Pumpkin Bread Recipe with Maple Icing
The perfect fall pumpkin bread recipe to share with family and friends.
- 3 cups sugar, I use pure cane sugar
- 1 cup coconut oil, vegetable or canola oil would also work
- 4 eggs, beaten
- 15 ounce can of pumpkin
- 3 1/2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 2/3 cup of water
- 2 teaspoons vanilla
- 1/4 cup oats, optional
- pumpkin seeds, optional
for the maple icing
- 4 tablespoons butter
- 2 tablespoons maple syrup
- 1 cup confectioners sugar, or pulse cane sugar a few times in a food processor
for the bread
Grease 3 loaf pans and preheat the oven to 350 degrees.
In an electric mixer combine the sugar and oil until well combined. Add the 4 beaten eggs and pumpkin to the sugar mixture.
In a separate bowl combine all of the dry ingredients: flour, baking soda, salt, baking powder, nutmeg, cinnamon and cloves.
Add the 2/3 cup water alternately wiht the flour mixture while the mixer is on low speed. Once combined mix on medium speed for 2 minutes. Stir in vanilla extract.
Pour equal parts of batter into each loaf pan. Bake at 350 degrees for 45-50 minutes.
Meanwhile combine the oats and pumpkin/pepita seeds in a small baking dish or pan and let them toast in the oven or on the stove top for just 5 minutes.
After the loaves are finished cooking, let them cool for 10 minutes then remove them from the pans and place them all on parchment paper. Top with the oats and pumpkin seeds then drizzle with maple icing.