There are few things better than a loaf of pumpkin bread baking in the oven on a crisp fall day. This pumpkin bread is soft, tender, and warmly spiced, with just enough sweetness to make it feel like a treat without being overly sweet.

I added buttermilk to the batter, which gives the bread a wonderfully tender texture and keeps it moist for days. And then there’s the maple glaze, a simple combination of powdered sugar and real maple syrup that gets drizzled over the cooled loaf. It’s the perfect finishing touch.

I love having this recipe on hand throughout the fall. Slice it for breakfast with a cup of coffee, serve it alongside an afternoon cup of tea, or wrap up a loaf to take to someone you love.

Why You’ll Love This Pumpkin Bread

It’s incredibly tender. The buttermilk adds moisture and gives the bread a soft, delicate crumb.

It’s warmly spiced. Cinnamon, nutmeg, and cloves give it that classic fall flavor without overpowering the pumpkin.

The maple glaze makes it special. The glaze adds a little sweetness and a lovely maple flavor that pairs beautifully with pumpkin.

It’s easy to make. Everything comes together in one bowl for the batter, making this a simple recipe to bake on a fall afternoon.

Ingredients

For the Pumpkin Bread

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1½ teaspoons cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup unsalted butter, melted and slightly cooled
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 cup pumpkin purée
• ⅓ cup buttermilk
• 1 teaspoon vanilla extract

For the Maple Glaze

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1–2 tablespoons buttermilk or milk
• 1 tablespoon butter, melted
• ¼ teaspoon vanilla extract
• Pinch of salt

How to Make Pumpkin Bread

Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

In a separate large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Add the pumpkin and whisk until combined. Add the eggs and vanilla and mix until smooth, then stir in the buttermilk.

Add the dry ingredients to the pumpkin mixture and gently fold until just combined. Be careful not to overmix the batter.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

How to Make the Maple Glaze

Once the pumpkin bread has completely cooled, whisk together the powdered sugar, maple syrup, melted butter, vanilla, and a pinch of salt.

Add the buttermilk a little at a time until the glaze reaches a thick but pourable consistency.

Drizzle the maple glaze over the cooled pumpkin bread. Let it sit for 10–15 minutes so the glaze can set slightly before slicing.

A Few Tips

Let the bread cool before glazing. If the loaf is still warm, the glaze will melt right into the bread instead of sitting beautifully on top.

Don’t over mix. Once the flour disappears, stop mixing. This helps keep the loaf tender.

Use real maple syrup. It makes a noticeable difference in the flavor of the glaze.

Store leftovers covered at room temperature for up to 3 days, or refrigerate for longer storage. Bring refrigerated bread to room temperature before serving for the best texture.

Pumpkin Bread for Fall

I love recipes like this because they’re simple enough for an ordinary fall morning but special enough to share. There’s something about having a homemade loaf sitting on the kitchen counter that makes the whole house feel a little more welcoming.

Serve it with coffee, add a little extra maple glaze, and enjoy a slice while it’s still fresh.

If you make this Pumpkin Bread with Maple Glaze, I hope it becomes one of those recipes you find yourself coming back to all season long.

A couple more FALL favorites!

Chai Spice Cake

Spiced Latte Cake with Buttercream Frosting

Yield: 1 standard 9x-5 inch loaf

Pumpkin Bread with Maple Glaze

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A deliciously moist Fall treat to serve for a special guest or just because.

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda '1/2 tsp baking powder
• 1/2 tsp salt1/1/2 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• **(you can also use 1 1/2 tsp pumpkin pie spice )
• 1/2 cup melted and slightly cooled melted butter
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 cp pumpkin puree
• 1/3 cup buttermilk
• 1 tsp vanilla
• For the glaze:
• 1 cup powdered suga
• 2 Tbsp pure maple syrup
• 1-2 Tbsp cream, buttermilk, or milk
• 1 Tbsp melted butter
• 1/4 tsp vanilla
• pinch of salt

Instructions

1. Preheat oven to 350 degrees F. Grease a 9.5-inch loaf pan and line with parchment paper leaving a little overhand.
2. Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves in a bowl.
3. In another bowl, whisk melted butter, brown sugar and granulated sugar until smooth. Add the eggs one at a time followed by the pumpkin and vanilla.
4. Stir in buttermilk.
5. Add the dry ingredients and fold just until combined. Don't overmix.
6. Pour into the loaf pan and smoothe the top. Bake for 50-60 minutes or until toothpick inserted into the center comes out clean.
7. Let cool about 15 minutes and then transfer to cooling rack and allow to cool completely prior to icing.
8. GLAZE: Whisk powdered sugar, maple syrup, melted butter, vanilla, and salt together. Add the liquid one tsp at a time until you thick but still pourable.
9. Drizzle over the loaf and allow to sit for 10 minutes before slicing.