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Pumpkin Bread Glaze

Pumpkin Bread Glaze

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: Enough for 1 loaf or 12 muffins 1x


This glaze for pumpkin bread takes this tasty loaf over the top! Try it with this simple maple or vanilla icing.



For the maple glaze (or use Vanilla Glaze or Cream Cheese Glaze)

  • ½ cup powdered sugar
  • 1 tablespoon melted butter, salted or unsalted (or vegan butter, or omit*)
  • 2 tablespoons maple syrup
  • 1 pinch kosher salt
  • 3 drops maple extract (or 1/2 teaspoon vanilla)
  • 1 tablespoon milk of choice, plus more if needed

For the pumpkin bread


  1. Make the Pumpkin Bread.
  2. When the pumpkin bread is fully cooled to room temperature, heat the butter and maple syrup in a small saucepan until the butter melts. In a medium bowl, slowly whisk the powdered sugar, butter and maple syrup, salt and maple extract (or vanilla) until a thick glaze forms. Gradually add the milk to make a smooth, pourable glaze. If the glaze is too sticky, add a teaspoon more milk until it comes to a smooth, thick consistency. (If desired, you can add more maple extract to taste.)
  3. Use a fork to drizzle across the bread. Allow approximately 20 minutes for the glaze to dry. The glazed bread stores up to 5 days at room temperature (without getting sticky!) or for best results, store refrigerated up to 10 days.


*The butter is crucial for having a glaze that stays solid during storage and doesn’t become sticky. If you choose to omit it, adjust the milk quantity accordingly and store refrigerated for best results.

  • Category: Baked
  • Method: No Cook
  • Cuisine: Baked
  • Diet: Vegetarian