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Pumpkin Bread With Maple Glaze Recipe

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4.1 from 45 reviews

This Pumpkin Bread with Maple Glaze is a moist, flavorful loaf perfect for fall or anytime you crave a comforting sweet treat. Made with pureed pumpkin, warming pumpkin pie spice, and natural sweeteners like maple syrup and coconut oil, this recipe delivers a perfect balance of sweetness and spice. The maple glaze adds a lovely finishing touch, making it a delightful breakfast, snack, or dessert option.

Ingredients

Wet Ingredients

  • 2 Eggs
  • ⅓ Cup Coconut Oil, melted
  • ½ Cup Maple Syrup
  • 1 Cup Pumpkin Puree
  • 1 Teaspoon Vanilla Extract

Dry Ingredients

  • 1 ½ Cups All-Purpose Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • 1 Tablespoon Pumpkin Pie Spice

Maple Glaze

  • 1 Cup Powdered Sugar, sifted if lumpy
  • ¼ Cup Maple Syrup
  • ¼ Teaspoon Vanilla Extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Prepare a loaf pan by spraying it with cooking spray and lining it with parchment paper to ensure easy removal of the bread after baking.
  2. Mix Wet Ingredients: In a medium-sized bowl, whisk together the pumpkin puree, eggs, melted coconut oil, maple syrup, and vanilla extract until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. This ensures even distribution of the leavening agents and spices.
  4. Incorporate Dry into Wet: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
  5. Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and firm to the touch.
  6. Prepare Maple Glaze: While the bread bakes, whisk together the powdered sugar, maple syrup, and vanilla extract in a small bowl. Adjust the glaze thickness by adding more powdered sugar for a thicker glaze or more maple syrup (or a small splash of milk) for a thinner consistency.
  7. Cool and Glaze: Allow the pumpkin bread to cool completely in the pan on a wire rack. Once cooled, drizzle or spread the maple glaze evenly over the top of the loaf.

Notes

  • Use canned or homemade pumpkin puree for convenience; avoid pumpkin pie filling as it contains added sugars and spices.
  • Ensure the bread is completely cooled before glazing to prevent the glaze from melting and becoming runny.
  • If you prefer a dairy-free glaze, omit any milk and use maple syrup to adjust consistency.
  • The bread can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
  • For an extra touch, sprinkle chopped nuts or cinnamon sugar on top of the glaze before it sets.

Find it online: https://recipethrive.com/pumpkin-bread-with-maple-glaze-recipe/