Recipe Background
The humble loaf cake. A dessert that basically ensures everyone can get an even slice without fuss. And everyone is certainly going to want their fair share of Pumpkin Patch Glazed Loaf! This warm, autumn-spiced cake with wonderful pumpkin flavor is a snap to make and would be perfect all on its own. But Pumpkin Patch Glazed Loaf needs to be more than perfect, hence the creamy maple syrup glaze draped on top! Make sure to get your own slice of happiness.
The humble loaf cake. A dessert that basically ensures everyone can get an even slice without fuss. And everyone is certainly going to want their fair share of Pumpkin Patch Glazed Loaf! This warm, autumn-spiced cake with wonderful pumpkin flavor is a snap to make and would be perfect all on its own. But Pumpkin Patch Glazed Loaf needs to be more than perfect, hence the creamy maple syrup glaze draped on top! Make sure to get your own slice of happiness.
Ingredients
For the pumpkin loaf:
- 1/3 cup butter
- 1 (15-ounce) can pumpkin purée
- 1/2 cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups whole-wheat pastry flour can substitute white whole-wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
For the glaze:
- 1/2 cup confectioners' sugar
- 1 tablespoon pure maple syrup
- 1 tablespoon unsweetened almond milk
Directions
- Preheat the oven to 350 degrees F.
- Line a 8 1/2x4 1/2-inch loaf pan with parchment paper, then coat it with nonstick cooking spray.
- In a saucepan over medium heat, melt the butter and cook it, while whisking constantly, until it begins to brown and turns a golden amber color.
- Transfer the saucepan from the heat and continue to whisk the butter until it reaches a deeper brown color and gives off a nutty aroma.
- In a medium, heatproof bowl, add the browned butter and allow it to cool, about 5-10 minutes.
- In a large bowl, add the pumpkin purée, 1/2 cup of the maple syrup, the eggs, and the vanilla and whisk until smooth.
- Add the cooled browned butter to the pumpkin mixture and whisk to combine.
- In a second large bowl, add the pastry flour, the baking soda, the salt, the cinnamon, the nutmeg, the ginger, and the allspice and mix until well-combined.
- Add the flour mixture to the pumpkin mixture and mix until it is just combined into a batter.
- Evenly pour the batter into the prepared loaf pan, using a rubber spatula to smooth out the top.
- Bake the cake until a toothpick inserted into the center comes out clean or with just a few crumbs attached, about 50 minutes-1 hour 5 minutes.
- Transfer the loaf pan to a wire rack and let the bread cool, about 10 minutes.
- Invert the bread onto the wire rack and allow it to cool completely.
- In a small bowl, add the confectioners' sugar, the remaining maple syrup, and the almond milk and whisk until combined.
- Evenly pour the glaze over the top of the cooled bread.
- Slice and serve.
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