Simply Lebanese

Pumpkin Bread

Pumpkin Bread
  • Prep Time
    10 mns
  • Cook Time
    50 mins
  • Serving
    6
This Pumpkin bread is so moist and easy to make, it is the epitome of Fall flavor. Topped with a maple glaze, it is so mouthwatering you’ll find yourself making it again and again.
Pumpkin Bread

Happy Pumpkin Season my friends! A couple of weeks ago, I was looking for a fall-appropriate change from my typical Banana bread. I decided to play around with the ingredients in my banana bread recipe (as it so moist and has the perfect texture) and incorporate canned pumpkin for a Pumpkin bread. A few attempts later, and this delicious Pumpkin bread was born.

At first, I was going to keep it as is, but because it’s fall and I wanted to play with the season’s flavors, I decided to try it with a maple glaze. The result was an even better pumpkin bread. Once the pumpkin bread is out of the oven and has cooled for only a few minutes, the glaze is added so it can dry on the bread as it fully cools. It adds the perfect amount of sweetness on top, not overwhelming so and with a lovely taste of maple. I added a half a cup of chopped walnuts into the batter at the end for a nice texture. However, you can omit the nuts if you are not a fan. As for the Greek yogurt, I used vanilla Greek yogurt because that is almost always what I have on hand, but you can use plain or even regular low fat yogurt if that is all you have.

Pumpkin Bread

This bread tastes even better the next morning with a cup of coffee or as a light dessert. It lasts at least 5 days at room temperature or longer in the fridge in an airtight container.

STEP 1

Begin by preheating the oven to 375 degrees.
Lightly spray a 9×5 loaf pan with non-stick spray.

STEP 2

Soften the stick of butter by taking it out of the fridge a few hours in advance or, microwave it for 30 seconds.

Using a hand mixer or stand mixer, beat the softened butter with the sugars for about a minute.

Pumpkin Bread

STEP 3

Add the eggs, Greek yogurt, maple syrup and pumpkin puree.
Mix well until combined.

Pumpkin Bread

STEP 4

In a separate bowl, add the flour, baking soda, cinnamon, and salt and whisk to combine.

STEP 5

Slowly add the dry ingredients to the wet ingredient mixture and mix on medium speed until combined.

Add the chopped walnuts and mix well. Optional

STEP 6

Pour the batter into the greased loaf pan and bake for 50 minutes on 375 degrees.
Insert a knife to check if done.

STEP 7

While the bread is cooking, combine all the ingredients for the maple glaze and set aside.

STEP 10

Once the bread has cooled for a few minutes, pour the maple glaze on top and spread so the entire top has been glazed and, any remaining glaze falls to the side.

Let the glazed bread fully cool before cutting into.

Cut the cooled pumpkin bread into 12 slices and serve!
Lasts up to a week in the refrigerator or room temperature covered.

Pumpkin Bread

Pumpkin Bread with Maple Glaze

This Pumpkin bread is so moist and easy to make, it is the epitome of Fall flavor. Topped with a maple glaze, it is so mouthwatering you’ll find yourself making it again and again.
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: maple syrup, pumpkin
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6
Calories: 316kcal
Author: Iman

Ingredients

  • 1 stick Unsalted Butter
  • .5 cup Greek yogurt
  • 2 large Eggs
  • .75 cup Light Brown Sugar
  • .25 cup White Granulated Sugar
  • .5 can Pumpkin Puree 7.5oz
  • 1 tb. Maple Syrup
  • 2 cups All-Purpose Flour
  • 1 tsp. Baking Soda
  • .5 tsp. Ground Cinnamon
  • .5 tsp. Salt
  • .5 cup Chopped Walnuts

Maple Glaze

  • 1 cup Powdered Sugar
  • 2 tb. Maple Syrup
  • 2 tb. Milk or a dairy free alternative milk such as almond/soy/coconut etc.

Instructions

  • Begin by preheating the oven to 375 degrees. Lightly spray a 9x5 loaf pan with non-stick spray.
  • Soften the stick of butter by taking it out of the fridge a few hours in advance or, microwave it for 30 seconds. Using a hand mixer or stand mixer, beat the softened butter with the sugars for about a minute. 
  • Add the eggs, Greek yogurt, maple syrup and pumpkin puree. Mix well until combined.
  • In a separate bowl, add the flour, baking soda, cinnamon, and salt and whisk to combine. 
  • Slowly add the dry ingredients to the wet ingredient mixture and mix on medium speed until combined. 
  • Add the chopped walnuts and mix well. (optional)
  • Pour the batter into the greased loaf pan and bake for 50 minutes on 375 degrees. Insert a knife to check if done. 
  • While the bread is cooking, combine all the ingredients for the maple glaze and set aside. 
  • Once the bread has cooled for a few minutes, pour the maple glaze on top and spread so the entire top has been glazed and, any remaining glaze falls to the side. Let glazed bread fully cool before cutting into.
  • Cut the cooled pumpkin bread into 12 slices and serve! Lasts up to a week in the refrigerator or room temperature covered. 

Nutrition

Calories: 316kcal | Carbohydrates: 48g | Protein: 5.3g | Fat: 12.2g | Saturated Fat: 5.4g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 2.7g | Cholesterol: 52mg | Sodium: 135mg | Potassium: 57mg | Fiber: 2.2g | Sugar: 30g | Vitamin A: 2500IU | Vitamin C: 0.7mg | Calcium: 41mg | Iron: 0.6mg
    Iman

    Owner

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