Pumpkin Bread with Maple Glaze

This easy pumpkin bread is filled with fall flavors. Topped with a maple syrup glaze and filled with spices, each slice is unbelievably good!

Course Bread, Dessert

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings (makes one loaf)

Calories 193kcal

Author Spoonful of Flavor

Ingredients

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
1/2 cup sugar (100 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
1 tablespoon pure maple syrup
1/4 cup powdered sugar (30 g)
Pinch of kosher salt or sea salt

Instructions

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).

Video

Notes

Storing: This pumpkin bread will stay fresh for up to 2 days at room temperature in an airtight container. To keep it longer, refrigerate it for up to 1 week. Let it come to room temperature before serving for best texture.

Freezing: Let the loaf cool completely before freezing. Wrap it tightly in plastic wrap, then in a layer of aluminum foil. Place in a freezer-safe bag, remove as much air as possible, and freeze for up to 4 months. Thaw fully at room temperature before slicing or glazing.

Looking for more? Scroll up for tips, variations, and more fall baked goods to try next.

Nutrition