Description
Soft crumb flecked with cinnamon and nutmeg warms the kitchen, its golden-brown crust glistening under a glossy maple glaze drizzle. Each tender slice melds rich pumpkin with sweet maple notes.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1 to 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- In a large bowl whisk together the flour baking soda salt cinnamon nutmeg ginger and cloves.
- In another bowl whisk together the granulated sugar brown sugar pumpkin puree eggs vegetable oil milk and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined being careful not to overmix.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes then invert onto a wire rack to cool completely.
- In a small bowl whisk together the powdered sugar maple syrup milk and vanilla extract until smooth then drizzle over the cooled bread.
Notes
- Use pure pumpkin puree not pumpkin pie filling for best results.
- Overmixing the batter can lead to a dense loaf so stir until just combined.
- Adjust the amount of milk in the glaze to achieve your preferred consistency.
- Store the pumpkin bread in an airtight container at room temperature for up to three days.