Now that the official start of fall is here I can safely start participating in the fall festivities. Despite the unprecedented warm weather, pumpkin season is in full swing! I personally don’t care for pumpkin in my coffee, but I love cooking with it. Cue this Maple Glazed Pumpkin Loaf!
Pumpkin is the pinnacle of fall, so that makes this Maple Glazed Pumpkin Loaf the perfect way to utilize this seasonal fruit. This pumpkin loaf is deliciously moist, perfectly spiced, and topped with a sweet maple glaze. Packed with fall flavors, this recipe is a scrumptious way to enjoy what this season has to offer.
For this maple glazed pumpkin loaf you'll need:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Ginger
- Nutmeg
- Cloves
- Allspice
- Brown sugar
- Avocado oil – I prefer avocado oil, but any neutral oil would work. You can also use melted coconut oil, but it’ll leave a slight coconut taste.
- Pumpkin puree – You can use homemade or canned. If you use canned make sure it’s pumpkin puree, not pumpkin pie filling!
- Flax eggs – To make a flax egg add one tablespoon of ground flax to three tablespoons of water and let thicken.
- Vanilla
- Vegan butter – Let it soften to room temperature before using.
- Maple syrup – Make sure to use pure maple syrup!
- Powdered sugar
Notes:
Can you overmix loaf cake batter?
Yes, you can! Overmixing kills the texture of loaf cakes, so be careful. To avoid overmixing, it’s important to combine the dry and wet ingredients separately before adding them together. Then, fold with a rubber spatula or wooden spoon when it’s time to combine the wet and dry ingredients. You don’t need the batter to be perfectly smooth so just fold gently!
Can you use a spice blend in this recipe?
I like using individual spices so I can adjust them to my preference, but you can absolutely use a spice blend instead. If you don’t have all of the spices needed for this recipe on hand, you can sub for 1 tablespoon of pumpkin pie spice.
How should you store loaf cake?
To store, cover with a beeswax wrap or keep in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
You can also store this in the freezer for up to two months. Just refrain from adding the maple glaze, slice, and store in an airtight container or reusable bag. When you want to eat it either let it thaw at room temp or reheat it in a toaster oven, oven, or microwave. You can add the glaze after reheating or enjoy plain as it’s just as delicious!
Maple Glazed Pumpkin Loaf
Ingredients
Pumpkin loaf:
- 2 c all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ¼ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ¼ tsp ground allspice
- ½ c brown sugar
- 2 flax eggs
- ⅓ c avocado oil
- 1½ c pumpkin puree
- 2 tsp vanilla
Maple glaze:
- ½ tbsp vegan butter
- ⅛ c maple syrup
- ¼ tsp vanilla
- ½ c powdered sugar
Instructions
- First, make your flax eggs. Mix two tablespoons of flax meal with six tablespoons of water then set aside to let thicken.
- Preheat your oven to 350℉ (180℃), then grease a 9 x 5-inch loaf pan with a high-heat oil or butter.
- Next in a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
- In a medium bowl, add the brown sugar, oil, pumpkin puree, flax eggs, and vanilla. Stir until well combined.
- Add the wet ingredients to the dry ingredients and gently fold them together with a rubber spatula or spoon. Be careful not to overmix, a few lumps are okay!
- Pour the batter into the prepared pan and bake for 55-60 minutes or until you can poke it with a knife and it comes out clean.
- Let cool for at least 10 minutes before trying to remove from the loaf pan. Place on a wire rack to cool completely.
- While the pumpkin loaf cools, make your maple glaze. Combine room-temperature vegan butter with maple syrup and vanilla. Add in the powdered sugar and whisk until smooth.
- Once the pumpkin loaf is fully cooled, spread the maple glaze on top. Slice, then enjoy!