Introduction:
Hello, mi gente, and welcome back!Since you liked the pumpkin recipe, I figured why not come back with another pumpkin recipe? This one is going to be so moist and spongy it's going to blow your mind. Without further ado, in today's episode, we're making Pumpkin Bread with Maple Brown Sugar Glaze.
Ingredients:
Dry Ingredients:
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
Wet Ingredients:
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 can (15 ounces) pumpkin puree
Maple Brown Sugar Glaze:
1 tablespoon unsalted butter
1/2 cup brown sugar
2 tablespoons milk
1/4 cup maple syrup
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease two 9x5-inch loaf pans.
Prepare the Dry Ingredients:
In a large bowl, sift together the flour, salt, baking soda, and baking powder. Whisk until well combined.
Mix the Wet Ingredients:
In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time until fully incorporated.
Add the pumpkin puree and mix until smooth and well combined.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Bake the Pumpkin Bread:
Divide the batter evenly between the prepared loaf pans.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Maple Brown Sugar Glaze:
In a medium saucepan over medium-low heat, melt the butter.
Add the brown sugar and milk, stirring constantly until the sugar has dissolved.
Stir in the maple syrup and continue to cook for 2-3 minutes until the glaze is smooth and slightly thickened.
Glaze the Pumpkin Bread:
Once the bread has cooled, poke a few holes in the top of each loaf using a toothpick.
Pour the warm glaze over the loaves, letting it soak in and drizzle down the sides.
Serve:
Let the glazed loaves sit for a few minutes to allow the glaze to set.
Slice and serve. Enjoy the moist, spongy pumpkin bread with the rich, sweet glaze.
Conclusion:
I've been patient, but now it's time to try this pumpkin bread. You guys have no idea how long I've waited for this. Check this out! No exaggeration, this is the best dessert I've ever made. When I told you this was going to be a moist, spongy cake, I was not kidding. This is so moist it is literally falling apart, and that maple brown sugar glaze just takes it over the top. Do not forget like and a comment. As always, thank you so much for watching !
Additional Notes:
Storage: Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing: This pumpkin bread freezes well. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Created by : Nata Knows Best
Introduction:
Hello, mi gente, and welcome back!Since you liked the pumpkin recipe, I figured why not come back with another pumpkin recipe? This one is going to be so moist and spongy it's going to blow your mind. Without further ado, in today's episode, we're making Pumpkin Bread with Maple Brown Sugar Glaze.
Ingredients:
Dry Ingredients:
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
Wet Ingredients:
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 can (15 ounces) pumpkin puree
Maple Brown Sugar Glaze:
1 tablespoon unsalted butter
1/2 cup brown sugar
2 tablespoons milk
1/4 cup maple syrup
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease two 9x5-inch loaf pans.
Prepare the Dry Ingredients:
In a large bowl, sift together the flour, salt, baking soda, and baking powder. Whisk until well combined.
Mix the Wet Ingredients:
In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time until fully incorporated.
Add the pumpkin puree and mix until smooth and well combined.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Bake the Pumpkin Bread:
Divide the batter evenly between the prepared loaf pans.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Maple Brown Sugar Glaze:
In a medium saucepan over medium-low heat, melt the butter.
Add the brown sugar and milk, stirring constantly until the sugar has dissolved.
Stir in the maple syrup and continue to cook for 2-3 minutes until the glaze is smooth and slightly thickened.
Glaze the Pumpkin Bread:
Once the bread has cooled, poke a few holes in the top of each loaf using a toothpick.
Pour the warm glaze over the loaves, letting it soak in and drizzle down the sides.
Serve:
Let the glazed loaves sit for a few minutes to allow the glaze to set.
Slice and serve. Enjoy the moist, spongy pumpkin bread with the rich, sweet glaze.
Conclusion:
I've been patient, but now it's time to try this pumpkin bread. You guys have no idea how long I've waited for this. Check this out! No exaggeration, this is the best dessert I've ever made. When I told you this was going to be a moist, spongy cake, I was not kidding. This is so moist it is literally falling apart, and that maple brown sugar glaze just takes it over the top. Do not forget like and a comment. As always, thank you so much for watching !
Additional Notes:
Storage: Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing: This pumpkin bread freezes well. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Created by : Nata Knows Best
