Creamy Maple Glazed Pumpkin Bread
- Cook Time: 75 minutes
- Total Time: 1 hour 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup unsalted butter (melted)
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/3 cup milk
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tbsp maple syrup (for glaze)
- 1–2 tbsp heavy cream (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 9×5 inch loaf pan with butter or non-stick cooking spray. For even easier removal, you can line the bottom with a strip of parchment paper.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Ensure there are no large lumps of spice or flour left.
- In a large bowl, whisk the melted butter with the granulated sugar and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree, milk, and vanilla extract until the mixture is smooth.
- Gradually add the dry ingredients to the wet ingredients. Use a spatula or wooden spoon to fold the mixture together until just combined. Be careful not to overmix, as this can make the bread tough.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While cooling, whisk together the powdered sugar, maple syrup, and heavy cream until smooth. Drizzle the glaze generously over the cooled bread before slicing.