Harvest Pumpkin Bread with Maple Glaze

Harvest Pumpkin Bread with Maple Glaze blends sweet pumpkin, warm spices, and a buttery maple finish into a sliceable loaf that feels like fall on a plate. The bright orange crumb stays tender, while the glaze adds a glossy caramel snap, making it perfect for brunch or a cozy snack.

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Ingredients

Bread

• 1 ½ cups pumpkin puree
• ½ cup pure maple syrup
• ¼ cup granulated sugar
• ¼ cup brown sugar, packed
• 2 large eggs
• 2 ¼ cups all‑purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ¼ cup melted unsalted butter

Maple Glaze

• ⅓ cup pure maple syrup
• 1 tbsp unsalted butter, melted
• ½ tsp vanilla extract

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×5‑inch rectangular loaf pan with butter.
2. In a large bowl whisk pumpkin puree, maple syrup, granulated sugar, brown sugar, eggs, and melted butter until smooth.
3. In a separate bowl combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt; stir into wet mixture just until incorporated.
4. Pour batter into the prepared pan, smoothing the top with a spatula.
5. Bake 45‑55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
6. While the loaf bakes, whisk together glaze ingredients in a small saucepan over low heat until glossy and slightly thickened, about 3 minutes.
7. When the bread is done, let it rest 10 minutes, then drizzle the warm maple glaze over the top, allowing it to soak into the crust.
8. Cool the loaf completely on a wire rack before slicing.

Tips for Success

• Use canned pumpkin puree, not pumpkin pie filling, for pure flavor and correct texture.
• Do not overmix the batter; a few streaks of flour are fine and keep the crumb tender.
• If the top browns too quickly, tent the loaf with foil after 35 minutes.
• Glaze works best when applied while the loaf is still warm; it will set as it cools.
• Store sliced bread in an airtight container to retain moisture.

Storage

Store the cooled loaf in a sealed container at room temperature for up to three days. For longer storage, wrap tightly and freeze for up to two months; reheat slices in a 350°F oven for 5‑7 minutes or toast directly from frozen.

Notes

Do not overmix the batter to keep the crumb tender. Apply glaze while the loaf is warm for maximum absorption.

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