This pumpkin bread is cozy and warm, perfect for chilly days. With a hint of spice and a sweet maple glaze on top, it’s like a hug in every bite!
Honestly, I can’t resist a slice—especially when it’s fresh out of the oven. Add a cup of coffee, and I’m in my happy place! ☕
I love how easy it is to whip up this bread. Just mix the ingredients, pour it in a pan, and let the magic happen. It’s a simple way to brighten your day!
Ingredients & Substitutions
All-purpose flour: This is the main structure of the bread. For a healthier option, you can try whole wheat flour or gluten-free all-purpose flour to meet your needs.
Pumpkin puree: Canned pumpkin is convenient and consistent, but if you have fresh pumpkin, you can roast and puree it. Just make sure to remove excess moisture.
Sugars: Granulated sugar adds sweetness, while brown sugar gives a little moisture and flavor. You can use coconut sugar or a sugar substitute if you’re looking to cut back on sugar.
Spices: The combination of spices is key for flavor. If you don’t have all of them, you can use pumpkin pie spice as a substitute for convenience.
Oil: Vegetable oil keeps the bread moist. If you prefer a lighter flavor, you can use canola oil or melted butter for a richer taste.
How Do I Ensure My Pumpkin Bread Is Moist?
To achieve that beloved moist texture, start with the right balance of wet and dry ingredients. Be careful not to overmix the batter; gentle folding is best. The moisture from the pumpkin puree plays a crucial role, so use the full amount for the best results.
- Always measure your flour properly—spoon it into the measuring cup and level it off for accuracy.
- A toothpick test is your friend! Check at the center of the bread for doneness and avoid over-baking.
- Once out of the oven, cool it in the pan for a bit to retain more moisture before transferring to a wire rack.
What’s the Best Way to Drizzle the Maple Glaze?
For a smooth, even glaze, mix the powdered sugar and maple syrup first, then slowly add milk to reach your desired thickness. If it’s too thick, it won’t drizzle well, so add milk a little at a time until it flows easily.
- Use a fork or spoon to drizzle the glaze over your cooled bread. Swirl it back and forth for a nice pattern.
- Drizzling when the bread is completely cool helps the glaze set better.
How to Make Pumpkin Bread with Maple Glaze
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 3/4 cups (220g) 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 cloves
- 1/4 teaspoon ground ginger
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree
- 1/4 cup (60ml) water or orange juice
- 1 teaspoon vanilla extract
For the Maple Glaze:
- 1/2 cup (60g) powdered sugar
- 2 tablespoons pure maple syrup
- 1 to 2 tablespoons milk (or cream), adjust for consistency
How Much Time Will You Need?
This delicious pumpkin bread takes about 15 minutes to prep and around 60 minutes to bake. Plus, allow about 10 minutes for cooling before you glaze it. All in all, you’re looking at roughly 1 hour and 25 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing and flouring it, or line it with parchment paper for easy release after baking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Whisk everything together until it’s well mixed. Set this bowl aside for later!
3. Cream the Sugars and Eggs:
In a large bowl, whisk together the granulated sugar, brown sugar, and oil until smooth. Add the eggs one at a time, whisking well after each addition until fully incorporated.
4. Combine the Wet Ingredients:
Next, stir in the canned pumpkin puree, water (or orange juice), and vanilla extract, mixing until everything is thoroughly combined.
5. Combine Wet and Dry Ingredients:
Slowly add the dry ingredient mixture to the wet mixture. Gently fold them together using a spatula or wooden spoon until just combined. Be careful not to overmix—this will keep your bread tender!
6. Bake the Pumpkin Bread:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached. If the top starts to brown too quickly, tent the bread with aluminum foil halfway through baking.
7. Cool the Bread:
Once done, remove the bread from the oven and let it cool in the pan for about 10 minutes. Afterward, carefully transfer the bread to a wire rack to cool completely before glazing.
8. Prepare the Maple Glaze:
While your bread is cooling, make the maple glaze. In a small bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk until smooth. Add more milk slowly if you need to thin it out for a drizzleable consistency.
9. Glaze and Serve:
Once the bread has completely cooled, drizzle the maple glaze over the top. Slice and serve, and enjoy this warm, spiced pumpkin bread with a sweet maple finish!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast it until tender, scoop out the flesh, and puree it until smooth. Just make sure to drain any excess moisture to avoid affecting the bread’s consistency.
What Can I Substitute for Vegetable Oil?
You can use melted coconut oil for a hint of coconut flavor or unsalted butter for a richer taste. Both options will keep your bread moist, so choose according to your preference!
How Should I Store Leftovers?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just let it thaw in the fridge overnight before enjoying!
Can I Add Nuts or Chocolate Chips?
Yes, feel free to mix in 1/2 to 1 cup of chopped nuts or chocolate chips to the batter before baking. They add great texture and flavor to the bread!
