Maple-Glazed Pumpkin Bread
Maple-Glazed Pumpkin Bread is an easy holiday recipe teaching you how to make a moist, fresh pumpkin bread from scratch. This bread is drizzled with a simple maple glaze and each slice of this bread is so delicious for fall.
This Maple-Glazed pumpkin bread is all that fall dreams and Thanksgiving recipes are made of. It would be perfect for Thanksgiving or Christmas breakfast or even dessert for the holidays. Move over, Bourbon-Glazed Chocolate Chip Pumpkin Bread.
Happy November! I’m way late in posting this, but life has been crazy. I just got over a terrible case of acute viral bronchitis that was literally one of the top 5 worst sicknesses I have ever had. Seriously, I rank it way way way up there.
Not even sure how I got it, but I think it was a cold I got from my daughter that traveled into my lungs. I have been coughing for 11 days and just today I finally don’t feel like I’m going to cough up one of my lungs. TMI, but I coughed so hard I puked once, and peed my pants twice. I can’t believe I just told you that, but that is how bad it got!
Now I will know who reads my blog by seeing who tells me how inappropriate that was to share with the world LOL. I guess I’m officially old because….I don’t care. I had to take 5 days of prednisone to reduce the inflammation in the lungs. The “doctor” I spoke with also prescribed me an antibiotic I was allergic to. Thankfully, I was smart enough to research and see that the medication was another name for the one I was allergic to. It’s been a week, my friends.
The prednisone made me feel wired and jittery. One night I couldn’t sleep, like I don’t think I feel asleep even for a second before my alarm (Eliza) woke me up. Then I felt moody and like oddly alert for the next two days. Like I felt like I was talking a mile a minute.
I decided to stop taking it cold turkey so I could return to normal as soon as possible (and because my chest felt like it was pretty much back to normal again). I only took about half the pills and still felt withdrawal symptoms. Every muscle in my upper back, shoulders, neck and chin hurt. Never again! I wouldn’t wish bronchitis on my worst enemy.
Anyway, I can’t believe we are here in the second to last month of the year. You all know that my favorite part about Halloween is the day after, when it’s over. The completion of Halloween means it’s time for all things Christmas. I wait all year for this season. It’s strange to me because it hasn’t felt much like November and we are 11 days in already. The weather has been so warm and sunny most days! We really can’t complain.
This Maple-Glazed pumpkin bread is a sweet bread or a dessert bread made with canned pumpkin puree. The bread reminds me a little bit of my Fall Confetti Sweet Bread. It is very similar in consistency to banana bread and is intended to be enjoyed as a treat after a meal or with a mug of coffee for breakfast. The crumb is incredibly moist and flavorful all on its own and does not require a frosting, but I love jazzing it up with the maple glaze.
Enjoy a warm slice of this Maple-Glazed Pumpkin Bread for breakfast, snack or dessert. Bring a giant loaf of this or my White Chocolate Pumpkin Bread.to Thanksgiving dinner to share or simply make a batch at home to enjoy. Either way, you will love the taste of this bread and will enjoy making it every year in the fall.
Maple-Glazed Pumpkin Bread
- 1 2/3 cups flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 large eggs
- 1 cup canned pumpkin not pumpkin pie filling
- 1/2 cup oil canola or vegetable
- 1/2 cup water
- 2 tablespoons roasted pumpkin seeds divided
- 2 cups powdered sugar
- 3-4 tbsp maple syrup
- Preheat oven to 350 degrees.
- In a mixing bowl combine the flour, sugar, baking soda, cinnamon, salt and baking powder until blended.
- In another mixing bowl whisk together the eggs, pumpkin, oil and water.
- Stir the wet ingredients into the dry ingredients until combined.
- Pour into a greased 9x5 loaf pan.
- Sprinkle with 1 tablespoon of the roasted pumpkin seeds.
- Bake 65 minutes or until a toothpick inserted in center comes out clean.
- Cool in pan 10 minutes before removing from pan and cooling on a cooling rack.
- Once it is cool you can make your glaze.
- Combine the powdered sugar with 2 tablespoons of maple syrup. If the mixture is too thick add in another tablespoon of syrup until it is a drizzable consistency.
- Drizzle the glaze all over the top of the bread and sprinkle with remaining toasted pumpkin seeds.
- Slice and serve! Enjoy!
Ashley, my heart goes out to you for your sufferings! Consider (and do your fair research on) Methylene Blue…something that takes poisons out of the body and has been used by hospitals since 1877. Researchers are discovering Methylene Blue can accomplish a WHOLE LOT MORE than just eradicating poisons from the body, as you will learn from your research. I first got wind of it about two months ago when I fell onto a book by Mark Sloan on Amazon, entitled ‘The Ultimate Guide to Methylene Blue.’ It has ALSO been used also to dye your jeans…if you wear them! I ordered some recently, and it is being shipped from Australia!! I liked their research backing…so what if it takes two weeks or more to get to me??!! Anyway, I think MB can be a big help to you, even to insure you don’t come down with viral bronchitis ever again!!