As the air begins to cool and leaves start to change colors, nothing captures the essence of autumn like the scent of fresh pumpkin bread wafting through your kitchen. Pumpkin Bread with Maple Glaze recipe is a perfect recipe to welcome the fall season, combining the rich, earthy flavors of pumpkin with the sweetness of maple syrup in a luscious glaze that enhances every bite. Whether you’re a seasoned baker or a beginner, this moist, spiced loaf is both easy to make and deliciously rewarding. In this post, we’ll guide you through a foolproof recipe, offering tips for variations, substitutions, and ways to make the perfect pumpkin bread every time. Plus, we’ll share storage suggestions, serving ideas, and some commonly asked questions to ensure you nail this fall classic with ease.
Why You’ll Love This Pumpkin Bread with Maple Glaze Recipe
There are many reasons why this Pumpkin Bread with Maple Glaze should become a staple in your fall baking routine. Here are just a few: Moist and Flavorful: Pumpkin puree gives the bread a tender crumb and ensures it stays moist for days. Warm Spices: Cinnamon, nutmeg, and cloves add a comforting warmth, making each bite a cozy experience. Sweet Maple Glaze: A rich, sweet maple glaze drizzled over the top takes this bread to the next level. Easy to Make: This is a simple, one-bowl recipe that requires minimal effort but delivers big results. Perfect for Gifting: With its attractive appearance and amazing flavor, it’s an ideal homemade gift during the holiday season.
Ingredients for Pumpkin Bread with Maple Glaze
To get started on this delicious pumpkin bread, you’ll need the following ingredients:
For the Pumpkin Bread:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger (optional)
- 1 cup (200g) granulated sugar
- ½ cup (120ml) vegetable oil (or melted butter)
- 2 large eggs
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- ¼ cup (60ml) milk (or almond milk for a dairy-free option)
- 1 teaspoon vanilla extract
For the Maple Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon milk (more if needed to thin)
- ½ teaspoon vanilla extract
Instructions for Making Pumpkin Bread with Maple Glaze
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray or line it with parchment paper to ensure easy removal later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger (if using). This ensures the spices and leavening agents are evenly distributed throughout the flour.
Step 3: Combine Wet Ingredients
In a large bowl, whisk together the sugar and oil (or melted butter). Add the eggs, one at a time, beating well after each addition. Stir in the pumpkin puree, milk, and vanilla extract until the mixture is smooth and fully combined.
Step 4: Add Dry Ingredients to Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can result in a denser bread. The batter should be thick and slightly lumpy.
Step 5: Bake the Pumpkin Bread
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Check around the 50-minute mark to avoid over-baking. If the top is browning too quickly, you can loosely tent the bread with foil for the last 10 minutes.
Step 6: Cool the Bread
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cooling it fully ensures the glaze will set properly.
Step 7: Prepare the Maple Glaze
While the bread is cooling, whisk together the powdered sugar, maple syrup, milk, and vanilla extract in a small bowl. If the glaze is too thick, add a bit more milk; if it’s too thin, add more powdered sugar. The glaze should be thick enough to drizzle but not too runny.
Step 8: Glaze the Bread
Once the pumpkin bread is completely cooled, drizzle the maple glaze generously over the top, letting it cascade down the sides. You can use a spoon or a piping bag to make the drizzle look neater, but rustic drizzles are just as beautiful.
Tips and Substitutions for Pumpkin Bread with Maple Glaze
Making the best pumpkin bread requires a few simple tricks and some flexibility with ingredients. Here are some helpful tips to get the most out of this recipe: Avoid Overmixing: Stir the batter until the ingredients are just combined. Overmixing will activate the gluten in the flour, resulting in a tougher loaf. Measure Pumpkin Carefully: Too much pumpkin can make the bread too dense and moist, so make sure to level off your measuring cup when measuring the puree. Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking flour for a gluten-free version of this pumpkin bread. Dairy-Free Option: Use almond milk or any other non-dairy milk in place of regular milk for a dairy-free bread. Oil Substitution: If you prefer, you can substitute the vegetable oil with melted coconut oil or even unsweetened applesauce for a lower-fat option. Spice Variations: Feel free to adjust the spices to your liking. You can increase the cinnamon for a more pronounced flavor, or experiment with cardamom or allspice for a unique twist.
Recipe Variations for Different Tastes
One of the best things about pumpkin bread is how versatile it can be. Here are some fun variations to try: Chocolate Chip Pumpkin Bread: Stir in ¾ cup of chocolate chips into the batter before baking for a delightful chocolatey twist. Nutty Pumpkin Bread: Add ½ cup of chopped walnuts or pecans to the batter for added crunch. Cream Cheese Swirl: For a creamy surprise, swirl a mixture of cream cheese, sugar, and vanilla through the pumpkin batter before baking. Pumpkin Banana Bread: Combine mashed banana with pumpkin puree for an even more moist and fruity loaf. Cranberry Pumpkin Bread: Toss in ½ cup of dried cranberries to balance the sweetness with a bit of tartness.
Nutritional Information
Pumpkin is not only delicious but also incredibly nutritious. Here’s a breakdown of some of the key benefits of this bread: Pumpkin: High in vitamin A, fiber, and antioxidants, pumpkin is great for eye health and supports a healthy immune system. Maple Syrup: A natural sweetener, maple syrup contains trace minerals like manganese and zinc. Moderate Sugar: While this bread does contain sugar, you can reduce the amount or use a sugar substitute if needed.
Each slice of pumpkin bread (without glaze) has approximately:
- Calories: 230
- Fat: 10g
- Carbohydrates: 32g
- Sugar: 15g
- Protein: 3g
Adding the maple glaze will increase the sugar content, but the glaze adds a wonderful richness and flavor that’s worth the indulgence!
Storage and Serving Suggestions
Pumpkin Bread with Maple Glaze tastes best when fresh, but it stores well for later enjoyment. Storing: Store the pumpkin bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freezing: To freeze, wrap the bread tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Allow it to thaw at room temperature before serving. Serving Ideas: Serve your pumpkin bread with a hot cup of coffee, tea, or even a glass of cold milk. For a more decadent treat, warm a slice and add a dollop of whipped cream or a scoop of vanilla ice cream.
Frequently Asked Questions (FAQs)
Can I use fresh pumpkin instead of canned pumpkin puree? Yes, you can use homemade pumpkin puree. Simply roast a small pie pumpkin, scoop out the flesh, and puree it until smooth. Make sure it is thick and not watery.
Can I make this recipe into muffins? Absolutely! Pour the batter into a lined muffin tin, filling each cup about ¾ full. Bake at 350°F for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Can I make this pumpkin bread without eggs? Yes, you can substitute each egg with a flaxseed egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water). Let it sit for a few minutes to thicken before adding it to the recipe.
Why is my pumpkin bread dense? This could be due to overmixing the batter or adding too much pumpkin puree. Be sure to follow the recipe closely and avoid overworking the batter.
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Conclusion
There’s something truly magical about the combination of pumpkin and maple that makes this Pumpkin Bread with Maple Glaze a must-bake during the fall season. Whether you’re serving it at a holiday brunch, gifting it to friends, or enjoying it as a comforting treat with a hot drink, this bread delivers warmth, flavor, and a sense of seasonal celebration. Try it out for yourself and let us know how it turns out! Don’t forget to check out our other recipes and leave your thoughts in the comments below. Happy baking!