Description
This Pumpkin Bread with Maple Glaze is a cozy fall bake filled with warm spices, rich pumpkin flavor, and topped with a sweet maple drizzle. Moist, tender, and beautifully spiced, it’s the perfect loaf for breakfast, dessert, or holiday gatherings. Easy enough for beginners yet impressive enough for entertaining.
Ingredients
For the Bread:
-
115 g (½ cup) unsalted butter, softened
-
200 g (1 cup) brown sugar
-
240 g (1 cup) canned pumpkin puree
-
2 large eggs
-
190 g (1 ½ cups) all-purpose flour
-
5 g (1 tsp) baking powder
-
5 g (1 tsp) baking soda
-
5 g (1 tsp) salt
-
4 g (1 ½ tsp) ground cinnamon
-
1 g (½ tsp) ground ginger
-
1 g (½ tsp) ground nutmeg
For the Glaze:
-
120 g (1 cup) powdered sugar
-
60 ml (¼ cup) maple syrup
-
2.5 ml (½ tsp) vanilla extract
Instructions
-
Preheat oven to 175°C (350°F). Grease a 23×13 cm (9×5 in) loaf pan.
-
In a large bowl, beat butter, brown sugar, pumpkin puree, and eggs until smooth.
-
In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
-
Gradually stir dry ingredients into wet mixture until just combined.
-
Pour batter into the loaf pan. Bake 50 minutes or until a toothpick comes out clean.
-
Cool in pan 10 minutes, then transfer to a wire rack.
-
Whisk powdered sugar, maple syrup, and vanilla until smooth. Drizzle over cooled bread and let set before slicing.
Notes
Use room temperature butter for a lighter, fluffier loaf.
Don’t overmix once flour is added to avoid a dense texture.
Add nuts (pecans/walnuts) or chocolate chips for variety.
Adjust glaze thickness with milk (to thin) or powdered sugar (to thicken).
Freeze without glaze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American