Spiced Pumpkin Bread with Maple Drizzle

A delightful autumn treat, this Spiced Pumpkin Bread combines warm spices with a sweet maple drizzle, perfect for seasonal gatherings or a cozy afternoon snack.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 8

Ingredients

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup canned pumpkin puree

1/4 cup buttermilk

1 teaspoon vanilla extract

1/4 cup chopped walnuts (optional)

1/2 cup powdered sugar

2 tablespoons maple syrup

1 tablespoon milk

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

3. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree, buttermilk, and vanilla extract.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the walnuts if using.

5. Pour the batter into the prepared loaf pan and smooth the top.

6. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

8. For the drizzle, combine powdered sugar, maple syrup, and milk in a small bowl, whisking until smooth. Drizzle over the cooled bread before serving.

Storage

Store the pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Reheating

To reheat, warm slices in the microwave for 10-15 seconds or until slightly warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.