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Pumpkin Bread with Maple Syrup Glaze

This luscious pumpkin bread with maple syrup glaze is well worth the occasional splurge. When we first discovered how fantastic it is, I made four loaves on three separate occasions in just over a week! —Jaleen Burkholder, Waterloo, New York
  • Total Time
    Prep: 35 min. Bake: 45 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1/2 cup canned pumpkin
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup buttermilk
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon molasses
  • COATING:
  • 5 tablespoons butter, melted
  • 1 tablespoon maple syrup
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Batter will be thick.
  • Remove 1/2 cup batter to a small bowl; stir in cinnamon and molasses until blended. Pour half of the remaining plain batter into a greased 8x4-in. loaf pan; dot with half of the cinnamon batter. Repeat layers. Cut through batter with a knife to swirl.
  • Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 20 minutes before removing to a wire rack. For coating, in a small bowl combine melted butter and maple syrup. In another shallow bowl, combine sugar, brown sugar and cinnamon. Brush loaf with butter mixture, allowing butter to soak into bread; gently roll loaf in sugar mixture, pressing lightly to coat.
Nutrition Facts
1 slice: 254 calories, 14g fat (8g saturated fat), 64mg cholesterol, 291mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 3g protein.

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Reviews

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  • tkuehl
    Oct 6, 2020

    This recipe definitely speaks all things fall. I will admit that I failed miserably in following the recipe and it still turned out (although it did not look like the original as pictured here), but the flavor was there. This recipe reminded me of pumpkin duffins (donut/muffins) that a well known local bakery makes in the Midwest. My family enjoyed the fall flavors. For me, it was a few to many steps with the layering, swirling and coating.