Maple Glazed Pumpkin Loaf is a delightful fall-inspired treat that combines the warm flavors of pumpkin spice with a sweet maple glaze. This moist and tender loaf is perfect for breakfast, an afternoon snack, or even dessert. With the rich taste of pumpkin and the sweetness of maple syrup, this recipe is sure to become a favorite in your home. Whether you’re celebrating the season or simply craving a cozy treat, this Maple Glazed Pumpkin Loaf is a must-try!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup maple syrup (for glaze)
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
- Combine Wet Ingredients: In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir until the mixture is smooth and well blended.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Pour into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil.
- Cool: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Make the Maple Glaze: In a small bowl, whisk together the maple syrup and powdered sugar until smooth. Adjust the consistency by adding more maple syrup or powdered sugar as needed.
- Glaze the Loaf: Once the loaf has cooled, drizzle the maple glaze over the top. Allow the glaze to set for a few minutes before slicing.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth before using it in the recipe.
How should I store the Maple Glazed Pumpkin Loaf?
Store the loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just make sure the blend you choose is suitable for baking.
What can I serve with Maple Glazed Pumpkin Loaf?
This loaf pairs wonderfully with a cup of coffee or tea. You can also serve it with whipped cream or a scoop of vanilla ice cream for a dessert treat.