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.
Course: Breakfast, Dessert, Snack
Keyword: pumpkin bread
1cupcanned pumpkinnot pumpkin pie filling
1/2cupoilcanola or vegetable
2tablespoonsroasted pumpkin seedsdivided
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!
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.