Maple Glazed Pumpkin Bread

There’s something about the first pumpkin bread of the season that makes fall feel official.

This one started with my Maple Glazed Banana Bread recipe. I wanted to keep the same rich, moist texture, but give it a real pumpkin flavor and just enough warm spice. The maple syrup goes over the loaf while it’s still warm, and that’s the part I wouldn’t skip. It soaks into the top just enough without turning the bread overly sweet.

Prep Time:

20 minutes

Bake Time:

60–65 minutes

Recipe Details

Servings:

10–12 slices

Difficulty:

Easy

Ingredients

  • ¾ cup unsalted butter, softened

  • 1 cup packed brown sugar

  • ½ cup granulated sugar

  • 1½ cups pumpkin purée

  • 2 large eggs

  • 1½ teaspoons vanilla bean paste

  • 1 teaspoon molasses

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • 1½ teaspoons ground cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground nutmeg

  • ⅛ teaspoon ground cloves

  • 4 ounces buttermilk

Maple Glaze

  • ⅓ cup Grade A pure maple syrup

Timeless Table Tip

Don’t overmix the batter once the flour goes in. I switch to a spatula for the final few folds. It’s a small thing, but it helps keep the loaf tender instead of dense.

Instructions

1. Prepare the pan and oven.
Heat the oven to 350°F. Grease a 9 × 5-inch loaf pan or line it with parchment paper.

2. Cream the butter and sugars.
Beat the softened butter, brown sugar and granulated sugar together until well combined and slightly lighter in texture.

3. Add the pumpkin mixture.
Beat in the pumpkin purée, eggs, vanilla bean paste and molasses until everything is evenly combined.

4. Mix the dry ingredients.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves.

5. Bring the batter together.
Add the dry ingredients to the pumpkin mixture in three additions, alternating with the buttermilk. Mix on low just until mostly combined, then finish folding the batter gently with a spatula. Stop as soon as you no longer see dry streaks of flour.

6. Bake.
Spread the batter evenly in the prepared loaf pan. Bake for 60–65 minutes, or until the center has risen and a tester inserted near the middle comes out without wet batter. A few moist crumbs are fine.

If the top is getting too dark before the center is finished, loosely tent it with foil.

7. Add the maple glaze.
Let the bread rest in the pan for about 5–10 minutes. While it’s still warm, slowly brush the maple syrup over the top, giving it a moment to soak in between applications.

8. Cool and serve.
Remove the loaf from the pan and let it cool before slicing. It’s especially good while it’s still just a little warm.

Serving Suggestions

I like this one just as it is, especially with coffee in the morning or later in the afternoon.

If you want to dress it up a little, serve a warm slice with softened butter or a small spoonful of whipped cream. But honestly, the maple-glazed top gives it enough on its own.

Storage & Leftovers

Keep the bread tightly wrapped or in an airtight container at room temperature for about 2 days, or refrigerate it for up to 5 days.

A slice only needs a few seconds in the microwave to bring back that soft texture and warm maple flavor.

You can also freeze individual slices. Wrap them well, place them in a freezer-safe bag or container, and thaw as needed.

Around the Table

This is the kind of bread I start thinking about as soon as September rolls around.

It isn’t complicated, and it doesn’t need a special occasion. Put it out with coffee when someone stops by, have a slice for breakfast, or leave it on the counter and watch it slowly disappear.

That’s usually what happens here.

Frequently Asked Questions

Can I use pumpkin pie spice instead of the individual spices?
Yes. Use about 2¼ teaspoons pumpkin pie spice in place of the cinnamon, ginger, nutmeg and cloves. I prefer measuring the spices separately because it lets me keep the clove fairly subtle.

Can I use canned pumpkin?
Absolutely. Just make sure you’re using 100% pumpkin purée, not pumpkin pie filling.

Can I make this without buttermilk?
Yes. A simple substitute is ½ cup milk mixed with about 1½ teaspoons lemon juice or vinegar. Let it sit for 5–10 minutes before using.

Why does the bread use both baking soda and baking powder?
The baking soda works with the acidity in the buttermilk, while the small amount of baking powder gives the heavier pumpkin batter a little extra lift.

Can I add nuts or chocolate chips?
You can, although I’d try it plain first. Chopped pecans or walnuts would work well, and chocolate chips would turn it into something a little more dessert-like.