There should never be any need to stand in line for pumpkin bread. You can make a glorious one at home with a whisk and a single bowl that will keep moist and delicious on the counter for days. This is a foolproof recipe— make it with confidence for yourself, your family, and friends. The soft spiced bread and the layer of super sweet maple icing is a winning combination.
If you love maple it’s well worth purchasing some good maple extract. It can be used in so many baking projects and definitely gives that extra maple punch that you’re looking for. I’m talking about pure extract, not imitation flavorings. It makes a difference, and it’s worth tracking down. That being said, this glaze is nice and ‘mapley’ with the syrup alone, so no worries if you’ve got the craving and no extract.
The golden color and texture of a good pumpkin bread is unique — that thick pumpkin puree just works wonders like no other ingredient. This one is made with vegetable oil instead of butter, and it’s dairy free. I find that the oil makes the bread stay fresher and moister longer, which is great because there’s nothing better than waking up and realizing you can have a thick slice of pumpkin bread waiting for you, without having to shuffle along on a coffee shop line in your pajamas work out clothes.
This bread isn’t super sweet despite the glaze, I think it makes a great breakfast or morning snack. When we head to North Carolina in a few weeks to see my Dad you bet I’ll have a few slices stashed in my carry on…
Ingredients
- 2 large eggs
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup vegetable oil
- 1 cup sugar
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 1/2 cups confectioner's sugar, sifted
- 4 tbsp maple syrup (more or less)
- 1/4 tsp maple extract (optional)
Instructions
- Set oven to 350F
- Spray a non-stick standard loaf pan with cooking spray. I like to line the pan with a sheet of parchment paper with long ends...this way I can lift the loaf out for glazing and neat slicing.
- Whisk the eggs in a large mixing bowl. Whisk in the pumpkin, oil, sugar, and spices.
- Stir in the flour, baking soda and salt and mix until combined.
- Turn the batter into the pan and even out.
- Bake until a toothpick comes out without wet batter clinging to it, about 50 minutes.
- Let the loaf cool almost to room temperature before glazing.
- To make the glaze, whisk together the sugar with enough maple syrup to make a thick, spreadable glaze. Keep whisking until all the little lumps are dissolved. Whisk in the extract, if using. Spread thickly onto the cooled bread.
tips:
- Loaf pan sizes are all over the map. To make matters worse, what’s considered ‘standard’ varies…it can be 8 1/2 x 4 1/2, or 9×5. Imported pans can have completely different dimensions. This recipe is formulated for a 9×5 pan, like this one. If your pan is different, be aware that your baking time might be different also. The bread will be done when it has risen in the middle, and a toothpick comes out without wet batter clinging to it.
- To measure your pan, use a ruler and measure from inside rim to inside rim (along the top, not the bottom.)
- I like to use non stick dark metal pans, but if yours is glass or ceramic, expect it to cook more quickly.
- If you want the glaze to be thick like in the photos, it needs to be quite thick in the bowl. If the cake is too warm, even a thick glaze will melt and run. I spoon the glaze on to the middle of the loaf and spread it carefully with a knife.
- You will have approximately 3/4 of a cup of pumpkin puree left from your standard 15oz can. Spoon it into a zip lock freezer bag and mark the amount on the outside. You can freeze it for later use.
you know I’ve got more pumpkin ;)
Spicy Sausage and Pumpkin Mac & Cheese
22 Comments
Leslie
November 6, 2016 at 3:13 pmDoes this glaze harden
Sue
November 6, 2016 at 3:30 pmYes, not super hard, but not sticky, either.
Lori
September 10, 2016 at 9:26 amI made it without the glaze (no syrup or extract) and added dates and pecans (because I just can’t make a recipe without adding /something/ :P ).
It was a hit. I got a new favorite. ^_^ I’ve been looking for a pumpkin bread keeper recipe for about a decade of autumns.
Sue
September 10, 2016 at 11:08 amWhat a great idea to add dates and pecans…that’s now on my to-do list!
SallyBR
August 26, 2015 at 1:13 pmJust made it today! Brought to work after lunch, got soooo many compliments!
a real winner, the icing is to die for!
thank you thank you thank you —- should be on the blog next month or so…
Amanda
August 19, 2015 at 2:32 pmOmgosh. I am so glad I’m not the only one starting the squash baking!! My kitchen is winter squash EVERYTHING right now? love the looks of this wonderful pumpkin bread!
Sue
August 19, 2015 at 4:55 pmNo, you’re not alone Amanda :)
Laura (Tutti Dolci)
August 13, 2015 at 1:38 pmI am not at all ready for fall yet (summer is my favorite!!) but this bread looks beyond fab – that maple glaze is divine!
Cakelaw
August 12, 2015 at 3:39 amThis looks devine!
Eileen
August 11, 2015 at 9:48 amIt feels too early for pumpkin season — but I really want a slice of this anyway! I’m going to keep this bookmarked for our future CSA pumpkins.
clare
August 11, 2015 at 6:36 amI can’t wait to make this–I love fall and I LOVE pumpkin bread!
Joanne Bruno
August 11, 2015 at 4:46 amThe times I have stood in line for pumpkin bread, I’ve just been severely disappointed…so yes definitely better to just make it yourself! This looks fabulous.
Jennifer @ Seasons and Suppers
August 11, 2015 at 3:26 amThis is such a beautiful loaf! Looks so moist and that glaze is perfect. I’m Fall inspired :)
Maria | Pink Patisserie
August 10, 2015 at 8:09 pmWhat a lovely loaf! I eat pumpkin bread and muffins year round, I just love the flavor, and that glaze!
Justine
August 10, 2015 at 7:01 pmWow! Sounds delicious. I’ve also never thought about using maple extract, so thanks for the tip.
Tricia @ Saving room for dessert
August 10, 2015 at 6:05 pmI love this recipe! The fall flavors are calling my name :) This is a beautiful loaf Sue and I can’t wait to make it! Sharing Pinning and printing!
Toni | BoulderLocavore
August 10, 2015 at 2:23 pmI appreciate you diving headlong into my favorite season with your last two recipes Sue! Pumpkin bread is really short changed being isolated to fall and it’s time to get a jump on it. I have not ever used maple extract and appreciate your thoughts shared on that. Also great points on the size of a loaf pan. A great reminder to me to be specific in my recipes too. Love this!
Cathy
August 10, 2015 at 1:58 pmThis looks great, then the list below sounds fantastic also. Spicy sausage mac and cheese, that’s going on my list. I do so miss fall! We only have summer here all year around.
Joan Hayes
August 10, 2015 at 12:56 pmI kid you not, this looks like the pumpkin bread to end all other pumpkin breads! So, SO excited to try this recipe! Well done!
SallyBR
August 10, 2015 at 10:06 amFall makes me sad because I love summer so much, but with a pumpkin bread like this, I might even be able to smile… (sigh)
great photos too!
Sue
August 10, 2015 at 11:36 amI must be wired differently because fall makes me so happy, I just wilt in the summer :)
Chris Scheuer
August 10, 2015 at 8:26 amI’ve been resisting fall a bit, trying to savor the season but I think you just lifted me over the edge. This looks sensational!!