Saturday, September 17, 2016

Pumpkin Bread with Maple Glaze

This bread is fabulous in all sorts of ways. Not only is the maple glaze to-die-for, but with the addition of the glaze, the bread is made less sweet to compensate. I used my 1/2 mix of whole grain flour to all purpose flour to make it an even healthier choice. Pumpkin is super good for you and so you should eat a ton of it. And it doesn't get much easier than the fact that it comes in a can.

The way this bread was devoured at my house, I can tell I am going to be making a lot of it. 

this makes 1 loaf, even though 2 are pictured

1/2 cup granulated sugar
1/4 cup brown sugar
1/3 cup vegetable oil (or coconut oil)
1 cup pumpkin puree
2 eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking soda
1/3 cup buttermilk
2 cups flour (2 cups all-purpose or 1 cup all-purpose + 1 cup whole wheat)

3 tablespoons butter, melted
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon maple extract
1-2 tablespoons heavy whipping cream


Preheat oven to 350°F. Spray a 9x5” loaf pan with cooking spray.

Stir granulated sugar and brown sugar with oil and pumpkin. Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined.

Stir in buttermilk and flour. (I used 1 cup each of all-purpose and whole wheat. You can use my combo or 2 cups all-purpose flour.)

Pour batter into prepared pan. Bake for 37-40 minutes. Since I doubled the recipe my loaves took a bit longer to reach that point. Always test the top (inside the crack) of your bread with a toothpick.

Let the bread cool before glazing.

Make the glaze: whisk melted butter and powdered sugar. Mixture will be thick and gloppy. Whisk in extracts and 1 tablespoon heavy whipping cream. It will smooth out, just keep whisking. Add more cream, up to 1 extra tablespoon, for desired consistency. Spread on bread, let dry before serving.

** You can absolutely use milk to make your glaze, but the glaze will be thinner. More fat = thicker glaze