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.
In medium mixing bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Stir well, then gradually pour into large bowl of 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 center comes out clean.
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 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.
Replacing Eggs: You can replace the eggs in this recipe by following my Egg Substitutes Chart for cakes.