Pumpkin Bread with Maple Glaze

Warmly spiced pumpkin bread finished with a simple maple glaze.

Ingredients

• Bread — 2 cups All-Purpose Flour (Gluten Free Optional)
• Bread — 1 tsp Baking Soda
• Bread — 1 tsp Baking Powder
• Bread — ½ tsp Table Salt
• Bread — ¾ cup Granulated Sugar
• Bread — ¾ cup Dark Brown Sugar Packed
• Bread — ½ cup Salted Butter Room Temperature
• Bread — 2 Large Eggs
• Bread — 1, 15 oz Can Pumpkin Puree
• Bread — 1 tsp Ground Cinnamon
• Bread — ½ tsp Ground Nutmeg
• Bread — 1 tsp Allspice
• Maple Glaze — ½ cup Confectioners’ Sugar
• Maple Glaze — 1½ Tbsp Pure Maple Syrup
• Maple Glaze — 1 tsp Milk

Method

1. PREPARE: Heat the oven to 350°F. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice. Spray a loaf pan with nonstick cooking spray.
2. MIX: Using an electric mixer with the whisk attachment, mix the butter, both sugars and eggs on medium. Add the dry ingredients and mix for 2 minutes. Scrape the bowl, then mix in the pumpkin purée until fully incorporated.
3. BAKE: Spread the batter evenly in the prepared pan. Bake on the middle rack for 55–60 minutes, until a toothpick inserted in the center comes out clean.
4. GLAZE: Whisk the confectioners’ sugar, maple syrup and milk until smooth. Cool the bread for 20 minutes before slicing and topping with maple glaze.