Super Moist Pumpkin Bread with Maple Glaze
Super Moist Pumpkin Bread with Maple Glaze and Toasted Pecans. Easy to make fluffy fall flavored breakfast bread. Pumpkin puree, spices and slight sweetness for this Thanksgiving bread.
Fall is here, and along with it golden color palletes all about in nature, as well as crisp, fresh evenings. I haven’t quite transitioned yet. In California the seasons aren’t so obvious; as a warm day brought me to the beach last weekend and a barbecue with friends today was necessary. Change is good and brings about new things. I was doing some thinking and realized this food blog should at least reflect the season. That means the unavoidable is here: a pumpkin recipe.
I am so happy to share this super fluffy and moist Pumpkin Bread with Maple Glaze and Toasted Pecans recipe, as it is the only pumpkin bread you will ever need. It’s just that good. While looking for recipe inspiration I came across this pumpkin bread from Gimme Some Oven; one of my favorite blogs. She deserves full credit as I only modified the bread slightly. I also came up with my own maple glaze and toasted pecan topping.
This Pumpkin Bread with Maple Glaze and Toasted Pecans is perfect. It’s SO moist and fluffy. Pumpkin puree, spices and just the right sweetness will set the mood for the holiday season to come. A maple syrup glaze adds a unique sweet touch and toasted pecans give a nutty crunch to the soft bread.
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It originally called for coconut oil, but I substituted olive oil instead. The pumpkin spiced flavors really shine through. Feel free to try it with coconut oil instead, and let me know what you think in the comments below. This pumpkin bread recipe is super easy to make. Like literally if you can put things in measuring cups, stir, pour into a pan, and set a timer on the oven, you’re all set. You’ll be baking-pro in no time. Feel free to exaggerate to your family or friends how much effort and skill you put into this wonderful recipe. Don’t worry, I won’t tell.
Food Science and Cooking Tips
- When baking most breads or desserts, the best way to test if it’s done is to insert a toothpick to see how clean it comes out. For this recipe I used a butter-knife to check deep into the center.
- You want it to come out slightly moist, but not wet. If it’s dry the bread will be dry, if it’s runny it’s undercooked. The bread continues to cook slightly as it sits, so slightly moist is good when testing.
Food Photography:
I shot this in natural light at 1/125 sec, f/ 2.8, .
Since this is a homage to Ali’s recipe at Gimme Some Oven, I wanted to test her photography style as well. She’s been a constant source of inspiration with her elegant photographs of food over a white background. This really lets the beauty of the food shine through. Without a background, it’s even more critical to focus on ample light to bring the food to life.
Products used in this recipe:
Stainless Steel Measuring Cups and Spoons Set
OXO SoftWorks Can Opener
3-Piece Mixing Bowl Set, Blue/Green/Yellow
Cuisinart 5-Speed Hand Mixer
Nonstick Bakeware Loaf Pan
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
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Super Moist Pumpkin Bread with Maple Glaze
Ingredients
Pumpkin Bread
- 1 cup all-purpose flour
- ¾ cup whole-wheat flour
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- ¾ cup canned pumpkin puree, this is different from pumpkin pie filling
- ½ cup olive oil
- 1/3 cup water
- 2 eggs
- 1 ½ teaspoons vanilla extract
Maple Glaze
- 1 ¼ cup powdered sugar
- 4 tablespoons real maple syrup
- 1-2 tablespoons milk
- ½ cup chopped toasted pecans
Instructions
- Preheat oven to 350º F. Line 9x5 inch loaf pan with parchment paper, or grease with cooking spray.
- In a large bowl, whisk together both flours, sugars, baking soda, salt and pumpkin pie spice until combined.
- Create a well in the center. Add pumpkin pure, olive oil, water, eggs and vanilla. Gently stir with whisk until batter is smooth and no more clumps.
- Pour into baking pan (it should fill just over half-way and will rise to the top while baking). Bake at 350º for 55-65 minutes, or until cooked and toothpick inserted in center comes out clean (see cooking tips section above). Remove and cool in pan for at least 20 minutes. Carefully lift bread out of pan with corners of parchment paper, or flip over out of pan. Cool on a wire rack slightly to firm up.
- Meanwhile for glaze: In medium bowl, combine powdered sugar, maple syrup, and 1-2 tablespoons milk, depending on desired thickness. Evenly pour glaze over baked bread and top with toasted pecans. Slice and serve warm.
Notes
Notes:
– Recipe adapted from http://www.gimmesomeoven.com/coconut-oil-pumpkin-bread-recipe/
– Store covered in fridge 3-5 days. Reheat slices for 30 seconds in microwave before serving.
The pumpkin bread looks really yummy. Love the photography, absolutely brilliant
Thanks for the compliments Chichi! This is my new favorite breakfast bread recipe.