This Maple Pumpkin Bread with a sweet maple glaze is going to be your fall favorite – it's deliciously moist with pure maple syrup both in the cake itself and on top in a glaze, and warm fall spices such as cinnamon and nutmeg. Completely. Addicting.
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Ingredients
- Flour: All purpose flour definitely works best here. I haven't tried the recipe with any other kind of flour so cannot attest to it!
- Baking powder & baking soda: The combination of both baking powder and baking soda gives this cake the perfect rise and crackle.
- Spices: Both nutmeg and cinnamon are used for that delicious fall flavor we know and love.
- Granulated sugar: It's a cake, isn't it?!
- Light brown sugar: Builds onto that sweetness but with a hint of molasses for that warm gooey flavor.
- Eggs: To bind it all together.
- Maple syrup: Not only is maple syrup a natural sweetener but it's flavor just can't be beat. Pure maple syrup is needed here, not any of that other stuff.
- Pumpkin puree: The star of the show - we use a whole can! Make sure it's pumpkin puree and NOT pumpkin pie mix.
- Vegetable oil: This makes the cake sooo moist and addicting.
Step by step instructions
Loaf cakes are definitely some of my favorite to make not only because they're delicious but also because of how simple they are to make, and this moist maple pumpkin cake is no different.
1. In a medium size bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, whisk together the granulated sugar, light brown sugar, eggs, and maple syrup. Then whisk in the pumpkin puree and vegetable oil.
3. To the bowl with the wet mixture, whisk in the flour mixture until just combined.
4. Pour into a prepared loaf pan and bake for 60-65 minutes until cooked through.
5. While that's baking make the glaze - in a small bowl combine the maple syrup, powdered sugar, and whole milk. Stir together until well combined. Pour over the pumpkin bread once it's cooled.
Tip and tricks
- Mix the batter until just combined - you want to make sure it's fully combined but don't over mix it because that could create a tough texture.
- Prepare your loaf pan well - spray with non-stick spray and line with parchment paper.
- Cook the pumpkin bread until it's just done - you'll know when it's ready by sticking a toothpick in the center and it comes out mostly clean with a few moist crumbs. The top will also be a deep golden color.
- Spice it up! You can add some mix in's if you'd like, such as chocolate chips, pumpkin seeds, or even a streusel on top.
- While I love the maple glaze, it's totally optional and the cake is just as delicious without it.
FAQs
No! Please don't use pumpkin pie filling. That already has sweeteners and spices added in. You want to use pumpkin puree only.
Because this bread is so moist I'd recommend storing it at room temp for only 2 days, or in the fridge for up to 1 week.
Yes! Let it cool to room temperature fully then wrap in aluminum foil then put in a freezer safe bag for up to 3 months. Reheat in the microwave.
Canola oil would also work. I wouldn't recommend any other kind as it'll likely alter the flavor.
Other loaf cake recipes to try
📖 Recipe
Maple Pumpkin Bread
Ingredients
The bread:
- 2 cups all purpose flour
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon nutmeg
- 1 ½ teaspoon cinnamon
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs room temp
- 2 tablespoon pure maple syrup
- 1 15 oz can pumpkin puree
- ½ cup vegetable or canola oil
For the glaze (optional):
- 1 tablespoon pure maple syrup
- 1 - 2 tablespoon whole milk
- 1 - 1 ½ cups powdered sugar
Instructions
- Preheat your oven to 350℉
- In a medium size bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the granulated sugar, light brown sugar, eggs, and maple syrup. Then whisk in the pumpkin puree and vegetable oil.
- To the bowl with the wet mixture, whisk in the flour mixture until just combined.
- Pour into a prepared loaf pan and bake for 60-65 minutes until cooked through.
- While that's baking make the glaze - in a small bowl combine the maple syrup, powdered sugar, and whole milk. Stir together until well combined. Pour over the pumpkin bread once it's cooled.
Alexis says
SO good. Easy to make but tastes like it was quite complicated! Perfect autumn breakfast or snack!
Haley says
Thank you! So glad you loved it!
Lindsey says
This bread does not disappoint! The bread itself is moist and not too sweet and pairs perfectly with the sweet icing. Next time I want to try having it plain because it is THAT good! So cozy and perfect for fall
Haley says
Thank you so much!! So glad you enjoyed.