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Pumpkin Bread with Maple Glaze

The flavors of fall are so absolutely decadent that many of us who don't consider ourselves "cooks" often find ourselves in the kitchen trying a new recipe or two.  Pumpkin. Apple. Pear. Cinnamon. Maple.  Who can resist them?

Today I found some time to make this scrumptious pumpkin bread which was almost too easy.  Before I started, I knew I wanted to glaze the bread with Ree Drummond's maple frosting that she uses for her infamous cinnamon rolls.  Ever since my friend and I made them last fall, I've been thinking of ways to incorporate this frosting into my life.  

So, long story short, I married two wonderful recipes and this is it's first born child.  It's practically perfect.  I urge you to try it...soon.  It's not glamorous but it tastes divine.  And like my beloved banana bread it yields two (or three) loaves, depending on what size pan you use.  Today I made two (8x5) loaves, as well as 12 mini muffins and still had some leftover for a small rectangular cake.  Here's a photo just to show you.  Please excuse the aluminum baking dishes.  I needed them to be portable.

See how many people you could make happy with this recipe?  And by the way, this is my official taste tester.  He loved it!

Pumpkin Bread with Maple Glaze 

Yields: a lot
Prep Time 20 minutes
Cook Time: 1 hour


Pumpkin Bread (Recipe found here)

3 1/2 cups all purpose flour
2 1/2 cups sugar
1 1/2 teaspoons salt
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg\
1 can (15 oz.) pumpkin
1 cup vegetable oil
4 eggs

Maple Frosting (adapted from The Pioneer Woman)

2 cups powdered sugar
1 teaspoon maple flavoring
1/4 cup milk
1/8 cup melted butter
1/8 cup brewed coffee
1/4 teaspoon salt


1. Preheat oven to 350 degrees.  

2. Grease and flour loaf pans.  In a large mixing bowl, combine flour, sugar, salt, baking soda, cinnamon and nutmeg.  In a separate bowl, mix together the pumpkin and oil.

3. To the pumpkin mixture, add eggs one at a time, beating well after each addition.

4. Make a well in the center of the flour mixture and add pumpkin mixture.  Stir just until dry ingredients are moistened.  Pour batter into prepared loaf pans and bake for 1 hour at 350 degrees or until a wooden pick comes out clean.  (You will have to adjust the baking time for muffins.)

5. While the bread bakes, combine the ingredients for the maple frosting.  You may want to adjust it a bit to suit your taste or preferences on thickness.  Just go with it.

6. Once the cakes have cooled, generously add the maple glaze.  Allow the glaze to set a bit, then slice, serve and enjoy a little slice of fall goodness!


  1. You sold me at maple frosting. This looks amazing!

  2. You had me at maple frosting. This looks delicious!

  3. This looks delicious! I love pumpkin bread!

  4. This looks amazing and what a perfect time to make pumpkin bread! Thanks for sharing!

  5. i can't wait to make this! and even with aluminum pans, your photos are beautiful.

  6. um YUM. this sounds divine, even though it will have to wait until november. :( love those big, beautiful photos!!

  7. Oh wow! This looks/sounds amazing! Bookmarking it now :) xx

  8. Oh my!! Now that looks heavenly. That would be perfect for Thankgiving Day breakfast or Christmas morning breakfast! Love your photos!

  9. This sounds unbelievable...there's almost NOTHING I love more than pumpkin...except maybe this recipe is right up my alley. Thanks for sharing!

  10. I came across this by googling 'pumpkin bread with maple syrup frosting..' Delicious! I'll be looking around here for more recipes. :-)
    I love the blog!