After a long week of work, cooking/baking and sports practices I like to take a break from food prep just one morning a week. With that said it is kind of a weekend ritual where we get doughnuts either on a Sunday or Saturday morning for the kids. Now I typically go for the chocolate glazed but one morning my daughter picked out a Maple glazed and let me tell you after one bite I was hooked. That was it, I am officially obsessed with maple glazed pastries this fall.
When I came across this recipe for Maple Glazed Pumpkin bread I knew I was going to make it ASAP!!! I mean how could I not with moist pumpkin bread topped with a layer of pure maple goodness it had to be delicious.
The aroma of the pumpkin bread as it baked was enough to make you count down the minutes until the timer went off. Combining the pumpkin bread with the sweet maple glaze was a thing of beauty and at first bite…..Mmmmmm simply delicious.
Maple Glazed Pumpkin Bread Ingredients:
- 1/2 Cup granulated sugar
- 1/4 Cup brown sugar
- 1/3 Cup vegetable 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 all purpose flour
- 3 Tablespoons butter, melted
- 1 Cup powdered sugar
- 1 Teaspoon vanilla extract
- 1/2 Teaspoon maple extract
- 1-2 Tablespoons heavy whipping cream
Directions:
Preheat oven to 350°F. Spray a 9×5” 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.
Pour batter into prepared pan. Bake for 37-40 minutes. Test it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, it’s done.
Let the bread cool before glazing.
Whisk melted butter and powdered sugar. Mixture will be thick. 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 it solidify before serving.
Adapted from Crazy for Crust