Spiced Pumpkin Bread with Maple Glaze: The Cozy Loaf That’ll Make Your Kitchen Smell Like a Fall Candle (But Better)

Forget boring breakfasts and store-bought muffins that taste like regret. This Spiced Pumpkin Bread with Maple Glaze is the kind of bake that gets people texting “recipe??” before the loaf cools. It’s moist, bold with warm spices, and finished with a glossy maple drizzle that looks like you actually tried.

You’ll make it once for “just a snack,” then wake up at 2 a.m. to slice another piece like a pumpkin-loving gremlin. Is it dessert? Is it breakfast?

Does it matter when it tastes this good?

What Makes This Special

This loaf doesn’t whisper fall flavors; it shouts them—politely. You get deep pumpkin richness, a balanced spice blend (not just cinnamon overload), and a tender crumb thanks to a smart mix of oil and pumpkin puree. The maple glaze brings buttery caramel notes without being cloying, because we’re adults and we like nuance.

Also, it’s a one-bowl batter and a no-stress glaze. Minimal effort, maximum cozy flex.

Ingredients

• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice (optional but lovely)
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 2 large eggs, room temperature
• 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
• 1/2 cup (120 ml) neutral oil (canola, grapeseed, or light olive oil)
• 1/4 cup (60 ml) milk (dairy or unsweetened non-dairy)
• 2 teaspoons pure vanilla extract

Maple Glaze

• 1 cup (120 g) powdered sugar, sifted
• 2–3 tablespoons pure maple syrup
• 1 tablespoon melted unsalted butter (optional for richness)
• Pinch of salt
• 1–2 teaspoons milk as needed for consistency

Instructions

1. Prep the stage: Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling for easy removal.
2. Whisk dry ingredients: In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice.

   This wakes up the spices and prevents pockets of sadness.

3. Mix the wet team: In another bowl, whisk granulated sugar, brown sugar, and eggs until slightly thick and glossy, about 30 seconds. Add pumpkin puree, oil, milk, and vanilla. Whisk until smooth.
4. Combine without overmixing: Add the wet mixture to the dry bowl.

   Stir with a spatula until just combined. A few small lumps = fine. Overmixing = tough bread.

   We’re not kneading jeans here.

5. Pan and tap: Pour batter into the prepared pan and tap it once on the counter to pop big air bubbles.
6. Bake: Bake for 55–65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. If the top is browning early, tent loosely with foil around the 45-minute mark.
7. Cool strategically: Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack. Cool completely before glazing so it doesn’t slide off like a bad decision.
8. Make the glaze: In a bowl, whisk powdered sugar, maple syrup, melted butter (if using), and a pinch of salt.

   Add milk a teaspoon at a time until thick but pourable—think slow ribbon, not soup.

9. Glaze and set: Drizzle glaze over the cooled bread. Let it set for 15–20 minutes before slicing. Or don’t and embrace the sticky life.

How to Store

• Room temp: Keep the loaf (glazed or unglazed) in an airtight container for up to 3 days.

  The flavors deepen by day two—chef’s kiss.

• Fridge: Store up to 6 days, wrapped well to prevent drying. Bring to room temp before eating for best texture.
• Freezer: Freeze slices or the whole unglazed loaf for up to 3 months. Wrap tightly in plastic, then foil.

  Thaw overnight in the fridge, glaze before serving.

Health Benefits

• Pumpkin power: Pumpkin is rich in beta-carotene (hello, vitamin A), which supports vision and skin health. It also adds fiber, making each slice more satisfying.
• Spice perks: Cinnamon and ginger bring antioxidant and digestive benefits. They’re not magic wands, but they do more than just taste good.
• Better fats: Using oil instead of butter keeps the crumb tender and supplies unsaturated fats.

  Your loaf stays soft for days—no dry, sad corners.

• Moderation wins: Yes, there’s sugar. But with fiber from pumpkin and a sensible glaze, it’s a treat that doesn’t feel like a sugar bomb, IMO.

What Not to Do

• Don’t use pumpkin pie filling: It’s pre-sweetened and spiced, which throws off the balance and texture.
• Don’t overmix: Once the flour goes in, mix just until combined. Overmixing = tunnels and toughness.

  Hard pass.

• Don’t skip the cooling time: Slicing hot bread compresses the crumb and makes it gummy. Patience is delicious.
• Don’t drown the glaze: A thick drizzle is plenty. Too much glaze will dominate the spices and turn your loaf into candy.
• Don’t guess the bake time: Ovens vary.

  Start checking at 55 minutes and trust the toothpick plus spring-back test.

Recipe Variations

• Chocolate chip upgrade: Fold in 3/4 cup dark or semisweet chips. Pumpkin + chocolate = power couple.
• Pecan crunch: Add 1/2–3/4 cup chopped toasted pecans to the batter or sprinkle on top before baking.
• Brown butter glaze: Swap melted butter in the glaze for browned butter. Nutty, luxe, and dangerously good.
• Whole-wheat twist: Replace 1/2 cup AP flour with white whole wheat.

  Slightly heartier, still tender.

• Dairy-free: Use non-dairy milk in both batter and glaze. Skip the butter in the glaze or use a plant-based version.
• Extra cozy spice: Add 1/4 teaspoon cardamom for a brighter, floral warmth. Subtle flex.

FAQ

Can I make this into muffins?

Yes.

Divide batter into a lined 12-cup muffin tin, filling 3/4 full. Bake at 350°F (175°C) for 18–22 minutes, until a toothpick comes out clean. Glaze lightly once cooled.

Can I reduce the sugar?

You can cut up to 1/4 cup total sugar without wrecking the texture.

Go further and the loaf may be less moist and a bit bland. Balance with a lighter glaze if you’re watching sweetness.

What if I only have pumpkin pie spice?

Use 2 1/2 teaspoons pumpkin pie spice and add an extra pinch of cinnamon. It won’t be exactly the same, but it’ll still taste fantastic.

Why is my bread dense or gummy?

Likely underbaking, overmixing, or slicing too soon.

Ensure your leaveners are fresh, bake until the center springs back, and let it cool completely before cutting.

Can I use coconut oil or butter instead of neutral oil?

Yes. Melted coconut oil works (cool slightly before mixing), but expect a faint coconut note. Butter adds flavor but can make the crumb a touch firmer the next day.

How do I get a taller loaf with a nice dome?

Make sure your batter isn’t overmixed, your oven is fully preheated, and place the pan on the center rack.

For a subtle dome, score a shallow line of oil down the center before baking—old baker’s trick.

Is canned pumpkin the same as fresh puree?

Canned is thicker and more consistent. If using homemade puree, drain it in a sieve for 30 minutes to remove excess water so your loaf doesn’t bake up soggy.

Can I double the recipe?

Absolutely. Use two loaf pans and rotate them halfway through baking.

Don’t cram both pans against the oven walls; leave space for airflow.

The Bottom Line

This Spiced Pumpkin Bread with Maple Glaze is the cozy, low-effort bake that delivers maximum payoff. It’s rich, tender, and unapologetically autumn without tasting like a candle store. Keep the ingredients on standby and you’ll have a crowd-pleaser ready for brunch, gifts, or late-night “taste tests.” FYI: one slice turns into two.

Plan accordingly.