Pumpkin Bread with Maple Glaze
User Reviews
5
Pumpkin Bread with Maple Glaze
Description
This Pumpkin Bread features classic fall spices like cinnamon, nutmeg, cloves, and ginger mixed into a batter with pumpkin puree and butter. The chemical leaveners baking powder and baking soda provide rise, producing a soft yet structured crumb. The bread is baked in a loaf pan, resulting in a thick, moist slice that holds together well.
The accompanying maple glaze combines butter, pure maple syrup, powdered sugar, and a pinch of salt, creating a glossy and flavorful topping that adds richness and a hint of maple sweetness. The glaze is warm when applied, allowing it to set smoothly on the cooled bread.
Enjoy the pumpkin bread sliced for breakfast or paired with coffee or tea. The spiced bread and the maple glaze complement the flavors of fall and holiday seasons.
Storage notes emphasize keeping the bread at room temperature in a covered container for a couple of days or refrigerating for up to a week to maintain freshness. The bread can also be tightly wrapped and frozen for up to four months, requiring full thawing before serving.
Ingredients
For the bread
- 1 cup all-purpose flour 125 g, plus more for greasing the pan
- 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 cloves ground
- 1/4 teaspoon ginger
- 1/2 cup sugar (100 g)
- 6 tablespoons butter 85 g, unsalted, room temperature, plus more for greasing the pan
- 1 egg large
- 1/2 teaspoon vanilla extract
- 1 cup pumpkin 212 g, 100% pure, about half of one 15 oz. can
For the Maple Glaze:
- 1 tablespoon butter unsalted
- 1 tablespoon pure maple syrup
- 1/4 cup powdered sugar (30 g)
- Pinch 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
- Store pumpkin bread in a covered container at room temperature for up to 2 days to preserve moisture.
- Refrigerate to extend freshness up to one week while avoiding drying.
- Freeze fully cooled pumpkin bread wrapped tightly in plastic wrap and foil, then in a freezer bag, for up to 4 months.
- Thaw frozen bread completely at room temperature before serving for best texture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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