Molasses + Maple Glazed Pumpkin Bread
In case you're looking for a way to use up the rest of the cooked pumpkin puree ;)
Ultra moist and with rich pumpkin flavor, this grocery-store style pumpkin bread is the perfect counter snack for fall.
Ingredients
For the loaf:
1 heaping cup of (260 g) cooked-down pumpkin purée
½ cup + 3 tbsp (155 g) full fat greek yogurt
⅔ cup + 1 tbsp (145 g) canola oil
½ cup (100 g) cane sugar
½ cup + 3 tbsp (100 g) light brown sugar, packed
2 tbsp unsulphured molasses
2 tbsp pure maple syrup
2 large eggs + 1 yolk
1½ tsp vanilla extract
2 cups (250 g) AP flour
2 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
2½ tsp pumpkin pie spice
For the glaze:
1 tsp syrup
1/2 tsp molasses
1 tsp hot water
*Note: for the pumpkin puree: over medium low heat in a heavy bottomed sauce pan, cook your pumpkin puree for 15 minutes to get rid of all the extra water and deepen the flavors. The texture will be similar to tomato paste!
Instructions:
Preheat your oven to 325 degrees F.
In a bowl, combine your pumpkin puree, yogurt, sugars, eggs, oil, molasses, and syrup. Whisk until well combined.
Add in your flour, spices, salt, baking powder, and baking soda. Use a spatula to fold it in.
Add the batter to your greased and lined loaf pan, and sprinkle with can sugar for a shiny top.
Bake low and slow for 70-80 minutes. I loosely covered my loaf with foil after 50 minutes to keep from overly browning.
For the glaze, combine the maple syrup, molasses, and hot water.
When the loaf is ready and the center comes out clean when tested with a butter knife, remove from the oven and let cool for 15 minutes.
Brush the top with the glaze, and allow to continue cooling for an additional hour—this step is important! All the moisture in the loaf needs to redistribute as it cooks so you don’t end up with gummy pumpkin bread.
Enjoy! I prefer my bread with a mildly obscene schmear of butter and sea salt.