Pumpkin Bread with Maple Cinnamon Glaze
This pumpkin bread with maple cinnamon glaze is the ultimate fall baking recipe! Made with simple pantry ingredients, real pumpkin puree, warm spices, and olive oil, this loaf bakes up soft, moist, and full of cozy pumpkin flavor. The best part? A sweet maple cinnamon glaze drizzled over the top adds the perfect finishing touch. Whether you're baking for a fall brunch, enjoying a slice with your morning coffee, or looking for an easy homemade treat to share, this pumpkin bread is sure to become a seasonal favorite.
One of the best things about this recipe is how easy it is to make. You don't need a mixer, complicated techniques, or hard-to-find ingredients. Just mix the wet and dry ingredients separately, combine everything, and let the oven do the rest!
Why You'll Love This Pumpkin Bread
Incredibly moist: Olive oil and pumpkin puree help create a soft, tender crumb that stays moist for days.
Easy to make: This quick bread comes together with simple ingredients and just a few mixing bowls.
Perfect fall flavor: Cinnamon, nutmeg, and cloves give every slice that classic pumpkin spice flavor.
A delicious maple glaze: The sweet maple cinnamon glaze adds warmth and sweetness without overpowering the pumpkin bread.
Easy to customize: Use dairy or non-dairy milk, swap the individual spices for pumpkin pie spice, or leave off the glaze for a less-sweet loaf.
Great for meal prep: Bake it ahead of time and enjoy slices throughout the week or freeze individual portions for later.
Ingredients You'll Need
Here's everything you'll need to make this homemade pumpkin bread with maple cinnamon glaze.
For the Pumpkin Bread
All-purpose flour: Regular all-purpose flour gives the bread its structure while keeping the crumb soft and tender. Measure your flour correctly by spooning it into the measuring cup and leveling it off rather than scooping directly from the bag.
Granulated sugar: Sugar sweetens the bread and contributes to its moist texture. It also balances the earthy flavor of the pumpkin and warm spices.
Baking powder and baking soda: These leavening agents help the loaf rise and create a light, tender texture.
Salt: A little salt enhances the pumpkin flavor and balances the sweetness.
Ground cinnamon, nutmeg, and cloves: This combination creates a warm, classic pumpkin spice flavor. If you prefer to keep things simple, you can replace all three spices with 2 teaspoons of pumpkin pie spice.
Olive oil: Olive oil helps keep the bread moist and tender. I recommend using a light or mild olive oil rather than a strongly flavored extra-virgin olive oil so the taste doesn't overpower the pumpkin and spices. You can also use another neutral oil if preferred.
Eggs: Two large eggs bind the ingredients together and help the bread rise.
Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices, which can change the flavor and texture of the finished bread.
Milk: A small amount of milk adds moisture to the batter. Regular dairy milk and unsweetened non-dairy milk both work well.
Vanilla extract: Vanilla adds a subtle sweetness and complements the pumpkin and warm spices.
For the Maple Cinnamon Glaze
Powdered sugar: Powdered sugar creates a smooth, sweet glaze that sets beautifully over the cooled loaf.
Maple syrup: Pure maple syrup adds natural maple flavor and pairs perfectly with the pumpkin and cinnamon.
Ground cinnamon: A little extra cinnamon makes the glaze taste like a cozy fall treat.
Milk: Milk helps thin the glaze to a drizzling consistency. Add it gradually so the glaze doesn't become too runny.
How to Make Pumpkin Bread with Maple Cinnamon Glaze
Step 1: Prepare Your Pan
Preheat your oven to 350°F. Grease a 9 x 5-inch loaf pan or line it with parchment paper, leaving a little overhang on the sides to make removing the bread easier.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisking the ingredients together helps distribute the spices and leavening agents evenly throughout the flour.
If you're using pumpkin pie spice instead of the individual spices, add 2 teaspoons in place of the cinnamon, nutmeg, and cloves.
