Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- For the maple glaze:
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean. Cool slightly before removing from the pan.
- Whisk together powdered sugar and maple syrup in a small bowl until smooth. Drizzle the glaze over the cooled bread for a sweet finish.
Notes
- Use canned pumpkin for convenience and consistent flavor.
- Avoid overmixing to keep the bread light and tender.
- Fold in chopped nuts or chocolate chips for added texture.
- Make ahead and store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 20g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg