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Pumpkin Bread with Maple Glaze

If you love a good pumpkin bread recipe, you'll love this pumpkin bread with maple glaze. It's the perfect fall treat!
4.31 from 13 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 slices
Calories: 258kcal

Equipment

  • Two bowls
  • Electric hand mixer
  • 9x5 loaf pan

Ingredients

  • 1¾ cup flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 2 teaspoons allspice
  • 1 teaspoon ground cloves
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 15 ounce can pumpkin purée or fresh
  • 1 cup granulated sugar
  • 3 tablespoons maple syrup
  • 2 eggs
  • ½ cup vegetable oil
  • 2 teaspoons pure vanilla extract

Maple Glaze:

  • ½ cup confectioners' sugar plus more, if needed
  • ¼ cup maple syrup plus more, if needed
  • 2 teaspoons pure vanilla extract
  • Heavy cream or whole milk as needed

Instructions

Mix the Dry Ingredients:

  • Preheat oven to 375ºF. Grease a 9x5 loaf pan.
  • In a bowl, combine 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 and sugar and whisk until smooth. Add the eggs and maple syrup and whisk again. Add vanilla extract and vegetable oil and whisk again until smooth.

Combine the Wet and Dry Ingredients:

  • Add half the flour mixture to the bowl of wet ingredients and whisk until just combined. Add the remaining flour and whisk until no lumps remain. Do not over mix the ingredients! Set aside.

Bake:

  • Pour the pumpkin mixture into the prepared loaf pan. Bake for 20-24 minutes until a toothpick inserted into the center of the loaf comes out clean.

Make the Maple Glaze:

  • Combine all the ingredients except for the cream for the maple glaze and mix with an electric mixer until completely smooth. If the glaze needs thinned out, add a splash or two of heavy cream or whole milk. If you'd like a stiffer glaze, add more confectioners' sugar and mix again until smooth.

Glaze the Loaf:

  • See note in recipe. If you want a traditional, thick glaze on the loaf, allow the bread to cool completely before glazing. If you want to have the loaf absorb a bit of the glaze, pour it on the loaf after it has cooled mostly but is still a bit warm.
  • Slice the loaf and serve. Enjoy!

Nutrition

Calories: 258kcal | Carbohydrates: 45g | Protein: 3g | Fat: 10g | Sodium: 201mg | Fiber: 1g | Sugar: 24g | Vitamin C: 1mg
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