If you want a warm slice of maple pumpkin bread that’s perfect for any fall afternoon, this recipe is just the ticket. It’s moist and full of flavor, and it comes together easily without much fuss.
This recipe handles common pumpkin bread problems like dryness, uneven texture, quick browning, and complicated preparation for reliable, flavorful results every time.
Sometimes, baking can be a challenge, especially when you’re trying to get the texture just right. I’ve had my share of dry pumpkin breads, but this recipe gets it right every time without complicated steps or special ingredients. You really won’t be disappointed.
What I love most is that this maple pumpkin bread takes only about two hours from start to finish, including baking time. It’s a reliable option that even novice bakers can feel good about tackling and sharing with others.
If you enjoy the idea of pouring something sweet over your baked goods, you should check out my Chocolate Peanut Clusters recipe.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the all-purpose flour used in the ingredients.
- The recipe contains eggs, so it is unsuitable for vegan diets.
- The recipe is dairy-free because it uses vegetable oil instead of butter or milk products.
- This recipe does not meet keto or low-carb diets because of sugars and flour in the ingredients.
- The recipe is nut-free only if you omit the optional chopped nuts.
Why You Will Love This Recipe
- Irresistible Texture This bread has a wonderfully tender crumb thanks to the pumpkin puree, making it incredibly moist without feeling heavy. The crunchy streusel on top gives it a satisfying contrast in every slice.
- Seasonal Flavor Burst With warm spices like cinnamon and pumpkin pie spice, this loaf is infused with comforting autumn flavors. You’ll find that the touch of maple in the glaze adds a delightful sweetness that complements the pumpkin beautifully.
- Make-Ahead Friendly The batter can easily be prepared ahead of time, allowing you to bake the bread when it’s most convenient for you. This means you’ll always have a delicious treat on hand without much hassle.
- Versatile Enjoyment Enjoy this bread warm with a smear of butter as a cozy breakfast or serve it at gatherings. It’s a memorable addition to any fall spread, ensuring it remains a favorite for all occasions.
How to Make Maple Pumpkin Bread
- Prep Time: 30 minutes
- Cool Time: 0
- Cook Time: 1 hour 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 1 loaf (about 8 slices) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious Maple Pumpkin Bread with a crunchy maple streusel topping and a sweet maple glaze.
Ingredients
Scale
- 1 (15 oz / 425 g) can pure pumpkin puree
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1/2 cup (100 ml) vegetable oil
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup (110 ml) milk
- 1 3/4 cups (230 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- 1/4 cup (55 g) unsalted butter, melted
- 1/2 cup (65 g) all-purpose flour
- 1/4 cup (50 g) light brown sugar, packed
- 2 tbsp granulated sugar
- 1/2 tsp pumpkin pie spice
- 1/2 cup (60 g) powdered sugar
- 1/4 cup (85 g) pure maple syrup
Instructions
- Step 1: Preheat your oven to 325°F (163°C). Grease a 9×5 loaf pan well or line it with parchment paper to ensure easy removal of the bread.
- Step 2: In a small bowl, mix together all of the streusel ingredients: melted unsalted butter, all-purpose flour, light brown sugar, granulated sugar, and pumpkin pie spice. Once combined, place the streusel mixture in the refrigerator to chill and firm up. Chilling the streusel is important to create a crunchy topping when baked.
- Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Set aside.
- Step 4: In another bowl, thoroughly mix together the granulated sugar, light brown sugar, pumpkin puree, and vegetable oil. Ensure there are no lumps in the mixture to help achieve a moist texture.
- Step 5: Add half of the dry ingredients to the wet mixture and stir gently. Next, pour in the milk and mix. Then add the remaining dry ingredients and combine until just incorporated. Avoid overmixing to keep the bread light and tender. If the batter looks too thick, gradually add 1 to 2 tablespoons of milk for proper consistency.
- Step 6: Pour the batter into the prepared loaf pan. Use a spatula to spread it evenly to ensure consistent baking and avoid undercooked spots.
- Step 7: Break up the chilled streusel mixture and sprinkle it evenly over the surface of the batter. Aim for uniform coverage so every slice has a crunchy topping.
- Step 8: Place the pan in the preheated oven and bake for 1 hour and 20 minutes. Start checking around 1 hour by inserting a toothpick into the center; it should come out clean or with a few crumbs attached. The top should be golden brown. If the top browns too quickly, loosely cover with aluminum foil approximately 40 minutes into baking. Rotate the pan halfway through baking for even heat distribution if you notice uneven baking.
- Step 9: While the bread bakes, whisk together the powdered sugar and maple syrup in a small bowl. Adjust the consistency by adding slightly more syrup or powdered sugar as needed until smooth and pourable. For a thicker glaze, add 1 to 2 teaspoons of maple syrup after mixing.
