Pumpkin Loaf Bread With Maple Glaze

Pumpkin Loaf Bread With Maple Glaze is soft, perfectly spiced, and topped with a buttery streusel crumble and glossy brown butter maple glaze that drips just right. This fall loaf is rich, moist, and full of real pumpkin flavor.

A spin off of my Moist Biscoff Pumpkin Bread with Streusel, this one has notes of maple, pumpkin, and the crunch from the streusel! I wanted something that tasted like fall mornings - sweet, warm, and a little over the top. This Pumpkin Loaf Bread With Maple Glaze totally nailed it.

Why You'll Love This Recipe

• Texture: Moist and tender with a cinnamon-sugar swirl through the center and a crunchy streusel topping that adds the perfect contrast.
• Flavor: Pumpkin spice, brown sugar, and pure maple glaze - it's fall in loaf form.
• Ease: No mixer, no fuss. You just whisk, layer, and bake.
• That bakery feel: Pumpkin Loaf Bread With Maple Glaze looks fancy, but it's totally beginner-friendly.
• Next-day magic: Somehow, it tastes even better the next day once the glaze sets and the flavors settle.

Choosing the Right Ingredients

Every ingredient in this Pumpkin Loaf Bread With Maple Glaze adds something to its flavor, texture, or structure.

• Pumpkin purée: I always use Libby's pumpkin purée (not pumpkin pie filling). It's thicker and richer, which gives the bread a dense, moist crumb instead of a wet texture.
• Oil: Vegetable oil keeps the loaf soft and tender for days. Butter adds great flavor, but oil is what makes this Pumpkin Loaf Bread With Maple Glaze so incredibly moist.
• Brown sugar: Adds depth and a hint of caramel that pairs beautifully with the pumpkin. Combined with granulated sugar, it balances sweetness and gives structure.
• Spices: A mix of cinnamon and pumpkin pie spice gives that warm, cozy flavor without overpowering the pumpkin.
• Streusel topping: Cold butter is key - it melts slowly and gives you those big, crunchy bakery-style crumbs that make this Pumpkin Loaf Bread With Maple Glaze irresistible.
• Maple glaze: Use pure and real maple syrup, not pancake syrup. When whisked with brown butter, it gives the perfect nutty, caramel-like flavor that ties the whole loaf together.

How To Make!

1. Make the streusel. Combine cold butter, brown sugar, flour, cinnamon, and pumpkin pie spice with your hands until crumbly and shaggy. Chill while you make the batter.
2. Mix the batter. Whisk eggs, granulated sugar, and brown sugar until light and fluffy, about 1 minute. Add the oil, pumpkin purée, and vanilla extract and whisk until smooth. Add flour, baking soda, baking powder, salt, and spices. Fold together just until no flour streaks remain - don't overmix.
3. Layer the cinnamon swirl. In a small bowl, mix brown sugar and cinnamon. Spread one-third of the batter into a greased 9×5 loaf pan, sprinkle half of the cinnamon sugar, repeat with another layer, and finish with the remaining batter.
4. Add streusel and bake. Sprinkle the chilled streusel evenly over the top. Bake at 325°F (165°C) for 60-70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for about 20 minutes before transferring to a wire rack.
5. Make the brown butter maple glaze. Brown the butter in a saucepan until it smells nutty and turns golden. Let it cool slightly, then whisk in powdered sugar, salt, maple extract, and maple syrup. Add milk, 1 tablespoon at a time, until smooth and pourable. Drizzle over the cooled Pumpkin Loaf Bread With Maple Glaze.

How to Know When Your Pumpkin Loaf Bread With Maple Glaze Is Done

You'll know your Pumpkin Loaf Bread With Maple Glaze is ready when a toothpick inserted in the center comes out mostly clean just a few moist crumbs is perfect. The loaf should spring back lightly when pressed, and the top will look set and golden brown. If the center jiggles or looks wet, give it another 5-10 minutes.

How to Keep Pumpkin Loaf Bread With Maple Glaze Moist for Days

Pumpkin purée and oil naturally keep this loaf soft, but storing it correctly makes all the difference. Once cooled and glazed, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 6 days and warm slices for 10-15 seconds before serving! It'll taste freshly baked again.

Can I Make Pumpkin Loaf Bread With Maple Glaze Ahead of Time?

Yes! This loaf is actually even better the next day because the flavors deepen as it sits. Bake and cool completely, then store unglazed overnight. Before serving, whisk together the glaze and pour it over the loaf. You can also freeze Pumpkin Loaf Bread With Maple Glaze for up to 2 months - just thaw overnight and drizzle with fresh glaze before serving.

Bakers Tip: I've tested this one enough to know a few tricks: don't overmix, check it around 60 minutes, and always use pure maple syrup in the glaze. That combo gives you the softest crumb and that rich brown-butter shine.

How to Freeze Pumpkin Loaf

This recipes freezes beautifully. Once the loaf is completely cooled, wrap it tightly in plastic wrap, then in aluminum foil or place it in a freezer-safe bag. You can freeze it with or without the glaze - I usually freeze it unglazed and add fresh glaze after thawing so it looks bakery-fresh.