Step 3: Mix the Wet Ingredients
In a separate large bowl, whisk together the olive oil and eggs until combined. Add the pumpkin puree, milk, and vanilla extract. Whisk until the mixture is smooth and evenly incorporated.
Make sure you're using pumpkin puree rather than pumpkin pie filling for the best results.
Step 4: Combine the Batter
Add the dry ingredients to the wet ingredients. Use a spatula or wooden spoon to gently mix until no dry flour remains.
Avoid overmixing the batter. Mixing too much can develop excess gluten, which may leave you with a dense or tough loaf instead of a soft, tender pumpkin bread.
The batter should be thick but easy to spread into the prepared pan.
Step 5: Bake the Pumpkin Bread
Pour the batter into the prepared loaf pan and smooth the top. Bake for approximately 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins to brown too quickly before the center is done, loosely cover the loaf with aluminum foil for the remainder of the baking time.
Because ovens and loaf pans vary, start checking the bread around the 50-minute mark.
Step 6: Cool Completely
Allow the pumpkin bread to cool in the pan for about 10–15 minutes before transferring it to a wire rack.
Let the loaf cool completely before adding the glaze. If the bread is still warm, the glaze will melt and run off the sides instead of forming a beautiful drizzle over the top.
Step 7: Make the Maple Cinnamon Glaze
While the bread cools, prepare the glaze.
In a small bowl, whisk together ½ cup powdered sugar, 1 tablespoon pure maple syrup, ¼ teaspoon ground cinnamon, and 1–2 teaspoons milk.
Start with 1 teaspoon of milk and add more as needed until the glaze is smooth and thick but pourable. For a stronger maple flavor, you can add a little more maple syrup, adjusting the powdered sugar if necessary to maintain the consistency.
Drizzle the glaze over the completely cooled pumpkin bread. Let it set for a few minutes before slicing and serving.
Tips for the Best Pumpkin Bread
Use the right pumpkin. Make sure your can says 100% pumpkin puree. Pumpkin pie filling contains added sweeteners and spices and is not a direct substitute in this recipe.
Choose a mild olive oil. Light or mild olive oil is ideal because it provides moisture without a strong olive flavor. A neutral oil, such as avocado or vegetable oil, also works.
Don't overmix the batter. Once the dry ingredients are added, mix just until combined. This helps keep the finished bread tender.
Measure your flour carefully. Too much flour can make pumpkin bread dry and dense. Spoon the flour into your measuring cup and level it off, or use a kitchen scale for the most consistent results.
Check the center before removing it from the oven. The outside may look done before the center has fully baked. Insert a toothpick into the middle of the loaf to check for doneness.
Let the bread cool before glazing. This is especially important if you want the maple cinnamon glaze to remain visible on top rather than soaking into the bread.
Adjust the glaze slowly. Add milk a teaspoon at a time. A thicker glaze will create defined ribbons across the loaf, while a thinner glaze will spread more easily.
Ingredient Substitutions
One of the best things about homemade pumpkin bread is how easy it is to adapt to your preferences.
Pumpkin pie spice: Replace the cinnamon, nutmeg, and cloves with 2 teaspoons of pumpkin pie spice. This is an easy shortcut if you don't want to measure out several different spices.
Milk: Use dairy milk or an unsweetened non-dairy alternative, such as almond, oat, or soy milk.
Olive oil: Light olive oil, avocado oil, and vegetable oil are all suitable options. Choose an oil with a mild flavor for the best pumpkin spice taste.
Glaze: For a simple alternative, dust the cooled loaf with powdered sugar or serve it without a topping. You can also add a pinch of cinnamon or a little extra maple syrup to the glaze to suit your taste.
Extra mix-ins: For a little variation, you can fold chocolate chips or chopped pecans into the batter before baking. Keep additions moderate so they don't interfere with the loaf's texture.
How to Store Pumpkin Bread
At room temperature: Once the loaf has cooled completely and the glaze has set, store it in an airtight container for up to 3 days in a cool environment.
In the refrigerator: Store the bread in an airtight container for up to 1 week. Refrigeration can make quick breads a little firmer, so let slices sit at room temperature briefly before serving.
