Today is the first official day of fall which means it’s PUMPKIN SZN >> and I’m starting my fall baking frenzy with this amazinggggggggly moist pumpkin bread with maple glaze!
Okayyyyy, before you hate me and stop reading because I’m oh so basic… I’m really not that person that’s like omggggg pumpkin spice everything BUT I will say that pumpkin purée in baked goods makes them ultra moist and delicious and I’m 1000000% here for it. Honestly, I’m here for pumpkin all year round in things that make sense like baked goods, pasta sauces, coffee even but like NOT popcorn or other weird things. I literally saw pumpkin spice boom chicka pop popcorn yesterday at Kroger. Whaaaa ew.
Any who, everyone loves a good quick bread recipe and this pumpkin bread version really hits home for me because IT’S CRAZY MOIST and filled with all the lovely fall baking spices. Plus, it’s topped with the dreamiest (and easiest) maple glaze. This recipe makes two loaves but you could totally half it to make only one. Though, I highly recommend making the two loaves and either freezing one for later or giving it to a friend! 🙂
pumpkin bread with maple glaze
Ingredients
- 3 cups cake flour
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 4 tsps baking powder
- 4 tsps ground cinnamon
- 2 tsp tsp ground nutmeg
- 1 tsp ground allspice
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp pumpkin pie spice
- 1 14-15oz can pumpkin purée
- 1 5oz container plain greek yogurt
- 1 cup milk
- 1/4 cup extra virgin olive oil
- 4 large eggs at room temp
- 2 tsps vanilla
optional maple glaze:
- 1/2 cup powdered sugar more if needed
- 1/4 tsp cinnamon
- 1 tbsp room temp butter
- 1/2 tsp vanilla
- 2 tbsps maple syrup
Instructions
- Preheat the oven to 350F. Line two 8x4ish loaf pans with parchment paper.
- Whisk together dry ingredients (cake flour through pumpkin pie spice) though in a medium bowl until well combined.
- In a separate large bowl, whisk together pumpkin puree, greek yogurt, milk, olive oil, eggs, and vanilla until smooth.
- Using a rubber spatula, fold (or mix) the dry ingredients from step 2 into the large bowl with the wet ingredients from step 3 until just combined (try not to over mix the batter).
- Divide the batter between the two prepared loaf pans then bake in the oven for 45-55 minutes or until the top springs back when touched and/or a toothpick/butter knife inserted comes out clean.
- Meanwhile, make your maple glaze: Whisk together all glaze ingredients in a small bowl until smooth. If the glaze is too thin, add more powdered sugar, one tablespoon at a time. If glaze is too thick, add more maple syrup, 1 teaspoon at a time.
- Once bread is done, remove it from the oven and let cook in the loaf pan for about 10-15 minutes then place on a cooling rack. Drizzle maple glaze over pumpkin bread then slice and serve!
- Feel free to wrap the second loaf in foil then place in a freezer proof bag to freeze until a later date or you could always wrap it up and give it to a friend 🙂
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your pumpkin bread in action. Peace!
xo
– ab
p.s. more pumpkin recipes here!