- Step 10: Remove the bread from the oven and immediately pour the glaze over the hot loaf. Pour slowly to allow the glaze to seep in evenly for consistent sweetness.
- Step 11: Allow the bread to cool in the pan for 20 minutes before slicing. Cooling helps the bread set, making it easier to cut. If slicing remains difficult, let rest an additional 10 minutes.
Notes
- Room Temperature: Store the maple pumpkin bread in an airtight container at room temperature for up to 2 days to maintain softness and flavor.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving for best flavor and texture.
- Freezing: Wrap the cooled bread tightly with plastic wrap, then place inside a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
- Gradually combining wet and dry ingredients prevents overmixing, ensuring a tender crumb.
- Adjust milk by 1 to 2 tablespoons if batter is too thick after mixing.
- Cover the bread with foil midway if the top darkens too quickly to avoid burning.
- Rotate the loaf pan halfway through baking to promote even cooking.
- For a thicker maple glaze, add 1 to 2 teaspoons more maple syrup gradually for desired thickness.
- Let the bread cool sufficiently before slicing to maintain structure and ease cutting.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
Ingredient Notes
- Pumpkin puree: Go for canned pumpkin for easy prep, it’s smooth and concentrated in flavor. Freshly cooked pumpkin can be watery, affecting texture.
- Granulated sugar: Choose fine granulated sugar for even mixing and sweetness. It adds to the bread’s moistness and balances the spices well.
- Light brown sugar: This brings in depth and moisture with its molasses content. Use dark brown if you want a richer flavor and color; both work beautifully.
- Vegetable oil: Opt for a neutral oil for consistent texture and moisture. It helps keep the bread fluffy while allowing the pumpkin flavor to shine.
- Eggs: Use large eggs at room temperature for better blending and richness. They bind the ingredients, adding structure and moisture to the bread.
- Pumpkin pie spice: This blend typically consists of cinnamon, ginger, nutmeg, and cloves. It enhances warmth and complements pumpkin perfectly; you can make your own if you prefer.
- All-purpose flour: Stick with good-quality all-purpose flour for the right texture. Too much flour can make the bread dense, so spoon it into your measuring cup.
- Baking soda: This helps the bread rise and gives it a light, airy texture. Make sure it’s fresh for the best results.
- Baking powder: Works alongside baking soda to ensure a good rise. Check the expiration date so it works effectively in the batter.
- Vanilla extract: A splash enhances overall flavor, adding warmth and complexity. Use pure vanilla for the best taste; imitation just won’t cut it.
- Chopped nuts (optional): Pecans or walnuts add a nice crunch and flavor contrast. Choose roasted for extra depth; skip if you prefer a smoother texture.
- Chocolate chips (optional): Use semi-sweet chips for a sweet contrast to the spices. They can melt into pockets of sweetness, making every bite enjoyable.
Recipe Tips
- If the batter appears too thick, gradually mix in an additional 1-2 tablespoons of milk after combining dry ingredients for the right consistency.
- When the top of the maple pumpkin bread is browning too quickly, loosely cover it with aluminum foil about 40 minutes into baking to prevent burning.
- If you notice uneven baking, rotate the loaf pan halfway through baking for even heat distribution to achieve consistent results.
- For a thicker glaze, adjust the consistency by adding 1-2 teaspoons of maple syrup after mixing with powdered sugar to achieve your desired thickness.
- If slicing is difficult after cooling, let it rest for an additional 10 minutes for easier cutting and to maintain structure.
Serving Suggestions
Serve with a warm cup of spiced chai tea or hot cocoa. Add a side of Greek yogurt with honey for a simple balance.
Use to make French toast or bread pudding for a delicious twist. Add to breakfast parfaits with berries and granola.
Top with whipped cream or a scoop of vanilla ice cream for a tasty finish. Drizzle additional maple syrup for extra sweetness.
Recipe variations
- You can use chopped walnuts or pecans in the pumpkin bread for added crunch. Add 1/2 cup of nuts to the batter before pouring it into the pan.
- Add 1/2 cup of chocolate chips to bring sweetness and contrast. Either semi-sweet or dark chocolate chips can be used depending on your preference.
- You can use oat milk or any plant-based milk instead of regular milk in the recipe. Either almond or soy milk works well for a dairy-free option.
- Classic Pumpkin Loaf.
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How to Store?
To keep your maple pumpkin bread fresh and delicious, follow these storage tips:
Room Temperature: Place maple pumpkin bread in an airtight container at room temperature up to 2 days to maintain its softness and flavor.
Refrigeration: Store in an airtight container inside the refrigerator for up to 7 days. Bring to room temperature before serving.
Freezing: Wrap maple pumpkin bread tightly with plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Pumpkin Snickerdoodle Scones
- Pumpkin Cream Cheese Monkey Bread
- Pumpkin Spice Biscuits
- Pumpkin Apple Loaf
If you enjoyed this Maple Pumpkin Bread or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
