Pumpkin Bread with Maple Glaze
If you have about 40 minutes to spend in the kitchen, Pumpkin Bread with Maple Glaze might be an excellent lacto ovo vegetarian recipe to try. This recipe makes 12 servings with 262 calories, 4g of protein, and 11g of fat each. For 43 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of baking soda, brown sugar, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. 6946 people have tried and liked this recipe. It is brought to you by Crazy for Crust. Taking all factors into account, this recipe earns a spoonacular score of 48%, which is solid. If you like this recipe, take a look at these similar recipes: Pumpkin Bread with Maple Glaze, Pumpkin Ginger Bread with Maple Glaze, and Healthy Pumpkin Bread with Maple Glaze.
Servings: 12
Cooking duration: 40 minutes
Ingredients:
1 teaspoon baking soda
1/4 cup brown sugar
3 tablespoons butter, melted
1/3 cup buttermilk
2 eggs
1/2 cup granulated sugar
1-2 tablespoons heavy whipping cream
1/2 teaspoon maple extract
1 cup powdered sugar
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
1/2 teaspoon salt
1 teaspoon vanilla extract
1/3 cup vegetable oil (or coconut oil)
2 cups flour (2 cups all-purpose or 1 cup all-purpose + 1 cup whole wheat)
Equipment:
loaf pan
oven
frying pan
toothpicks
whisk
Cooking instruction summary:
Preheat oven to 350F. Spray a 9x5 loaf pan with cooking spray, or grease and sugar it with shortening and sugar (like youd flour a pan).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. If you want it totally done (no gooey center), test it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, its done. Mine took 39 minutes to get to that point. If you like a gooier center, remove it when testing it with at toothpick that way comes out with a little stuck to the top.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.
Step by step:
1. Preheat oven to 350F. Spray a 9x5 loaf pan with cooking spray, or grease and sugar it with shortening and sugar (like youd flour a pan).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.)
2. Pour batter into prepared pan.
3. Bake for 37-40 minutes. If you want it totally done (no gooey center), test it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, its done. Mine took 39 minutes to get to that point. If you like a gooier center, remove it when testing it with at toothpick that way comes out with a little stuck to the top.
4. Let the bread cool before glazing.Make the glaze: whisk melted butter and powdered sugar.
5. Mixture will be thick and gloppy.
6. Whisk in extracts and 1 tablespoon heavy whipping cream. It will smooth out, just keep whisking.
7. Add more cream, up to 1 extra tablespoon, for desired consistency.
8. Spread on bread, let dry before serving.
Nutrition Information:
covered percent of daily need
