Maple Glazed Pumpkin Bread

5 from 2 votes

Maple Glazed Pumpkin Bread

This Maple Glazed Pumpkin Bread is a one-bowl, no-mixer recipe that you can throw together in minutes! It's sure to become one of your favorite fall recipes.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert, Snack

Cuisine: American

Keyword: Pumpkin, Pumpkin Spice, Quick Breads

Servings: 8x4 loaf

Calories: 3095kcal

Author: Mike Johnson

Ingredients

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)

Metric - US Customary

Instructions

To Make the Pumpkin Bread:

Adjust the oven rack to the lower third position and preheat the oven to 350°F (180°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Spray an 8×4-inch loaf pan with non-stick spray and line it with parchment paper then set aside.
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.

Nutrition