Pumpkin bread is one of those irresistible, cozy treats that brings warmth to every bite. Whether enjoyed plain, with a drizzle of glaze, or packed with crunchy nuts, it’s the perfect way to celebrate the flavors of fall. 
This homemade pumpkin bread is moist yet fluffy, with a soft and tender crumb that’s never too dense. The rich blend of warm spices enhances the natural sweetness of the pumpkin, making it an instant seasonal favorite.
But what really sets this bread apart? The brown butter maple glaze! It adds a deep, nutty richness that soaks into the loaf, creating a perfectly balanced sweet and spiced flavor.
Paired with a hot cup of coffee or tea, this bread is the ultimate breakfast, snack, or dessert. It’s easy to make, stays fresh for days, and fills your kitchen with the most delicious autumn aroma.
Whether you’re baking for a fall gathering, meal prepping for busy mornings, or simply indulging in some seasonal comfort food, this pumpkin bread recipe is a must-try!
- CHECK OUT THESE FOR MORE AMAZING RECIPES:
- Slow Cooker Chocolate Peanut Butter Cake
- Four Layer Pumpkin Cake with Cream Cheese Frosting
- My Mom’s Marshmallow Fluff Fudge
Ingredients
- ½ cup butter, softened (I used Land O Lakes)
- 1 cup dark brown sugar
- 1 cup canned pumpkin puree (the puree, NOT pumpkin pie filling!)
- 2 eggs
- 1 & ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 & ½ cups all-purpose flour
- FOR GLAZE:
- ½ cup (1 stick) butter
- 1 – 1 & ½ cups powdered sugar (start with one cup and add more if glaze is too runny)
- 1-2 Tbsp maple syrup
- ¼ cup milk, optional if glaze is too thick
- PRODUCTS WE RECOMMEND:
- All-Clad Hard Anodized Nonstick Fry Pan
- AmazonBasics Pre-Seasoned
- Aluminum Nonstick Frying Pan
Instructions
1 ) Preheat oven to 350 degrees F. Liberally grease a 9″ loaf pan with cooking spray and set aside.
2 ) Meanwhile, in a bowl combine all of the above bread ingredients and beat at medium speed with a handheld mixer, scraping down the sides of the bowl, until well-mixed.
3 ) Pour the bread mixture into the prepared pan. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean or with a couple moist crumbs (not wet). Cool for about 15 minutes, then very gently remove from pan and transfer to a wire rack to cool completely.
4 ) While bread cools, make your glaze: in a small saucepan, heat butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color, about 4-5 minutes. Do not overcook because it can quickly burn! When butter looks caramel-colored and smells kind of nutty, it’s done. Remove butter from heat and cool completely. Then stir in the powdered sugar and maple syrup until a soft glaze has formed.
5 ) Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes. Cut into slices and serve!
Perfectly spiced, moist and tender, this Pumpkin Bread will soon become a family favorite! Leave it naked if you wish, or stud it with nuts – however, I prefer mine with this simple brown butter maple glaze. I’m sure you will, too!
