Pumpkin Bread Glaze
This glaze for pumpkin bread takes this tasty loaf over the top! Try it with this simple maple or vanilla icing.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: Enough for 1 loaf or 12 muffins 1x
- Category: Baked
- Method: No Cook
- Cuisine: Baked
- Diet: Vegetarian
Ingredients
Scale
For the maple glaze:
- ½ cup powdered sugar
- 1 tablespoon melted butter, salted or unsalted (or vegan butter, or omit*)
- 2 tablespoons maple syrup
- 1 pinch kosher salt
- 3 drops maple extract (or 1/2 teaspoon vanilla)
- 1 tablespoon milk of choice, plus more if needed
For the pumpkin bread:
- Go to 1-Bowl Pumpkin Bread (or one of these 10 Pumpkin Bread Recipes)
Instructions
- Make the Pumpkin Bread.
- When the pumpkin bread is fully cooled to room temperature, heat the butter and maple syrup in a small saucepan until the butter melts. In a medium bowl, slowly whisk the powdered sugar, butter and maple syrup, salt and maple extract (or vanilla) until a thick glaze forms. Gradually add the milk to make a smooth, pourable glaze. If the glaze is too sticky, add a teaspoon more milk until it comes to a smooth, thick consistency. (If desired, you can add more maple extract to taste.)
- Use a fork to drizzle across the bread. Allow approximately 20 minutes for the glaze to dry. The glazed bread stores up to 5 days at room temperature (without getting sticky!) or for best results, store refrigerated up to 10 days.
Notes
*The butter is crucial for having a glaze that stays solid during storage and doesn’t become sticky. If you choose to omit it, adjust the milk quantity accordingly and store refrigerated for best results.
Find it online: https://www.acouplecooks.com/pumpkin-bread-glaze/
