Bread > Sweet Breads > Pumpkin Breads

Maple-Glazed Pumpkin Bread Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1 cup light brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract

For the Glaze:
- 1/2 cup maple syrup
- 2 tablespoons butter, melted

Special Equipment Needed:
- 9x5 inch loaf pan
- parchment paper
- medium bowl
- whisk
- electric mixer
- rubber spatula

Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan with butter or non-stick cooking spray. Line the bottom of the pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, cream together the melted butter and sugars with an electric mixer. Beat in the eggs one at a time, then stir in the pumpkin puree, milk, maple syrup, and vanilla extract.
4. Gradually stir the dry ingredients into the wet ingredients until just blended.
5. Pour the batter into the prepared loaf pan.
6. Bake for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
7. Let the bread cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

For the Glaze:
1. In a small bowl, whisk together the maple syrup and melted butter.
2. Drizzle the glaze over the cooled bread.

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 12 slices

Nutritional Information (per slice):
Calories: 300
Fat: 11g
Carbohydrates: 45g
Protein: 4g

Substitutions for Ingredients
- Butter: You can substitute vegan butter or coconut oil for the butter in this recipe.
- Milk: You can substitute almond milk or oat milk for the milk in this recipe.
- Maple Syrup: You can substitute honey or agave nectar for the maple syrup in this recipe.

- Add 1/2 cup of chopped walnuts or pecans to the batter for a crunchy texture.
- Add 1/2 cup of raisins or dried cranberries to the batter for a sweet flavor.
- Add 1/4 teaspoon of ground ginger for a spicier flavor.

Tips and Tricks:
- Make sure to use pumpkin puree and not pumpkin pie filling.
- Let the bread cool completely before glazing.

Storage Instructions:
Store the bread in an airtight container at room temperature for up to 5 days.

Reheating Instructions:
Reheat the bread in a 350 degree F (175 degree C) oven for 10 minutes.

Presentation Ideas:
Serve the bread warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Garnish the bread with a sprinkle of cinnamon or nutmeg.

This bread pairs well with a cup of coffee or a glass of milk.

Suggested Side Dishes:
This bread goes well with a side of scrambled eggs or a green salad.

Troubleshooting Advice:
If the bread is too dry, add a few tablespoons of milk to the batter.

Food Safety Advice:
Make sure to use pasteurized eggs and dairy products when making this bread.

Food History:
Pumpkin bread has been a popular treat in the United States since the 1800s.

Flavor Profiles:
This bread has a sweet and spicy flavor with hints of cinnamon, nutmeg, and maple syrup.

Serving Suggestions:
Serve the bread as a snack or for breakfast with a cup of tea or coffee.

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Taste: Sweet, Nutty, Maple, Pumpkin, Moist, Maple-Flavored, Pumpkin-Spiced