Pumpkin Bread with Brown Sugar Glaze

Pumpkin Bread with Brown Sugar Glaze Cookie Recipe By: Cece Kirkwood.

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We all know how much I love Banana Bread, but when the Fall season comes knocking on my door, I am all about Pumpkin… if you couldn’t tell already. 

So I bring you: The Pumpkin Bread with Brown Sugar Glaze. 

This cute little loaf is easy to bake, using only a few bowls, a whisk, a spatula and a pan. You can throw it together first thing in the morning or over a quick lunch break, then come back from your meetings to the smell of pumpkin, cinnamon and all the fall flavors. 

And as you know from my scone recipes, I love a good simple glaze. This pumpkin bread is paired with a dreamy brown sugar glaze that will warm your taste buds with every bite. 

Drooling yet? I am. Let’s dig in. 

The Process

Prepare your workstation

As always, first things first – Preheat the oven to 350F and pre-measure the ingredients for the pumpkin bread. Next, prepare the loaf pan by greasing the tin and lining it with parchment paper.  

TIP: Create “handles” for yourself out of the parchment paper for easy removal later. Simply cut two long strips of parchment paper. Then spray your tin and lay them in a cross pattern, being sure to leave the excess parchment hanging on the side. You’ll use those extra bits to remove the bread after baking! 

Whisk the pumpkin mixture & the dry ingredients 

In a medium sized bowl, whisk together the melted butter and both sugars. Once completely whisked, the mixture should look a little like apple sauce.

Next, add the egg, pumpkin puree, orange juice and vanilla to the sugar mixture and whisk until fully combined. Set aside.

In a separate large bowl, combine the baking soda, flour, nutmeg, pumpkin pie spice, cinnamon and salt together. 

Let’s put everything together and bake the Pumpkin Bread with Maple Glaze! 

Then, form a well in the dry mixture and pour the pumpkin mixture into the center of the well. Combine slowly, using a rubber spatula.

Place the batter in the loaf pan, ensuring it is evenly distributed across the pan.

TIP! To ensure you have a nice bread crack, dip a butter knife in a little bit of melted butter. Then drag the knife through the center of the bread batter. That spot is where the classic bread crack will appear

Finally, bake for 45 – 50 min or until a toothpick comes out clean. Allow the bread to cool fully in the tin before removing it. Remove by using the little parchment paper handles you created in an earlier step! 

Onto the Brown Sugar Glaze…

While the bread is cooling, prepare the brown sugar glaze. Whisk together the glaze ingredients until a nice, thick consistency is found. 

Once the bread is fully cooled, pour the glaze over the bread and allow it to set before slicing in and enjoying the delectable bread! 

The Tips 

Why is this recipe in grams?

Baking is a science and in science you want things to be exact and precise. The best way to do this is by weighing out your ingredients using a simple scale. Ever baked a cookie using the same recipe, yet somehow it turns out slightly different each time? That is because when measuring by volume, you can’t be as precise. It is vital that your ingredient ratios are accurate for a reliable bake every time.

How to store the pumpkin bread with a maple glaze?

The pumpkin bread will store well in an airtight container in the fridge for up to one week. I enjoy reheating a slice of my bread in the microwave for about 30 seconds and then re-drizzling some leftover glaze on top before devouring the bread. 

The Pumpkin Bread with Maple Glaze Recipe

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