There’s nothing like the smell of cinnamon and pumpkin wafting through the house on a crisp fall morning. That’s exactly what happens when I make my Maple Glazed Pumpkin Loaf – it’s like autumn wrapped up in a sweet, moist pumpkin bread with the most irresistible maple drizzle. I’ve been baking this loaf every October since my college days when my roommate and I would fight over the last slice (okay, let’s be honest – I still do that with my husband now). The maple glaze is what takes this simple pumpkin bread from good to « oh my gosh I need another piece » status. It’s the perfect balance of cozy pumpkin spice and that rich, woodsy maple flavor that makes you want to curl up with a slice and a warm cup of coffee.
Why You’ll Love This Maple Glazed Pumpkin Loaf
Let me tell you why this pumpkin loaf has become my go-to fall recipe year after year. First off, that texture! It’s beautifully moist thanks to just the right amount of pumpkin puree and oil – no dry cakes here, my friend. And don’t even get me started on the glaze. That sweet maple drizzle soaks into the warm loaf creating little pockets of syrupy goodness in every bite. Here’s what makes it special:
- Moist every time: The pumpkin keeps it tender for days (if it lasts that long in your house!)
- Effortless to make: One bowl, simple ingredients – I’ve made this half-asleep on busy mornings
- Flavor perfection: Warm pumpkin spice meets rich maple in a match made in autumn heaven
- Fall in a loaf: It makes your kitchen smell like a pumpkin patch crossed with a maple farm
Trust me, once you try this loaf, you’ll understand why my friends start asking about it as soon as the leaves start changing color.
Ingredients for Maple Glazed Pumpkin Loaf
Okay, let’s gather our goodies! I always lay everything out first because nothing’s worse than realizing you’re out of eggs halfway through mixing. Here’s what you’ll need for this gorgeous loaf:
For the Pumpkin Loaf
- 1 cup pumpkin puree (not pumpkin pie filling – we want pure pumpkin here)
- 1/2 cup vegetable oil (or melted coconut oil if you’re feeling fancy)
- 2 large eggs (room temperature if you remember to take them out)
- 1 cup granulated sugar (but I sometimes do half brown sugar for extra depth)
- 1 1/2 cups all-purpose flour (give it a quick fluff before measuring)
- 1 teaspoon baking soda (check that expiration date!)
- 1/2 teaspoon salt (I use kosher but table salt works too)
- 1 teaspoon pumpkin pie spice (your secret flavor weapon)
For the Maple Glaze
- 1/2 cup powdered sugar (sifted if it’s lumpy)
- 2 tablespoons pure maple syrup (the real stuff makes all the difference)
- 1 tablespoon milk (any kind you have works)
Ingredient Notes and Substitutions
Don’t stress if you’re missing something! Here’s how to adapt: Swap oil with applesauce for a lighter loaf (though it won’t be quite as moist). Out of pumpkin pie spice? Mix 1/2 tsp cinnamon + 1/4 tsp ginger + 1/4 tsp nutmeg. Gluten-free friends can use 1-to-1 flour. And listen – I won’t judge if you use pancake syrup instead of maple (it happens!), but real maple syrup gives that deep, caramelized flavor that makes people ask for seconds. The pumpkin pie spice is magic here because it’s got all those warm fall flavors pre-mixed, but feel free to adjust to your taste – some people like extra cinnamon!
How to Make Maple Glazed Pumpkin Loaf
Alright, let’s get baking! This maple glazed pumpkin loaf comes together so easily – I’ve made it while my toddler « helps » (which mostly means eating half the sugar), so trust me, it’s foolproof. Here’s exactly how I do it:
- Preheat that oven! Crank it to 350°F (175°C) and grease your loaf pan while you wait. I like to use butter and a light flour dusting, but baking spray works too.
- Mix the wet team. In your favorite mixing bowl (I use my grandma’s old yellow one), whisk together the pumpkin puree, oil, eggs, and sugar until it looks like a smooth, orangey hug. Don’t worry if it’s a bit frothy – that’s good!
- Bring in the dry crew. Add the flour, baking soda, salt, and pumpkin pie spice right on top. Here’s my trick: I gently stir the dry ingredients together with a fork before mixing them into the wet – no extra bowl to wash!
- Batter up! Stir just until the flour disappears. Those few lumps? They’ll sort themselves out in the oven – overmixing makes tough bread, and we want tender!
- Bake until perfect. Pour into your pan and bake for about 60 minutes. Start checking at 50 minutes – when a toothpick comes out with just a few moist crumbs (not wet batter), it’s done. The top should spring back when lightly pressed.
