Pumpkin Bread with Maple Glaze Recipe

Fall is coming up and I cannot help but think about this Pumpkin Bread with Maple Glaze for a delicious topping. That time of year is coming around. 

You know, when everyone wants everything with all the pumpkin flavor. With this moist pumpkin bread, you will deliver all the pumpkin pie spice flavors you need to get yourself ready for Fall.

Not to mention that this easy pumpkin bread recipe comes with the best sweet maple glaze recipe to top off the best pumpkin bread ever. Making this the perfect fall treat recipe to have handy.

More quick bread recipes:

• Apple Praline Bread Recipe
• Pina Colada Zucchini Bread Recipe
• Cranberry Pumpkin Bread Recipe

Ingredients used to make Pumpkin Bread with Maple Glaze:

• Eggs
• Pumpkin puree
• Vegetable oil
• Sugar
• Ground ginger
• Ground nutmeg
• All-purpose flour
• Salt
• Baking soda

Simple Maple Glaze Frosting:

• Powdered sugar
• Maple syrup (more or less)

How to make Pumpkin Bread with Maple Glaze:

• Set oven to 350F
• Spray a non-stick standard loaf pan with cooking spray.

• Whisk the eggs in a large bowl. Whisk (no need to a hand mixer) in the wet ingredients, pumpkin, oil, sugar, ginger, and nutmeg.

• Stir in the dry ingredients: flour, baking soda, salt, and mix until combined.

• Pour the batter into the pan and even out with a spatula.
• Bake until a toothpick comes out without wet batter clinging to it, about 50 minutes.

• Let the bread cool almost to room temperature before glazing.

• To make the glaze, whisk together the sugar with enough maple syrup to make a thick, spreadable glaze. Spread onto the cooled bread and serve.

Notes for this homemade pumpkin bread:

1. You can change up the topping to what you like — a maple cream cheese frosting or streusel topping would be a great option instead or even to go along with the maple icing.
2. Lining the pan with parchment paper is a great way to remove the pumpkin loaf from the prepared loaf pan.
3. Add in chocolate chips for even more deliciousness to the pumpkin mixture.
4. Turn this into a healthy pumpkin bread recipe by using coconut oil instead of vegetable oil, just be sure to melt it first.
5. This also works well being made into mini loaves for easy sharing.

How to store this easy pumpkin spice bread:

Wrap each loaf in plastic wrap or store it in an airtight container at room temperature for up to 4 days.

More delicious bread recipes:

• Cinnamon and Sugar Quick Bread Recipe
• Lemon Blueberry Quick Bread Recipe
• Sweet Cherry Lime Bread Recipe
• Nutella Banana Bread Recipe
• Frosted Gingerbread Pound Cake Recipe

Pick another all-things pumpkin easy recipe:

• Cream Cheese and Pumpkin Roll Bars Recipe
• Pumpkin Sheet Cake Recipe
• Pumpkin Dump Cake Recipe
• Pumpkin Pull Apart Breakfast Bread Recipe
• Caramel Pumpkin Poke Cake Recipe

Serves: 8

Pumpkin Bread with Maple Glaze Recipe

This pumpkin bread tastes like autumn and the maple glaze takes it over the top!

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

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Ingredients

• 2 large eggs
• 1 cup pumpkin puree
• ½ cup vegetable oil
• 1 cup sugar
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1½ cups flour
• ½ teaspoon salt
• 1 teaspoon baking soda

Maple Frosting:

• 1½ cups powdered sugar
• 4 Tablespoons maple syrup (more or less)

Instructions

• Set oven to 350F
• Spray a non-stick standard loaf pan with cooking spray.
• Whisk the eggs in a large mixing bowl. Whisk in the pumpkin, oil, sugar, ginger, and nutmeg.
• Stir in the flour, baking soda and salt and mix until combined.
• Pour the batter into the pan and even out with a spatula.
• Bake until a toothpick comes out without wet batter clinging to it, about 50 minutes.
• Let the loaf cool almost to room temperature before glazing.
• To make the glaze, whisk together the sugar with enough maple syrup to make a thick, spreadable glaze. Spread onto the cooled bread and serve.

Notes

1. You can change up the topping to what you like — a maple cream cheese frosting or streusel topping would be a great option instead or even to go along with the maple icing.
2. Lining the pan with parchment paper is a great way to remove the pumpkin loaf from the prepared loaf pan.
3. Add in chocolate chips for even more deliciousness to the pumpkin mixture.
4. Turn this into a healthy pumpkin bread recipe by using coconut oil instead of vegetable oil, just be sure to melt it first.
5. This also works well being made into mini loaves for easy sharing.

Nutrition

Calories: 356 kcal · Carbohydrates: 52 g · Protein: 4 g · Fat: 15 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 47 mg · Sodium: 303 mg · Potassium: 130 mg · Fiber: 2 g · Sugar: 32 g · Vitamin A: 4834 IU · Vitamin C: 1 mg · Calcium: 30 mg · Iron: 2 mg

Equipment

• loaf pan
• Non-stick Cooking Spray
• Large Bowl
• Whisk
• Rubber spatula

Recipe Details

Course: Breakfast, Dessert

Cuisine: American

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