Maple Pumpkin Bread
This Maple Pumpkin Bread with a sweet maple glaze is going to be your fall favorite – it's deliciously moist with pure maple syrup both in the cake itself and on top in a glaze, and warm fall spices such as cinnamon and nutmeg. Completely. Addicting.
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Servings: 8 servings
Ingredients
The bread:
- 2 cups all purpose flour
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon nutmeg
- 1 ½ teaspoon cinnamon
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs room temp
- 2 tablespoon pure maple syrup
- 1 15 oz can pumpkin puree
- ½ cup vegetable or canola oil
For the glaze (optional):
- 1 tablespoon pure maple syrup
- 1 - 2 tablespoon whole milk
- 1 - 1 ½ cups powdered sugar
Instructions
- Preheat your oven to 350℉
- In a medium size bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the granulated sugar, light brown sugar, eggs, and maple syrup. Then whisk in the pumpkin puree and vegetable oil.
- To the bowl with the wet mixture, whisk in the flour mixture until just combined.
- Pour into a prepared loaf pan and bake for 60-65 minutes until cooked through.
- While that's baking make the glaze - in a small bowl combine the maple syrup, powdered sugar, and whole milk. Stir together until well combined. Pour over the pumpkin bread once it's cooled.
Nutrition Estimate
Calories: 540kcal | Carbohydrates: 97g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 490mg | Potassium: 202mg | Fiber: 3g | Sugar: 69g | Vitamin A: 8894IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 3mg