Why Make This Recipe
Pumpkin Bread with Maple Glaze is a delightful treat that perfectly captures the warm flavors of fall. It’s moist, flavorful, and topped with a sweet maple glaze that takes it to the next level. This recipe is simple, making it a great choice for both baking beginners and seasoned chefs. Whether you enjoy it as a snack, a breakfast option, or a dessert, this pumpkin bread is sure to please everyone.
How to Make Pumpkin Bread with Maple Glaze
Ingredients:
- 1/4 cup (55g) unsalted butter, melted
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (50g) light brown sugar, packed
- 2 tbsp granulated sugar
- 1/2 tsp pumpkin pie spice
- 1 15oz can pure pumpkin puree *SEE NOTES
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (100ml) vegetable oil
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup (110ml) milk
- 1 3/4 cups (230g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- 1/2 cup (60g) powdered sugar
- 1/4 cup (85g) pure maple syrup
Directions:
Pumpkin Spice Streusel: In a small bowl, mix together the melted butter, 1/2 cup of flour, light brown sugar, 2 tablespoons of granulated sugar, and 1/2 teaspoon of pumpkin pie spice until crumbly. Set aside.
Pumpkin Bread: Preheat your oven to 350°F (175°C). Grease a loaf pan. In a large bowl, mix the canned pumpkin puree, 1 cup of granulated sugar, 1/2 cup of light brown sugar, vegetable oil, eggs, and vanilla extract until well combined. Add in the milk and stir until smooth.
In another bowl, whisk together the 1 3/4 cups of all-purpose flour, baking soda, cinnamon, 3/4 teaspoon of pumpkin pie spice, and kosher salt. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Do not overmix.
Pour half of the batter into the prepared loaf pan. Sprinkle half of the pumpkin spice streusel over the top. Add the remaining batter and top with the rest of the streusel.
Bake for about 60-70 minutes, or until a toothpick inserted in the center comes out clean. Allow it to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Maple Glaze: In a small bowl, mix together the powdered sugar and maple syrup until smooth. Drizzle over the cooled pumpkin bread.
How to Serve Pumpkin Bread with Maple Glaze
Serve slices of pumpkin bread with a hot cup of coffee or tea for a cozy treat. It’s perfect for sharing at breakfast, brunch, or as an afternoon snack. You can enjoy it plain or with a spread of cream cheese.
How to Store Pumpkin Bread with Maple Glaze
To store, wrap the pumpkin bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 4 days. If you want to keep it longer, place the bread in an airtight container and refrigerate it for up to a week. You can also freeze the bread for up to 3 months; just make sure it’s well-wrapped.
Tips to Make Pumpkin Bread with Maple Glaze
- Make sure your ingredients are at room temperature for the best results.
- Don’t overmix the batter to keep the bread light and fluffy.
- Add nuts or chocolate chips for extra flavor if desired.
- Check for doneness early; every oven is different.
Variation
You can switch things up by adding other spices, like nutmeg or ginger, to your bread. For a chocolate twist, consider folding in some mini chocolate chips.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Make sure to cook and puree it until smooth.
What can I use instead of vegetable oil?
You can use melted coconut oil, canola oil, or even applesauce for a healthier option.
Can I make this pumpkin bread ahead of time?
Absolutely! You can bake it a day or two in advance, and it tastes even better as the flavors meld together.