Is there anything quite like the aroma of warm spices wafting from your kitchen, promising a slice of autumnal heaven? Let’s be honest, most pumpkin bread recipes are either dry or bland, leaving you disappointed. But fear not, my friend! This recipe for the Best Pumpkin Bread with Maple Glaze is the answer: moist, flavorful, and topped with a luscious glaze that will have everyone begging for more. Get ready to impress your friends and family with this incredibly easy and delicious treat.
Gathering Your Golden Ingredients
Here’s what you’ll need to create this masterpiece. Don’t worry, the ingredient list might look long, but it’s mostly pantry staples!
For the Pumpkin Bread:
- All-Purpose Flour: 2 1/2 cups (300g)
- Baking Soda: 1 teaspoon
- Baking Powder: 1/2 teaspoon
- Ground Cinnamon: 1 teaspoon
- Ground Nutmeg: 1/2 teaspoon
- Ground Ginger: 1/4 teaspoon
- Ground Cloves: 1/8 teaspoon (just a pinch!)
- Salt: 1/2 teaspoon
- Granulated Sugar: 1 cup (200g)
- Brown Sugar: 1/2 cup (100g), packed
- Vegetable Oil: 1/2 cup (120ml)
- Eggs: 2 large
- Pumpkin Puree: 1 cup (245g), not pumpkin pie filling
- Vanilla Extract: 1 teaspoon
- Chopped Walnuts or Pecans: 1/2 cup (optional, for added texture)
For the Maple Glaze:
- Powdered Sugar: 1 cup (120g)
- Maple Syrup: 2-3 tablespoons, adjust to desired consistency
- Milk: 1-2 tablespoons, if needed to thin the glaze
- Vanilla Extract: 1/2 teaspoon
Step-by-Step to Pumpkin Bread Perfection
Let’s get baking! I’ll guide you through each step, ensuring your pumpkin bread turns out perfectly moist and delicious every single time.
Making the Pumpkin Bread Batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. You can also line it with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. This ensures the spices are evenly distributed.
- In a separate bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the pumpkin puree and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! A few streaks of flour are okay.
- If using, fold in the chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan and spread evenly.
Baking Your Loaf:
- Bake for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. Start checking for doneness around 55 minutes. Every oven is different!
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Whipping Up the Maple Glaze:
- While the bread is cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, maple syrup, milk (if using), and vanilla extract until smooth. Add more maple syrup or milk to reach your desired consistency.
Glazing and Enjoying:
- Once the bread is completely cool, drizzle the maple glaze over the top.
- Let the glaze set for a few minutes before slicing and serving.
- Enjoy every delicious bite!
Secrets to Ultra-Moist Pumpkin Bread
Want to know the real secrets behind this amazing bread? It’s all about the ratios and a few simple techniques!
- Don’t Overmix: Overmixing develops the gluten in the flour, leading to a tough bread. Mix until just combined.
- Good Quality Pumpkin Puree: Use a high-quality pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added spices and sugar that will throw off the recipe.
- Brown Sugar is Key: The brown sugar adds moisture and a caramel-like flavor that complements the pumpkin perfectly.
- Don’t Overbake: Overbaking is the enemy of moist bread. Start checking for doneness around 55 minutes and remove it from the oven as soon as a skewer comes out clean or with a few moist crumbs.
Variations to Make It Your Own
This recipe is fantastic as is, but feel free to experiment and customize it to your liking!
- Chocolate Chips: Add 1/2 cup of chocolate chips to the batter for a chocolatey twist.
- Spiced Nuts: Toast the walnuts or pecans before adding them to the batter for enhanced flavor. Toss them with a pinch of cinnamon and sugar before toasting.
- Cream Cheese Swirl: Create a cream cheese filling by beating together 4 ounces of softened cream cheese, 1/4 cup of sugar, and 1 egg. Swirl the cream cheese mixture into the batter before baking.
- Different Extracts: Try using almond extract or maple extract instead of vanilla extract for a unique flavor.
Troubleshooting Your Pumpkin Bread
Even with the best recipe, things can sometimes go awry. Here’s how to troubleshoot some common pumpkin bread problems.
