Pumpkin Bread is one of those classic desserts that has thousands of recipes, but none are like my super moist Pumpkin Bread with Maple Glaze recipe. Made with a hefty amount of warm fall spices and a sweet, thin caramel infused with maple syrup, this recipe is sure to please.
Tips & Tricks for Moist Pumpkin Bread
Creating a moist pumpkin bread begins with understanding a bit of science. There are a few tips and tricks that make all the difference. Ideally, you want an airy crumb texture, a perfect amount of fat, and a balanced sweetness.
- For starters, it’s essential that you sift your dry ingredients. Sifting your flour allows for little pockets of air to form in your batter and then they get filled with the perfect amount of fat/oil.
- When selecting your wet ingredients, never skip on the full fat options. Think butter, vegetable oil, pure pumpkin puree – all ingredients that have body, thickness, and plenty of moisture.
- It’s easy to go overly sweet in a pumpkin bread recipe by including too many sugar agents. You want a balance. For every sugar note, incorporate a few teaspoons or pinches of salt.
Ingredients
Now, that you know my tips and tricks. Here are the ingredients and spices I used to make my pumpkin bread and maple glaze perfectly moist, sweet, and balanced.
- All purpose flour (sifted)
- Regular salt and flaky salt
- Baking powder and baking soda
- Pumpkin spice seasoning
- Unsalted butter
- White sugar
- Light brown sugar
- Milk
- Pumpkin Puree (organic or pure)
- Maple syrup (Grade A or similar)
- Eggs
Execution
My recipe is broken into 2 parts; the pumpkin bread and the maple glaze. As I mentioned before, it’s important to sift the dry ingredients extremely well when making the pumpkin bread batter.
The wet ingredients should be carefully folded, but not over mixed. How do you know when to stop mixing? Well, the answer is a visual cue. Once you notice that 80-90% of your dry ingredients disappeared into the wet ingredients, stop mixing.
Once the pumpkin bread is baked and slightly warm. It’s time to prepare the maple glaze. The key to ensuring a moist and sweet combination is poking several holes into the warm pumpkin bread.
Then, you’ll slowly drizzle the maple glaze over the top of the pumpkin bread. Make sure the glaze seeps into each of the poked holes to ensure the bread retains the maximum moisture.
More Pumpkin Recipes
If you’re looking for more seasonal desserts that feature moist pumpkin or those iconic warm pumpkin spices, check out the recipes below:
Pumpkin Bread with Maple Glaze
Ingredients
Pumpkin Bread
- 2 cups all purpose flour sifted
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 3 teaspoons pumpkin spice seasoning
- 3/4 cup unsalted butter
- 2 cups white granulated sugar
- 2 large eggs
- 1 15 oz can of pumpkin puree
Maple Glaze
- 1/4 cup of light brown sugar
- 1 tablespoon of unsalted butter
- 3 tablespoons of milk
- Pinch of flaky salt optional
Instructions
- Preheat the oven to 325 degrees (F)
- Begin preparing your dry ingredients. In a bowl combine flour, baking soda, salt, and baking powder.
- In another bowl, whisk eggs and softened butter until smooth. Add 2 eggs and pumpkin puree and carefully whisk. Then, add pumpkin spice seasoning and combine.
- Add your batter to a greased and floured loaf pan(s). Place pumpkin bread in the oven and bake for 65 minutes. 45-50 minutes into the baking process, begin to prepare your maple glaze.
- In a low-medium heat sauce pan, melt butter and brown sugar, whisking frequently.
- Once glossy, reduce heat and pour milk (it will bubble) and whisk until smooth. Add organic maple syrup and a pinch of flaky salt (optional) to finish off your glaze.
- While the pumpkin bread is slightly warm, pour the maple glaze over the bread. Let it soak and cool for about 20-30 minutes. Cut and serve slightly warm.
Sonia J. says
My family loved it! Very moist result. Thanks for sharing
Sally says
Yummy. it was the perfect addition to my Thanksgiving spread.