It's finally starting to feel like fall here in NY so naturally all the pumpkin/cinnamon/apple things come out to play. I decided to kick the season off with this maple pumpkin bread drizzled with a sweet maple glaze. There will never not be a glaze or topping of some sort on my breads, this I promise.
This maple pumpkin bread is insanely moist, and popping with warm pumpkin-y flavor. It has fantastic warm fall spices (cinnamon, nutmeg, etc.) and will make your house smell amazing. No need for a fall candle when you have this baby in the oven!
This recipe uses ingredients you'll likely have already in your pantry, which makes it crazy simple to whip up on a whim (which trust me, after one time of trying this you'll continue to crave it). Bring one when you hang with friends, to a family get-together, to the office, or just be selfish and save it all for yourself. It's that good, they'll understand.
If pumpkin isn't your thing, try this blood orange olive oil loaf instead. You can sub in any citrus.
Maple Pumpkin Bread
- 2 cups all purpose flour
- ½ tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp nutmeg
- 1 ½ tsp cinnamon
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs room temp
- 2 tbsp pure maple syrup
- 1 15 oz can pumpkin puree
- ½ cup vegetable or canola oil
For the glaze (optional):
- 1 tbsp pure maple syrup
- 1 - 2 tbsp whole milk
- 1 - 1 ½ cups powdered sugar
- Preheat your oven to 350℉
- In a medium-sized bowl, combine the flour, baking soda, baking powder, salt, nutmeg, and cinnamon.
- In a separate, slightly larger bowl, add the sugars and eggs, and mix until well combined. Then mix in the maple syrup, pumpkin puree and oil. Then add the dry ingredients and mix until just combined with the wet.
- Pour the batter into a well greased loaf pan and bake for 60-65 minutes.
- For the glaze, combine all ingredients in a small bowl and whisk until no longer lumpy and it's at your desired consistency (thinner or thicker depending on preference).
- Once the loaf is done, move it to a cooling rack. Once it's cool, pour the glaze on top.