Pumpkin Bread with Maple Glaze
Enjoy this moist pumpkin bread with maple glaze is a quintessential fall quick bread that works as either breakfast or dessert!
Serving8 servings
Ingredients
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 cup sugar
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 ½ cups flour
- ½ teaspoon salt
- 1 teaspoon baking soda
Maple Frosting:
- 1½ cups powdered sugar
- 4 Tablespoons maple syrup, (more or less)
Instructions
- Set oven to 350℉.
- Spray a non-stick standard loaf pan with cooking spray.
- Whisk the eggs in a large mixing bowl. Whisk in the pumpkin, oil, sugar, ginger, and nutmeg.
- Stir in the flour, baking soda and salt and mix until combined.
- Pour the batter into the pan and even out with a spatula.
- 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. Spread onto the cooled bread and serve.
Notes
- You can change up the topping to what you like -- a maple cream cheese frosting or streusel topping would be a great option instead or even to go along with the maple icing.
- Lining the pan with parchment paper is a great way to remove the pumpkin loaf from the prepared loaf pan.
- Add in chocolate chips for even more deliciousness to the pumpkin mixture.
- Turn this into a healthy pumpkin bread recipe by using coconut oil instead of vegetable oil, just be sure to melt it first.
- This also works well being made into mini loaves for easy sharing.
Nutrition
Calories: 356 kcal · Carbohydrates: 52 g · Protein: 4 g · Fat: 15 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 47 mg · Sodium: 303 mg · Potassium: 130 mg · Fiber: 2 g · Sugar: 32 g · Vitamin A: 4834 IU · Vitamin C: 1 mg · Calcium: 30 mg · Iron: 2 mg