- Bread is too dry: Make sure you’re not overbaking it. Also, ensure you’re using enough oil and pumpkin puree.
- Bread is too dense: You may have overmixed the batter or used too much flour. Be careful not to overmix and measure your flour accurately.
- Bread is not rising: Make sure your baking soda and baking powder are fresh. You can test them by adding a small amount to hot water. If they bubble, they’re still good.
Storing Your Delicious Creation
This pumpkin bread is so good, it probably won’t last long! But here’s how to store it to keep it fresh.
- Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days.
- Refrigerator: For longer storage, store the bread in the refrigerator for up to a week.
- Freezer: Wrap the bread tightly in plastic wrap and then in foil, or place it in a freezer bag. Freeze for up to 2 months. Thaw completely before serving.
Serving Suggestions for Maximum Enjoyment
This pumpkin bread is perfect on its own, but here are a few serving suggestions to elevate your experience.
- Warm with Butter: Serve warm with a pat of butter or cream cheese.
- Toasted: Toast a slice and spread it with cream cheese or your favorite jam.
- With Coffee or Tea: Enjoy a slice with a cup of coffee or tea for a cozy afternoon treat.
- As a Dessert: Serve it with a scoop of vanilla ice cream for a simple yet elegant dessert.
Other Fall Favorites to Explore
If you’re craving more fall flavors, be sure to check out these other amazing recipes! If you love cookies, you will love PUMPKIN CREAM CHEESE COOKIES. For a surprising combination of flavors, try FALL CHEESECAKE COOKIE BOMBS. Or maybe you’re in the mood for something extra indulgent like GOOEY PUMPKIN S’MORES COOKIES! If you prefer muffins, then bake up a batch of PUMPKIN SWIRL MUFFIN MAGIC. And if you want to try another version of pumpkin bread, try this PUMPKIN CHOCOLATE BREAD!
Why This Recipe Will Become Your Go-To
This Best Pumpkin Bread with Maple Glaze isn’t just a recipe; it’s a promise of warmth, comfort, and deliciousness. I created this recipe with you in mind, knowing you want a reliably perfect result every single time. I hope you enjoy baking and sharing it with your loved ones. Happy baking!
Can I use pumpkin pie filling instead of pumpkin puree for this recipe?
No, it’s important to use 1 cup of pumpkin puree (not pumpkin pie filling) for this recipe. Pumpkin pie filling contains added spices and sugar that will throw off the recipe’s balance.
How do I prevent my pumpkin bread from being dry?
To prevent dry pumpkin bread, avoid overbaking. Start checking for doneness around 55 minutes and remove it from the oven when a skewer inserted into the center comes out clean or with a few moist crumbs. Also, ensure you’re using enough oil and pumpkin puree as specified in the recipe.
How should I store the pumpkin bread to keep it fresh?
You can store the pumpkin bread in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months (wrapped tightly in plastic wrap and foil).
What are some variations I can make to the pumpkin bread recipe?
You can add 1/2 cup of chocolate chips to the batter, toast the nuts before adding them, create a cream cheese swirl, or use almond extract or maple extract instead of vanilla for a unique flavor.
Perfect Pumpkin Maple Bread
Equipment
- 9×5 inch loaf pan
- Measuring cups and spoons
- Mixing bowls (large and medium)
- Whisk
- Rubber spatula
- Wire rack
- Parchment paper (optional)
- Wooden skewer or toothpick
- Oven
- cooling rack
Ingredients
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans optional
- 2-3 tablespoons maple syrup
- 1-2 tablespoons milk optional
- ½ teaspoon vanilla extract for glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. You can also line it with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the pumpkin puree and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! A few streaks of flour are okay.
- If using, fold in the chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. Start checking for doneness around 55 minutes.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the bread is cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, maple syrup, milk (if using), and vanilla extract until smooth. Add more maple syrup or milk to reach your desired consistency.
- Once the bread is completely cool, drizzle the maple glaze over the top.
- Let the glaze set for a few minutes before slicing and serving.