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Maple Pumpkin Bread

Maple pumpkin bread with a tender crumb and warm pumpkin pie spice flavor, baked to a golden-amber loaf in a greased 9x5 pan. Finished with a quick maple glaze and pepita topping for a glossy, drizzle-ready slice.
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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: 340
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
Pumpkin loaf batter
  • 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
 

Prepare and mix batter
  1. Preheat oven to 350F, then grease a 9x5 loaf pan so the loaf releases cleanly.
  2. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
  3. Whisk pumpkin puree, pure maple syrup, brown sugar, vegetable oil, eggs, vanilla extract, maple extract, and sour cream until smooth.
  4. Fold the dry ingredients into the wet mixture until just combined, then pour the batter into the prepared pan.
Bake and finish
  1. Scatter raw pepitas over the top as a visible crunchy layer.
  2. Bake at 350F for 60-65 minutes, until a tester comes out done and the loaf looks set and lightly browned.
  3. Cool completely before glazing so the maple glaze stays thick and glossy rather than soaking in.
  4. Drizzle maple glaze made from powdered sugar, pure maple syrup, milk, and cinnamon over the cooled loaf for a finished ribbon of sweetness.

Notes

For the cleanest slices, cool the loaf fully before glazing, then let the glaze set 10-15 minutes. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze whole or in thick slices up to 2 months. For a dairy-light swap, replace sour cream with full-fat plain Greek yogurt to keep the crumb tender.