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Maple Pumpkin Bread

Maple pumpkin bread with a tender loaf crumb and a glossy maple glaze drizzle. Made with pumpkin puree, warm spices, and pepitas for a lightly crunchy top.
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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: 410
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
Wet ingredients
  • 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
  • 1 Raw pepitas for topping

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dry mix
  1. Preheat oven to 350F and grease a 9x5 loaf pan so the batter releases cleanly.
  2. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl until evenly blended.
Mix wet ingredients
  1. Whisk pumpkin puree, pure maple syrup, brown sugar, vegetable oil, eggs, vanilla extract, maple extract, and sour cream until smooth.
Bake
  1. Fold the dry ingredients into the wet mixture just until combined, then pour the batter into the loaf pan.
  2. Scatter raw pepitas over the top, then bake for 60-65 minutes at 350F until done and the center tests clean.
Glaze and serve
  1. Cool the loaf completely so the glaze stays thick and set on top without melting in.
  2. Drizzle a glaze made from powdered sugar, pure maple syrup, milk, and cinnamon over the cooled loaf for a glossy finish.

Notes

Pro tip: fold the dry into the wet just until no flour streaks remain to keep the loaf tender. Store tightly covered at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months (glaze after thaw for best texture). For a lighter swap, use nonfat Greek yogurt in place of sour cream to maintain moisture with less fat.