This is our FAVORITE Pumpkin Bread. It’s packed full of aromatic spices and warm flavors!
IT’S NOT FALL??
I guess all this baking had me reaching for that leftover can of Pumpkin Puree from last Holiday season!
This recipe makes a very simple, golden pumpkin bread from ingredients you already have in your pantry. You do have a leftover can of pumpkin puree like me??
This version is SUPER MOIST but it is NOT overly sweet, overly spiced or dense!
If you want a hefty dense version…
“These are not the
droids Pumpkin Breads you’re looking for” 🙂
ALSO, THIS IS SUPER EASY TO CUSTOMIZE….
Add chopped nuts...Toasted Pecans or Walnuts come to mind
Add Chocolate Chips-Chocolate is ALWAYS a good idea!
No Orange Juice-Substitute Milk or even Buttermilk
Swap out the Icing– If you aren’t fond of Maple Butter Icing you can always swap out for Cream Cheese Icing or drizzle chocolate on top.
Spice it up- This is lightly spiced but feel free to double the Cinnamon or add a pinch of Cloves or Ginger!
A few more things to consider…
We like it better served cold and it tastes better the second day!
Also, for the “butter averse” we are including a second glaze recipe that doesn’t require a full stick of butter!
- 1 cup (8 OZ) PUMPKIN PUREE
- 1½ cups SUGAR
- ⅓ cup ORANGE JUICE or MILK
- ½ cup VEGETABLE OIL
- 2 EGGS
- 1¾ cups (9 OZ/255G) All Purpose Flour
- 1 teaspoon BAKING SODA
- 1½ teaspoon SALT
- 1 teaspoon CINNAMON
- ½ teaspoon GROUND NUTMEG (Grate your own if you can)
- ½ cup BUTTER yes 1 stick!
- 1 cup CONFECTIONER'S SUGAR (If icing is too thin add more as needed) If too thick add teaspoon of milk until you reach desired consistency.
- 2 Tablespoons MAPLE SYRUP
- Mix WET INGREDIENTS together pumpkin puree, sugar, orange juice or milk, oil and eggs (whisk first) until well combined
- Mix DRY INGREDIENTS together flour, salt, baking soda, cinnamon and nutmeg. Whisk together until combined
- Pour DRY INGREDIENTS into bowl (slowly) with WET INGREDIENTS and mix until combined and you have a nice smooth batter.
- Spray the inside of a 9 x 5 non stick loaf pan with non stick spray (or use butter) and then cover the inside with a large piece of parchment paper. This will allow you to easily lift right out of the pan when baked.
- POUR mixture evenly into loaf pan.
- BAKE at 350 for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool
- MAPLE GLAZE #1
- ALLOW PUMPKIN BREAD TO COOL ALMOST COMPLETELY BEFORE ADDING THE GLAZE.
- If you pour Maple Glaze over a too warm loaf of bread it will run off the top and onto the sides. If you are looking for a white glaze then use GLAZE VERSION #2. The butter and maple syrup turns this a very maple color. This icing is NOT overly sweet like icing on a cake!
- Gently melt the butter in a pan remove from heat and allow to cool slightly. Do not let the butter foam while melting
- Stir in the powdered sugar (slowly) and maple syrup until thick glaze has formed. If too thin add more sugar if too thick add a teaspoon of milk until you reach desired consistency.
- BUTTER AVERSE MAPLE GLAZE
- 1½ cups CONFECTIONER's SUGAR
- 4 tablespoons MAPLE SYRUP
- ¼ teaspoon MAPLE EXTRACT (optional)
- Whisk together the sugar with enough maple syrup to make a thick spreadable glaze. Keep whisking until all the lumps are dissolved. Whisk in extract if using.
- You should have a thick spreadable glaze in the bowl. If too thin add more Confectioner's Sugar if too thick add a teaspoon of milk until you reach desired consistency