Bake the Best-Ever pumpkin bread—moist, warmly spiced, and easy with no mixer. Just 25 minutes of prep for a cozy fall treat everyone loves.
- 1 ¾ cups (8¾ oz/247 g) all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs , at room temperature
- 1 ½ cups (12 oz/340 g) granulated sugar
- 1 cup (8 oz/225 g) pumpkin puree
- ½ cup (4 fl oz/120 ml) vegetable oil
- ⅓ cup (2 ½ fl oz/71 ml) whole milk
- 1 cup (4 oz/115 g) powdered sugar , sifted
- ½ cup (4 oz/115 g) butter , melted
- 2 tablespoons maple syrup
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Preheat the oven to 350°F (180°C). Butter and line a 9x5 inch (23x13 cm) loaf pan with parchment paper and set aside.
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In a medium bowl whisk together the flour, salt, baking soda, cinnamon, and nutmeg.
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In a large bowl, add the eggs, sugar, pumpkin puree, oil, milk, and whisk until combined.
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Add the dry ingredients to the wet and mix until just incorporated.
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Pour the batter into the prepared pan and spread evenly.
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Bake for 55 – 65 minutes, or until a toothpick inserted in the center comes out clean.
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In a medium bowl add the powdered sugar, butter and maple syrup and whisk until smooth.
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While the pumpkin bread is still in the pan warm, pour the glaze over the top and let it set at room temperature for about 20 minutes before slicing.
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Enjoy with a cup of tea! Store leftovers in an airtight container at room temperature for up to 3 days.
Watch the Recipe Video!
Replacing Eggs: You can replace the eggs in this recipe by following my Egg Substitutes Chart for cakes.