Pumpkin Bread with Maple Glaze

Sharing is caring!

Last Sunday, as I was pondering over what to whip up for our family brunch, it hit me – why not make something that screams fall? Something uncomplicated yet delicious that everyone would savor. It’s times like these when you’re grateful for recipes that are both straightforward and guarantee a hit—just like this one.

The thing about this bread is it’s super easy to make and fills the house with the most inviting aroma as it bakes. You won’t believe how this delectable treat comes together with such humble pantry staples. Just a blend of all-purpose flour, a touch of baking powder and soda, some spices to bring out the pumpkin’s earthiness, and off we go!

Honestly, what I adore about this recipe is its adaptability. The list of ingredients is simple, but the result is anything but ordinary. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is foolproof, and trust me, there’s something incredibly satisfying about watching a loaf rise with your very own hands.

Now, let’s talk about the maple glaze. It’s like the cherry on top but even better – a perfect harmony between the subtle sweetness of powdered sugar and that rich maple flavor. I find it ties everything together beautifully. You drizzle it over the warm bread, let it settle just for a moment, and suddenly, you’ve got a brunch centerpiece that looks impressive and tastes divine.

How to Make Pumpkin Bread with Maple Glaze

Click here to get printable version

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp nutmeg
• 1 tsp salt
• 1 1/2 tsp cinnamon
• 3/4 cup granulated sugar
• 1/4 cup brown sugar (light)
• 2 large eggs (at room temperature)
• 1 can (15 oz) pumpkin puree
• 1/2 cup vegetable or canola oil
• 2 tbsp pure maple syrup (for batter)
• 1-2 tbsp whole milk
• 1-1 1/2 cups powdered sugar (for glaze)
• 1 tbsp pure maple syrup (for glaze)

Directions:

1. Begin by preheating your oven to 350°F.
2. In a medium-sized bowl, mix together the flour, baking soda, baking powder, nutmeg, cinnamon, and salt.
3. In a separate bowl, beat the granulated sugar, light brown sugar, and eggs with the maple syrup until smooth. Add in the pumpkin puree and oil, mixing well.
4. Gently combine the dry ingredients with the wet mixture, stirring until just combined.
5. Pour the mixture into a greased loaf pan and bake for approximately 60 minutes, checking with a toothpick for doneness.
6. As the bread cools, whisk the powdered sugar with maple syrup and milk to form a smooth glaze.
7. Once the bread has cooled sufficiently, drizzle the glaze over the top and let it set before slicing and serving.

Ingredient Substitutions:

If you don’t have all the ingredients on hand, don’t fret! You can swap all-purpose flour with whole wheat flour for a healthier twist. Coconut oil works as a great substitute for vegetable oil, bringing a different depth of flavor. If you’re out of maple syrup, honey will work just as well to sweeten the batter.

Serving Suggestions:

This pumpkin bread pairs exceptionally well with a hot cup of coffee or tea. Consider garnishing with a sprinkle of cinnamon or nutmeg for added spice. A dollop of whipped cream or a scoop of vanilla ice cream on the side can transform it into a delightful dessert.

Seasonal Variations:

Embrace seasonal flavors by adding some chopped nuts like walnuts or pecans in the fall. Come spring, try adding dried cranberries for a pop of color and flavor. In the summer, fresh blueberries can be a wonderful addition, offering a burst of freshness.

Cooking Tips:

To avoid a dense loaf, be sure not to over-mix the batter. If you prefer a stronger spice flavor, feel free to increase the amount of cinnamon and nutmeg. Adjust the consistency of the glaze by altering the milk quantity, achieving your desired thickness.

Storing Suggestions:

Wrap the bread in plastic wrap or foil and store it in an airtight container at room temperature for up to 3 days. To extend its shelf life, refrigerate it for up to a week. For longer storage, freeze the bread in slices—perfect for quick, individual snacks whenever you’re craving a slice.

FAQs:

Can I make this bread gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure it’s one designed for baking to ensure the texture remains light and fluffy.

What’s the best way to check if the bread is done?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs, the bread is ready. If it has wet batter, give it more time in the oven.

Can I use fresh pumpkin instead of puree?

Absolutely! You can use fresh pumpkin by roasting and pureeing it. Just ensure it is thoroughly drained of excess moisture to prevent a soggy texture.

Is it possible to make this recipe vegan?

To make a vegan version, replace eggs with flax eggs and use a plant-based milk substitute for the glaze. Opt for coconut oil instead of vegetable oil, and you’ll have a delicious vegan pumpkin bread!

How do I make the glaze thicker?

Simply reduce the amount of milk used. You can also increase the powdered sugar to achieve a thicker consistency. Adjust gradually until it reaches your desired thickness.

What’s the ideal way to reheat the pumpkin bread?

The best way to reheat this bread is by toasting slices in an oven or toaster oven at a low temperature until warm. This method ensures a crunchy exterior while maintaining a soft interior.

Continue to Content

Pumpkin Bread with Maple Glaze

This Pumpkin Bread with Maple Glaze is a cozy treat perfect for brunch, combining the rich flavors of pumpkin and maple.

Pin Recipe for Later Share on Facebook Print Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Cake

Cuisine American

Servings 8 servings

Ingredients

  

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 large eggs at room temperature
• 1 can pumpkin puree (15 oz)
• 1/2 cup vegetable or canola oil
• 2 tablespoons pure maple syrup for batter
• 1-2 tablespoons whole milk
• 1-1 1/2 cups powdered sugar for glaze
• 1 tablespoon pure maple syrup for glaze

Instructions

 

• Set your oven to 350℉ to preheat.
• In a bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until combined.
• In another bowl, whisk the granulated sugar, light brown sugar, eggs, and 2 tablespoons of maple syrup. Incorporate the pumpkin puree and vegetable oil.
• Gradually combine the dry mixture with the wet mixture, stirring gently until just mixed.
• Transfer the batter into a greased loaf pan and bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
• Prepare the glaze by whisking together powdered sugar, 1 tablespoon of maple syrup, and whole milk in a small bowl until smooth.
• Allow the bread to cool before drizzling the glaze over it and serve with your favorite beverage.

Print Recipe Pin Recipe for Later Share on Facebook

Keyword pumpkin

Sharing is caring!