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Pumpkin Bread with Maple Glaze

Pumpkin Bread with Maple Glaze

5 from 49 votes
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 55 minutes
Servings: 1 loaf servings
Ingredients Method

Ingredients
  

Pumpkin Bread
  • 1 3/4 cups all-purpose flour (219 g) — spooned and leveled
  • 1 teaspoon baking soda (5 g) — leavening
  • 1/2 teaspoon baking powder (2 g) — helps the loaf rise evenly
  • 1 teaspoon ground cinnamon (3 g) — warm spice
  • 1/2 teaspoon ground ginger (1 g) — adds gentle spice
  • 1/4 teaspoon ground nutmeg (0.5 g) — adds warmth
  • 1/4 teaspoon ground cloves (0.5 g) — use sparingly because the flavor is strong
  • 1/2 teaspoon fine salt (3 g) — balances the sweetness
  • 1 cup pumpkin puree (225 g) — plain pumpkin puree not pumpkin pie filling
  • 1/2 cup packed light brown sugar (100 g) — firmly packed
  • 1/4 cup granulated sugar (50 g) — adds sweetness and helps browning
  • 2 large eggs (about 100 g without shells) — room temperature if possible
  • 1/2 cup neutral oil (120 mL) — such as canola or avocado oil
  • 1 teaspoon vanilla extract (5 mL) — adds flavor
Maple Glaze
  • 1 cup powdered sugar (120 g) — sifted if lumpy
  • 2 tablespoons pure maple syrup (30 mL) — preferably Grade A amber or dark
  • 1 tablespoon milk (15 mL) — divided as needed for consistency
  • 1/4 teaspoon vanilla extract (1 mL) — adds flavor
  • Pinch of fine salt (less than 1 g) — balances the glaze

Method
 

Method
  1. Preheat the oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan and line it with parchment paper, leaving some overhang on the long sides to make the finished loaf easier to lift out.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Breaking up any spice or baking soda clumps now helps distribute them evenly throughout the loaf.
  3. In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, neutral oil, and vanilla until smooth. The mixture should be thick, glossy, and evenly colored.
  4. Add the dry ingredients to the pumpkin mixture: Fold gently with a rubber spatula just until no visible streaks of flour remain. Do not overmix; a few small lumps are preferable to a tough loaf.
  5. Scrape the batter into the prepared loaf pan and smooth the surface. The batter should fill the pan comfortably without coming close to the rim.
  6. Bake at 350°F (175°C) for 50 to 60 minutes. Begin checking at 50 minutes. The top should be domed and browned, and a toothpick inserted into the center should come out clean or with a few moist crumbs attached. If the top becomes dark before the center is done, loosely tent the loaf with foil for the remaining baking time.
  7. Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it onto a wire rack. Cool completely, about 30 minutes more, before glazing. A warm loaf can cause the glaze to melt and run off.
  8. In a small bowl, whisk together the powdered sugar, maple syrup, 1/2 tablespoon of the milk, vanilla, and salt. Add the remaining 1/2 tablespoon milk only if needed. The glaze should be thick enough to coat the back of a spoon but fluid enough to drizzle.
  9. Drizzle the maple glaze over the completely cooled loaf. Let it stand for 10 to 15 minutes so the glaze can set slightly before slicing with a serrated knife.

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