Introduction
Oh my goodness, there’s just something magical about the smell of pumpkin and warm spices filling your kitchen, isn’t there? For me, that smell instantly brings back memories of crisp autumn days, cozy sweaters, and gathering with loved ones. And what better way to capture that feeling than with a slice of moist, perfectly spiced pumpkin bread? This recipe is one I reach for year after year because it’s not just incredibly delicious, but it’s also delightfully easy and surprisingly quick to whip up. Seriously, you’ll have this incredible loaf (or maybe two!) ready in no time, and that irresistible maple glaze? It takes it from “really good” to “absolutely unforgettable.” Get ready to bake some pure comfort!
Why You’ll Love This Recipe
- Fast: From mixing bowl to oven in minutes!
- Easy: Simple ingredients and straightforward steps make this a breeze.
- Giftable: Wrap up a loaf for a friend or neighbor – it’s always appreciated!
- Crowd-pleasing: Seriously, who can resist a slice of warm pumpkin bread with maple glaze?
Ingredients
Gather ’round! Here’s what you’ll need to make this dreamy pumpkin bread and its luscious maple glaze. Most of these are probably already in your pantry!
- 1 15oz can Pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling! This is the star of the show.
- 2 large Eggs: Your binding buddies for a tender crumb.
- 1/4 cup pure Maple syrup: Adds a lovely depth of flavor and sweetness.
- 1 tsp Baking soda: Helps the bread rise beautifully.
- 3/4 cup light packed Brown sugar: Adds moisture and that classic cozy sweetness.
- 1 tsp Cinnamon: Essential spice for that warm, inviting flavor.
- 2 1/4 cup Flour: All-purpose works perfectly here. Remember to measure it right! (Scoop and level).
- 18 tbsp Granulated sugar: For sweetness and structure.
- 1/2 tsp Kosher salt: Balances all those sweet flavors.
- 1 1/4 tsp Pumpkin spice: The ultimate shortcut to all those yummy fall spices!
- 1/2 tsp Vanilla extract: Enhances all the other flavors.
- 1/2 cup Vegetable oil: Creates a wonderfully moist bread that stays soft for days.
- 1/4 cup unsalted Butter: The base for our glorious glaze.
- 1/2 cup Powdered sugar: For the glaze – gives it that smooth, pourable texture.
- 1/2 cup Milk: Helps bring the glaze together.
How to Make It
Okay, let’s get baking! Follow these simple steps and you’ll have warm, delicious pumpkin bread in no time.
First things first, preheat your oven to 350°F (175°C). Grab a couple of standard loaf pans (8×4 or 9×5 inches) and give them a good grease and flouring, or line them with parchment paper. This ensures your beautiful loaves pop right out.
In a large bowl, whisk together the wet ingredients: the can of pumpkin puree, eggs, vegetable oil, pure maple syrup, and vanilla extract. Whisk until everything is nicely combined and smooth.
In a separate medium bowl, whisk together all your dry ingredients: the flour, granulated sugar, packed brown sugar, baking soda, kosher salt, cinnamon, and pumpkin spice. Give it a good whisk to make sure everything is evenly distributed – especially the leavening!
Now, add the dry ingredients to the wet ingredients. Switch to a spatula or wooden spoon and mix just until the dry ingredients are just incorporated. Be careful not to overmix! A few small lumps are totally fine and will disappear during baking. Overmixing can lead to a tough bread.
Pour the batter evenly into your prepared loaf pans. Smooth out the tops if needed.
Pop them into your preheated oven. Baking time can vary, but usually, it’s between 55-70 minutes. You’ll know they’re done when a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter!).
Let the loaves cool in the pans for about 10-15 minutes before carefully turning them out onto a wire rack to cool completely. Letting them cool a bit in the pan helps them firm up.
While the bread is cooling, let’s make that amazing maple glaze! In a small saucepan, melt the unsalted butter over medium heat. Once melted, remove from the heat and whisk in the powdered sugar, milk, pure maple syrup (just a touch more!), and a tiny splash of vanilla extract. Whisk until it’s smooth and pourable. If it’s too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar.
Once the bread is completely cool (this is important for the glaze to set nicely!), drizzle the maple glaze generously over the top. Let the glaze set for a few minutes before slicing.
Substitutions & Additions
Want to get creative? Here are some ideas!
Feel free to swap the vegetable oil for melted unsalted butter for a slightly different flavor profile (though I love the moisture the oil provides!). You could also use olive oil, just make sure it’s light and not too strong in flavor.
Amp up the spice! If you don’t have pumpkin spice, you can make your own blend with cinnamon, nutmeg, ginger, cloves, and allspice.
Mix-ins are your friends! Gently fold in 1 cup of chopped nuts (like walnuts or pecans), chocolate chips (dark or milk chocolate are fantastic!), or even dried cranberries into the batter before pouring it into the pan.
Tips for Success
- Measure your flour correctly: Don’t scoop directly from the bag, as this can compact the flour and result in too much. Fluff the flour with a fork, then gently spoon it into your measuring cup and level off the top with a straight edge.
- Don’t overmix: Once you add the dry ingredients, mix just until combined. Overmixing develops the gluten too much and can make your bread tough.
- Test for doneness: Ovens vary! Always use the toothpick test to be sure your bread is baked all the way through. If the top is browning too fast, you can loosely tent it with foil.
- Cool completely before glazing: If the bread is warm, the glaze will just melt and run off. Patience is key here!
How to Store It
This pumpkin bread stays beautifully moist thanks to the oil and pumpkin! Once the glaze has set, you can store the loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for 3-4 days. If you need to keep it longer, it stores well in the refrigerator for up to a week. For longer storage, you can freeze individual slices or a whole loaf (without the glaze is best if freezing for a long time, you can always make fresh glaze later) wrapped tightly in plastic wrap and then foil for up to 2-3 months. Thaw at room temperature.
