Can I use fresh pumpkin instead of canned?

Yes, you can substitute fresh pumpkin puree for canned, but make sure you cook and strain it well to remove excess water. Otherwise, your bread may turn out too wet.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s ready.

Can I make maple glazed pumpkin bread ahead of time?

Absolutely. In fact, the flavors often improve after a day. Bake the loaf, cool completely, and store wrapped. Add the glaze just before serving for the freshest look.

Can I skip the glaze?

Technically, yes, but you’d be missing out. The maple glaze adds a layer of sweetness and moisture that sets this bread apart from others.

Maple Glazed Pumpkin Bread: The Ultimate Fall Comfort Bake

Maple Glazed Pumpkin Bread

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Maple Glazed Pumpkin Bread is a moist and fluffy quick bread packed with warm fall spices and topped with a sweet maple glaze. It’s the perfect treat to enjoy with coffee, as a dessert, or to share as a homemade gift during autumn.

Author: Benchi
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes
Yield: 1 loaf (9x5-inch) or 8–10 servings
Category: Bread, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 tsp pumpkin pie spice
3/4 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 cup canned pure pumpkin
1/2 cup vegetable oil
2 large eggs, room temperature
1 cup confectioners’ sugar, sifted
3 Tbsp maple syrup
2 Tbsp milk (plus 1 Tbsp more if needed)

Instructions

Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray and set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
In a medium bowl, whisk together granulated sugar, brown sugar, pumpkin, vegetable oil, and eggs until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined, with no visible flour streaks.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
Remove from oven and cool slightly on a wire rack with wax paper underneath.
While loaf is still warm, whisk together confectioners’ sugar, maple syrup, and milk until smooth. If too thick, add 1 more tablespoon of milk.
Pour the glaze over the loaf, allowing it to seep into the cracks and crevices. Let set before slicing.

Notes

Store-bought pumpkin pie spice already contains cinnamon, but adding extra cinnamon enhances flavor.
Serve slices with butter, whipped cream, or cream cheese frosting for variety.
Store at room temperature for up to 3 days or freeze tightly wrapped for up to 2 months.
Mini loaves make great holiday gifts; adjust baking time accordingly.

Find it online: https://www.cookwithbenchi.com/maple-glazed-pumpkin-bread/