This easy Pumpkin Bread is the perfect way to celebrate to get into the fall spirit. Easy to make and delicious for breakfast or dessert, it’s made with all purpose flour, pumpkin pie spices and topped with the BEST cinnamon maple glaze. 

Oh hello delicious pumpkin bread! Guys, I don’t know what else to say other than this bread is perfection. It’s moist, it’s made with pumpkin and plenty of pumpkin spices, and the maple glaze is out of this world. 

Whether you’re looking for a sweet treat to have alongside your morning coffee or enjoyed after dinner as dessert, this pumpkin bread is just the thing! 

I adore my paleo pumpkin muffins and flourless pumpkin bars, but this pumpkin bread is *chefs kiss* SO good! 

Recipe features:

• Made in ONE bowl, which makes prepping this bread even easier. 
• Made with all purpose flour and sweetened with a combination of brown sugar and cane sugar, though substitutions are always available so you can customize this to your liking.
• You’ll want to eat the maple glaze by the spoonful — seriously, it’s THAT good. 

Ingredient notes:

Eggs – While I only tested this recipe with actual eggs, flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water) should work as well.

Pumpkin – The recipe calls for 15 oz. which is equivalent to 1 can of pumpkin. Make sure you’re using actual pumpkin puree and not a pumpkin pie mix.

Almond milk – You can use ANY kind of milk in this bread.

Coconut oil – My favorite oil to use in baking because it adds a hint of sweetness to every recipe. If you need a substitution, applesauce would probably work, or you could try avocado oil.

All purpose flour – You can also sub white whole wheat or whole wheat flour if you prefer, though the bake time will differ (see “notes” section in the recipe card).

Sugar – I like using a combination of brown sugar and cane sugar, which makes the bread just sweet enough. If you want it to be less sweet, substitute coconut sugar instead.

Spices – I used individual pumpkin pie spices in this bread — cinnamon, ginger, nutmeg, and allspice — but feel free to use 1.5 tablespoons of pumpkin pie spice instead if you prefer.

Step-by-step instructions

Step 1: Line your bread pan. Begin by lining the bottom of your bread pan with a piece of parchment paper. Don’t skip this step! There’s nothing worse than when your bread sticks to the bottom of the pan, and the parchment will prevent that from happening. 

Step 2: Melt coconut oil. Next, melt the coconut oil either in the microwave or over the stove until it’s melted. Then, allow 5-10 minutes for it to cool to room temperature before using it. 

Step 3: Whisk wet ingredients. In a large bowl, whisk the pumpkin, eggs, milk, oil, and vanilla together. 

Step 4: Add dry ingredients. To that same bowl, add the flour, sugars, baking powder, baking soda, and pumpkin pie spices and use a wooden spoon or rubber spatula to fold everything together. 

Step 5: Bake the bread. Transfer the bread batter to your prepared bread pan, using the back of a spoon to smooth out the top. Bake the bread for 63-68 minutes, or until a toothpick comes out clean. Leave it in the bread pan for 10 minutes before carefully inverting it onto a cooling rack.

Step 6: Add the glaze. Wait for the bread to cool before adding the glaze (otherwise, the glaze will melt/won’t actually stick to the bread). Whisk the maple syrup, powdered sugar and cinnamon together until smooth. Then, drizzle it over top of the bread. 

Tips and tricks

-Don’t overmix the batter! This will make the bread dense and dry. I like using an electric mixer so the batter comes together more quickly than stirring by hand.

-Taste test the glaze and add more maple syrup and/or cinnamon to taste. 

-Bread pan size: I used an 8×4 bread pan for this recipe, but a 9×5 works too — just keep your eye on it as the bake time may vary slightly. 

-To make gluten free pumpkin bread, replace the all purpose flour with a 1:1 gluten free flour blend instead.

-If you don’t have coconut oil, replace it with avocado oil or even applesauce. 

-Add-ins: For added texture, feel free to add a ½ cup of chopped walnuts, chopped pecans or chocolate chips to the bread batter. 

Storage

• Room temperature: The pumpkin bread will last in a sealed container on the kitchen counter for up to 5 days.
• Freezer: The bread freezes very well for up to 2 months. Wrap it in plastic wrap, then place it into a freezer-safe bag and into the freezer. 

More easy bread recipes

• Almond Banana Bread
• Gluten Free Zucchini Bread
• Butternut Squash Bread

If you made this recipe, be sure to leave a comment and star rating below. Thanks!