This luscious pumpkin bread with maple syrup glaze is well worth the occasional splurge. When we first discovered how fantastic it is, I made four loaves on three separate occasions in just over a week! —Jaleen Burkholder, Waterloo, New York,
Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1/2 cup canned pumpkin
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup buttermilk
- 1/2 teaspoon ground cinnamon
- 1 teaspoon molasses
- COATING:
- 5 tablespoons butter, melted
- 1 tablespoon maple syrup
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
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Directions
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Batter will be thick.
Remove 1/2 cup batter to a small bowl; stir in cinnamon and molasses until blended. Pour half of the remaining plain batter into a greased 8×4-in. loaf pan; dot with half of the cinnamon batter. Repeat layers. Cut through batter with a knife to swirl.
Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 20 minutes before removing to a wire rack. For coating, in a small bowl combine melted butter and maple syrup. In another shallow bowl, combine sugar, brown sugar and cinnamon. Brush loaf with butter mixture, allowing butter to soak into bread; gently roll loaf in sugar mixture, pressing lightly to coat.
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Nutrition Facts
1 piece: 254 calories, 14g fat (8g saturated fat), 64mg cholesterol, 291mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 3g protein.
