Pumpkin Bread with Maple Glaze Recipe

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Pumpkin Bread with Maple Glaze Recipe

Bring the cozy flavors of fall into your kitchen with this delectable Pumpkin Bread with Maple Glaze. This recipe combines the warmth of pumpkin spices, the richness of pureed pumpkin, and a sweet, buttery maple glaze to create a moist and flavorful bread that’s perfect for breakfast, dessert, or an afternoon treat. Easy to make and irresistibly delicious, it’s a seasonal favorite that will leave everyone asking for seconds.

Ingredients

For the Pumpkin Bread:

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup milk (or almond milk for dairy-free)
  • 1 teaspoon vanilla extract

For the Maple Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk (adjust for desired consistency)
  • 1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

Step 3: Combine the Wet Ingredients

In another bowl, whisk together the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth and well combined.

Step 4: Combine Wet and Dry Ingredients

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

Step 5: Pour Batter into the Pan

Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula. Tap the pan on the counter to remove any air bubbles.

Step 6: Bake the Bread

Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, loosely tent it with foil during the last 15 minutes of baking.

Step 7: Cool the Bread

Remove the bread from the oven and let it cool in the pan for 10 minutes. Transfer it to a wire rack to cool completely before adding the glaze.

Step 8: Make the Maple Glaze

In a small bowl, whisk together the powdered sugar, maple syrup, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.

Step 9: Glaze the Bread

Drizzle the glaze generously over the cooled pumpkin bread. Let the glaze set for a few minutes before slicing and serving.

Tips for Success

  • Use Pure Pumpkin Puree: Avoid pumpkin pie filling, as it contains added spices and sweeteners.
  • Don’t Overmix: Overmixing can make the bread dense. Stir just until the ingredients are combined.
  • Cool Completely: Allow the bread to cool fully before adding the glaze to prevent it from melting.
  • Customize the Spices: Adjust the spices to your taste preferences, or use a pre-mixed pumpkin spice blend.

Serving Suggestions

This Pumpkin Bread with Maple Glaze is versatile and pairs beautifully with various beverages and dishes:

  • Enjoy with a hot cup of coffee or tea for a cozy breakfast.
  • Serve alongside whipped cream or a scoop of vanilla ice cream for dessert.
  • Pair with savory dishes like soups or stews for a sweet and spicy contrast.

Storage Instructions

Store the glazed pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week or freeze individual slices for up to 3 months. Thaw frozen slices at room temperature or in the microwave before serving.

Variations

  • Nutty Addition: Fold in 1/2 cup of chopped walnuts or pecans for added crunch.
  • Chocolate Lovers: Mix in 1/2 cup of chocolate chips for a sweet twist.
  • Healthier Option: Substitute half of the all-purpose flour with whole wheat flour and use coconut sugar instead of granulated sugar.
  • Dairy-Free: Use almond milk or oat milk for the glaze and bread.

FAQs

Can I double the recipe? Yes, this recipe doubles easily. Use two loaf pans and adjust baking time as needed.

What can I use instead of maple syrup? Honey or agave syrup works well as substitutes, though they will slightly alter the flavor.

Can I make muffins instead? Absolutely! Pour the batter into a muffin tin lined with paper cups and bake at 350°F for 20–25 minutes.

Why You’ll Love This Recipe

This Pumpkin Bread with Maple Glaze is moist, flavorful, and loaded with autumnal goodness. The rich pumpkin flavor, warm spices, and sweet glaze make it an irresistible treat. Perfect for any occasion, it’s sure to become a family favorite!

Conclusion

If you’re looking for a comforting and delicious baked good that embodies the spirit of fall, this Pumpkin Bread with Maple Glaze is the perfect choice. Easy to make and delightful to eat, it’s a recipe you’ll want to return to again and again. Try it today and enjoy the taste of autumn in every bite!

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