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Maple Pumpkin Bread

Maple pumpkin bread with a tender crumb and amber color, made by whisking wet ingredients, folding in the dry mix, and baking until just set. Finished with a thick maple glaze and a pepita topping for crunch and extra maple sweetness.
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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: 360
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
  • Raw pepitas for topping

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F and grease a 9x5 loaf pan so the batter releases cleanly.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until the spices are evenly distributed.
Mix the wet ingredients
  1. Whisk pumpkin puree, pure maple syrup, brown sugar, vegetable oil, eggs, vanilla extract, maple extract, and sour cream until smooth and glossy.
Combine and fill the pan
  1. Fold the dry mixture into the wet mixture until just combined, then pour the batter into the greased loaf pan.
Bake
  1. Scatter pepitas over the top, then bake at 350F for 60-65 minutes until a toothpick inserted in the center comes out clean.
Glaze and finish
  1. Cool the loaf completely before drizzling the maple glaze over the top.

Notes

Pro tip: For the moistest texture, fold the dry ingredients into the wet just until you no longer see flour streaks, then bake promptly. Store tightly wrapped in the fridge for up to 5 days; warm individual slices in the microwave for 15-20 seconds. Freeze the baked loaf (glaze after thawing) for up to 2 months. For a lighter option, replace the vegetable oil with melted unsalted butter in equal amount for a richer, slightly more cake-like crumb.