Pumpkin Bread with Maple Glaze
Moist pumpkin bread with a crisp, crackly maple glaze is a sublime treat for autumn.
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Servings: 12 slices
Calories: 276kcal
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 9x5 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!
Notes
Note 1: I have adjusted the sweetness of this depending on my mood. I've made it with 1 cup (200g) granulated sugar and ½ cup (100g) granulated sugar. 1 cup is perfect for a more pronounced sweetness. For a lighter sweetness, ½ cup also works without negatively impacting the loaf.
Nutrition
Calories: 276kcal | Carbohydrates: 63g | Protein: 4g | Fat: 1g | Sodium: 218mg | Fiber: 2g | Sugar: 34g | Vitamin C: 0.4mg
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