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This Pumpkin Bread with Maple Glaze is the perfect fall recipe! The addition of cream cheese into the batter makes the bread incredibly moist and the homemade glaze makes it one of a kind.
Why You’ll Love This Recipe!
By the looks of the ingredient list for this Pumpkin Bread recipe you may think I got a little carried away with different flavors, but I can guarantee you one thing, it works! The combination of all these flavors in a loaf of bread are amazing. Pumpkin Bread with Maple Glaze totally says Fall and pumpkin bread with toffee and chocolate chip screams WOW!!
Ingredients
- Cream Cheese
- Butter
- Sugar
- Eggs
- Pumpkin Puree
- All Purpose Flour
- Baking Soda and Baking Powder
- Salt
- Pumpkin Pie Spice
- Chocolate Chips
- Toffee Bits
Glaze
- Powdered Sugar
- Maple Syrup
- Milk
How to make Pumpkin Bread with Maple Glaze
- Be sure your butter and cream cheese are room temperature so you don’t end up with a bunch of lumps.
- Beat until nice and smooth and then add in your pumpkin.
- Next add in your pumpkin pie spice, flour, salt, baking soda, baking powder, chocolate chips and toffee chips and then into the greased pan.
- Bake at 350 degrees F. for 60-70 minutes or until a toothpick comes out clean. After it is baked allow it to cool for 10 minutes in the pan.
- Allow to cool on a cooling rack.
- Mix together glaze.
- Drizzle glaze over the top of the cooled loaf. I love the flavor the maple syrup gives the glaze.
Frequently Asked Questions
How do I store pumpkin bread?
Store the bread in a zipper plastic bread for 3-4 days. It can also be frozen. I prefer to freeze it before drizzling it with the glaze and then glaze before ready to serve.
Can I use pumpkin pie mix instead of pumpkin puree?
Pumpkin puree is 100 percent pure pumpkin. There are no other ingredients or seasoning added in. Pumpkin pie filling will have other things added in such as sugar and spices. You will need to use pumpkin puree in this recipe.
Check out more of our favorite savory pumpkin recipes:
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Pumpkin Bread with Maple Glaze
Ingredients
- 4 oz. cream cheese softened
- 1/4 cup butter
- 1 1/4 cup sugar
- 2 eggs
- 1 cup canned pumpkin puree
- 1 3/4 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp pumpkin pie spice
- 1/3 cup mini chocolate chips
- 1/3 cup toffee bits
Glaze
- 1 cup powdered sugar
- 1 Tbsp maple syrup
- 1 Tbsp milk
Instructions
- Cream together softened cream cheese, butter,sugar until smooth.
- Add in eggs, one a time.
- Add in pumpkin.
- Combine flour,salt baking soda, baking powder and pumpkin pie spice.
- Add into mixture and stir until mixed.
- Add in chocolate chips and toffee bits
- Pour into a greased 9 x 5 x 3 loaf pan.
- Bake at 350 for 60-70 minutes or until a toothpick comes out clean.
- Cool 10 minutes in pan.
- Remove from pan to rack and cool.
Glaze
- Mix together powdered sugar, maple syrup and milk. Add milk as needed to get the right consistency for glazing.
- When cool glaze.
Nutrition Facts:
Renae says
My family loves your zucchini loaf recipe. I have made it countless times this summer and am going to again today with my last bit of zucchini. Then we will be ready for pumpkin season! Thanks for the great tips and videos; I watched you a ton during quarantine! In fact, you’ve become a name my whole family is now familiar with. If Leigh Anne makes it, they know it will be good!
Much appreciation from BC!
Renae
Leigh Anne says
Thank you so much! I appreciate your comment so much. I am so glad you enjoy following along!
Nancy says
It is amazing how you keep coming up with such good recipes.
I tried the apple pie ice cream. It was soooo good. Everyone loved it
The only problem I had was the recipe was too much for the Cuisinart Ice Cream Maker.
I wonder if you have a bigger one than I do.
Having the cooked apples in it was a great flavor.
Keep sharing all your wonderful recipes.
Shoshie Borchardt says
Your recipes are amazing and the pictures are really helpful – I LOVE the 30 minute rolls and so does my family!!! They don’t last very long and when my son comes home from college I will make this recipe!
Thanks so much and Shalom from Israel!!!
Leigh Anne says
So fun to know my blog is being read all the way over in Israel. Thanks for saying hi!
Robyn Neville says
Oh my gosh, YUMMY. It’s for sure on my list to make, we love desert breads. I’m attending a dinner with friends later in the month and we are to bring pizza and a desert, this will be PERFECT as we will have adults and kiddos. THANKS!
Heidi says
Oh my!! Going to fall off the diet wagon on this one! Looks so good! Your pictures are so pretty!