PUMPKIN BREAD WITH MAPLE SYRUP GLAZE

Pumpkin Bread with Maple Syrup Glaze image

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

Provided by Taste of Home

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

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

Steps:

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 8x4-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.

Nutrition Facts : Calories 254 calories, Fat 14g fat (8g saturated fat), Cholesterol 64mg cholesterol, Sodium 291mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.