Description
This easy pumpkin bread with maple glaze is moist, warmly spiced, and topped with a sweet drizzle that captures the flavors of fall. Perfect for cozy mornings, holiday gatherings, or as a thoughtful homemade gift.
Ingredients
Units
Scale
For the Pumpkin Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the Maple Glaze:
- 1 cup powdered sugar
- 2 -3 tablespoons pure maple syrup
- 1 tablespoon milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, whisk sugar and oil until combined. Add eggs one at a time. Stir in pumpkin puree, milk, and vanilla.
- Gradually fold dry ingredients into wet mixture. Do not overmix.
- Pour batter into loaf pan, smooth the top, and bake 55–65 minutes until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool fully.
- Whisk powdered sugar, maple syrup, and milk for glaze. Drizzle over cooled bread.
Notes
- Bread tastes even better the next day as the flavors deepen.
- For dairy-free: substitute plant-based milk.
- For extra flavor, stir in ½ cup chopped walnuts or pecans.
Nutrition
- Calories: 310
