This pumpkin bread is all about fall flavors! It’s moist, spiced, and topped with a sweet maple glaze that makes it irresistible.
Honestly, the smell of this bread baking is enough to make anyone happy. I love having a slice with my morning coffee or as a sweet treat any time of day!
Key Ingredients & Substitutions
Pumpkin Puree: For this recipe, use canned pumpkin puree. It’s convenient and consistent in texture. If you have access to fresh pumpkin, you can roast it, scoop out the flesh, and blend it until smooth. Just make sure it’s not pumpkin pie filling!
Flour: All-purpose flour works best, but you can use a gluten-free blend if needed. Just keep in mind that texture may vary slightly. I love a mix of whole wheat and all-purpose for added nuttiness!
Sugars: The combination of granulated and brown sugar gives depth and moisture. If you’re trying to cut sugar, you can reduce the amount of each by about 1/4 cup. You can also use coconut sugar as a substitute, but the flavor will differ slightly.
Oil vs. Butter: I use vegetable oil for a moist texture, but melted butter can add a rich flavor. If you want to lighten it up, use applesauce in place of some oil—just not all of it, or it might be too dense!
What’s the Best Way to Ensure Your Pumpkin Bread is Moist and Fluffy?
To achieve that perfect texture, follow these important steps:
- Use room temperature ingredients. Cold eggs and liquids can prevent the batter from mixing well.
- Don’t overmix! When combining wet and dry ingredients, fold gently until no streaks remain. Overmixing can lead to a tough bread.
- Check the doneness early. Start with 50 minutes in the oven; every oven is different, and overbaking can dry it out.
For cooling, allow the bread to sit in the pan for just 15 minutes before transferring it to a wire rack. This helps it set without trapping steam, which can make it soggy.
With these tips and insights, your pumpkin bread is sure to turn out wonderfully! Enjoy baking!
Delicious Pumpkin Bread with Maple Glaze
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup water or milk
- 1 teaspoon vanilla extract
For the Maple Glaze:
- 1 cup powdered sugar, sifted
- 2-3 tablespoons pure maple syrup
- 1-2 teaspoons milk or cream (optional, to adjust consistency)
How Much Time Will You Need?
This delicious pumpkin bread requires about 15 minutes for prep and 55-65 minutes for baking. After baking, give it about 15 minutes to cool in the pan and then let it cool completely on a wire rack before glazing. Total time is around 1 hour and 30 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to make removal easy.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and optional cloves. This helps ensure that the spices and leavening agents are evenly distributed.
3. Combine the Wet Ingredients:
In a large bowl, mix together the granulated sugar, brown sugar, and vegetable oil (or melted butter) until well combined. Add the eggs one at a time, beating them well after each addition to create a fluffy texture.
4. Add Pumpkin and Other Liquids:
Stir in the pumpkin puree, water (or milk), and vanilla extract until everything is smooth and well blended.
5. Combine Wet and Dry Ingredients:
Gradually fold the dry mixture into the wet mixture using a spatula. Mix just until combined—be careful not to overmix, as this can make the bread dense. The batter should be thick and smoothly incorporated.
6. Prepare for Baking:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
7. Bake the Bread:
Bake in the preheated oven for 55-65 minutes. Check doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs. Start checking at around 50 minutes to prevent overbaking.
8. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely.
9. Make the Maple Glaze:
While the bread is cooling, prepare the maple glaze by whisking together the powdered sugar, maple syrup, and optional milk or cream in a small bowl. Adjust the consistency as needed to get a nice drizzle.
10. Glaze the Bread:
Once the bread is completely cool, drizzle the maple glaze generously over the top. Allow it to set for a few minutes to create a lovely finish.
11. Serve and Enjoy:
Slice the pumpkin bread and serve it up! It’s perfect for breakfast, an afternoon snack, or a delightful dessert. Enjoy every bite of this deliciously spiced, moist bread topped with sweet maple goodness!
This recipe yields wonderfully moist pumpkin bread with classic fall spices and a beautiful, shiny maple glaze that’s sure to impress! Happy baking!
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Can I Use Homemade Pumpkin Puree Instead of Canned?
Yes, you can use homemade pumpkin puree! Just ensure that it’s well-drained and blended smoothly to avoid excess moisture in the batter. Roasting the pumpkin will bring out a deeper flavor!
What If I Don’t Have Maple Syrup for the Glaze?
If you don’t have maple syrup, you can substitute it with honey or agave syrup. Keep in mind that the flavor will differ slightly, but it will still be delicious!
Can I Add Nuts or Chocolate Chips?
Absolutely! Adding chopped nuts like walnuts or pecans, or even chocolate chips, can enhance the texture and flavor of the bread. Just fold them in gently before pouring the batter into the pan.
How Should I Store Leftover Pumpkin Bread?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap slices in plastic wrap and freeze them for up to 3 months. Thaw in the fridge or at room temperature before enjoying!
