Maple Glazed Pumpkin Bread
By Kristan Raines, @thebrokenbread
Maple Glazed Pumpkin Bread
By Kristan Raines, @thebrokenbread
Yield/Serves:
8
Ingredients
Pumpkin Bread
2 cups (250g) all-purpose flour
1 tsp baking soda
¾ tsp baking powder
½ tsp kosher salt
1 ½ tsp cinnamon
½ tsp ginger
¼ tsp cardamom
¼ tsp cloves
¼ tsp nutmeg
¾ cup (150g) granulated sugar
½ cup (110g) packed dark brown sugar
1 tsp orange zest
½ cup (112g) melted refined coconut oil, neutral olive oil, or melted unsalted butter
2 large eggs, room temperature
1 ¼ cup (305g) pumpkin puree
2 tsp vanilla extract
Maple Glaze
1 cup (120g) powdered sugar
1 tbs melted salted butter
3 tbs maple syrup
Pinch cinnamon
1-2 tsp milk, as needed
½ cup chopped pecans
Pumpkin Bread
2 cups (250g) all-purpose flour
1 tsp baking soda
¾ tsp baking powder
½ tsp kosher salt
1 ½ tsp cinnamon
½ tsp ginger
¼ tsp cardamom
¼ tsp cloves
¼ tsp nutmeg
¾ cup (150g) granulated sugar
½ cup (110g) packed dark brown sugar
1 tsp orange zest
½ cup (112g) melted refined coconut oil, neutral olive oil, or melted unsalted butter
2 large eggs, room temperature
1 ¼ cup (305g) pumpkin puree
2 tsp vanilla extract
Maple Glaze
1 cup (120g) powdered sugar
1 tbs melted salted butter
3 tbs maple syrup
Pinch cinnamon
1-2 tsp milk, as needed
½ cup chopped pecans
Method
Heat oven to 350° F. Lightly grease a 9x5-inch loaf pan and line with a piece of parchment paper across the width of the pan, allowing a bit to hang over the edges.
To a large mixing bowl add the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, cloves, and nutmeg, and whisk together until well combined. Set aside.
To a medium mixing bowl add both sugars and the orange zest. Rub the zest into the sugar with your fingers for 1-2 minutes. Add the oil, eggs, pumpkin puree, and vanilla, and whisk until smooth and all the sugar has dissolved.
Pour the wet ingredients into the dry and whisk together until just combined. Do not over mix.
Pour the batter into the prepared pan, place on the center rack of the oven, and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. If the loaf appears to be browning too much by the 30 minute mark, loosely tent with foil if desired.
Allow the loaf to cool in the pan for about 10 minutes, before gently transferring to a cooling rack to cool completely.
For the maple glaze, add the powdered sugar, melted butter, maple syrup, and pinch of salt to a medium bowl and whisk to combine. Whisk in milk, 1 teaspoon at a time, until a thick, yet pourable glaze is achieved.
Pour the maple glaze over the cooled loaf and garnish with chopped pecans.
Heat oven to 350° F. Lightly grease a 9x5-inch loaf pan and line with a piece of parchment paper across the width of the pan, allowing a bit to hang over the edges.
To a large mixing bowl add the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, cloves, and nutmeg, and whisk together until well combined. Set aside.
To a medium mixing bowl add both sugars and the orange zest. Rub the zest into the sugar with your fingers for 1-2 minutes. Add the oil, eggs, pumpkin puree, and vanilla, and whisk until smooth and all the sugar has dissolved.
Pour the wet ingredients into the dry and whisk together until just combined. Do not over mix.
Pour the batter into the prepared pan, place on the center rack of the oven, and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. If the loaf appears to be browning too much by the 30 minute mark, loosely tent with foil if desired.
Allow the loaf to cool in the pan for about 10 minutes, before gently transferring to a cooling rack to cool completely.
For the maple glaze, add the powdered sugar, melted butter, maple syrup, and pinch of salt to a medium bowl and whisk to combine. Whisk in milk, 1 teaspoon at a time, until a thick, yet pourable glaze is achieved.
Pour the maple glaze over the cooled loaf and garnish with chopped pecans.