Pumpkin Bread with Maple Glaze

I’m sharing my take on Butternut Bakery’s Pumpkin Bread with Maple Glaze—a moist, warmly spiced quick bread topped with a pumpkin‑spice streusel and finished with a sticky maple glaze.

Why I’ll Love This Recipe

I love how the tender pumpkin loaf contrasts with the crunchy streusel topping—I can almost hear that gentle crumb as I slice. The maple glaze adds a sweet, sticky finish that elevates every bite. It’s easy, no‑mixer required, and it’s become the go‑to fall bread I make again and again.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the bread:

• pumpkin puree (not pumpkin pie filling)

• vegetable oil

• granulated sugar

• brown sugar (light or dark)

• large eggs

• water

• vanilla extract

• all‑purpose flour

• baking soda

• kosher salt

• pumpkin pie spice (or cinnamon, ginger, cloves blend)

For the streusel topping:

• light or dark brown sugar

• all‑purpose flour

• pumpkin pie spice

• salt

• unsalted butter (melted)

For the maple glaze:

• powdered sugar

• pure maple syrup

• maple extract (optional)

• vanilla extract

• pinch of salt

directions

1. I preheat the oven to 350 °F (175 °C) and grease two loaf pans (about 9×5 in—or split the batter between two smaller pans).

2. I whisk together pumpkin puree, sugars, oil, eggs, water, and vanilla until smooth.

3. In another bowl I whisk flour, baking soda, salt, and pumpkin pie spice (or spices) and then gently fold into the wet mixture until just combined.

4. I pour the batter into prepared pans and set aside.

5. I mix the streusel ingredients—brown sugar, flour, pumpkin spice, salt, melted butter—and chill it briefly to firm up, then scatter it evenly over the batter.

6. I bake the loaves for 60 to 70 minutes (or up to about 75 minutes at 325 °F if splitting into two) until a toothpick inserted in the center comes out clean. Cover loosely with foil if topping browns too quickly .

7. While the bread cools, I whisk together powdered sugar, maple syrup, maple extract, vanilla, and salt.

8. I pour the glaze over the warm loaves allowing it to seep into the cracks, then let it set slightly before slicing.

9. I cool completely and enjoy slices at room temperature or slightly warm.

Servings and timing

This recipe yields approximately 20 servings total (typically two standard loaf pans).
Total time is about 2 hours 20 minutes, including 25 minutes prep, 60–70 minutes baking, and cooling and glazing time.

Variations

• I can halve the sugar if I prefer less sweetness. Some bakers report it’s very sweet and suggest increasing pumpkin puree instead for more flavor.

• I sometimes swap coconut oil or applesauce for the vegetable oil for a lighter texture.

• For pecan lovers, I add chopped pecans into the streusel for extra crunch.

• I can turn batter into muffins—half batch yields about 18 muffins; double for 36—and I adjust streusel/glaze amounts accordingly .

storage/reheating

I store this bread wrapped at room temperature for up to 4 days.
For freezing, I tightly wrap the loaf (preferably before glazing), then freeze it for up to 3 months. Let it thaw at room temperature.
Sliced portions can be individually wrapped and frozen; I microwave a slice for about 30–60 seconds to thaw and warm it before eating.

FAQs

How sweet is this bread, and can I reduce the sugar?

I’ve noticed the original version is quite sweet—some bakers recommend using a scant cup of white sugar and un‑packed brown sugar, or increasing the pumpkin for more depth and less sweetness.

Can I use homemade or fresh pumpkin instead of canned?

Yes—I use homemade or fresh pumpkin puree interchangeably, and it works beautifully just like canned puree.

What if I don’t have maple extract—will the glaze still taste good?

Definitely—it’s still delicious with just maple syrup and vanilla in the glaze. The maple extract enhances flavor but isn’t essential.

What if my streusel browns too quickly during baking?

If the streusel looks like it’s getting too dark before the center is done, I tent the loaf loosely with foil to prevent over-browning while allowing the inside to finish baking.

Can I turn this recipe into muffins or mini-loaves?

Yes! A half batch yields about 18 muffins with the same streusel and glaze. For a full batch I can make around 36 muffins—sometimes doubling the streusel and glaze if covering extra muffins.

Conclusion

I love baking this Pumpkin Bread with Maple Glaze because it strikes the perfect balance of moist pumpkin loaf, crisp streusel, and sweet maple finish. Whether I slice it warm or share it as a fall dessert, it always disappears fast. I hope when I try making it, I savor every flavorful, tender slice as much as I do!

Print