Go Back

Pumpkin Bread with Maple Glaze

A comforting and delicious pumpkin bread topped with a sweet maple glaze, perfect for autumn gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup canned pumpkin puree Not pumpkin pie filling.
  • 1/2 cup vegetable oil Can substitute with melted coconut oil.
  • 1 cup granulated sugar Can swap for brown sugar for a richer flavor.
  • 2 large eggs
  • 1 teaspoon vanilla extract
Topping
  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • chopped nuts Optional for garnish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until combined.
  3. In another bowl, mix the pumpkin puree, oil, sugar, eggs, and vanilla extract until smooth.
  4. Gradually add the wet ingredients into the dry ingredients. Stir gently until just combined; a few lumps are fine.
Baking
  1. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Glazing
  1. For the maple glaze, whisk together powdered sugar and maple syrup in a small bowl until smooth. Drizzle over the cooled bread.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or freeze slices individually wrapped for up to 3 months.