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…
- 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)
- 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.
- 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.