The word “festive” seems to be closely associated with the Christmas holidays but I am feeling just so festive about Halloween, Thanksgiving and Christmas so I am rolling this adjective out right now because Festive Pumpkin Bread Drizzled with White Chocolate Maple Frosting just might be the best pumpkin bread you have ever eaten.
What makes this Pumpkin Bread the best?
What makes me think this isn’t just another one of the million pumpkin breads out there? I really amped the spices for one. I added two kinds of sugar to the batter because brown sugar gives it such a warm, dark color and a butterscotchy flavor. And just to be sure the Pumpkin Bread had even more flavor, I added molasses for color and taste. There is just so much going on in this Pumpkin Bread but it all comes together into one highly spiced, well-balanced bread.
And of course, I cannot understate the importance of that thick, rich, White Chocolate and Maple pillow of frosting that hardens to a soft glaze as soon as it covers the Pumpkin Bread. I made sure that you would have a very generous amount of frosting to cover the loaves. Who hates it when they run out of frosting? Isn’t the frosting always the best part?
Pumpkin Breads for Thanksgiving and Christmas
From now until the end of the year and probably during the cold, snowy days of Winter, undoubtedly you will be baking and eating these very easy Pumpkin Breads with coffee, tea, hot chocolate and of course, Pumpkin Spiced Lattes. If you are seeking comfort in your kitchen, bake these and inhale the warmth of the spices.
This reminds me of the story I once heard when I was selling my very first house many years ago. The realtor told me to bake an apple pie right before she was going to have an open house because the smell of cinnamon and apples apparently makes a house sell faster. I can’t recall if it was the pie or just an excellent realtor but eventually we did sell the house the pie people.
Please make this often, give the minis as holiday gifts, and please comment and let me know if you like them as much as we do!
Festive Pumpkin Bread Drizzled with White Chocolate Maple Frosting
You can make two large loafs of Pumpkin Bread or five mini loaves. These festive breads are perfect for Halloween, Thanksgiving and Christmas. The frosting goes on soft and smooth but hardens slightly into a beautiful and delicious rich white chocolate and maple glaze.
Ingredients
FOR THE PUMPKIN BREAD:
- 2 cups all-purpose flour, plus more for greasing the pan
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ginger
- 1 teaspoon pumpkin pie spice
- 1 ½ cups sugar
- ½ cup dark brown sugar
- 2 tablespoons molasses
- 1 ½ sticks unsalted butter room temperature, plus 4 tablespoons more for greasing the pans
- 2 eggs
- 1 teaspoon vanilla extract
- 1 15 ounce can real pumpkin not pumpkin pie filling
FOR THE WHITE CHOCOLATE CHIP MAPLE GLAZE:
- 4 tablespoons unsalted butter
- 1/3 cup white chocolate chips
- 1/3 cup pure maple syrup
- ¼ teaspoon kosher or sea salt
- 1 1/4 cups powdered sugar
Instructions
FOR THE PUMPKIN BREAD:
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Preheat oven to 325° F. Grease two 9” x 5” loaf pans (or 5 mini loaf pans 6” x 3 ½” x 2”) with butter and dust with flour.
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, pumpkin pie spice. Set aside.
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In large bowl with a hand mixer, beat butter, white and brown sugars and molasses until the mixture is very fluffy, about 2 minutes. Add eggs and vanilla and beat well for another 2 minutes.
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Add pumpkin and mix until combined.
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With the mixer on low speed, add the flour and spice mixture about one cup at a time until the flour is just incorporated. Be sure the flour mixture is completely combined but do not overbeat or the bread will be too firm.
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Pour batter into prepared pan and bake for 65 to 75 minutes, or until a toothpick inserted in center comes out clean. If you are using mini loaf pans, bake for 50 minutes and check with a toothpick. If the center of the bread is not completely cooked, check every five minutes until a toothpick is left clean.
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Let pumpkin breads cool in the pans for 20 minutes before removing them onto a wire rack. Let cool to room temperature.
FOR THE WHITE CHOCOLATE MAPLE GLAZE:
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To make the glaze, in a medium sized bowl combine the butter, white chocolate chips, maple syrup and salt. Microwave for 20 seconds and stir the mixture. Microwave for another 20 seconds and stir well. The butter should be just melted. If not, heat the mixture at 10 second intervals. You do not want to butter to completely melt or the white chocolate will overheat. Whisk in the powdered sugar ¼ cup at a time, beating vigorously until it is well combined.
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Drizzle glaze over pumpkin breads by holding the whisk vertically over the bread and moving it back and forth, stopping to pick up more of the frosting on the whisk when it all runs off.
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You may have to reheat the frosting for 5-10 seconds and whisk it again to keep it drippable, especially if you are frosting the 5 mini loaves because it does harden quickly.