![](https://chefjen.com/wp-content/uploads/2022/11/0-16.jpeg)
It’s a good time of year to stock up on canned pumpkin because it’s most likely going to be on sale. It adds wonderful flavor to this quick bread but I also love using it in pancakes, cookies and even chili. Serve this bread at your upcoming holiday brunch and prepare to wow your guests!
- Preheat oven to 350 and lightly coat a loaf pan with nonstick spray.
- Combine pumpkin puree, brown sugar, olive oil, milk and egg in a large bowl.
![](https://chefjen.com/wp-content/uploads/2022/11/0-7.jpeg)
![](https://chefjen.com/wp-content/uploads/2022/11/0-1-2.jpeg)
3. In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Add dry ingredients to wet ingredients and stir together until just combined.
![](https://chefjen.com/wp-content/uploads/2022/11/0-2-1.jpeg)
![](https://chefjen.com/wp-content/uploads/2022/11/0-3-1.jpeg)
![](https://chefjen.com/wp-content/uploads/2022/11/0-4-1.jpeg)
![](https://chefjen.com/wp-content/uploads/2022/11/0-5-2.jpeg)
4. Transfer batter to the prepared loaf pan and bake for 75 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
![](https://chefjen.com/wp-content/uploads/2022/11/0-6-5.jpeg)
![](https://chefjen.com/wp-content/uploads/2022/11/0-7-1.jpeg)
![](https://chefjen.com/wp-content/uploads/2022/11/0-8.jpeg)
5. Once the bread has cooled, combine the glaze ingredients in a small bowl. Place a baking sheet under the wire rack to catch any drips, then drizzle the glaze over the bread. Slice and serve! (store any leftovers in an airtight container for up to 3 days)
![](https://chefjen.com/wp-content/uploads/2022/11/0-9.jpeg)
![](https://chefjen.com/wp-content/uploads/2022/11/0-10-2.jpeg)
![](https://chefjen.com/wp-content/uploads/2022/11/0-11.jpeg)
![](https://chefjen.com/wp-content/uploads/2022/11/0-12-7.jpeg)
![](https://chefjen.com/wp-content/uploads/2022/11/0-13.jpeg)
![](https://chefjen.com/wp-content/uploads/2022/11/0-15-1.jpeg)
Pumpkin Bread with Maple Chai Glaze
Serves 12
All you need:
1 (15 oz.) can pumpkin puree
1 1/4 cups brown sugar
1/2 cup olive oil
1/4 cup milk
1 egg
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Glaze:
1 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Pinch salt
1 teaspoon pure vanilla extrat
3 tablespoons heavy cream
1 tablespoon pure maple syrup
1 tablespoon water
All you do:
- Preheat oven to 350 and lightly coat a loaf pan with nonstick spray.
- Combine pumpkin puree, brown sugar, olive oil, milk and egg in a large bowl.
- In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Add dry ingredients to wet ingredients and stir together until just combined.
- Transfer batter to the prepared loaf pan and bake for 75 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
- Once the bread has cooled, combine the glaze ingredients in a small bowl. Place a baking sheet under the wire rack to catch any drips, then drizzle the glaze over the bread. Slice and serve! (store any leftovers in an airtight container for up to 3 days)