Pumpkin Spice Loaf with Salted Maple Glaze
My mom has been making this bread for as long as I can remember, and she has been making it for as long as she can remember. It was passed down from her sister. The original recipe in the cookbook makes two loaves, which we really like because we get to enjoy one on the day it's baked and freeze the other.
It tastes like home and fall, and it's a staple year-round for its versatility — you can mix and match many nuts or dried fruit. If you want less spice, omit the nutmeg, which we call cinnamon with an attitude. Because I've been feeling extra fall this season, I decided to jazz it up with a salted maple glaze that not only makes it look more festive, but also adds an extra layer of flavor. An added bonus? Your whole house will smell like a pumpkin spice candle for a few days.
Why You'll Love This
Makes two loaves — Enjoy one the day it's baked, and freeze the other for later.
Endlessly versatile — Mix and match your favorite nuts and dried fruit to make it your own.
A festive upgrade — The salted maple glaze adds a beautiful finish and an extra hit of flavor to a classic.
Smells like fall for days — Baking this will make your whole house smell like a pumpkin spice candle.
Key Ingredients
Canned pumpkin — The moist, flavorful base of the loaf; it's what keeps this bread so tender.
Cinnamon and nutmeg — The classic warm-spice pairing; the nutmeg is easy to omit if you want a milder loaf.
Orange juice — A bright, slightly acidic addition that balances the sweetness and deepens the pumpkin flavor.
Walnuts, pistachios, raisins, and cranberries — All optional, and endlessly swappable, so you can make this loaf your own each time.
Salted maple glaze — Butter, maple syrup, and a touch of kosher salt come together for a glaze that's sweet, rich, and never cloying.
Pumpkin Spice Loaf with a
Salted Maple Glaze
Prep time: 25 minutes | Cook time: 1 hour | Makes 2 loaves (about 20 slices)
Ingredients:
3⅓ cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
⅔ cup butter, softened
2½ cups granulated sugar
4 large eggs
1 (15-ounce) can pumpkin
¼ cup orange juice
⅔ cup walnuts or pistachios, chopped (optional)
⅔ cup raisins or dried cranberries (optional)
¼ cup pumpkin seeds (pepitas), roughly chopped, for topping
Glaze
3 cups powdered sugar
3 tablespoons maple syrup
6 tablespoons unsalted butter
¼ heaping teaspoon kosher salt
3–4 tablespoons milk
Instructions:
Preheat the oven to 350°F. Line two 9x5 loaf pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
In a large bowl, cream together the butter and sugar thoroughly. Add the eggs one at a time, beating well after each addition. Blend in the pumpkin and orange juice. Add the dry ingredients in 2-3 additions and mix well.
Fold in the walnuts and raisins (or your preferred nuts and dried fruit) until evenly distributed.
Spoon the batter evenly into the prepared pans. Top each with pumpkin seeds and your choice of dried fruit and nuts.
Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let the loaves cool completely before glazing.
For the glaze:
Once the loaves are cool, melt the butter in a small saucepan. Whisk in the powdered sugar, maple syrup, and salt. Once smooth and combined, add 2 tablespoons of milk. If it's still too thick, add more milk, 1 tablespoon at a time, until smooth and silky.
Pour the glaze over the cooled bread, then top with pepitas, if using.
**Note if you are planning on freezing one of the loaves, freeze it unglazed and glaze once defrosted and ready to serve. The glaze recipe is enough for two loaves; cut it in half if you don’t plan on using both at the same time.
Tips for Success
Let the loaves cool completely before glazing — a warm loaf will melt the glaze right off instead of letting it set.
Don't be alarmed when the batter looks curdled after adding the pumpkin and orange juice; it comes together smoothly once the dry ingredients are mixed in.
Add the milk to the glaze gradually — it's much easier to thin a glaze out than to thicken it back up.
Feel free to mix and match the nuts and dried fruit both in the batter and on top, exactly as the intro suggests.
If you prefer a milder spice, simply omit the nutmeg.
Ways to Serve It
Fresh the day it's baked — Warm, with the glaze still slightly soft.
As a fall breakfast or brunch item — Pairs beautifully with coffee.
As a hostess gift — Bake the second loaf to share, or freeze it for your next gathering.
Dressed up for the holidays — The glaze makes it festive enough for a Thanksgiving or Christmas table.
Storage
Let the glazed loaf set for about 15–20 minutes before slicing. Store leftovers covered at room temperature for up to 3 days, or in the refrigerator for up to a week. To freeze, wrap the un-glazed loaf tightly in plastic wrap and foil and freeze for up to 3 months; thaw completely, then glaze just before serving.
Swaps and Substitutions
Walnuts or pistachios: Pecans work well too, or omit the nuts entirely for a nut-free loaf.
Raisins or cranberries: Dried cherries or chopped dried apricots make good alternatives.
Orange juice: Apple cider adds a slightly different but equally seasonal flavor.
Maple syrup: Honey can be used in the glaze in a pinch, though the flavor will be less distinctly maple.
Pumpkin seeds: Chopped candied pecans make a festive topping alternative.