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Pumpkin Bread with Maple Glaze Recipe

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4.2 from 15 reviews

This Pumpkin Bread with Maple Glaze is a moist and flavorful loaf perfect for autumn or any time you crave a cozy, spiced treat. Made with pumpkin puree and warm spices, then topped with a sweet maple glaze, this bread combines classic fall flavors in a simple, easy-to-make recipe.

Ingredients

Main Ingredients

  • 2 large eggs
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • 1 cup sugar
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda

Maple Glaze

  • 1 ½ cups powdered sugar
  • 4 tablespoons maple syrup (more or less to reach desired consistency)

Instructions

  1. Preheat the oven. Set your oven to 350°F (175°C) to ensure it’s fully heated by the time your batter is ready.
  2. Prepare the baking pan. Spray a standard loaf pan with non-stick cooking spray to prevent the bread from sticking.
  3. Mix wet ingredients. In a large mixing bowl, whisk together the eggs, pumpkin puree, vegetable oil, sugar, ground ginger, and ground nutmeg until smooth and well combined.
  4. Add dry ingredients. Stir in the all-purpose flour, baking soda, and salt. Mix until all ingredients are just combined to avoid overmixing.
  5. Pour batter into the pan. Transfer the batter to the prepared loaf pan and smooth the top evenly with a spatula.
  6. Bake the bread. Place the pan in the preheated oven and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean without wet batter.
  7. Cool the bread. Remove the bread from the oven and let it cool until it is almost at room temperature before glazing to avoid melting the glaze.
  8. Prepare the maple glaze. In a small bowl, whisk the powdered sugar with maple syrup gradually until you achieve a thick but spreadable glaze.
  9. Glaze the bread. Spread the maple glaze evenly over the cooled pumpkin bread, then slice and serve.

Notes

  • Use canned or homemade pumpkin puree for best results.
  • Adjust the amount of maple syrup in the glaze to your preferred consistency and sweetness.
  • For a nuttier flavor, consider adding chopped walnuts or pecans to the batter.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • You can dust the finished glaze with a little cinnamon or nutmeg for extra spice.

Find it online: https://lauracooks.com/pumpkin-bread-with-maple-glaze-recipe/