Pumpkin Bread with Maple Icing

Does the world need another pumpkin bread recipe? Probably not, BUT there is a reason for the huge popularity of this fall staple. So today I’m sharing my recipe for epic pumpkin bread! Not only is this bread super easy to make, but it is incredibly moist and packed full of pumpkin flavor and fall spices.

What Makes this the Perfect Pumpkin Bread?

First, this bread is ridiculously moist! It has a soft and tender texture that is dreamy and will stay fresh for days!

Second, is this bread is full of pumpkin flavor. We are using a whole 15 oz can of pure pumpkin puree in this loaf. I love this for many reasons, not only does the pumpkin add flavor and moisture to the bread but using up the whole can of puree is sooo satisfying to me! I totally understand that not all recipes need or work with that amount of pumpkin but when they do it makes me extra happy. No odd amount of leftover puree hanging out in my fridge!

Lastly, this bread is perfectly spiced to really amplify the cozy fall flavors that pair so perfectly with pumpkin. We have all the classics, cinnamon, ginger, nutmeg and clove.

• 

• 

How to Make the Best Pumpkin Bread

This bread comes together quickly and doesn’t require a stand mixer. All you need is a hand mixer or whisk and 2 mixing bowls. Here’s a run down of all the bread ingredients:

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Spices: Cinnamon, Ginger, Nutmeg, Clove
• 15 oz can pumpkin puree – yes, we’re using the whole can!
• Granulated Sugar
• Brown Sugar
• Oil – vegetable or canola
• Eggs
• Vanilla Extract
• Milk – any kind will work, but I prefer whole milk

Start by mixing together all of the dry ingredients in a medium bowl. That includes the flour through all of the spices.

In a large bowl, use a whisk or hand mixer to beat together most of the wet ingredients, pumpkin puree, sugars, oil, eggs and vanilla.

Add half of the dry ingredients into the wet ingredients and stir together. Then mix in the milk until incorporated, followed by the remaining dry ingredients. Mix only until there are no more streaks of flour remaining. Be sure to scrape the bottom of the bowl to get any hidden pockets of dry mixture.

Pour the batter into a parchment lined 9×5″ loaf pan and bake at 325°F for 1 hour and 15 min. The bread is done when a toothpick inserted in the center of the bread comes out clean.

Maple Icing

This maple icing is the perfect pairing to this spiced pumpkin bread. The maple flavor compliments the pumpkin and it adds a sweet and simple final touch. Of course, the icing is completely optional. The pumpkin bread is excellent on it’s own, so feel free to leave it off if you’d prefer.

To make the icing, whisk together all of the icing ingredients in a small bowl until it is smooth and flows gently from whisk. The icing should be pourable but not runny. Once the pumpkin bread has cooled completely pour the icing evenly over the top of the bread. Optionally, place the iced loaf in the fridge for 15 minutes to allow the icing to set up faster and make it easier for slicing.

More Fall Pumpkin Recipes:

• Marbled Pumpkin Cheesecake Bars
• Pumpkin Cinnamon Rolls
• Pumpkin Spice Magic Bars
• Cinnamon Sugar Pumpkin Twists

Print