Easy Maple Bread Recipe with Maple Glaze

Soft, tender maple bread gets its warm flavor from pure maple syrup, vanilla, cinnamon, and a sweet maple glaze.

Why this maple loaf works

This is more than a maple-scented quick bread: the syrup gives the loaf its flavor, while maple extract supplies the stronger, recognizable maple note. The result is a thick, tender crumb with cinnamon in the background and an optional glaze over the top.

• It’s a simple, no-yeast loaf: no kneading and no long rise.
• Serve it warm for breakfast with coffee, or save a slice for an afternoon snack or dessert.
• The recipe includes low-fat, oil-free, dairy-free, gluten-free, and vegan options, and lists 130 calories per serving.

For another fruit-forward loaf, try Apple Bread.

Maple loaf ingredients

Maple syrup: Use ¼ cup in the loaf and 1 tablespoon in the frosting. Choose pure maple syrup; pancake syrup flavored with maple isn’t an equivalent substitute.

Vanilla: Pure vanilla extract rounds out the maple and cinnamon.

Flour: All-purpose white flour and whole-grain spelt flour both work. Whole wheat makes a denser, heartier loaf; oat flour gives it a chewy texture. For a gluten-free version, use all-purpose gluten-free flour. For a lower-carb bake, adapt the linked Almond Flour Muffins or Almond Flour Banana Bread recipes and add ½ teaspoon maple extract.

Sugar: White sugar, coconut sugar, or a granulated sugar-free sweetener such as monk fruit can be used. Keep both a dry and a liquid sweetener in the recipe for a lighter crumb; relying on liquid alone can leave it gummy.

Oil or butter: Coconut oil is one option, as are vegetable oil and unsalted butter. Applesauce works for an oil-free loaf, though the result is less rich and more muffin-like.

Salt and cinnamon: A pinch of salt adds depth, while cinnamon brings gentle autumn spice without masking the maple.

Eggs or milk: Use eggs or prepared flax eggs for lift. For an egg-free loaf, substitute ½ cup dairy or nondairy milk; expect less rise, though the flavor remains good.

Water and leaveners: Water adds moisture without extra calories. Baking powder and baking soda lift this quick bread in place of yeast.

Why maple extract matters

Maple syrup alone won’t give the loaf a fully rounded maple flavor. The recipe relies on a small amount of concentrated maple extract, so don’t leave it out. You’ll usually find it near vanilla extract in the baking aisle, or at kitchen stores and online; use it sparingly because its flavor is potent.

For another maple dessert, see Healthy Maple Fudge.

Maple glaze, in minutes

The loaf is good plain, but the icing gives it a sweeter finish. Whisk powdered sugar, milk of your choice, pure maple syrup, and maple extract; add melted butter or plant-based butter if you like. That’s four core ingredients, with butter as an optional extra.

If the glaze is too thick, loosen it gradually with more milk. Once the loaf has cooled, drizzle or spread the icing across the top and let it run down the sides.

How to make maple bread

1. Heat the oven to 350°F (176°C). Grease a standard 9 × 5-inch loaf pan or line its bottom with parchment.
2. In a large bowl, mix the flour, sugar, baking powder, salt, baking soda, and cinnamon.
3. Add the water, maple syrup, melted butter or oil, eggs or milk, vanilla, and maple extract. Stir until combined; overmixing can toughen the loaf.
4. Spread the batter evenly in the prepared pan.
5. Bake on the center rack for about 40 minutes. Check the center with a toothpick; it should come out mostly clean.
6. Cool the loaf completely on a wire rack. Loosen the sides with a knife and turn it onto a serving plate, or leave it in the pan to frost and slice.
7. Serve plain or with maple glaze. Maple butter, pumpkin butter, or almond butter also work as toppings; add chopped pecans or walnuts if you like.
8. Keep leftovers loosely covered on the counter overnight. After that, cover and refrigerate for up to five days or freeze for up to three months. The flavor and texture may be even better the next day.

While the oven is on, you could also bake Sweet Potato Brownies.

Tips for a better loaf

• Choose pure maple syrup and keep the maple extract in the mix.
• Measure flour carefully: spoon it loosely into the measuring cup and level the top. A kitchen scale is more precise.
• Mix only until the batter comes together to avoid a tough or rubbery crumb.
• Bring ingredients to room temperature first. This helps the loaf bake evenly, especially when using coconut oil, which firms up when cold.
• Check the loaf a few minutes before the stated bake time. Humidity, elevation, climate, and oven calibration can affect how long it takes. If the top browns before the middle is cooked, cover it loosely with foil and continue baking.

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Maple Bread

Full recipe video

Maple bread ingredients

This recipe’s maple flavor comes from two sources: maple syrup in the batter and maple extract, which gives the loaf a more pronounced flavor. The ingredient list makes 14 slices, with a stated 130 calories per slice. It’s categorized as American fare for breakfast or dessert; the listed cook time and total time are both 40 minutes. For the loaf, gather: - 2 cups flour (240g) - ¾ cup sugar (150g) - 2 teaspoons baking powder (8g) - ¾ teaspoon salt - ½ teaspoon baking soda - ½ teaspoon ground cinnamon - ¾ cup water (180g) - ¼ cup pure maple syrup (60g) - 3 tablespoons oil or butter (36g) - 1 teaspoon pure vanilla extract (5g) - 1 teaspoon maple extract (5g) - 2 eggs, or flax eggs; ½ cup milk of choice is also listed as an option. The linked [flax egg instructions](https://chocolatecoveredkatie.com/how-to-make-a-flax-egg/) explain that substitute. The flour options are unusually flexible: the recipe says spelt, all purpose white, and all purpose gluten free flour all work. That’s useful if you’re adapting the loaf, though the fragment doesn’t say whether the texture changes across those choices.

Maple glaze

The topping combines ¾ cup powdered sugar (75g), 2 tablespoons milk of choice (30g), 1 tablespoon pure maple syrup (15g), and ¼ teaspoon maple extract. Add more milk if needed to adjust the consistency. A tablespoon of butter is optional. Katie Higgins is credited as the author.

Maple Bread: Baking and Storage

The loaf’s success depends on a light touch: combine the wet and dry ingredients only until the batter is even, then bake it in a greased or parchment lined 9-by-5-inch pan at 350°F (176°C). Start checking at 40 minutes; a toothpick in the middle should come out mostly clean.

While the bread bakes, whisk together the optional maple glaze. Adjust its texture with powdered sugar if it’s runny, or milk if it’s too thick. Let the loaf cool on a rack before turning it out and glazing; you can also frost and slice it right in the pan. That cooling time matters if you want cleaner slices.

Keep leftovers at room temperature for one night, refrigerate them for up to five days, or freeze them for up to three months. The recipe was adapted from this Applesauce Cake. A slice is listed at 130 calories, with 24 grams of carbohydrates, 3.5 grams of protein, and 3 grams of fat; the full figures are available in the nutrition facts.

More Fall Breakfast Ideas

If maple bread isn’t the only thing on your breakfast list, these recipes offer a few different directions: pumpkin, apple, cinnamon, and cranberry.

Flourless Pumpkin Muffins

Applesauce Muffins

Protein Pumpkin Bread

Easy Cinnamon Rolls

Baked Apple Cider Donuts

Oatmeal Muffins

Cranberry Orange Bread