Pumpkin Bread {With Optional Maple Glaze}

Pumpkin Bread {With Optional Maple Glaze}

Its time to get your pumpkin on, folks. Pie, cake, cookies, soup, scones, drinks, muffins-and bread, of course. Spicy, moist pumpkin bread is the epitome of fall eating. Pair it with another fall flavor favorite, maple, and you’ll wonder why the two aren’t joined together more often. So easy to make, and pretty much everybody’s favorite quick bread for fall and winter.

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Don’t get me wrong, this pumpkin bread is irresistible on its own. Purists will love it without the glaze. It’s full of warm spices, incredibly tender, and tastes even better on day two after baking. Slice it for breakfast, snacks, or coffee breaks. Freeze what you can’t eat right now, then later realize that your thawed bread tastes just like you baked it that day. Enjoy it at room temperature, or slightly warm with some butter. Pumpkin bread is the perfect blank canvas for your favorite add-ins, too, such as chocolate chips, raisins, or nuts.

    

Instead of add-ins, I like an add-on. No kidding, guys, eyes rolled and there was a bit of oohing and ahhing (not just by me) over the simple glaze added to this pumpkin bread. If you don’t keep maple flavoring on hand (find it by the vanilla and all the other flavorings at the grocery store), you ought to. It’s an inexpensive and easy way to add maple flavor to all sorts of things. But caution-a little goes a long way. You probably won’t want to substitute maple flavoring for the same amount of say, vanilla, in a recipe because it’s pretty potent. Better to taste first, then add more if you prefer a more pronounced maple flavor. I followed up that yummy glaze with a smattering of chopped walnuts-pecans would be good, too, or skip the nuts altogether. The glaze recipe makes enough to generously cover one large loaf. If you’re glazing all the bread (don’t glaze loaves going in to the freezer), double the recipe.

    

My recipe makes three large loaves, or seven mini loaves. If you don’t own any mini pans (five inch), sometimes you can find disposable ones at the grocery store. Watch your bake time, as the disposable pans are thinner than metal loaf pans. Mini loaves are ideal for gifting, or for smaller families. Keep out one or two loaves, and freeze the rest. Whether freezing large or small loaves, freeze them without the glaze.

    

I’ve included instructions for baking the pumpkin bread in three different pan sizes, so the guesswork’s gone. And even though this is pumpkin bread, I promise not to tell a soul if you pull out the dessert plates and serve slices of maple glazed pumpkin “loaf cake” for dessert (hint: a dollop of whipped cream on each slice is pretty convincing). It goes quick, regardless of when it’s served, so make sure you have plenty for fall and winter noshing.

Pumpkin Bread {With Optional Maple Glaze}

October 2, 2017
: 3 large or 7 mini loaves
: Easy

By:

Ingredients
  • FOR THE BREAD:
  • 3 ½ c. flour
  • 2 tsp. baking soda
  • 1 ½ tsp. cinnamon
  • 1 tsp. baking powder
  • ¾ tsp. cloves
  • ¾ tsp. nutmeg
  • ¾ tsp. allspice
  • ¾ tsp. salt
  • 3 c. sugar
  • 1 c. oil
  • 4 eggs
  • 1 can (15 oz.) pumpkin
  • 2/3 c. water
  • FOR THE GLAZE:
  • (generously glazes one large loaf-double ingredients if glazing all loaves)
  • 1 c. powdered sugar
  • 3-4 tsp. milk
  • ¼ tsp. maple flavoring
  • 3-4 Tbs. chopped walnuts, optional
Directions
  • Step 1 Preheat oven to 350°. Grease or spray with non-stick spray three 9-inch loaf pans or three 8-inch loaf pans, or seven 5-inch mini loaf pans.
  • Step 2 In a medium bowl whisk together flour, baking soda, cinnamon, baking powder, cloves, nutmeg, allspice, and salt.
  • Step 3 In a large bowl mix together sugar and oil.
  • Step 4 Beat the eggs lightly with a fork and whisk into sugar and oil. Stir in the pumpkin until well combined.
  • Step 5 Mix in the flour mixture until no more streaks of flour can be seen.
  • Step 6 Gradually mix in the water.
  • Step 7 Divide the batter evenly among the loaf pans: 2 1/3 cups batter in each of the three 9-inch or 8-inch pans, or 1 cup batter in each of the seven 5-inch mini pans.
  • Step 8 Bake as follows: 45-50 minutes for the 9-inch pans, 55-60 minutes for the 8-inch pans, 30-32 minutes for 5-inch pans. Bread will begin to pull away from sides of pan and a toothpick inserted just off-center will come out clean. It is normal for the bread to have a small crack down the center.
  • Step 9 Let cool in pans 10 minutes, then remove bread from pans and allow to cool completely on wire racks.
  • Step 10 Whisk together all the glaze ingredients except nuts, and pour over completely cool bread. Sprinkle with nuts, if desired. Store wrapped, at room temperature.
  • Step 11 Pumpkin bread freezes well. Wrap unglazed bread in plastic wrap, then aluminum foil or a gallon size zipper bag and freeze. Do not freeze glazed bread.

 

 

 




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