Pumpkin bread topped with pumpkin spice streusel and maple glaze, placed on a rustic table with fall decor.

Pumpkin Bread with Maple Glaze: Moist, Spiced, and Topped with Streusel

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If you’re in the mood for something cozy, comforting, and just sweet enough, let me introduce you to your new fall favorite: Pumpkin Bread with Maple Glaze. This isn’t just another pumpkin loaf. It’s ultra-moist, spiced to perfection, and crowned with a buttery pumpkin spice streusel that melts into the maple glaze like magic.

This recipe was born in my kitchen on a quiet, chilly Sunday while sipping maple chai and watching the leaves turn. The moment I sliced it and took a bite, I knew this was something I’d be making again and again—and sharing with everyone. Whether you’re baking for your family, prepping treats for the season, or simply craving something pumpkin-y with a twist, this loaf is it.

Let’s bake it together!

Why You’ll Love This Pumpkin Bread with Maple Glaze

  • Super moist and flavorful thanks to pumpkin puree and warm spices
  • Topped with a crunchy streusel for extra texture
  • Finished with a maple glaze that soaks into every bite
  • Kid-friendly and freezer-friendly
  • Perfect for fall gatherings, breakfast, or dessert

Ingredients

Pumpkin Spice Streusel

  • 1/4 cup (55g) unsalted butter, melted
  • 1/2 cup (65g) all-purpose flour
  • 1/4 cup (50g) light brown sugar, packed
  • 2 tbsp granulated sugar
  • 1/2 tsp pumpkin pie spice

Pumpkin Bread

  • 1 (15oz) can pure pumpkin puree (see notes)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 cup (100ml) vegetable oil
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup (110ml) milk
  • 1 3/4 cups (230g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp kosher salt

Maple Glaze

  • 1/2 cup (60g) powdered sugar
  • 1/4 cup (85g) pure maple syrup

How to Make Pumpkin Bread with Maple Glaze

Step 1: Make the Streusel

  1. In a small bowl, mix melted butter, flour, brown sugar, granulated sugar, and pumpkin pie spice.
  2. Place in the fridge while you prep the bread. This helps create perfect crumbles.

Step 2: Prep the Pan and Oven

  1. Preheat your oven to 325°F (see notes for tips).
  2. Grease a 9×5″ loaf pan and line it with parchment paper so the edges hang over the sides.

And Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together:

  • Flour
  • Baking soda
  • Cinnamon
  • Pumpkin pie spice
  • Salt

Step 4: Mix the Wet Ingredients

Using a whisk or hand mixer, combine:

  • Pumpkin puree
  • Granulated sugar
  • Brown sugar
  • Oil

Then add:

  • Eggs
  • Vanilla extract

For Step 5: Bring It Together

  1. Mix in half of the dry ingredients.
  2. Add the milk and mix.
  3. Fold in the remaining dry ingredients until a smooth batter forms.

Step 6: Assemble and Bake

Golden brown pumpkin bread cooling on a wire rack, just out of the oven.
  1. Pour the batter into the prepared loaf pan and spread evenly.
  2. Remove the streusel from the fridge and break it up into crumbles with a fork.
  3. Generously sprinkle it over the top of the batter.
  4. Bake for 1 hour 20 minutes or until a toothpick in the center comes out clean.
  5. Let the loaf cool in the pan for 20 minutes, then lift it out to cool completely on a wire rack.

And Step 7: Drizzle with Maple Glaze

Pumpkin bread topped with pumpkin spice streusel and maple glaze, placed on a rustic table with fall decor.
  1. Whisk together powdered sugar and maple syrup until smooth.
  2. Drizzle generously over the cooled bread.

Pro Tips for the Best Pumpkin Bread with Maple Glaze

  • Use canned pure pumpkin puree, not pumpkin pie filling.
  • If using a glass or ceramic pan, increase baking time by 5-10 minutes.
  • Don’t skip the parchment! It makes removing the loaf much easier.
  • This bread tastes even better the next day as the flavors meld.

FAQs About Pumpkin Bread with Maple Glaze

Q: What’s the best glaze for pumpkin bread?
A maple glaze is ideal—it complements the spices and adds a subtle sweetness.

Q: Can I make this ahead of time?
Absolutely. Store at room temperature for 2 days or refrigerate for up to 5. Glaze before serving for best texture.

Q: How do I freeze it?
Wrap the unglazed loaf tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw and glaze when ready to serve.

Q: Is this based on an old fashioned pumpkin bread recipe?
Yes, with modern upgrades like streusel and maple glaze!

More Fall Recipes You’ll Crav

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Pumpkin Bread with Maple Glaze on Rustic Wooden Table

Final Thoughts — Let’s Bake This!

If you’re craving a super moist pumpkin bread that’s anything but basic, this is it. With a cinnamon-laced streusel and a dreamy maple glaze, this loaf hits every cozy note of fall baking. It’s simple, satisfying, and so worth making.

I’d love to see your version! Tag me on Pinterest or drop a comment below—tell me if you added nuts, swapped spices, or made it your own. Happy baking, friend! 🍂

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