Pumpkin Loaf Quick Bread with Maple Glaze
An easy, moist quick bread, full of pumpkin spice flavor, and topped with a sweet maple glaze. Enjoy on a cool fall morning with your coffee or as treat with an afternoon cuppa !
Servings: 12
Equipment
- 9 x 5 loaf pan
Ingredients
- 3 large eggs room temperature
- 1½ cups pumpkin puree
- ⅔ cup canola oil or vegetable oil
- 1 cup sugar
- ½ cup light brown sugar packed
- 2 teaspoons vanilla
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1½ cups all-purpose flour
For Maple Glaze:
- 1 cup confectioners’ sugar sifted
- 3 tablespoons maple syrup
- 1 - 2 tablespoons milk or half and half
Instructions
- Preheat oven to 350 degrees F . Spray a 9x5-inch loaf pan with nonstick spray and line with parchment paper; set aside.
- In medium-large bowl, combine flour, pumpkin pie spice, cinnamon, baking soda, baking powder and salt; whisk together to combine. Transfer combined ingredients onto large piece of parchment or wax paper; set aside.
- Place eggs in same medium-large bowl and whisk well.
- Add pumpkin and whisk until smooth. Add oil, white and brown sugars and the vanilla. Mix until well combined.
- Using edges of paper, pour flour mixture into bowl, stirring until the flour has disappeared and no large lumps remain.
- Transfer batter to prepared pan, smoothing the top.
- Bake 55-65 minutes, checking after 40-45 minutes. If the top seems to be getting too brown, tent the top loosely with foil to prevent overbrowning.
- Return to the oven and finish baking, until a toothpick inserted into the center of the loaf comes out clean.
- Cool in pan 5 minutes, then lift out by parchment paper and transfer to wire rack to cook completely before slicing.
- When cool, drizzle with maple glaze.
To make Maple Glaze:
- Mix sifted confectioners’ sugar with 3 tablespoons maple syrup.
- Add milk 1 tablespoon at a time, thinning to desired consistency.
- Drizzle over cool bread. Allow glaze to firm before slicing.
Notes
- Don't be tempted to substitute melted butter for oil in this recipe as the oil makes bread tender and moist.
- In addition to being nonstick, parchment paper helps neutralize hot spots as a barrier between the pan and your batter.
- When measuring flour, spoon it into a dry measuring cup and level off excess with a knife. Scooping directly from the bag yields a heavier cup, resulting in dry baked goods.
- Glass takes longer to heat up, and then acts an an insulator, staying hot longer than metal. For baking in glass, lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer.
- To make gluten-free, substitute King Arthur Gluten-Free Measure for Measure Flour for all-purpose.