Name: Pumpkin Bread with Maple Glaze
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 large eggs; 1 cup pumpkin puree; ½ cup vegetable oil; 1 cup sugar; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; 1 ½ cups flour; ½ teaspoon salt; 1 teaspoon baking soda; 1½ cups powdered sugar; 4 Tablespoons maple syrup ((more or less))

How to make Pumpkin Bread with Maple Glaze:

Set oven to 350F

Spray a non-stick standard loaf pan with cooking spray.

Whisk the eggs in a large bowl. Whisk (no need to a hand mixer) in the wet ingredients, pumpkin, oil, sugar, ginger, and nutmeg.

Stir in the dry ingredients: flour, baking soda, salt, and mix until combined.

Pour the batter into the pan and even out with a spatula.

Bake until a toothpick comes out without wet batter clinging to it, about 50 minutes.

Let the bread cool almost to room temperature before glazing.

To make the glaze, whisk together the sugar with enough maple syrup to make a thick, spreadable glaze. Spread onto the cooled bread and serve.

A single loaf of golden-brown bread in a metal baking tin rests on a blue kitchen towel.

A person pours liquid from a small ceramic cup into a larger speckled ceramic bowl.

Recipe Notes

You can change up the topping to what you like — a maple cream cheese frosting or streusel topping would be a great option instead or even to go along with the maple icing.

Lining the pan with parchment paper is a great way to remove the pumpkin loaf from the prepared loaf pan.

Add in chocolate chips for even more deliciousness to the pumpkin mixture.

Turn this into a healthy pumpkin bread recipe by using coconut oil instead of vegetable oil, just be sure to melt it first.

This recipe also works well being made into mini loaves for easy sharing.

Two slices of frosted loaf cake on a red and white plate, with a loaf and more slices on a wooden board in the background. A checkered cloth sits to the left.

A loaf of sliced pumpkin bread with cream cheese frosting on a wooden board, next to a bowl of additional frosting.

Storage Suggestions

Room Temperature: Store leftover pumpkin bread in an airtight container or ziplock bag at room temperature for up to 5 days.

Refrigerator: Store leftover bread in an airtight container or ziplock bag for up to 7 days in the refrigerator.

Freezer: Wrap the loaf or individual slices in 3-4 layers of plastic wrap, and place in a large freezer bag. Store bread in the freezer for up 3 months. Thaw at room temperature overnight.

A loaf of frosted bread with two slices cut, placed on a cooling rack over a wooden surface.

Explore More Delicious Pumpkin Bread Recipes

We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.

Join The Discussion

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

2pots2cook says:

Yes ! You cannot go wrong with pumpkin ! Thank you !
Amy @ Little Dairy on the Prairie says:

I love maple and pumpkin together!
Helen Russell says:

Can you double this recipe and bake it in a Bundt pan?
Momma Cyd says:

I'm sure it would work. We have not yet tried it in the Bundt pan so we don't have the exact cooking times for you.
Bigfan says:

No cinnamon?
Bobbi @ Six Sisters says:

We don't add cinnamon to this recipe, however you can feel free to experiment with adding some if you want to. Let us know how it turns out!
Kim J says:

I LOVE this pumpkin bread. I added 1 tsp of cinnamon and used a bundt pan. I started checking at 40 min and believe I wound up leaving it in the oven for the full 50 min.