Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine the granulated sugar, vegetable oil, eggs, and pumpkin puree. Mix until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the bread is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, maple syrup, and milk until smooth. Add more milk if needed to reach desired consistency.
- Once the bread has cooled, drizzle the maple glaze over the top.
Nutrition
Notes
Store the pumpkin bread in an airtight container at room temperature for up to 3 days.