugar and maple syrup in a small bowl stirring until smooth. Drizzle the glaze over the loaf while it is still warm which helps it soak slightly into the bread adding moisture and flavor.

I love how the pumpkin pie spice brings the aroma of fall into my kitchen like a warm hug. This bread always takes me back to cozy mornings spent baking with my grandmother who taught me that the best treats come from simple ingredients and a little patience.

Storage Tips

Pumpkin bread stays fresh for three to four days stored at room temperature wrapped tightly in plastic wrap or foil. To extend freshness refrigerate the bread for up to a week but allow to come to room temperature before serving. For longer storage slice and freeze the bread in airtight bags for up to three months then thaw at room temperature.

Ingredient Swaps

You can substitute the vegetable oil with melted coconut oil or light olive oil for a different but complementary flavor. Use almond or oat milk if you prefer a dairy-free version. For the streusel topping you can add chopped nuts like pecans or walnuts for added crunch and nuttiness.

Serving Ideas

Pumpkin bread is delicious on its own but even better with a spread of softened butter or cream cheese. It also pairs nicely with a drizzle of honey or a sprinkle of toasted pumpkin seeds. Serve it slightly warmed for that fresh-baked feeling anytime.

This pumpkin bread is a cozy classic that invites you into the heart of fall with every slice. Enjoy baking it for your family or sharing it as a thoughtful gift during cooler months.

Frequently Asked Recipe Questions

→ What makes the pumpkin bread moist?

The combination of pumpkin puree, vegetable oil, and sugars helps retain moisture, resulting in tender and moist bread.

→ How do I make the streusel topping crunchy?

Chilling the streusel mixture before sprinkling it atop the batter helps it keep a crisp and crumbly texture after baking.

→ Can I substitute maple syrup in the glaze?

Yes, pure maple syrup adds a natural sweetness and depth of flavor, but honey or a simple sugar glaze can be alternatives.

→ What spices enhance the pumpkin flavor?

A mix of cinnamon, pumpkin pie spice, and a hint of nutmeg complements the pumpkin’s natural earthiness.

→ How do I know when the bread is fully baked?

Insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached.