Pumpkin Bread with Maple Glaze
Nothing beats 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.
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.