To thaw, transfer the loaf to the fridge overnight, then bring it to room temperature before serving. If you want that "just baked" warmth, pop individual slices in the microwave for 10-15 seconds or in a 300°F oven for a few minutes.

FOR MORE RELATED RECIPES, HERE ARE SOME MY FAVORITE:

• Easy Brown Butter Maple Donut Bars Recipe
• Blueberry Cornbread Cookies with Maple Butter
• Maple Pecan Cake
• Easy Pumpkin Bread With Streusel Topping Recipe
• Pumpkin Chocolate Swirl Bread With Espresso

Recipe

Pumpkin Loaf Bread With Maple Glaze

Molly Murphy

Moist Pumpkin Loaf Bread With Maple Glaze swirled with cinnamon sugar, topped with buttery streusel, and finished with rich brown butter maple glaze.

5 from 1 vote

Print Recipe Pin Recipe

Course Breakfast, Dessert

Cuisine American

Servings 10 slices

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Streusel topping

• 4 tablespoon unsalted butter cold cut to pea size.
• 1 teaspoon pumpkin pie spice
• 3 tablespoons light brown sugar
• 1 teaspoon ground cinnamon
• ½ cup All Purpose Flour

Pumpkin Bread

• 2 large eggs
• ½ cup granulated sugar
• ½ cup brown sugar packed
• ½ cup vegetable oil
• 1 cup Libby's pumpkin puree not pumpkin pie filling
• 1 ½ teaspoon pure vanilla extract
• 1 ½ cups all-purpose flour spooned and leveled
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin pie spice

For the cinnamon swirls

• ½ cup brown sugar
• 1 teaspoon ground cinnamon

For the Glaze:

• 6 tablespoons unsalted butter
• 2 cups powdered sugar
• ¼ teaspoon salt
• ½ teaspoon maple extract
• ½ cup pure maple syrup
• 3-4 tablespoon milk if needed

Instructions

 

For the streusel

• In a medium-size bowl, using your hands, mix all the ingredients until they are combined and have a "shaggy" look. There should be no flour streaks. This will take a few minutes, but make sure you can't see any more flour. You want big chunks
  4 tablespoon unsalted butter cold cut to pea size., 1 teaspoon pumpkin pie spice, 3 tablespoons light brown sugar, 1 teaspoon ground cinnamon, ½ cup All Purpose Flour
• Once the crumb topping is done, set in the fridge while you make the pumpkin bread

For the Pumpkin Bread:

• Preheat your oven to 325°F (165°C). Grease a 9x5-inch loaf pan with cooking spray, or line it with parchment paper for easy removal.
• In a small bowl combine the brown sugar and the ground cinnamon. Set aside.
  ½ cup brown sugar, 1 teaspoon ground cinnamon
• In a large mixing bowl, whisk the eggs, granulated sugar, and light brown sugar for about 1 minute, until the mixture becomes light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
  2 large eggs, ½ cup granulated sugar, ½ cup brown sugar packed
• Add the vegetable oil and mix until fully combined, about 30 seconds. Then, add the pumpkin puree and vanilla extract, mixing until everything is well incorporated.
  ½ cup vegetable oil, 1 cup Libby's pumpkin puree not pumpkin pie filling, 1 ½ teaspoon pure vanilla extract
• Add the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and pumpkin pie spice.
  1 ½ cups all-purpose flour spooned and leveled, ½ teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon pumpkin pie spice
• Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until the flour is incorporated, being careful not to overmix.
• Pour a third of the batter into the prepared loaf pan, spreading it out evenly.
• Add half of the cinnamon sugar and spread over the batter. Then, pour another third of the pumpkin batter on top, spread it evenly with the back of a spoon, and add the last half of the cinnamon brown sugar. Pour the remaining pumpkin batter and evenly smooth the top.
• Sprinkle the prepared streusel topping evenly over the top of the batter.
• Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs attached. Check around the 60-minute mark, as baking times may vary.
• Remove the bread from the oven and let it cool completely cool in the pan. If you can't wait, at least let it cool 30 minutes. Use a butter knife to gently loosen the sides if necessary. While the loaf is cooling, make the brown butter glaze

For the brown butter maple glaze:

• Add the butter to a medium saucepan and melt it over medium heat. Once melted, continue cooking, swirling the pan often. The butter will foam, then the foam will start to subside as brown specks form on the bottom. Keep a close eye-it can go from browned to burnt quickly. When it smells nutty and caramel-like and turns a deep golden color, remove it from the heat immediately. This should take about 5 to 7 minutes total.
  6 tablespoons unsalted butter
• Let the browned butter sit for about 2 to 3 minutes to cool slightly.
• Whisk in the powdered sugar, salt, maple extract, and pure maple syrup until the mixture comes together. It will be thick at first.
  2 cups powdered sugar, ¼ teaspoon salt, ½ teaspoon maple extract, ½ cup pure maple syrup
• Add milk, 1 tablespoon at a time, whisking after each addition until the glaze is smooth, glossy, and pourable. It should drip slowly from the whisk and coat a spoon in a thin, even layer. If the glaze is too runny add more powder sugar, and if its too thick add more milk.
  3-4 tablespoon milk if needed
• Use the glaze right away for the best shine. Drizzle it over the cooled pumpkin bread

Keyword maple, loaf, pumpkin

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