maple-pumpkin-bread

FOR THE BREAD:

• 1 cup (125 g) all-purpose flour, plus more for greasing the pan
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ginger
• 1 cup (200 g) sugar
• 6 tablespoons (85 g) unsalted butter, room temperature, plus more for greasing the pan
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 cup (212 g) 100% pure pumpkin (about half of one 15 oz. can)

FOR THE MAPLE GLAZE:

• 1 tablespoon unsalted butter
• 2 tablespoons pure maple syrup
• 6 tablespoons (45 g) powdered sugar
• Pinch of kosher salt or sea salt

How to Make It

Preheat oven to 325° F. Grease one 9” x 5” loaf pan with butter and dust with flour.

In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger until combined. Set aside.

In large bowl of an electric mixer (or using a hand mixer), beat butter and sugar until just blended, about 30 seconds. Add egg and vanilla and beat well. Continue beating until very light and fluffy, about 3 minutes. Add pumpkin and mix until combined. The batter might look curdled at this point—that’s okay.

With the mixer on low, beat in flour mixture until incorporated.

Pour batter into prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted in center comes out clean. Let pumpkin bread cool in pan about 10 minutes before removing it onto a wire rack. Let cool to room temperature.

To make the glaze, melt butter in a saucepan along with syrup. Add salt and sugar and whisk until smooth. While warm, spoon glaze over pumpkin bread (the glaze will harden as it cools).