Pumpkin Bread with Maple Glaze
Total Time
2 hours 20 minutes
Prep Time
30 minutes
Cook Time
1 hour 20 minutes
Rating
4.9 out of 5 stars
(197)
Ingredients
1 loaf
- Pumpkin Spice Streusel
- 1/4 cup (55g) unsalted butter, melted
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (50g) light brown sugar, packed
- 2 tbsp granulated sugar
- 1/2 tsp pumpkin pie spice
- Pumpkin Bread
- 1 15oz can pure pumpkin puree *SEE NOTES
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (100ml) vegetable oil
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup (110ml) milk
- 1 3/4 cups (230g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- Maple Glaze
- 1/2 cup (60g) powdered sugar
- 1/4 cup (85g) pure maple syrup
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Preparation
Chef’s notes
Make sure to use pumpkin PUREE and not pumpkin pie filling. I also recommend using Libby’s pumpkin as some other canned pumpkin puree brands are mislabeled and are actually made with a blend of different squashes. So different brands of canned pumpkin can contain different levels of moisture. For consistency, I always use Libby’s (not sponsored).
First, make sure you are using a 9×5 loaf pan and not a 1 pound loaf pan as there is a slight size difference that can affect how the bread bakes. I’ve also had some readers say that they struggled with the bake and their pumpkin bread turned out underdone. After some investigation, this is likely due to the oven temperature. Some ovens just run cooler than the preheated temperature (whether by fault or by brand), so if you ever feel like you have to add even more time on to your bakes, I suggest baking this bread at 350F instead.