Breads & Doughs, Gemma's Best Recipes Gemma’s Best Ever Pumpkin Bread 4.60 from 330 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Jump To Video Save Recipe My Best Ever Pumpkin Bread recipe is packed full of aromatic spices and warm Fall flavors making it a must for your fall and holiday baking. By Gemma Stafford | November 20, 2020 | 441 Last updated on June 16, 2022 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! As the nights start to feel a little crisper and the leaves begin to change their coloring, all I can think about is my pumpkin bread recipe. It’s one of my favorite quick bread recipes because my best pumpkin bread is full of my favorite fall spices and flavors, and so incredibly moist. This recipe also uses my Homemade Pumpkin Puree, but you can use canned pumpkin in this pumpkin bread. With this puree, plus the oil and milk this recipe calls for, you are guaranteed to have a loaf of perfectly moist pumpkin bread. Can you believe that even after being a professional chef in Ireland, I had never had pumpkin bread before as it’s more of an American treat? After moving to California, I fell in love with the pumpkin flavor. Pumpkin spice is now essential to my and my family’s fall traditions. I couldn’t help but create my Starbucks Pumpkin Spice Latte and single-serving pumpkin desserts like my Pumpkin Mug Cake! But the icing on top of the cake (or should I say the icing on top of this bread?) is a fabulous brown butter and maple glaze. Pumpkin bread is good, but pumpkin bread with maple glaze? It’s a must for your fall and holiday baking! Homemade Fresh Pumpkin Puree VS. Canned Pumpkin Here’s the thing. If you take a spoonful of pumpkin puree and a spoonful of canned pumpkin puree, you’ll come to one ultimate conclusion: pumpkin tastes like pumpkin. You really can’t tell the difference between the two until you add some sugar and bake with it. What’s better: fresh pumpkin or canned pumpkin? The answer is — it really depends! Canned pumpkin is very convenient, all you have to do is crack open a can, and you’re good to go. Homemade pumpkin puree is also very simple, but there are a few more steps. (It’s very similar to roasting a typical squash. Here’s my recipe.) The big difference between canned and fresh pumpkin puree is texture. I find homemade pumpkin puree to be more velvety, but both work wonderfully in this recipe. What You Need To Make Pumpkin Bread Measuring cups and spoons 9″x5″ non-stick loaf pan Mixing bowls Microwave or small saucepan (for the glaze) How To Make Pumpkin Bread With Maple Glaze This delicious bread and maple glaze come together in about an hour, and most of it is spent hands-off in the oven. Here’s how you make it(and don’t forget to get the full recipe with measurements, on the page down below): In a large mixing bowl, mix pumpkin puree, sugar, oil, milk, and eggs until well combined. In a medium mixing bowl, combine your dry ingredients of flour, baking soda, salt, cinnamon, and nutmeg. Stir well and then gradually pour this mixture into your mixture of wet ingredients. Stir until combined completely. Pour the mixture into a prepared buttered and parchment paper-lined 9″x5″ loaf pan. Bake in a preheated 350°F (180°C) oven for 55-65 minutes. You will know the pumpkin bread is done by inserting a toothpick into the center, and it comes out clean. You can start to make the maple glaze as the bread cools. In a small saucepan or the microwave, gently melt your butter. Remove butter from heat and allow it to cool slightly. Then, stir in the powdered sugar and maple syrup until the glaze has formed. If it is too thick, thin it out with a little milk. Once the loaf has cooled, but still warm in the pan, pour the glaze over it and let it set for about 30 minutes. Gemma’s Pro Chef Tips For Making Pumpkin Bread Use my Homemade Pumpkin Puree to ensure a great pumpkin flavor and moist pumpkin bread! DON’T over mix your batter. You want it to be just combined, otherwise, the bread will be too dense. Let your eggs, butter, and pumpkin puree come to room temperature before using. It will ensure your bread is light and prevent the batter from forming clumps. Instead of white sugar, use brown sugar. This will make the bread taste more caramel-y. You can replace the eggs in this recipe by following my Egg Substitutes Chart. For an added treat, add mini bittersweet chocolate chips or chopped nuts. Instead of the maple glaze in this recipe, try topping pumpkin bread with cream cheese frosting. How To Store Pumpkin Bread Pumpkin bread can be stored in an airtight container at room temperature for up to 3 days. You can also freeze the pumpkin bread, without the glaze, in plastic wrap and a ziplock bag. Allow it to thaw on the counter for at least 2 hours before serving. Get More Recipes! Homemade Brown Sugar Pumpkin Puree The Greatest Healthy Pumpkin Bread And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below! Try These Recipes! Soft And Fluffy Pumpkin Dinner RollsHomemade Maple Bar DonutsHow to Make Garlic Bread from ScratchSourdough Banana Bread Watch The Recipe Video! Play Best-Ever Pumpkin Bread Recipe 4.60 from 330 votes Print Recipe Add to Favorites Loading… My Best-Ever Pumpkin Bread recipe is packed full of aromatic spices and warm Fall flavors making it a must for your fall and holiday baking. Author: Gemma Stafford Servings: 1 loaf Dessert Fruit Baking Pans Oven Prep Time 20 minsCook Time 55 minsTotal Time 1 hr 15 mins My Best-Ever Pumpkin Bread recipe is packed full of aromatic spices and warm Fall flavors making it a must for your fall and holiday baking. Author: Gemma Stafford Servings: 1 loaf Ingredients Pumpkin Bread 1 cup (8oz/225g) pumpkin puree 1 1/2 cups (12oz/340g) sugar1/2 cup (4floz/115ml) vegetable oil1/3 cup (2 1/2floz/71ml) milk2 eggs*1 3/4 cups (9oz/255g) all-purpose flour1 teaspoon baking soda1 1/2 teaspoons salt1 teaspoon ground cinnamon1/2 teaspoon ground nutmegMaple Glaze 1/2 cup (4oz/115g) butter1 cup (4oz/115g) powdered sugar (start with one cup and add more if the glaze is too runny)2 tablespoons maple syrup Instructions Making The Pumpkin BreadMix pumpkin puree, sugar, oil, milk, and eggs in a large mixing bowl until well combined.In a medium mixing bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Stir well, then gradually pour into a large bowl of the pumpkin mixture. Stir well to combine completely.Butter and line a 9×5 Non-stick Loaf Pan with parchment paper. Pour mixture evenly into loaf pan.Bake at 350°F (180°C) for 55 – 65 minutes, or until done and a toothpick inserted in the center comes out clean.Making The Maple Glaze As the bread cools, make your glaze. In a small saucepan or in the microwave gently melt the butter.Remove the butter from the heat, allow to cool slightly then stir in the powdered sugar and maple syrup until the glaze has formed. If the glaze is too thick thin out with a little milk until you get your desired consistency.Pour the glaze generously over the top of the pumpkin loaf and let it set, about 30 minutes to set. (I like to pour the glaze on while the bread is still warm in the pan). Cut into slices and enjoy! Store in an airtight container at room temperature for up to 3 days. Play Recipe Notes Replacing Eggs: You can replace the eggs in this recipe by following my Egg Substitutes Chart for cakes.