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Easy One-Bowl Pumpkin Bread
It's no secret that as soon as fall rolls around, I start churning out pumpkin recipes like nobody's business. If you've been looking for an easy and delicious pumpkin bread recipe, then look no further! This maple glazed pumpkin bread is so light and fluffy and extra moist (and couldn't be easier to make)! It's definitely one of my favorite quick bread recipes!
It's similar in texture to the Starbucks Pumpkin Bread recipe but WAY less sweet! The spices in this bread are just right too! I like to use pumpkin pie spice because it just makes it easier, but you can also use your own blend of spices (more on that below!).
Why You'll Love This Recipe
- Flavor. Obviously, it's jam-packed with pumpkin flavor, but it's also perfectly spiced, as all good pumpkin bread should be!
- Texture. This pumpkin bread is super soft and insanely moist, thanks to the buttermilk, pumpkin, and oil.
- Easy to Make. It's a one-bowl recipe, and it doesn't require a mixer, so it comes together super quickly!
- Eggs: You'll need one large egg and one large egg yolk.
- Sugar: You'll use granulated sugar and brown sugar for the pumpkin bread, and powdered sugar for the maple glaze.
- Oil: Using oil instead of butter ensures a moist pumpkin bread.
- Buttermilk: This also helps guarantee a super moist loaf.
- Pumpkin purée: Make sure it's pumpkin puree and not pumpkin pie filling. Pumpkin puree adds real pumpkin flavor (obviously) and also a lot of moisture which makes for a soft loaf!
- All-Purpose Flour: All-purpose flour consistently leads to the best results with this recipe; you'll need 1½ cups total.
- Baking Powder & Baking Soda: Our leavening agents to help our pumpkin bread rise while baking.
- Pumpkin Pie Spice: If you don't have pumpkin pie spice on hand, replace with 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground ginger, and ⅛ teaspoon ground cloves. When it comes to the glaze, you can replace the pumpkin pie spice with an equal amount of cinnamon or leave it out completely!
- Salt: Salt helps enhance other flavors, so don't skip it.
- Maple Syrup: For our maple glaze, of course!
- Heavy Cream: To help thin out the glaze; you can also use milk instead if that's all you have!
- Pecans (optional): I like to sprinkle a bunch of chopped toasted pecans on top of the glaze for a bit of an added crunch, but this is optional, so feel free to leave them off if you're not a fan!
How to Make the Best Pumpkin Bread
There are two main components to this recipe: the pumpkin bread and the maple glaze!
The Pumpkin Bread
The best part of this moist pumpkin bread recipe is how quickly and easily it comes together. Seriously, if you can hold a whisk and stir, you can make this bread!
You'll start by whisking together the egg, egg yolk, and sugars in a large bowl. To that bowl, you'll add the vanilla, oil, buttermilk, and pumpkin and whisk until it's all combined. Then you'll add in the flour, baking powder, baking soda, salt, and pumpkin spice and stir with a spatula until everything is just combined. From there, you'll pour the batter into the prepared loaf pan and then bake!
The loaf will bake at 350°F (180°C) for about 50 to 60 minutes (it takes about 53 minutes in my oven!), or until a toothpick inserted into the middle comes out clean. Then you'll remove the pumpkin bread from the oven and transfer it to a cooling rack.
The Maple Glaze
Honestly, this maple glaze is insanely addictive. To make, simply add the powdered sugar, maple syrup, heavy cream, and pumpkin spice to a small bowl and stir to combine. Then, you’re ready to drown your pumpkin bread loaf once it's completely cooled down! As mentioned above, I like to sprinkled chopped toasted pecans on top of the glaze for a nice crunchy texture, but you can totally leave those out!
Serving & Storage
Serving: You can serve this maple glazed pumpkin bread at room temperature or chilled. It's best served within the first 4 days of being made.
Storage: Leftovers should be stored in an airtight container and can be kept at room temperature for 2 days or in the refrigerator for up to 1 week.
Quick Note on Pan Sizes
This recipe calls for an 8x4-inch (1-lb) loaf pan. If you only have a 9x5-inch pan, you can use it, just note that the larger pan size will produce a wider, flatter loaf. If baking this pumpkin bread in a 9x5-inch pan, bake for 40 to 50 minutes.
Maple Glazed Pumpkin Bread
For the Pumpkin Bread:
- 1 large egg (50 g)
- 1 large egg yolk (20 g)
- 100 g granulated sugar
- 110 g light brown sugar
- 85 g canola oil
- 120 g buttermilk room temperature
- 183 g pumpkin puree
- 1 teaspoon vanilla extract
- 188 g all-purpose flour
- 1¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1½ teaspoon pumpkin pie spice
For the Maple Glaze:
- 90 g powdered sugar
- ⅛ teaspoon pumpkin pie spice
- 42 g pure maple syrup
- 30 g heavy cream
- toasted pecans chopped, for topping (optional)
To Make the Pumpkin Bread:
- In a large bowl, whisk the egg, egg yolk, and sugars together until combined. Whisk in the oil, buttermilk, pumpkin, and vanilla. Add the flour, baking powder, baking soda, salt, and pumpkin spice and stir together with a rubber spatula until combined. There will be a few lumps; don't over-mix!
- Pour the batter into the prepared loaf pan. Bake for 50–60 minutes. If the top is getting too brown, you can loosely cover the bread with aluminum foil halfway through the baking time. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 50–60 minutes, depending on your oven, so begin checking every 2 minutes around the 50-minute mark.
- Allow the bread to cool completely in the pan on a wire rack before removing and topping with the maple glaze.
To Make the Maple Glaze:
- In a small bowl, whisk together the powdered sugar and pumpkin spice. Add the maple syrup and heavy cream and whisk until completely combined.
- Pour the glaze on top of the cooled pumpkin bread and sprinkle the top with chopped pecans, if using.
- Cover and store leftover pumpkin bread at room temperature for up to 2 days, or in the refrigerator for up to a week.
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S. Marie Holt
This looks delicious. Would it work in mini bundt pans? In other words, would the glaze stay on?
I haven't tested it myself, but generally speaking, quick breads will bake up just fine in a bundt pan or even in a muffin pan, and the glaze recipe shouldn't need to be altered at all. Just keep an eye on the bake time, as it likely won't take near as long! Hope this helps!