This pumpkin bread is soft, moist, and packed with warm spices. Topped with a sweet maple glaze, it brings cozy vibes to any kitchen!
Let’s be real, who can resist that sweet glaze? I make this bread when I want my home to smell like fall—it’s delicious and the perfect treat with coffee!
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the bread its structure. If you’re looking for gluten-free options, you can use a 1:1 gluten-free baking flour instead.
Pumpkin Puree: Canned pumpkin puree is perfect here, but you can substitute with homemade pumpkin puree from roasted pumpkin if you have it. Just make sure to drain any excess moisture!
Spices: Ground spices like cinnamon and nutmeg create that warm flavor profile. Feel free to adjust the quantities or swap in pumpkin pie spice for a more blended flavor. I love adding a pinch of allspice for an extra kick!
Oils: Vegetable oil keeps this bread moist, but you can substitute with light olive oil or melted coconut oil if you prefer. Just keep in mind that coconut oil may impart a slight coconut taste.
Maple Syrup: Use pure maple syrup for the glaze. If you’re out, honey or agave syrup can work in a pinch, but they will change the overall flavor slightly.
How Can I Ensure My Bread Comes Out Moist and Fluffy?
The key to a great texture in your pumpkin bread is in how you mix your ingredients and bake it. Here’s how you can ensure perfect results:
- Use room temperature ingredients: This helps everything mix together smoothly.
- Don’t overmix: When combining dry and wet ingredients, stir gently until just combined. Overmixing can lead to tough bread.
- Check for doneness early: Start checking your bread around 50 minutes to prevent drying it out. A toothpick should come out mostly clean, with a few crumbs sticking to it.
- Cool properly: Letting the bread cool in the pan for 10 minutes before transferring helps maintain moisture and prevent it from getting soggy.
Enjoy making this delightful pumpkin bread, and don’t hesitate to make it your own with these tips and insights!
How to Make 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 salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree (not pie filling)
- 1 teaspoon vanilla extract
For the Maple Glaze:
- 3/4 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 tablespoons milk or cream (adjust for desired thickness)
How Much Time Will You Need?
This pumpkin bread takes about 15 minutes for preparation and 55-65 minutes for baking. After it cools, allow around 10 minutes before drizzling on the glaze. You’ll be enjoying a lovely loaf in just about 1.5 hours!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, salt, and spices (cinnamon, nutmeg, cloves, and ginger). Whisk these together and set the bowl aside; this mix will add delicious flavor and structure to your bread!
3. Combine the Wet Ingredients:
In a larger bowl, mix together the granulated sugar, brown sugar, and vegetable oil. Then, add the eggs, one at a time, ensuring they are well blended. Next, stir in the pumpkin puree and vanilla extract until the mixture is nice and smooth.
4. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, gently stirring until just combined. Be careful not to overmix—it’s okay if there are a few lumps! This will keep the bread tender and fluffy.
5. Baking Time!
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place it in the oven and bake for 55-65 minutes. You’ll want to check at around 50 minutes by inserting a toothpick into the center. If it comes out clean or with a few crumbs, it’s done!
6. Cooling:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. Patience here is essential for the best texture!
7. Making the Maple Glaze:
While the bread cools, let’s whip up the glaze! In a small bowl, whisk together powdered sugar and maple syrup. Then, gradually add milk or cream until you achieve a smooth, drizzly consistency. You want it thick enough to hold but not so thick that it won’t drizzle nicely.
8. Drizzling the Glaze:
Once the bread has cooled completely, drizzle the maple glaze over the top or slice it first and drizzle over the individual pieces. Let the glaze set for a few minutes, and then it’s ready to enjoy!
Now grab a slice (or two!) of that delicious, moist pumpkin bread topped with dreamy maple glaze. Perfect with a cup of coffee or tea. Enjoy your baking adventure!
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Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! You can use fresh pumpkin puree, just make sure to roast and puree the pumpkin first. Don’t forget to drain any excess moisture to avoid a soggy bread!
How Do I Store Leftover Pumpkin Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also wrap it tightly in plastic wrap and refrigerate for up to a week.
Can I Freeze Pumpkin Bread?
Yes, you can freeze pumpkin bread! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It will keep well in the freezer for up to 3 months. Thaw in the fridge or at room temperature before serving.
What Can I Substitute for Vegetable Oil?
You can use melted coconut oil, light olive oil, or even unsweetened applesauce for a healthier option. Keep in mind that using applesauce may change the texture slightly.