Pumpkin Bread With Maple Glaze

This pumpkin bread with maple glaze is soft, moist, and packed with warm pumpkin spice flavor in every bite. Maple syrup is baked right into the loaf and used again in the sweet glaze on top, making it an easy fall baking recipe that's more delicious than classic pumpkin bread.

Why I Love This Viral Pumpkin Bread with Maple Glaze

When fall rolls around, pumpkin bread is always one of the first things I think about making. I love a classic loaf, but I’ve found it doesn’t always have that wow factor when I serve it, so I wanted a version with more flavor and a bakery-style finish that tastes elevated.

Then I saw a viral video topping pumpkin bread with maple glaze, and I was immediately sold. I took it a step further and added maple syrup to the batter to make a maple pumpkin bread, then top it off with a perfectly sweet maple glaze that adds even more maple flavor and gives the bread that wow factor I was looking for. 

I love that it’s still easy enough for a casual fall bake, but it's sure to impress served for brunch, holidays, or whenever you’ve got people over.

Ingredients You Need

For the maple pumpkin bread:

• 2 eggs
• ⅓ cup coconut oil, melted
• ½ cup maple syrup
• 1 cup pumpkin puree
• 1 teaspoon vanilla
• 1 and ½ cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon pumpkin pie spice

For the maple glaze:

• 1 cup powdered sugar, sifted if lumpy
• ¼ cup maple syrup
• ¼ teaspoon vanilla

Ingredient Notes That Make This Viral Pumpkin Bread Better

• Pumpkin puree. Use plain pumpkin puree, not pumpkin pie filling. The pie filling already has sugar and spices added, so the extra that's in the pie filling would throw off the flavor and texture of the loaf.
• Maple syrup. This sweetens the bread while adding maple flavor directly to the batter. I use pure maple syrup so the flavor comes through in both the bread and the glaze.
• Refined coconut oil. Melt it first, then let it cool slightly before mixing it with the eggs. It helps keep the pumpkin bread soft and moist without adding a strong flavor.
• Pumpkin pie spice. A full tablespoon gives this loaf plenty of warm fall flavor. If your spice blend is especially strong, you can slightly reduce it to taste.
• Maple glaze. The glaze should be thick enough to sit on top of the cooled bread without immediately running off. Add more powdered sugar to thicken it or a small splash of maple syrup or milk to thin it.

How To Make Pumpkin Bread with Maple Glaze

Step 1: Prep the Pan

Preheat the oven to 350°F. Lightly grease your loaf pan and line it with parchment paper, leaving a little overhang so the bread is easy to lift out after baking.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the pumpkin puree, eggs, melted coconut oil, maple syrup, and vanilla until smooth and fully combined.

Step 3: Add the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Fold the dry ingredients into the wet mixture just until no dry streaks remain. Be careful not to overmix.

Step 4: Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out without wet batter. Let the pumpkin bread cool completely before adding the glaze.

Step 5: Make the Maple Glaze and Serve

Whisk together the powdered sugar, maple syrup, and vanilla until smooth. Add more powdered sugar for a thicker glaze or a small splash of maple syrup or milk to thin it. Drizzle the glaze over the cooled loaf, let it set briefly, then slice and serve.

My Tips for the Best Pumpkin Bread with Maple Glaze

• Don’t overmix the batter. Once the flour goes in, fold everything together only until the last dry streaks disappear. Mixing too much can make the loaf denser instead of soft and tender.
• Use the right loaf pan size. A different-size pan changes how quickly the center bakes. If you use a smaller, deeper pan, expect the loaf to need more time in the oven.
• Bake on the center rack. This gives the loaf the most even heat so the middle can cook through without the top or bottom browning too quickly.
• Don’t rely on bake time alone. Start checking around the 45-minute mark, but pay attention to the center of the loaf. It should look set and spring back slightly when gently pressed, with no wet batter on a toothpick.
• Let the loaf cool before slicing. Pumpkin bread is especially soft when it first comes out of the oven. Giving it time to cool lets the crumb set so you get clean slices instead of a loaf that crumbles apart.
• Use the parchment as handles. Leave enough parchment hanging over the sides of the pan to lift the cooled loaf out easily without having to flip it over and risk damaging the top.

How to Store Pumpkin Bread with Maple Glaze

• At room temperature: Store the cooled, glazed pumpkin bread in an airtight container at room temperature for up to 2-3 days. Keeping it tightly covered helps the loaf stay soft and moist.
• In the refrigerator: For longer storage, refrigerate the bread in an airtight container for up to 5 days. Let individual slices come closer to room temperature before serving for a softer texture.
• In the freezer: For the best results, freeze the pumpkin bread before adding the maple glaze. Wrap the whole loaf or individual slices tightly and freeze for up to 3 months. Thaw at room temperature, then add fresh maple glaze before serving.

Pumpkin Bread with Maple Glaze FAQs

Can I make pumpkin bread with maple glaze ahead of time?

Yes. You can bake the pumpkin bread a day or two ahead and keep it tightly covered until you’re ready to serve it. For the best presentation, I like to add the maple glaze closer to serving.

Can I use fresh pumpkin puree instead of canned?

Yes, homemade pumpkin puree can work, but its moisture content can vary more than canned puree. If your homemade puree looks especially watery, drain off some of the excess liquid before measuring it for the recipe.

Can I substitute another oil for coconut oil?

Yes. A neutral oil such as avocado, canola, or vegetable oil can be substituted for the melted coconut oil. Use the same amount so you don’t change the wet-to-dry ingredient ratio.

Can I add chocolate chips or nuts?

Absolutely. Chopped pecans, walnuts, or chocolate chips would all work well with the pumpkin and maple flavors. Fold them into the batter just before transferring it to the loaf pan. You could also sprinkle chopped nuts on top of the glaze.

Why did my pumpkin bread sink in the middle?

Pumpkin bread can sink if the center is still underbaked when it comes out of the oven or if the loaf’s structure hasn’t had enough time to set. Avoid opening the oven repeatedly during baking and make sure the very center is fully baked before removing the loaf.

Do I have to add the maple glaze?

No. The pumpkin bread already has maple syrup baked into the batter, so it’s delicious without the glaze. I definitely recommend it, though, because the glaze adds more maple flavor and gives the loaf that bakery-style finish.

Can I turn this pumpkin bread recipe into muffins?

The batter should also work as muffins, although the baking time will be considerably shorter than for a full loaf. Fill the muffin cups about two-thirds full and begin checking them early for doneness rather than using the loaf baking time. Then cool and top with the maple glaze.

More Fall Dessert Recipes to Try

• Cinnamon roll apple pie
• Pumpkin fluff
• Pecan pie dump cake
• Sweet potato pie with condensed milk
• Cinnamon rolls with heavy cream