Pumpkin Bread with Maple Icing
The ultimate comfort food, Pumpkin Bread with Maple Icing is moist, sweet, and packed with fall flavors. This easy recipe is perfect for sharing during the holidays, making it a must-try for your next gathering!
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Whisk
- Frying Pan
- Oven
Ingredients
- 1 cup Butter softened
- 2 cups Brown Sugar
- 1 cup Sugar
- 1 can (15 oz) Pumpkin Puree
- 2/3 cup Evaporated Milk
- 4 Eggs
- 1 tsp Vanilla Extract
- 3 1/2 cups All-purpose Flour
- 2 tsp Baking Soda
- 1 tsp Salt
- 2 tsp Pumpkin Pie Spice
- 1 1/2 cups Powdered Sugar
- 2 tbsp Milk
- 1 tbsp Maple Syrup
Instructions
- Preheat your oven to 350 degrees F. As it warms up, lightly grease and flour three 8x5 loaf pans and set them aside. This step is crucial for ensuring the bread comes out easily after baking.
- In a large mixing bowl, combine 1 cup of softened butter, 2 cups of brown sugar, and 1 cup of sugar. Beat these ingredients together until they’re well combined and creamy. You want to achieve a light and fluffy texture, which is essential for a light loaf.
- Next, add in the 1 (15 oz) can of pumpkin puree, 2/3 cup of evaporated milk, 4 eggs, and 1 tsp of vanilla extract. Beat everything together until it’s smooth. The mixture should be well-blended and colorful from the pumpkin.
- In a separate bowl, whisk together 3 1/2 cups of all-purpose flour, 2 tsp of baking soda, 1 tsp of salt, and 2 tsp of pumpkin pie spice. This dry mixture is crucial for the structure of the bread, so ensure it's well combined.
- Gradually add the dry ingredients into the wet mixture, mixing just until everything is combined. Avoid over-mixing; you want to keep the batter light and airy.
- Pour the batter into the prepared loaf pans, filling them approximately two-thirds full. This allows space for the bread to rise while baking.
- Place the pans in the preheated oven and bake for 45 to 50 minutes. You can test for doneness by inserting a toothpick in the center; it should come out clean when the bread is ready.
- Once baked, let the loaves cool completely in the pans for about 10 minutes before transferring them to a wire rack. This helps them set properly.
- For the icing, whisk together 1 1/2 cups of powdered sugar, 2 tbsp of milk, and 1 tbsp of maple syrup until smooth. The icing should be pourable but not too runny.
- Spread the icing generously over the cooled bread. Slice and enjoy your freshly baked Pumpkin Bread with Maple Icing!
Notes
The bread gets more flavorful on the second day!