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.
2tb.Milkor 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.