Maple Glazed Pumpkin Bread

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Ready for the perfect pumpkin bread? This maple glazed pumpkin bread is a delicious and nutritious recipe for the holidays. It’s gluten free, dairy free, and refined sugar free, and so good! This pumpkin loaf is full of warm spices, sweet pumpkin flavor, and topped with a delicious maple glaze. If you love pumpkin bread, you’ll love this recipe!

How do I store this pumpkin bread?

I like to store this maple glazed pumpkin bread on the counter for 2-3 days, in the fridge for 4-5 days, or in the freezer for several months.

pumpkin bread slices
What ingredients do I need to make this maple glazed pumpkin bread?

This pumpkin bread requires just several simple ingredients. They are:

  • oat flour (I use homemade)
  • salt
  • baking powder & baking soda
  • cinnamon, nutmeg, and ginger
  • eggs (regular or flax eggs)
  • pumpkin puree
  • pure maple syrup
  • pure vanilla extract
  • olive oil
  • coconut butter (optional, for the glaze)
I am allergic to coconut. What else can I use for the glaze?

If you’re allergic to coconut you can try a different nut or seed butter for the frosting. I would recommend cashew butter, but almond butter should also work!

How do I make homemade oat flour?

It’s really easy to make homemade oat flour! Simply blend rolled, old fashioned or quick oats in a high speed blender until they turn into a flour. You can see a video of how I make homemade oat flour here.

pumpkin bread close up
Can I turn this pumpkin loaf into pumpkin muffins?

You can certainly turn this pumpkin loaf into pumpkin muffins. Simply divide the batter between greased muffin tins (this recipe will make about 15-18) and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Can I add chocolate chips or chopped nuts to this loaf?

You can definitely add chocolate chips or any other mix-in to this loaf! If you are adding in any mix-ins, add them after the batter has already been mixed. Simply fold them in gently with a spatula.

Looking for more pumpkin recipes?

If you’re in the mood for more pumpkin recipes to make this fall, you can find some of my favorites below!

Ready to make this delicious maple frosted pumpkin bread? The full recipe is below!

5 from 1 vote

Maple Glazed Pumpkin Bread

Servings 12
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes


For the Bread

  • 3 cups oat flour (I use homemade)
  • 3/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp cinnamon
  • 3/4 tsp nutmeg
  • 3/4 tsp ginger
  • 3 eggs (flax eggs or regular eggs)
  • 1 1/4 cups pure pumpkin purée
  • 1/2 cup olive oil
  • 3/4 cup pure maple syrup
  • 1 tsp pure vanilla extract

For the Frosting

  • 1 tbsp coconut butter
  • 1-2 tsp pure maple syrup
  • 1-3 tsp water


  • Line a 9×5 loaf pan with parchment paper (or grease it well with cooking spray) and set aside.
  • Next, whisk together all of the wet ingredients in a large bowl. Once mixed, add the dry ingredients to the wet ingredients, adding each one at a time.
  • Once all of the dry ingredients are added, whisk the batter well until it is smooth and there are no lumps. Gently fold in any mix-ins, if adding, then let the batter rest for 10 minutes.
  • While the batter sits, preheat the oven to 350°F. After 10 minutes, transfer the batter to the lined loaf pan and bake at 350° for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the pumpkin bread cool completely in the pan.
  • Once the bread has cooled completely, mix together the glaze: heat the coconut butter slightly until it is warm and runny (in the microwave or on the stovetop). Once heated, add the maple syrup and water to the coconut butter and mix until you have a smooth glaze. Start with 1 teaspoon of water and slowly add more until you reach the consistency you want for the frosting.
  • Remove the pumpkin bread from the pan and drizzle with the prepared glaze. Slice the bread and enjoy!



  • Store bread in an airtight container on the counter for 2-3 days, in the fridge for 4-5 days or in the freezer for 2-3 months.
  • If you use a different nut/seed butter instead of coconut butter you may not need to heat it. Coconut butter tends to harden, which is why I recommend heating it slightly to soften it.
Course: Breakfast, Dessert
Diet: Gluten Free, Refined Sugar Free, Nut Free, Dairy Free, Soy Free, Vegan
Keyword: Frosted Pumpkin Bread, Gluten Free Pumpkin Bread, Healthy Pumpkin Bread, Maple Frosted Pumpkin Bread, Pumpkin Bread, Vegan Pumpkin Bread

Join the Conversation

  1. Delaney says:

    5 stars
    Do you have the nutrition info?

    1. Hi! If you use the Whisk Nutrition Calculator (, you can easily get all the nutrition info! Just input the recipe link at their website and enter the serving size and you will get all the nutrition info!

  2. Can I use almond flour instead?

    1. Hi Tanya! I haven’t tried this recipe with almond flour, so I am not sure! Oat flour and almond flour can sometimes be substituted at a 1-1 ratio, so it’s worth a try! The baking time might be a little different though.

  3. Hi Ruthanne,
    I´ve searched for a glaze without sugar and found it at your recipe. I tried it but mine was transparent. Can you please tell me why yours is so beautiful white? My coconut oil becomes transparent when it melts.
    Greetings, Johanna

    1. Hi Johanna! I am wondering if you are using coconut oil rather than coconut butter! I used coconut butter for my recipe, which is different from coconut oil. It’s a butter made from just coconut, sometimes referred to as coconut manna!

      1. Hi Rutanneh, thank you very much for your quick reply. That was my mistake, I mixed it up. Next time I’ll try it with coconut puree. Thank you for the clarification. 🙂

        1. Sorry I ment coconut butter not puree. 🙂

        2. You are welcome – glad I could help!

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