Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- For the maple glaze:
- 1/2 cup powdered sugar
- 2-3 tablespoons pure maple syrup
- Optional: chopped pecans for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a standard loaf pan.
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, mix pumpkin puree, sugar, vegetable oil, eggs, and vanilla until smooth.
- Add dry ingredients to wet, stirring gently until just combined.
- Pour batter into prepared loaf pan. Bake for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before transferring.
- Prepare the maple glaze by whisking powdered sugar with maple syrup until smooth.
- Drizzle the glaze over cooled pumpkin bread. Sprinkle with chopped pecans if desired.
Notes
- Ensure pumpkin puree is well mixed for even flavor distribution.
- Adjust maple syrup amount based on desired sweetness.
- For a richer flavor, toast pecans before topping.
- Glaze can be made thicker or thinner by adjusting powdered sugar or maple syrup quantity.
- This bread tastes best when stored covered at room temperature for up to 2 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
