Maple-Glazed Pumpkin Walnut Bread Recipe

When sweater weather arrives, I reach for a pumpkin loaf. This recipe is adapted from my pumpkin bread with cream cheese frosting and keeps things simple: one bowl, no mixer, and an oil-based batter for a light, tender crumb.

The loaf is topped with a smooth maple glaze, but you can skip the glaze or swap in a cream cheese frosting for a more indulgent version. The maple glaze here is the same basic glaze I use on other pumpkin bakes—sweet and balanced.

All you need to make this pumpkin walnut bread is a bowl, a whisk or spatula, and a loaf pan. The result is a flavorful, nut-studded bread that’s perfect warm or at room temperature.

Ingredients Needed

• Canned pumpkin: Use 100% pumpkin puree (not pumpkin pie filling).
• Sugar: White granulated sugar is used for balanced sweetness.
• All-purpose flour: This recipe is tested with all-purpose (called plain flour in the UK).
• Spices: A warm blend—cinnamon, nutmeg, cardamom, and a pinch of black pepper for depth.
• Walnuts: Chopped; swap for pecans or omit if preferred.
• Neutral oil: Vegetable, canola, or sunflower oil to keep flavor neutral and crumb tender.

See the recipe card below for exact quantities and the maple glaze ingredients.

Substitutions

• Nuts: Replace walnuts with pecans, mini chocolate chips, or leave them out.
• Fruit: Add dried cranberries or raisins instead of nuts for a pumpkin-cranberry version.
• Spices: Swap cardamom for ground ginger if preferred.
• Glaze: Use cream cheese frosting for a richer topping, or leave the loaf plain and dust with a little sugar.

Step by Step Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line an 8.5 x 4.5-inch loaf pan with parchment paper. In a large bowl, whisk together the pumpkin puree, eggs, sugar, vanilla, and oil until smooth.

Step 2: Add the dry ingredients—flour, baking powder, baking soda, salt, and spices—and fold with a rubber spatula until just combined. Stop when no streaks of flour remain.

Step 3: Fold in the chopped walnuts so they are evenly distributed.

Step 4: Pour the batter into the prepared loaf pan, tap to release air bubbles, and optionally run a knife down the center to encourage an even crack. Bake 65–75 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan.

Step 5: Whisk the maple glaze ingredients together in a medium bowl until smooth; sift the confectioners’ sugar first for a silky texture. Adjust thickness with more sugar or a splash of cream.

Step 6: Remove the cooled loaf from the pan and drizzle the glaze over the top. Let the glaze set before slicing.

Recipe Tips & Tricks

• Weigh ingredients: Using a kitchen scale yields the most consistent results, especially for flour.
• Pan size: This recipe uses an 8.5 x 4.5-inch loaf pan for a taller loaf. A 9 x 5-inch pan will produce a shorter loaf and may require less baking time.
• Avoid overmixing: Fold gently and stop as soon as the dry ingredients are combined to keep the loaf tender.
• Nut size: Chop walnuts into small pieces so they stay suspended in the batter instead of sinking.
• Prevent over-browning: If the top is getting too dark, tent loosely with foil partway through baking.
• Pan material: A light-colored metal pan gives even browning; dark pans brown faster and can overcook the exterior.

What to do with leftover canned pumpkin

If your recipe doesn’t use a full can, try these ideas:

• Blend into a pumpkin smoothie.
• Bake pumpkin muffins or sour cream muffins.
• Make chewy pumpkin white chocolate chip cookies.
• Add pumpkin to coffee syrups or homemade lattes.

Frequently Asked Questions

Made This Recipe?

If you tried it, please leave a rating and a review below. Tag @alpineella on social media to share your loaf—I love seeing variations and photos.

Thank you!

Ella

Pumpkin Walnut Bread with Maple Glaze

Ella Gilbert