Can I use fresh pumpkin for this maple glazed pumpkin loaf recipe?

Yes, you can use fresh pumpkin puree. Ensure it is well-drained and blended to a smooth consistency so it doesn't add too much moisture to the batter.

How do I store the leftovers of this pumpkin loaf?

Store the loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. It can also be frozen for up to 3 months.

Can I make this recipe vegan?

Yes, you can substitute the eggs with flax eggs, use a plant-based milk, and replace the butter in the glaze with a vegan butter alternative.

maple glazed pumpkin loaf recipe: 1 Secret for the Moistest Bread

Description

A moist, spiced pumpkin bread topped with a rich, buttery maple syrup glaze. The perfect autumn treat for breakfast or dessert.

Ingredients

Scale

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup pumpkin puree (not pie filling)
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1/4 cup milk
1/2 cup powdered sugar (for glaze)
3 tablespoons pure maple syrup (for glaze)
1 tablespoon melted butter (for glaze)

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Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with butter or non-stick spray.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Step 3: In a large bowl, combine the pumpkin puree, sugar, eggs, vegetable oil, and milk. Whisk until smooth and well-combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until no dry streaks remain. Do not over-mix.
Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 6: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 7: Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 8: To make the glaze, whisk together powdered sugar, maple syrup, and melted butter until smooth. Drizzle over the cooled loaf and let set before slicing.

Notes

Ensure all ingredients are at room temperature for the best emulsion. You can substitute the spices for 2 teaspoons of pumpkin pie spice if preferred.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Desserts & Baked Goods
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 28g
Sodium: 210mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg