Indulgent and surprisingly simple, this Pumpkin Bread with Maple Glaze is the seasonal showstopper you’ve been craving. With its ultra-moist crumb, crunchy streusel topping, and irresistibly sticky maple glaze, it’s everything you want—from first bite to last crumb.
Why This Recipe Reigns Supreme
What makes this pumpkin bread recipe stand out is its perfect balance of flavor and texture:
- Maximum moisture from a generous amount of pumpkin puree, balanced with sugar and oil to keep each slice soft and tender.
- A streusel layer that adds a rich, crunchy topping for extra texture.
- A maple glaze made with pure maple syrup and powdered sugar, creating a sweet, sticky finish that takes it over the top.
This isn’t just another pumpkin bread—it’s a dessert-worthy loaf that delivers bakery-level results every time.
Ingredients You’ll Need
Pumpkin Spice Streusel:
- ¼ cup unsalted butter, melted
- ½ cup all-purpose flour
- ¼ cup light brown sugar, packed
- 2 tablespoons granulated sugar
- ½ teaspoon pumpkin pie spice
Pumpkin Bread:
- 1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup milk (dairy or non-dairy)
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
Maple Glaze:
- ½ cup powdered sugar
- ¼ cup pure maple syrup
Step-by-Step Instructions
- Prepare the Streusel: Combine all streusel ingredients in a small bowl. Mix until crumbly, then place in the refrigerator while you prepare the bread batter.
- Preheat & Prep: Preheat your oven to 325°F (163°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt.
- Make the Wet Mixture: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and oil until smooth. Add the eggs and vanilla, and whisk until fully combined.
- Combine Batter: Stir in half of the dry ingredients into the wet mixture. Add the milk, stir again, then mix in the remaining dry ingredients until just combined.
- Assemble: Pour the batter into the prepared loaf pan. Remove the streusel from the fridge, break it into chunks, and evenly sprinkle over the top.
- Bake: Bake the bread for about 1 hour and 15 minutes. The streusel should be golden brown and a toothpick inserted into the center should come out with just a few moist crumbs.
- Add the Glaze: While the bread is still warm, whisk together the powdered sugar and maple syrup until smooth. Drizzle the glaze generously over the bread.
- Cool and Serve: Allow the bread to cool for about 20 minutes before removing from the pan. Slice and serve warm, or let cool completely before storing.
Pro Tips for Success
- Use a light-colored aluminum loaf pan for more even baking.
- Chill the streusel before baking—it helps create large, crunchy clusters.
- Don’t overmix the batter to keep the bread light and tender.
- Let the bread cool before slicing to help it hold its shape.
Perfect Pairings and Serving Suggestions
- Pair with a hot mug of chai or spiced latte for a cozy fall breakfast.
- Serve warm with a smear of cream cheese or maple butter.
- Turn leftovers into French toast slices or cube it into a fall bread pudding.
Storage Tips
Wrap tightly in foil or store in an airtight container at room temperature for up to 3 days. Refrigerate for longer shelf life—up to 10 days. You can also freeze slices for up to 2 months. Reheat in the microwave for 15 seconds to enjoy warm.
Final Thoughts
Whether you’re baking for a fall gathering, a cozy brunch, or just because pumpkin season calls for it, this Pumpkin Bread with Maple Glaze is sure to impress. It’s moist, flavorful, and topped with just the right amount of sweetness. One slice is never enough!