Moist pumpkin bread with a crisp, crackly maple glaze is a sublime treat for autumn.
An unapologetically spiced pumpkin bread with a sweet maple glaze is the autumnal dessert (or breakfast, or snack) you need all season long.
The only thing between you and a slice of this pumpkin bread is a handful of ingredients and just over two hours of time (and most of that is inactive). Just sift the dry ingredients, blend the wet ingredients, combine them together, and pour into a loaf pan.
This creates a very moist, generously spiced pumpkin bread that tastes even better the next day. The icing is not sickening sweet or overstabilized, so you can expect some of that to absorb into the loaf overnight as opposed to a thick layer of glaze on top.
What you need
- Dry ingredients: Flour, granulated sugar, baking soda, salt, ground nutmeg, ground allspice, cinnamon, and ground cloves.
- Wet ingredients: Pure pumpkin purée (not pie filling), maple syrup, eggs, vegetable oil, and vanilla extract.
- Maple glaze: Powdered sugar, maple syrup, and vanilla extract.
How to make it
Step 1: Mix the dry ingredients.
Combine flour, baking soda, salt, and spices in a bowl and set aside.
Step 2: Blend the wet ingredients.
Blend the pumpkin with granulated sugar, eggs, and maple syrup. Add the vegetable oil and vanilla extract.
Step 3: Finish the batter.
Add half the dry ingredients to the wet and beat with an electric hand mixer until mostly combined. Add the remaining dry ingredients and continue beating until combined, being careful not to overmix.
Step 4: Bake the bread.
Pour the batter into a greased 9×5 loaf pan. Bake for 1 hour until a toothpick inserted into the center returns clean or with just a few crumbs. The internal temperature should be about 200ºF, which you can check with an instant-read thermometer.
Step 5: Cool the loaf.
Cool the loaf for at least 1 hour.
Step 6: Make the maple glaze.
Whisk together the powdered sugar, maple syrup, and vanilla extract until smooth. Pour over the cooled loaf and let stand for 15 minutes to harden.
Step 7: Slice it up and serve.
Slice the bread and enjoy!
Pumpkin Bread with Maple Glaze
Ingredients
- 1¾ cups (210g) all-purpose flour
- 1 teaspoon (5g) baking soda
- 2 teaspoons (5g) cinnamon
- 2 teaspoons (5g) ground allspice
- 1 teaspoon (2g) ground cloves
- ½ teaspoon (1g) nutmeg
- ½ teaspoon salt
- 1 (15-ounce) can pure pumpkin purée
- 1 cup (200g) granulated sugar (See Note 1)
- 3 tablespoons (60g) maple syrup
- 2 eggs
- ½ cup (100g) vegetable oil
- 2 teaspoons (8g) vanilla extract
Maple glaze:
- ½ cup (60g) powdered sugar (plus more, if needed)
- 3 tablespoons (60g) maple syrup (plus more, if needed)
- 2 teaspoons (8g) vanilla extract
Instructions
Combine the dry ingredients:
- Preheat oven to 375ºF. Grease a 9×5 loaf pan.
- In a bowl, combine 1¾ cups (210g) all-purpose flour, baking soda, cinnamon, allspice, cloves, nutmeg, and salt and mix together with a fork.
Mix the wet ingredients:
- In a large bowl, combine pumpkin purée, 1 cup (200g) sugar, 2 eggs, and 3 tablespoons (60g) maple syrup and beat with an electric hand mixer until smooth. Add ½ cup (100g) vegetable oil and vanilla extract. Continue beating until smooth and fully incorporated.
Finish the batter:
- Add half the flour mixture to the bowl of wet ingredients and beat with the electric hand mixer on medium speed until just combined. Add the remaining flour and beat until no lumps remain. Do not overmix the ingredients!
Bake the bread:
- Pour the batter into the prepared loaf pan. Bake for 60 minutes until a toothpick inserted into the center of the loaf comes out mostly clean with just a few moist crumbs clinging to it. If unsure, use an instant-read thermometer and remove when it reaches 200ºF.
- Remove from the oven and let stand for 10 minutes before inverting onto a cooling rack. Let cool for at least 1 hour and up to 2 hours before glazing.
Make the maple glaze:
- Combine ½ cup (60g) powdered sugar, 3 tablespoons (60g) maple syrup, and 2 teaspoons (8g) vanilla extract in a bowl and beat with an electric mixer until completely smooth.
Glaze the loaf:
- After the bread has cooled, pour the glaze on top and let it stand for 10 to 15 minutes to harden.
To serve:
- Slice the loaf and serve. Enjoy!
This was so tasty! We struggled to not eat it all just between the two of us. The glaze brings it to a different level. My only issue was it did not bake in 20-24 minutes, it took about a hour.