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Pumpkin Bread with Maple Glaze
5 from 30 votes

Pumpkin Bread with Maple Glaze

Pumpkin Bread with Maple Glaze is a spiced quick bread made with pumpkin puree, warm spices, and a rich butter and sugar base. The loaf has a moist, tender crumb and a soft crust. A smooth maple glaze drizzled on top adds subtle sweetness and enhances the autumnal flavor, making it a comforting treat suitable for breakfast or snack time.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 12 servings (makes one loaf)
Calories: 193 kcal
Course: Dessert, Bread
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 325° F. Grease one 9” x 5” loaf pan with butter and dust with flour.
  2. In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger until combined. Set aside.
  3. 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.
  4. With the mixer on low, beat in flour mixture until incorporated.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 12 servings (makes one loaf)

Amount Per Serving

Calories 193

% 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.