Maple Glazed Pumpkin Bread

Pumpkin seeds are scattered on a wooden surface around a sliced loaf of pumpkin bread.

No ratings yet

Tender, moist and spiced perfectly for the season, this Maple Glazed Pumpkin Bread is simple to make. Drizzled with a sweet maple glaze, this is the perfect snack.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Author: Kellie

Cost: $5

Equipment

loaf pan

Ingredients

1 2/3 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
2 large eggs
1 cup canned pumpkin not pumpkin pie filling
1/2 cup oil canola or vegetable
1/2 cup water
2 tablespoons roasted pumpkin seeds divided

Glaze

2 cups powdered sugar
2-4 tablespoons maple syrup

Instructions

Preheat oven to 350 degrees.
In a mixing bowl combine the flour, sugar, baking soda, cinnamon, salt and baking powder until blended.
In another mixing bowl whisk together the eggs, pumpkin, oil and water.
Stir the wet ingredients into the dry ingredients until combined.
Pour into a greased 9x5 loaf pan.
Sprinkle with 1 tablespoon of the roasted pumpkin seeds.
Bake 65 minutes or until a toothpick inserted in center comes out clean.
Cool in pan 10 minutes before removing from pan and cooling on a cooling rack.
Once it is cool you can make your glaze.
Combine the powdered sugar with 2 tablespoons of maple syrup. If the mixture is too thick add in another tablespoon of syrup until it is a drizzable consistency.
Drizzle the glaze all over the top of the bread and sprinkle with remaining toasted pumpkin seeds.
Slice and serve!

Notes

Pumpkin Bread can be made up to 5 days in advance. Wrap and store in the refrigerator until ready to serve.

You can also freeze it for up to 2 months. Wrap in plastic wrap and place in a freezer bag. Press out the air, seal and freeze.

Nutrition