“Best-Ever Pumpkin Bread Recipe”
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
My Best-Ever Pumpkin Bread recipe is packed full of aromatic spices and warm Fall flavors making it a must for your fall and holiday baking.
Servings: 1 loaf
Ingredients
- 1 cup (8oz/225g) pumpkin puree
- 1 1/2 cups (12oz/340g) sugar
- 1/2 cup (4floz/115ml) vegetable oil
- 1/3 cup (2 1/2floz/71ml) milk
- 2 eggs*
- 1 3/4 cups (9oz/255g) all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- For the Glaze:
- 1/2 cup (4oz/115g) butter
- 1 cup (4oz/115g) powdered sugar (start with one cup and add more if the glaze is too runny)
- 2 tablespoons maple syrup
Instructions
Making The Pumpkin Bread
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Mix pumpkin puree, sugar, oil, milk, and eggs in a large mixing bowl until well combined.
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In a medium mixing bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Stir well, then gradually pour into a large bowl of the pumpkin mixture. Stir well to combine completely.
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Butter and line a 9×5 Non-stick Loaf Pan with parchment paper. Pour mixture evenly into loaf pan.
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Bake at 350°F (180°C) for 55 – 65 minutes, or until done and a toothpick inserted in the center comes out clean.
Making The Maple Glaze
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As the bread cools, make your glaze. In a small saucepan or in the microwave gently melt the butter.
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Remove the butter from the heat, allow to cool slightly then stir in the powdered sugar and maple syrup until the glaze has formed. If the glaze is too thick thin out with a little milk until you get your desired consistency.
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Pour the glaze generously over the top of the pumpkin loaf and let it set, about 30 minutes to set. (I like to pour the glaze on while the bread is still warm in the pan).
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Cut into slices and enjoy! Store in an airtight container at room temperature for up to 3 days.
Recipe Notes
Replacing Eggs: You can replace the eggs in this recipe by following my Egg Substitutes Chart for cakes
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