Pumpkin Bread with Maple Glaze

by Ryne Thacker
(Romeoville, IL)

Pumpkin Bread with Maple Glaze

This moist pumpkin bread with creamy maple glaze is filled with warm fall spices and rich pumpkin flavor. It makes a delicious autumn breakfast, snack, or dessert and is perfect for holiday baking and family gatherings.

Ingredients

3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
16 ounces canned unsweetened pumpkin
3 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup water

Directions

Preheat oven to 350°F. Butter and flour two 9 x 5-inch loaf pans.

In a large bowl, stir together the sugar and vegetable oil. Mix in the eggs and pumpkin until smooth.

In a separate bowl, combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon, and cloves.

Gradually add the dry ingredients and water to the pumpkin mixture, alternating between the two and mixing until combined.

Divide the batter evenly between the prepared loaf pans. Bake for 30 to 40 minutes or until a cake tester inserted into the center comes out clean.

Allow the loaves to cool in the pans for about 10 minutes before removing and cooling completely.

Maple Glaze

1/2 stick unsalted butter
1 package cream cheese
1/4 cup condensed milk
3/4 package white chocolate chips
1 teaspoon maple flavoring

Maple Glaze Directions

In a saucepan over low heat, melt the butter, cream cheese, condensed milk, and white chocolate chips together. Stir continuously until smooth and fully melted, being careful not to scorch the mixture.

Add maple flavoring to taste, about 1 teaspoon. Whisk until smooth and creamy. Drizzle over cooled pumpkin bread before serving.

Yield: 2 loaves.