Pumpkin Maple Bread with Maple Cream Cheese frosting

4.89 from 17 votes

This Maple Pumpkin bread is soft and moist, with all the perfect fall spices; to top it, a sweet and tangy Maple Cream Cheese frosting

Prep Time25

Cook Time55

Total Time1 20

Servings: 1 loaf

Author: Maria Corcuera

Ingredients

Bread:

15 ounce Can 100% pure pumpkin unsweetened
3/4 Cup oil
2 large eggs room temperature
1/4 Cup pure maple syrup
3/4 Cup granulated sugar
2 teaspoon cinnamon
2 teaspoon all spice
1 teaspoon pure vanilla extract
2 Cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Frosting:

1/2 Cup unsalted butter room temperature
1 teaspoon pure vanilla extract
8 ounces (1 package) cream cheese room temperature
2 tablespoons pure maple syrup
1 Cup powdered sugar sifted
1/8 teaspoon salt

Instructions

Loaf

Preheat your oven to 350°F so it’s ready when you are. Prepare your loaf pan by greasing it with butter and lightly dusting it with flour, or line it with parchment paper for easy removal. Set aside.
In a medium bowl, whisk together the pumpkin puree, vegetable oil, large eggs, pure maple syrup, granulated sugar, pumpkin pie spice, and vanilla extract until the mixture is smooth and well combined. This is your wet ingredients base, and it should look slightly glossy.
15 ounce (425.2 g) Can 100% pure pumpkin, 3/4 Cup (177.4 ml) oil, 2 large eggs, 1/4 Cup (59.1 ml) pure maple syrup, 3/4 Cup (150 g) granulated sugar, 2 teaspoon cinnamon, 2 teaspoon all spice, 1 teaspoon pure vanilla extract
In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk until everything is evenly distributed - this keeps the bread’s texture light.
2 Cups (250 g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon (0.5 teaspoon) baking soda, 1/2 teaspoon (0.5 teaspoon) salt
Gently pour the wet ingredients into the bowl of dry ingredients. Using a rubber spatula, fold the mixture together until no streaks of flour remain. Be careful not to overmix - stirring just until combined helps keep the loaf tender and prevents a dense crumb.
Pour the pumpkin bread batter into your prepared loaf pan, smoothing the top. Bake for 50–55 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean or with only moist crumbs. The top should be golden brown and your kitchen should smell like fall spices.
Allow the bread to cool in the pan for 10 minutes, then gently remove it and transfer to a wire rack to cool completely before frosting. This is the best way to keep the frosting from melting.

Frosting & Assembly

For the frosting, use a hand mixer or electric mixer to beat the unsalted butter and vanilla extract on medium speed until light and fluffy, about 1 minute. Add the cream cheese and pure maple syrup, beating just until combined.
1/2 Cup (113.5 g) unsalted butter, 1 teaspoon pure vanilla extract, 8 ounces (226.8 g) (1 package) cream cheese, 2 tablespoons pure maple syrup
Add the powdered sugar and salt, then mix until smooth and lump-free. Do not overbeat, as it can make the frosting runny.
1 Cup (120 g) powdered sugar, 1/8 teaspoon (0.1 teaspoon) salt
Spread the frosting evenly over the cooled loaf. Slice, serve, and enjoy the perfect balance of pumpkin flavor and maple creaminess.

Notes

Add-Ons & Substitutions

To make this recipe truly yours, here are a few friendly ideas:

Add chocolate chips or chopped nuts into the batter for a bit of texture and extra flavor
You can substitute coconut oil for vegetable oil - it keeps the bread moist and gives a subtle twist
For smaller portions, pour the batter into prepared mini loaves or muffin tins. They bake up beautifully and shareable. Just reduce the bake time for smaller loaves.

Expert Tips

To make sure your loaf bakes beautifully every time:

Let your ingredients come to room temperature - this helps the wet batter and frosting mix seamlessly
Use a cake tester or toothpick in the center of the loaf. If it comes out clean (or with just moist crumbs), it’s ready
If you want a neat slice, let the bread cool fully on a wire rack before cutting so it keeps the texture intact
Store any unfrosted slices in an airtight container at room temperature. Frosted slices do best refrigerated

Nutrition