FAQs
- Can I use homemade pumpkin puree? Yes, absolutely! Just make sure it’s quite thick and not too watery. You might need to blot out some excess moisture if it seems loose.
- Why is my pumpkin bread dry? This is usually caused by overmixing the batter or using too much flour (often from incorrectly measuring). Stick to the “mix just until combined” rule and measure your flour carefully!
- Can I make muffins instead? Sure can! Fill muffin liners about two-thirds full and bake for a shorter time, usually around 20-25 minutes, or until a toothpick comes out clean.
- Can I skip the glaze? Of course! The bread is delicious on its own, especially warm with a smear of butter. But I highly recommend trying the glaze at least once!
Cozy Homemade Pumpkin Bread with Maple Glaze (The Perfect Fall Treat!)
Equipment
- Loaf pans Standard 8x4 or 9x5 inches
- Large bowl
- Medium bowl
- Spatula or Wooden spoon
- Wire rack
- Small saucepan
- Whisk
- Wooden skewer or Toothpick
Ingredients
Pumpkin Bread
- 1 15oz can Pumpkin puree Make sure it's pure pumpkin, not pumpkin pie filling!
- 2 large Eggs
- 0.25 cup pure Maple syrup
- 1 tsp Baking soda
- 0.75 cup light packed Brown sugar
- 1 tsp Cinnamon
- 2.25 cup Flour All-purpose works perfectly here.
- 18 tbsp Granulated sugar
- 0.5 tsp Kosher salt
- 1.25 tsp Pumpkin spice
- 0.5 tsp Vanilla extract
- 0.5 cup Vegetable oil
Maple Glaze
- 0.25 cup unsalted Butter
- 0.5 cup Powdered sugar
- 0.5 cup Milk
- pure Maple syrup for glaze (amount not specified, 'just a touch more!')
- Vanilla extract for glaze (amount not specified, 'a tiny splash')
Instructions
- First things first, preheat your oven to 350°F (175°C). Grab a couple of standard loaf pans (8x4 or 9x5 inches) and give them a good grease and flouring, or line them with parchment paper. This ensures your beautiful loaves pop right out.
- In a large bowl, whisk together the wet ingredients: the can of pumpkin puree, eggs, vegetable oil, pure maple syrup, and vanilla extract. Whisk until everything is nicely combined and smooth.
- In a separate medium bowl, whisk together all your dry ingredients: the flour, granulated sugar, packed brown sugar, baking soda, kosher salt, cinnamon, and pumpkin spice. Give it a good whisk to make sure everything is evenly distributed – especially the leavening!
- Now, add the dry ingredients to the wet ingredients. Switch to a spatula or wooden spoon and mix just until the dry ingredients are just incorporated. Be careful not to overmix! A few small lumps are totally fine and will disappear during baking. Overmixing can lead to a tough bread.
- Pour the batter evenly into your prepared loaf pans. Smooth out the tops if needed.
- Pop them into your preheated oven. Baking time can vary, but usually, it's between 55-70 minutes. You'll know they're done when a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter!).
- Let the loaves cool in the pans for about 10-15 minutes before carefully turning them out onto a wire rack to cool completely. Letting them cool a bit in the pan helps them firm up.
- While the bread is cooling, let's make that amazing maple glaze! In a small saucepan, melt the unsalted butter over medium heat. Once melted, remove from the heat and whisk in the powdered sugar, milk, pure maple syrup (just a touch more!), and a tiny splash of vanilla extract. Whisk until it's smooth and pourable. If it's too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar.
- Once the bread is completely cool (this is important for the glaze to set nicely!), drizzle the maple glaze generously over the top. Let the glaze set for a few minutes before slicing.
Notes
- Giftable: Wrap up a loaf for a friend or neighbor – it's always appreciated!
- Crowd-pleasing: Seriously, who can resist a slice of warm pumpkin bread with maple glaze? Substitutions & Additions:
- Feel free to swap the vegetable oil for melted unsalted butter or light olive oil for a slightly different flavor profile.
- If you don't have pumpkin spice, you can make your own blend with cinnamon, nutmeg, ginger, cloves, and allspice.
- Gently fold in 1 cup of chopped nuts (like walnuts or pecans), chocolate chips (dark or milk chocolate are fantastic!), or even dried cranberries into the batter before pouring it into the pan. Tips for Success:
- Measure your flour correctly: Fluff the flour with a fork, then gently spoon it into your measuring cup and level off the top with a straight edge.
- Don't overmix: Once you add the dry ingredients, mix just until combined.
- Test for doneness: Always use the toothpick test. If the top is browning too fast, you can loosely tent it with foil.
- Cool completely before glazing: If the bread is warm, the glaze will just melt and run off. How to Store It:
- Store wrapped tightly in plastic wrap or in an airtight container at room temperature for 3-4 days.
- Stores well in the refrigerator for up to a week.
- Can freeze individual slices or a whole loaf (without the glaze is best) wrapped tightly in plastic wrap and then foil for up to 2-3 months. Thaw at room temperature. FAQs:
- Can use homemade pumpkin puree? Yes, just make sure it's quite thick and not too watery.
- Why is my pumpkin bread dry? Usually caused by overmixing the batter or using too much flour.
- Can I make muffins instead? Yes, fill muffin liners about two-thirds full and bake for 20-25 minutes, or until a toothpick comes out clean.
- Can I skip the glaze? Of course, the bread is delicious on its own, but the glaze is highly recommended!