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Maple Pumpkin Bread

Maple pumpkin bread with spiced, tender crumb and a shiny maple glaze. Baked in a loaf pan until golden-amber, then cooled completely for easy slicing and a clean drizzle.
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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: 420
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 and loaf
  • 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 and topping
  • 1.5 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 1 tbsp milk
  • 0.25 tsp cinnamon
  • 0.25 cup 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 dry ingredients
  1. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
Mix 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.
Assemble and bake
  1. Fold dry ingredients into wet ingredients until just combined, then pour the thick batter into the greased pan.
  2. Scatter raw pepitas over the top, then bake 60-65 minutes at 350F until a toothpick in the center comes out clean.
Glaze and finish
  1. Cool completely so the glaze sets without melting.
  2. Whisk powdered sugar, pure maple syrup, milk, and cinnamon to make the maple glaze, then drizzle over the cooled loaf.

Notes

For the cleanest slices, cool the loaf completely before glazing and slicing; warm bread can make the drizzle slide. Store airtight at room temperature for 2-3 days or refrigerate up to 5 days. Freeze the loaf (unglazed or glazed) for up to 2-3 months; thaw overnight in the fridge and warm briefly if desired. For a dairy-light option, swap sour cream with an equal amount of plain Greek yogurt.