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a loaf of pumpkin bread cut into slices
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Pumpkin Bread with Maple Glaze

This easy pumpkin bread is filled with the flavors of fall. Topped with a maple syrup glaze and filled with spices, each slice is unbelievably good!
Course Bread, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings (makes one loaf)
Calories 193kcal
Author Ashley C.

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)
  • 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).

Notes

Storing: Outside of the fridge, this pumpkin bread will stay fresh in a covered container for 2 days. To extend the freshness, store in the fridge for up to 1 week in a container or sealed bag. 
Freezing: You can freeze cooked and cooled fresh pumpkin bread by tightly wrapping it in plastic wrap, and then a layer of aluminum foil to prevent freezer burn. Add it to a freezer-safe bag with the air removed and freeze for up to 4 months. Thaw on the counter fully before serving. 

Nutrition

Calories: 193kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 153mg | Potassium: 90mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1049IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg