Gemma’s Best Ever Pumpkin Bread Recipe
Shaziya
Gemma’s Best Ever Pumpkin Bread is a cozy, aromatic treat that brings the essence of fall to your kitchen. With its moist, tender crumb and rich pumpkin flavor, every bite feels like a warm hug.
Prep Time 20 minutes mins
Cook Time 55 minutes mins
Total Time 1 minute min
Pumpkin Bread
- 2 large eggs, at room temperature
- 1 ½ cups granulated sugar 12 oz/340 g
- 1 cup pumpkin puree 8 oz/225 g
- ½ cup vegetable oil 4 fl oz/120 ml
- ⅓ cup whole milk 2 ½ fl oz/71 ml
- 1 ¾ cups all-purpose flour 9 oz/255 g
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Maple Glaze
- ½ cup butter 4 oz/115 g
- 1 cup powdered sugar 4 oz/115 g
- 2 tablespoons maple syrup
Mix eggs, sugar, pumpkin puree, oil, milk, and eggs in a large mixing bowl until well combined.
In a medium mixing bowl combine flour, salt, baking soda, cinnamon, and nutmeg. Stir well, then gradually pour into a large bowl of the pumpkin mixture. Stir well to combine completely.
Butter and line a 9 x 5 inch 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 the center comes out clean.
In a small saucepan or in the microwave gently melt the butter.
Allow the butter 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.
While still warm, pour the glaze generously over the top of the pumpkin loaf in the pan and let it set, about 30 minutes to set.
Cut into slices and enjoy! Store in an airtight container at room temperature for up to 3 days. This unglazed loaf also freezes well for up to 4 weeks.
Keyword easy pumpkin recipe, fall baking, homemade quick bread, pumpkin bread, spiced bread