Description
A warm and comforting pumpkin bread with balanced spices and a sweet maple glaze, perfect for fall gatherings and cozy mornings.
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ cup (100g) brown sugar, packed
- ½ cup (100g) granulated sugar
- ⅓ cup (75ml) vegetable oil or melted unsalted butter
- 2 large eggs, room temperature
- 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
- ¼ cup (60ml) buttermilk or plain yogurt
- 1 teaspoon pure vanilla extract
- For the Maple Glaze:
- ½ cup (60g) powdered sugar, sifted
- 2 tablespoons pure maple syrup
- 1–2 teaspoons milk or cream
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, and line with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a medium bowl, whisk brown sugar, granulated sugar, and oil until combined. Add eggs one at a time, beating lightly after each.
- Stir in pumpkin puree, buttermilk, and vanilla extract until thick and glossy.
- Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined.
- Scrape batter into prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, checking at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs.
- Cool bread in pan for 15 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar, maple syrup, milk, and salt in a small bowl until smooth; adjust consistency as needed.
- Drizzle maple glaze over cooled bread and let set for 10 minutes before slicing.
Notes
Use room temperature eggs for better batter consistency. Do not overmix batter to keep bread tender. Tent with foil if top browns too quickly. For gluten-free, substitute flour with gluten-free blend and add xanthan gum if needed. For dairy-free, substitute buttermilk with almond milk plus lemon juice and use coconut yogurt.
- Prep Time: 10 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of t
- Calories: 180
- Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
Keywords: pumpkin bread, spiced pumpkin bread, brown sugar pumpkin bread, maple glaze, fall baking, autumn recipes, easy pumpkin bread