In the freezer: For the best texture, freeze the bread without the glaze. Wrap the cooled loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator or at room temperature, then prepare and drizzle with fresh glaze.
If you have already glazed the loaf, you can still freeze it, although the glaze may become slightly sticky or less attractive after thawing.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No, I don't recommend using pumpkin pie filling. Pumpkin puree contains only pumpkin, while pumpkin pie filling typically includes added sugar and spices. Using pie filling can change the sweetness, moisture balance, and flavor of the bread.
Can I use pumpkin pie spice instead of individual spices?
Yes! Replace the 1½ teaspoons of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of cloves with 2 teaspoons of pumpkin pie spice. This keeps the recipe simple while delivering that familiar fall flavor.
Why is my pumpkin bread dense?
Pumpkin bread can become dense if too much flour is added, the batter is overmixed, or the loaf is underbaked. Measure the flour carefully, stir just until the ingredients are combined, and check the center with a toothpick before removing the bread from the oven.
How do I know when pumpkin bread is done?
Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs, but without wet batter. If the toothpick has wet batter on it, continue baking for a few more minutes before checking again.
Can I make this pumpkin bread dairy-free?
Yes! Use your favorite dairy-free milk in both the bread and the glaze. Almond, oat, and soy milk are all good options. Also check that your powdered sugar and other ingredients meet your dietary requirements.
Can I make the pumpkin bread ahead of time?
Absolutely. Bake the loaf a day ahead and allow it to cool completely before storing it in an airtight container. For the prettiest finish, prepare the maple cinnamon glaze shortly before serving and drizzle it over the cooled loaf.
Can I freeze pumpkin bread?
Yes. Pumpkin bread freezes well for up to 3 months for best quality. Freeze the loaf whole or in individual slices, preferably without the glaze, and thaw before serving.
Can I leave off the maple cinnamon glaze?
Of course! The pumpkin bread is delicious on its own, too. You can leave it plain, dust the top with powdered sugar, or serve slices with a little butter.
This pumpkin bread with maple cinnamon glaze is an easy, delicious way to celebrate fall baking. The combination of moist pumpkin bread, warm spices, and sweet maple glaze makes every slice feel special without requiring complicated ingredients or techniques.
Enjoy a slice with coffee for breakfast, serve it at a fall gathering, or make a loaf to share with friends and family. Once you try this simple homemade recipe, you'll want to bake it all season long!
Recipe Card
Pumpkin Bread with Maple Cinnamon Glaze
Prep Time: 10 minutes
Cook Time: 40-50 minutes
Cooling Time: 1 hour
Total Time: Approximately 2 hours
Yield: 1 loaf, about 10 slices
Ingredients
For the pumpkin bread
1½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup light or mild olive oil
2 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
¼ cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
For the maple cinnamon glaze
½ cup powdered sugar
1 tablespoon pure maple syrup
¼ teaspoon ground cinnamon
1–2 teaspoons milk, as needed
Instructions
Preheat the oven to 350°F. Grease or line a 9 x 5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, whisk together the olive oil and eggs. Add the pumpkin puree, milk, and vanilla extract and mix until smooth.
Add the dry ingredients to the wet ingredients. Stir gently until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cover loosely with foil if the top browns too quickly.
Cool in the pan for 10–15 minutes, then transfer to a wire rack and cool completely.
To make the glaze, whisk together the powdered sugar, maple syrup, cinnamon, and 1 teaspoon of milk. Add additional milk a little at a time until the glaze reaches a thick, pourable consistency.
Drizzle the glaze over the cooled loaf. Allow it to set briefly, then slice and serve.
Notes
For an easy spice substitution, use 2 teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg, and cloves.
Use 100% pumpkin puree, not pumpkin pie filling.
Light or mild olive oil is recommended to avoid overpowering the pumpkin flavor.
Use dairy-free milk for a dairy-free variation.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze without the glaze for up to 3 months for best quality.
