Print

Pumpkin Bread with Maple Glaze Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 6 reviews

This Pumpkin Bread with Maple Glaze is a moist, flavorful fall favorite. Made with warm spices and rich pumpkin puree, it’s perfect for breakfast, snack, or dessert. The sweet maple glaze adds a luscious finishing touch that complements the autumnal spices beautifully.

Ingredients

Bread Ingredients

  • 1/2 cup butter (softened)
  • 1 cup brown sugar
  • 1 cup canned pumpkin
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg

Maple Glaze Ingredients

  • 1 cup powdered sugar
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the correct temperature when the bread goes in.
  2. Prepare Pan: Spray a 9×5 inch loaf pan with cooking spray to prevent sticking, then set it aside.
  3. Mix Wet Ingredients: In a mixing bowl, combine the softened butter, brown sugar, canned pumpkin, and eggs. Beat these with a hand mixer until the mixture is smooth and fully combined.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg until evenly blended.
  5. Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined without overmixing to keep the bread tender.
  6. Bake the Bread: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for about 50 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the Bread: Remove the bread from the oven and allow it to cool completely in the pan before glazing.
  8. Prepare the Maple Glaze: In a small bowl, mix together the powdered sugar, maple syrup, and vanilla extract until smooth.
  9. Glaze and Serve: Pour the maple glaze over the cooled pumpkin bread and let it set for a few minutes. Once set, slice and serve.

Notes

  • The bread is best served once fully cooled so the glaze does not melt completely.
  • You can substitute canned pumpkin with homemade pumpkin puree for fresher flavor.
  • For a dairy-free version, use vegan butter and ensure your powdered sugar is free from bone char processing.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Adding chopped nuts like walnuts or pecans into the batter can add extra texture and flavor.

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