Easy Pumpkin Bread
This easy pumpkin bread recipe mixes up in one bowl and bakes into a moist and cozy loaf. I love topping it with maple glaze for my family’s favorite fall bake!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 slices 1x
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the pumpkin bread
- 3 eggs
- 1 cup pumpkin puree
- 1 1/4 cups granulated sugar
- 3/4 cup neutral oil
- 2 teaspoons vanilla extract
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice (or 1 teaspoon ground ginger, 1 teaspoon allspice, and ½ teaspoon nutmeg)
- ¾ teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups [210 g] all-purpose flour
For the glaze (optional*)
- 1/2 cup powdered sugar
- 1 tablespoon melted butter
- 2 tablespoons maple syrup
- 1 pinch salt
- 3 drops maple extract (optional)
- 1 tablespoon milk, plus more if needed
Instructions
- Preheat the oven to 350°F. Grease a 9 x 5 inch aluminum bread pan, then add parchment paper cut so that it fits the width and extends on both long sides, to easily remove the bread once its baked.
- In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugar, oil, and vanilla.
- Whisk in the cinnamon, ginger, allspice, nutmeg, and kosher salt. Then whisk in the baking powder and baking soda. Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no more dry bits (don’t over-stir).
- Pour the batter into the bread pan.
- Bake 60 to 65 minutes, until the top is set and a toothpick comes out with a few clinging crumbs. Allow to cool in the pan for 30 minutes, then run a knife around the edges and pull up on the parchment paper to remove the bread. Allow to cool to room temperature if glazing.
- If making the glaze, 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 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. Use a fork to drizzle across the bread.
- Slice into pieces and serve. Stores for 4 days at room temperature wrapped in foil, 10 days in the refrigerator (bring to room temperature before serving), or freeze in slices for a few months (freezing works best without the glaze).
Notes
*You can also use this 1-Minute Powdered Sugar Icing or Vanilla Glaze for topping.
Find it online: https://www.acouplecooks.com/pumpkin-bread-recipe/
