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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. 

Course Breakfast
Cuisine American
Keyword Festive Pumpkin Bread Drizzled with White Chocolate Maple Frosting, pumpkin, pumpkin bread, white chocolate
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 16 servings

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:

  1.  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.

  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, pumpkin pie spice. Set aside. 

  3. 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.
  4. Add pumpkin and mix until combined.
  5. 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.
  6. 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.
  7. 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:

  1. 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.
  2. 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.

  3.  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.