Description
This easy pumpkin bread recipe offers a moist, flavorful loaf perfect for autumn or any time you crave a comforting treat. Made with pumpkin puree and warm spices like cinnamon and pumpkin pie spice, and optionally topped with a sweet maple glaze, this bread is simple to prepare and delivers delicious fall flavors in every bite.
Ingredients
Bread
- 3 eggs
- 1 cup pumpkin puree
- 1 1/4 cups granulated sugar
- 3/4 cup neutral oil
- 2 teaspoons vanilla extract
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice (or 1 teaspoon ground ginger, 1 teaspoon allspice, and ½ teaspoon nutmeg)
- ¾ teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups (210 g) all-purpose flour
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon melted butter
- 2 tablespoons maple syrup
- 1 pinch salt
- 3 drops maple extract (optional)
- 1 tablespoon milk, plus more if needed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9 x 5 inch aluminum bread pan, then line it with parchment paper cut to fit the width and extending on both long sides for easy bread removal after baking.
- Mix Wet Ingredients: In a bowl, whisk together the eggs, then add the pumpkin puree, granulated sugar, neutral oil, and vanilla extract, mixing until combined.
- Add Spices and Leavening: Whisk in the cinnamon, pumpkin pie spice (or combination of ginger, allspice, and nutmeg), and kosher salt. Next, add the baking powder and baking soda, mixing thoroughly.
- Incorporate Flour: Gradually sprinkle in the all-purpose flour, half at a time, folding it in with a spatula until just combined and no dry bits remain. Be careful not to over-mix to keep the bread tender.
- Pour Batter and Bake: Pour the batter into the prepared bread pan and smooth the top. Bake in the preheated oven for 60 to 65 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the Bread: Allow the bread to cool in the pan for 30 minutes. Then run a knife around the edges, lift the bread out using the parchment paper, and let it cool to room temperature if you plan to glaze it.
- Prepare Glaze: In a small saucepan, heat the melted butter and maple syrup until the butter is melted. In a medium bowl, whisk together the powdered sugar, warm butter and syrup, salt, and maple extract until thick. Gradually add milk, one teaspoon at a time, until the glaze becomes smooth and pourable.
- Apply Glaze: Use a fork to drizzle the glaze over the cooled pumpkin bread evenly.
- Serve and Store: Slice the bread and serve. Store wrapped in foil at room temperature for up to 4 days, refrigerated for up to 10 days (bring to room temperature before serving), or freeze slices for several months (freeze without glaze for best results).
Notes
- Do not overmix the batter to keep the bread moist and tender.
- The glaze is optional but adds a lovely maple sweetness and shine to the bread.
- You can substitute pumpkin pie spice with a combination of ground ginger, allspice, and nutmeg as listed.
- Freezing works best without the glaze; add glaze after thawing if desired.
- Make sure to line the bread pan with parchment paper for easy removal after baking.