- Cool before the fun part. Let it chill in the pan for 10 minutes, then transfer to a wire rack. I know, I know – you want to glaze it NOW. But waiting ensures the glaze doesn’t just melt right off!
- Make that magic maple glaze. Whisk powdered sugar, maple syrup, and milk until smooth. When the loaf is just warm (not hot), drizzle it all over that gorgeous pumpkin loaf. The glaze will set slightly as it cools.
Tips for Perfect Maple Glazed Pumpkin Loaf
Here’s what I’ve learned after making this loaf approximately a million times (okay, maybe 30, but whose counting?): First, resist overmixing – lumpy batter makes better bread! Second, that cooling time matters – glaze too soon and it disappears into the loaf (still tasty, just less pretty). And please, please use real maple syrup for the glaze – it’s pricier, but that deep, woody flavor can’t be faked! Oh, and one more thing – if you can wait until the next day (ha!), the flavors blend even better.
Serving and Storing Maple Glazed Pumpkin Loaf
Oh honey, let me tell you how I love to serve this loaf – still slightly warm with that maple glaze just barely set. There’s nothing like thick slices with a smear of butter melting into all those cozy pumpkin spice flavors alongside my morning coffee. For afternoon treats, I’ll pop a slice in the microwave for 10 seconds and pair it with chai tea – pure bliss!
Now, if by some miracle you have leftovers (rare in my house!), wrap the whole loaf or slices in plastic wrap and tuck them into an airtight container. It’ll stay wonderfully moist for about 3 days on the counter. Want to save some for later? This loaf freezes beautifully – I wrap individual slices in parchment paper then foil before freezing for up to a month. When the pumpkin craving hits, just thaw at room temperature or warm gently in the oven. The maple glaze might get a bit sticky after freezing, but oh my, it’s still absolutely delicious!
Maple Glazed Pumpkin Loaf FAQs
I get so many questions about this pumpkin loaf that I started keeping a list! Here are the ones that come up every fall baking season:
Can I use fresh pumpkin instead of canned?
You absolutely can, but here’s my trick – roast it first! Fresh pumpkin has more water than canned puree, so I roast chunks until tender, drain excess liquid, then puree. You’ll need about 1 1/4 cups fresh to equal 1 cup canned. I’ve done both – canned is just easier when I’m feeling lazy (most days).
Why did my loaf turn out dense?
Oh no! Usually means you overmixed the batter (it’s so tempting to keep stirring, I know!) or maybe your baking soda’s past its prime. Next time, mix just until the flour disappears, and check that expiration date. Also – don’t skip letting the eggs come to room temperature; cold eggs can make things heavy.
Do I have to make the maple glaze?
Of course not, but…why would you?! Just kidding (sort of). The loaf is plenty tasty plain, but that maple drizzle takes it from « nice pumpkin bread » to « OMG what is this magic? » status. If you must skip it, try dusting with powdered sugar or cinnamon sugar for a little sparkle.
Can I make this into muffins instead?
Yes! Fill muffin cups 3/4 full and bake at the same temp for 20-25 minutes. They’re adorable with mini drizzles of glaze. Pro tip: add a streusel topping for extra crunch!
How will I know when it’s done baking?
I go by three signs: the top springs back when lightly pressed, edges pull slightly from the pan, and a toothpick comes out with moist crumbs (not wet batter). If the top darkens too fast, tent with foil. Every oven’s different – mine takes exactly 58 minutes!
Nutritional Information
Now, I’m no nutritionist (just a pumpkin bread enthusiast!), but here’s the scoop on what’s in each slice. Keep in mind these are rough estimates – your exact numbers might dance around a bit depending on your ingredients. Each thick slice of this maple glazed pumpkin loaf has about:
- 250 calories
- 38g carbs (that sweet maple glaze does its thing!)
- 10g fat (mostly from oil and eggs keeping things moist)
- 3g protein (who knew pumpkin could be so versatile?)
Remember – these are averages, not promises! But let’s be real, when that maple glaze is calling your name, who’s counting anyway?
Share Your Maple Glazed Pumpkin Loaf
I’d love to see your beautiful loaves! Snap a photo of your maple-glazed masterpiece and tell me – did you eat it warm? Add nuts? Fight over the last slice like my family does? Drop a comment below or tag me on social – nothing makes me happier than seeing your baking adventures!
Maple Glazed Pumpkin Loaf
Ingrédients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a mixing bowl, whisk together pumpkin puree, vegetable oil, eggs, and sugar.
- Add flour, baking soda, salt, and pumpkin pie spice. Stir until just combined.
- Pour the batter into the prepared loaf pan. Bake for 60 minutes or until a toothpick comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar, maple syrup, and milk until smooth. Drizzle over the cooled loaf.