Pumpkin Bread With Maple Glaze

19 ingredients
9 steps

Ingredients

  • FOR THE BREAD:
  • 3-1/2 cups Flour
  • 2 teaspoons Baking Soda
  • 1-1/2 teaspoon Cinnamon
  • 1 teaspoon Baking Powder
  • 3/4 teaspoons Cloves
  • 3/4 teaspoons Nutmeg
  • 3/4 teaspoons Allspice
  • 3/4 teaspoons Salt
  • 3 cups Sugar
  • 1 cup Oil
  • 4 Eggs
  • 1 can (15 Oz. Size) Pumpkin
  • 2/3 cups Water
  • FOR THE GLAZE:
  • 1 cup Powdered Sugar
  • 3 teaspoons Milk, Or More As Needed
  • 1/4 teaspoons Maple Flavoring
  • 3 Tablespoons Chopped Walnuts, Or More As Needed (optional)

Directions

  1. 1
    Preheat oven to 350°F. Grease or spray with nonstick spray three 9-inch loaf pans or three 8-inch loaf pans, or seven 5-inch mini loaf pans.
  2. 2
    In a medium bowl, whisk flour, baking soda, cinnamon, baking powder, cloves, nutmeg, allspice, and salt.
  3. 3
    In a large bowl mix together sugar and oil. Beat eggs lightly with a fork and whisk into sugar and oil. Stir in pumpkin until well-combined.
  4. 4
    Mix in the flour mixture until no more streaks of flour can be seen. Gradually mix in the water.
  5. 5
    Divide batter evenly among the loaf pans: 2 1/3 cups batter in each of the three 9-inch or 8-inch pans, or 1 cup batter in each of the seven 5-inch mini pans.
  6. 6
    Bake as follows: 45-50 minutes for the 9-inch pans, 55-60 minutes for the 8-inch pans, 30-32 minutes for 5-inch pans. Bread will begin to pull away from sides of pan and a toothpick inserted just off-center will come out clean. It is normal for the bread to have a small crack down the center.
  7. 7
    Let cool in pans 10 minutes, then remove bread from pans and allow to cool completely on wire racks.
  8. 8
    Whisk all the glaze ingredients except nuts, and pour over completely cooled bread. Sprinkle with nuts, if desired. Store wrapped, at room temperature.
  9. 9
    Pumpkin bread freezes well. Wrap unglazed bread in plastic wrap, then aluminum foil or a gallon size zipper bag and freeze. Do not freeze glazed bread.

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