Pumpkin Spice Loaf with Maple Glaze

Cool mornings call for something warm from the oven. This pumpkin spice loaf brings together tender pumpkin bread, cozy cinnamon and a sweet maple glaze. Bake it in your Phantom Ceramic Nonstick Loaf Pan, then enjoy a slice with coffee or share it at your next fall gathering.

Makes: 1 loaf, approximately 10 slices
Prep time: 15 minutes
Bake time: 55 to 65 minutes
Pan size: Recipe sized for a 9 × 5-inch loaf pan

Ingredients

For the loaf

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 1 cup pumpkin purée, not pumpkin pie filling
• 2 large eggs
• ½ cup neutral oil
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• ¼ cup milk
• 1 teaspoon vanilla extract
  
  For the maple glaze
  
  
• ¾ cup powdered sugar
• 2 tablespoons pure maple syrup
• 1 to 2 teaspoons milk, as needed
• Pinch of salt

Directions

1. Prepare the pan. Heat your oven to 350°F. Lightly grease your Phantom loaf pan and line it with a parchment sling for easy lifting.

2. Combine the dry ingredients. Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl.

3. Mix the wet ingredients. In a large bowl, whisk the pumpkin, eggs, oil, sugars, milk and vanilla until smooth.

4. Make the batter. Fold the dry ingredients into the wet ingredients just until combined. Avoid overmixing.

5. Bake. Pour the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, until a skewer inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil.

6. Cool. Let the loaf rest in the pan for 15 minutes, then lift it out using the parchment and transfer it to a wire rack. Cool completely before glazing.

7. Add the glaze. Whisk the powdered sugar, maple syrup and salt together. Add milk a teaspoon at a time until thick but pourable. Drizzle over the cooled loaf and let set before slicing.

Make It Your Own

Fold ½ cup chopped pecans or chocolate chips into the batter for an extra treat.

Tips

Keep the batter below two-thirds of the pan’s height to allow room for rising. If your loaf pan is smaller than 9 × 5 inches, bake any extra batter separately as muffins.

Keep the unglazed loaf airtight at room temperature for up to 3 days. Refrigerate the glazed loaf for up to 5 days, or freeze unglazed slices for up to 2 months.