Perfect Pumpkin Maple Bread
This pumpkin bread recipe delivers a moist, flavorful loaf topped with a luscious maple glaze. It's incredibly easy to make and sure to impress with its warm, autumnal flavors.
Equipment
- 9x5 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 9x5 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.
Notes
For best results, use high-quality pumpkin puree and avoid overbaking. To prevent a tough bread, mix the batter until just combined. Store the bread in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 2 months. For a chocolatey twist, add 1/2 cup of chocolate chips to the batter.