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Rye Pumpkin Bread with Maple Glaze

Sep 25, 2025
Rye Pumpkin Bread with Maple Glaze

I love finding ways to add subtle flavor and add whole grain flours to my baking. This pumpkin rye loaf brings a rustic edge to a classic fall bake. Rye flour adds earthy depth to the warmly spiced pumpkin base, while a light and tangy maple-cider glaze brightens every bite. The texture is perfectly moist, the flavor subtly complex, and it comes together with pantry staples in under an hour. Whether you're roasting your own pumpkin or cracking open a can, this loaf delivers the coziness we all crave once the air gets crisp.

NOTE: This recipe is formatted for higher altitude. If you are cooking at sea level, double the quantity of baking powder and baking soda. 

Yield: 1 standard loaf (8.5 x 4.5")
Bake Time: 35–45 minutes at 350°F (175°C)


Ingredients

For the Loaf
1 cup (200 g) light brown sugar
2 large eggs
1 cup (230 g) pumpkin purée
½ cup (120 g) olive oil
1 tsp (4 g) vanilla extract
1 tsp (2.6 g) ground cinnamon
½ tsp (1 g) ground ginger
¼ tsp (0.5 g) ground cloves
¾ tsp (4.5 g) salt
1 cup (125 g) all-purpose flour
½ cup (65 g) rye flour
½ tsp (2 g) baking powder
¼ tsp (1 g) baking soda
Optional: 2 tbsp (15 g) chopped toasted pumpkin seeds

For the Maple Glaze
1 cup (100 g) powdered sugar
Pinch of salt
1 tbsp (15 g) olive oil
1 tbsp (15 g) maple syrup
1 tbsp (15 g) apple cider (or use leftover pumpkin juice if roasting your own)


Instructions

Preheat your oven to 350°F (175°C). Lightly oil a standard loaf pan and line it with parchment paper.

In a mixing bowl, beat the brown sugar and eggs using a hand or stand mixer until pale and fluffy. Slowly stream in the olive oil and pumpkin purée, allowing the oil to emulsify with the eggs before adding more. Stir in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, rye flour, baking powder, baking soda, salt, and spices.

Add the dry ingredients to the wet mixture and whisk just until smooth. If using pumpkin seeds, gently fold them in at the end.

Pour the batter into the prepared loaf pan and smooth the top with a small spatula. Bake for 35–45 minutes, or until a tester inserted in the center comes out clean.

Let the loaf cool completely in the pan before removing.

For the glaze, whisk together the powdered sugar, salt, olive oil, maple syrup, and apple cider until smooth. Pour the glaze over the cooled loaf and let it set for about 20 minutes before slicing.

Store the bread well wrapped at room temperature for 3–4 days.

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