Is it possible to have too many pumpkin baked goods? No, not at all! Haley here from If You Give a Blonde a Kitchen and my pumpkin kick is going strong.
Today I’m sharing a recipe for maple pumpkin bread. It has all the fall flavors and a generous maple syrup glaze.
This is one of those recipes you can eat for breakfast, snack time or dessert. It’s sweet and flavorful, which makes it perfect for dessert (scoop of ice cream any one?). But it’s also a bread, which in my book makes it acceptable for bread.
If you like rich, dense bread, this recipe is for you. Each slice of this bread has weight and you know why? Because it is packed with flavor.
I’m talking cinnamon, nutmeg, ginger, cloves and obviously pumpkin. And if that isn’t enough, the maple syrup glaze takes this pumpkin bread above and beyond.
The sugary glaze melts into the loaf and gives each bite even more seasonal flavor.
The steps to make pumpkin bread is remarkably easy to. Since this is a quick bread, it’s made in no time!
Simply mix the wet ingredients in one bowl, dry ingredients in another, combine the two and bake! As the bread bakes, your kitchen will fill with autumnal aromas.
The maple glaze is just a few easy steps as well. It has the perfect ratio of butter, maple syrup and powdered sugar. Pour it on the pumpkin bread warm and it will harden slightly for a sugary crust.
If you’re ready for fall to begin, this maple pumpkin bread will help get you in the mood. Make it after a day of pumpkin picking or for a Halloween party!
Maple Pumpkin Bread
For the bread
- 1 cup all-purpose flour, plus more for greasing the pan (125 g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ginger
- 1 cup sugar (200 g)
- 6 tablespoons unsalted butter, room temperature, plus more for greasing the pan (85 g)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup 100% pure pumpkin (about half of one 15 oz. can) (212 g)
For the Maple Glaze:
- 1 tablespoon unsalted butter
- 2 tablespoons pure maple syrup
- 6 tablespoons powdered sugar (45 g)
- Pinch of kosher salt or sea salt
- Preheat oven to 325° F. Grease one 9” x 5” loaf pan with butter and dust with flour.
- In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger until combined. Set aside.
- In large bowl of an electric mixer (or using a hand mixer), beat butter and sugar until just blended, about 30 seconds. Add egg and vanilla and beat well. Continue beating until very light and fluffy, about 3 minutes. Add pumpkin and mix until combined. The batter might look curdled at this point—that's okay.
- With the mixer on low, beat in flour mixture until incorporated.
- Pour batter into prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted in center comes out clean. Let pumpkin bread cool in pan about 10 minutes before removing it onto a wire rack. Let cool to room temperature.
- To make the glaze, melt butter in a saucepan along with syrup. Add salt and sugar and whisk until smooth. While warm, spoon glaze over pumpkin bread (the glaze will harden as it cools).
- Wrap and store the bread at room temperature for up to 2 days or refrigerate for up to one week.
Nutrition InformationCalories: 359, Fat: 10g, Saturated Fat: 6g, Cholesterol: 46mg, Sodium: 229mg, Potassium: 127mg, Carbohydrates: 62g, Fiber: 1g, Sugar: 38g, Protein: 4g, Vitamin A: 31.4%, Vitamin C: 1.6%, Calcium: 3.9%, Iron: 9.4%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
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