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Maple Pumpkin Bread

Maple pumpkin bread with a golden-amber crumb and a simple maple glaze drizzle. Baked until set with a tender slice, then finished with sweet, glossy topping and pepitas.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 1 can (15 oz) pumpkin puree
  • 0.5 cup pure maple syrup
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp maple extract
  • 0.25 cup sour cream
Maple glaze
  • 1.5 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 1 tbsp milk
  • 0.25 tsp cinnamon
Topping
  • raw pepitas for topping

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350F and grease a 9x5 loaf pan so the loaf releases cleanly.
Mix the dry ingredients
  1. Whisk flour, baking soda, pumpkin pie spice, cinnamon, and salt until the dry spices look evenly distributed.
Mix the wet ingredients
  1. Whisk pumpkin puree, pure maple syrup, brown sugar, vegetable oil, eggs, vanilla extract, maple extract, and sour cream until smooth and glossy.
Combine and bake
  1. Fold the dry mixture into the wet mixture until just combined, then pour the batter into the greased loaf pan.
  2. Scatter raw pepitas over the top and bake for 60–65 minutes at 350F until the center is set and a tester comes out clean.
Cool and glaze
  1. Cool the loaf completely so the glaze doesn’t melt or run off the surface.
  2. Whisk powdered sugar, pure maple syrup, milk, and cinnamon, then drizzle the maple glaze over the cooled loaf for a thick, sweet finish.

Notes

For the best slice, let the loaf cool completely before glazing; warm bread will cause the glaze to thin and soak in. Store tightly covered in the refrigerator up to 4 days for best texture; freeze sliced portions up to 2 months. If you want a lighter option, use unsweetened applesauce in place of some vegetable oil (reduce by 25–50%) while keeping the eggs and sour cream for moisture.