Description
This moist pumpkin bread topped with a maple glaze is soft, perfectly spiced, and easy to make without a mixer. A no-fail fall baking favorite that’s ready in just one bowl.
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
2 large eggs
1 cup canned pumpkin puree
1/2 cup vegetable oil
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
For the glaze:
1/2 cup powdered sugar
2 tbsp pure maple syrup
1–2 tsp milk (as needed for consistency)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
2. In a large bowl, whisk together flour, baking soda, spices, and salt.
3. Add eggs, pumpkin puree, oil, both sugars, and vanilla. Whisk until fully combined and smooth.
4. Pour batter into prepared loaf pan and smooth the top.
5. Bake for 50–60 minutes, or until a toothpick comes out clean from the center.
6. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
7. For the glaze, whisk powdered sugar, maple syrup, and 1 tsp milk. Add more milk if needed.
8. Drizzle glaze over cooled pumpkin bread. Slice and enjoy!
Notes
Use canned pumpkin puree, not pumpkin pie filling.
Add chopped walnuts or chocolate chips for a twist.
Bread stays moist for days and freezes well.
Double the glaze if you like it extra sweet.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Pumpkin Recipes, Fall Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 21g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: moist pumpkin bread, pumpkin loaf with glaze, fall baking, easy pumpkin dessert