Pumpkin Bread With Maple Icing
Homemade pumpkin bread drizzled with maple icing. This cake is moist and subtly sweet with spices and maple drizzle.
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The fall weather has really come in fast! How about where you are? Is the temperature lower? Foggy mornings? Misty weather? Well that is what it has been like here and holy crap, it has put me in a fall baking mood!
When I was young my mom would make small pumpkin and zucchini bread loaves, wrap them up in aluminum foil, and pop them in the freezer. That way when I had a craving for one (which was often) I could just grab one from the freezer and eat a slice or two…or three or four.
The pumpkin bread has always been my favorite for obvious reasons (fall obsessed over here!) and I decided to give the recipe a try. This recipe comes from my grandma. It was given to me on a recipe card that was faded and covered in stains from past baking sessions. The best kind of recipe, if you ask me.
It was surprising how easy this recipe was to make. The batter comes together in a few easy steps and next thing you know, you are popping it in the oven. Honestly, the hardest part of making this pumpkin bread is the wait! It came out perfectly browned, moist and spongy, and ready for enjoyment.
What I really love about this pumpkin bread is that it is not overly sweet. The spices blend perfectly with the pumpkin and the texture is on point, seriously this bread practically melts in your mouth.
To add a “cherry on top” I made a sweet maple icing that can be drizzled or spread on the top of the pumpkin bread. If you want to omit the icing, try a slice slightly warmed and some butter. It. is. fall. heaven.
Are fall obsessed like me? try my Apple Maple Galette or Classic Pumpkin Pie recipe.
Pumpkin Bread With Maple Icing
- 2 cups flour
- 1/2 cup lightly packed brown sugar
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 2 eggs
- 1/2 cup butter, melted and cooled
- 1/3 cup milk
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk
- Preheat the oven to 350 degrees. Grease a 9×5 loaf pan and line with wax paper.
- Add the flour, sugars, baking soda, salt, allspice, cloves, nutmeg and baking powder in a large bowl and mix until combined.
- In a medium bowl, mix the eggs, butter, milk and pumpkin until smooth.
- Make a well in the flour and slowly pour the wet ingredients over the flour. Using an electric hand mixer or a large spoon, mix in wet ingredients until fully combined.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
- Transfer to a wire rack and allow to cool for 20 minutes, then remove from pan and allow to cool completely.
- Mix all ingredients into a medium bowl until smooth. Drizzle or spread over the cooled pumpkin bread.