Made from a pumpkin base and mixed with fall spices, this pumpkin loaf is moist and pretty much the perfect thing to make in the autumn! Topped with a maple glaze, it's like heaven in edible form!
Keyword bread, fall, homemade bread, pumpkin
Prep Time 20minutes
Cook Time 1hour
Total Time 1hour20minutes
For the bread
115-oz can pumpkin pureé
For the maple glaze
Preheat oven to 350°F.
In a bowl, combine the eggs, pumpkin, oil, sugar, and vanilla. Whisk to combine. Add the flour, baking soda, cinnamon, nutmeg, ground ginger, and salt. Whisk to combine.
Pour batter into two greased 8 ½ x 4 ½ loaf pans. Run a greased knife down the center of the loaves to encourage a crack once bake. Bake in preheated oven until browned around the edges and a skewer inserted in the middle comes out clean, 50-60 minutes. Remove from oven and cool in pans for 10 minutes.
While still slightly warm, prepare the glaze by combining the powdered sugar, milk, cinnamon, and maple extract. Whisk until smooth and drizzle over warm loaves. Cool on racks for an additional 15 minutes. Then slice and serve.
If you let the bread cool too long in the pans, it will become soggy since the pumpkin is very moist.
This bread can be made in 1) two large loaf pans or 2) two mediums-sized pans and two small pans