This moist pumpkin bread with maple glaze is everything you want in a cozy fall bake—soft, spiced, and drizzled with a golden topping that melts into every slice. Even better? You don’t need a mixer. Just a bowl, a whisk, and some pantry staples. Whether you’re making it for breakfast, a dessert table, or afternoon coffee, this recipe never disappoints. It’s pure autumn comfort in loaf form.
Why I Love This Recipe
Simple ingredients, big flavor
I love how this bread uses everyday ingredients like canned pumpkin, brown sugar, cinnamon, and nutmeg. It’s rich and tender with a perfect crumb, and the maple glaze adds just the right touch of sweetness. There’s no fancy equipment or complicated steps—just honest, delicious baking. If you like rustic fall treats, you’ll also enjoy these Pumpkin Spice Cake with Cream Cheese Frosting.
No mixer needed
That’s right—you can whisk this batter together in minutes. The pumpkin keeps everything moist, and the oil ensures a soft, rich texture that lasts for days. It’s the kind of recipe you can throw together on a whim, and it always turns out perfect. For more fuss-free fall desserts, check out No-Bake Pumpkin Spice Cheesecake Cups too!
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Moist Pumpkin Bread with Maple Glaze
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8–10 slices)
- Diet: Vegetarian
Description
This moist pumpkin bread topped with a maple glaze is soft, perfectly spiced, and easy to make without a mixer. A no-fail fall baking favorite that’s ready in just one bowl.
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
2 large eggs
1 cup canned pumpkin puree
1/2 cup vegetable oil
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
For the glaze:
1/2 cup powdered sugar
2 tbsp pure maple syrup
1–2 tsp milk (as needed for consistency)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
2. In a large bowl, whisk together flour, baking soda, spices, and salt.
3. Add eggs, pumpkin puree, oil, both sugars, and vanilla. Whisk until fully combined and smooth.
4. Pour batter into prepared loaf pan and smooth the top.
5. Bake for 50–60 minutes, or until a toothpick comes out clean from the center.
6. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
7. For the glaze, whisk powdered sugar, maple syrup, and 1 tsp milk. Add more milk if needed.
8. Drizzle glaze over cooled pumpkin bread. Slice and enjoy!
Notes
Use canned pumpkin puree, not pumpkin pie filling.
Add chopped walnuts or chocolate chips for a twist.
Bread stays moist for days and freezes well.
Double the glaze if you like it extra sweet.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Pumpkin Recipes, Fall Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 21g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: moist pumpkin bread, pumpkin loaf with glaze, fall baking, easy pumpkin dessert
Making the Pumpkin Bread
Choosing the right pumpkin
Use pure canned pumpkin puree, not pumpkin pie filling. The flavor is clean and consistent, and the texture is just right. One 15-ounce can is all you need. If you’ve got leftover pumpkin, try it in Pumpkin Cinnamon Roll Muffins—a cozy weekend treat.
Spices that make it shine
Classic pumpkin spices bring this bread to life. Cinnamon, nutmeg, ginger, and cloves give it that unmistakable fall flavor. If you have pumpkin pie spice, you can use 2 teaspoons in place of the individual spices. Don’t skip the vanilla—it adds depth and rounds everything out beautifully.
Perfect Maple Glaze
Maple glaze in 3 minutes
All you need is powdered sugar, real maple syrup, and a splash of milk. Whisk until smooth and pour over the cooled bread. It seeps into the top and creates a light crust as it sets. The maple flavor balances the spice and adds an extra cozy note.
Tips for a clean drizzle
Let the bread cool fully before glazing to avoid melting. Place it on a wire rack over parchment paper to catch drips. Use a spoon or fork to drizzle, or pour from a small measuring cup for even coverage. Want extra glaze? Double the recipe—it keeps well in the fridge.
Serving & Storage
Best way to serve
This pumpkin bread is perfect warm or room temperature. Slice it thick and serve with coffee, tea, or cider. It also makes a sweet fall brunch addition next to Apple Cider Donut Muffins.
How to store leftovers
Wrap the bread tightly and store at room temperature for up to 4 days. You can also refrigerate it for longer freshness. To freeze, wrap slices individually and thaw as needed. It stays incredibly moist and flavorful.
FAQ
Can I make this gluten-free?
Yes—use a 1:1 gluten-free flour blend that includes xanthan gum. The texture will be slightly different but still delicious.
What oil should I use?
Neutral oils like canola, vegetable, or avocado oil work best. Olive oil adds a stronger flavor but is still a good option if you like that savory note.
Can I skip the glaze?
Sure! The bread is moist and sweet enough to stand on its own. But the glaze really takes it to the next level.
Conclusion
This moist pumpkin bread with maple glaze is a no-fail recipe that’s cozy, spiced, and irresistibly soft. It’s perfect for bakers of all levels and guaranteed to become a fall favorite. Make it for your next brunch, bring it to a potluck, or bake a loaf just for you—you won’t regret it.