Maple Glazed Pumpkin Bread

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 8
★★★★★
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This Maple Glazed Pumpkin Bread is the perfect blend of sweet and spice, making it an ideal treat for the autumn season. With a moist, tender crumb, it's a delightful way to use pumpkin puree and celebrate the flavors of fall.

Ingredients for Maple Glazed Pumpkin Bread

Sugar and brown sugar are both used to achieve the right sweetness and moisture. The brown sugar adds a hint of molasses flavor that complements the spices. Unsalted butter brings richness and helps create a tender crumb. Eggs provide structure and stability to the bread. Canned pumpkin puree is the star here, offering that iconic pumpkin flavor and moisture. Maple syrup adds a subtle earthy sweetness that pairs beautifully with the spices. Milk contributes to the bread's tenderness, and vanilla extract enhances the overall flavor profile.

Now, for the dry ingredients: All-purpose flour forms the base of the bread. Baking powder and baking soda are leavening agents that help the bread rise. A pinch of salt balances the sweetness. The spices — cinnamon, nutmeg, and ginger — bring warmth and depth to the flavor. Finally, chopped pecans add a delightful crunch.

Tips & Tricks

  • For a more intense maple flavor, consider brushing the top with additional maple syrup right after baking.
  • Ensure your ingredients are at room temperature for a smoother batter and better rise.
  • If you don't have pecans, walnuts make a great substitute.

Serving Suggestions

This pumpkin bread is lovely on its own, but you can elevate it by serving with a dollop of whipped cream or a smear of cream cheese. For a special brunch, pair it with a spiced chai or a warm apple cider to enhance the autumnal flavors.

Frequently Asked Questions

Can I use fresh pumpkin puree instead of canned?
Yes, just make sure it's well-drained to avoid excess moisture.
How should I store the bread?
Wrap it in plastic wrap or store in an airtight container at room temperature for up to 3 days.
Can I freeze this bread?
Absolutely! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.

Maple Glazed Pumpkin Bread Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. This ensures your bread doesn't stick and bakes evenly. In a large bowl, cream together the sugar, brown sugar, and softened butter until light and fluffy. This step is key for incorporating air, which gives the bread its soft texture.

Next, add the eggs one at a time, beating well after each addition. This helps to emulsify the batter and build structure. Mix in the pumpkin puree, maple syrup, milk, and vanilla extract, stirring until the mixture is smooth and well combined.

In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures the leavening agents and spices are evenly distributed. Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined — overmixing can make the bread tough.

Fold in the chopped pecans gently. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Why You'll Love This Recipe

  • Balanced sweetness with a rich maple glaze.
  • Perfectly spiced for a warm, comforting flavor.
  • Easy to make with simple pantry ingredients.
  • Moist texture that holds up well for days.

Ingredients

1 cup sugar
1/2 cup brown sugar
1/2 cup unsalted butter, softened
2 large eggs
1 1/2 cups canned pumpkin puree
1/3 cup maple syrup
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup chopped pecans

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large bowl, cream together the sugar, brown sugar, and butter until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the pumpkin puree, maple syrup, milk, and vanilla extract.
5. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
6. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
7. Fold in the chopped pecans.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
10. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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