Pumpkin Bread with Maple Glaze
User Reviews
5.0
30 reviews
Excellent
Pumpkin Bread with Maple Glaze
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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!
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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).
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.
- 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.
- 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 Information
Show Details
Calories
193kcal
(10%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
153mg
(6%)
Potassium
90mg
(3%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
1049IU
(21%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings (makes one loaf)
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 153mg | 6% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 1049IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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