Since all my requests to bring Spring back have been ignored, I resign myself to celebrate the season by baking a pumpkin loaf coated with a fantastic maple icing which found its way to a few of my fingers. First encounter was by accident. The other seven were intentional.  The recipe is from Sue’s site, The View from Great Island, a blog you must visit regularly. I’d like to make pretty much everything she shares, our taste in food is quite similar.  Although I must say she is a lot more daring than me, facing projects like this one that leave me in complete awe. Never in a gazillion years I could go for it. But, this pumpkin loaf? Doable and absolutely wonderful.  Make it. And don’t forget to lick your fingers…

Pumpkin Loaf with Maple Icing

(from The View from Great Island)

for the pumpkin bread:
2 large eggs
1 cup pumpkin puree (NOT pumpkin pie filling)
1/2 cup vegetable oil
1 cup sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda

for the maple glaze:
1 1/2 cups confectioner’s sugar, sifted
4 tbsp maple syrup (more or less)
1/4 tsp maple extract (optional)

Set oven to 350F.

Spray a non-stick standard loaf pan with cooking spray and line the pan with a sheet of parchment paper with long ends to help remove the bread later.

Whisk the eggs in a large mixing bowl. Whisk in the pumpkin, oil, sugar, and spices. Stir in the flour, baking soda and salt and mix until combined. Turn the batter into the pan and even out.

Bake until a toothpick comes out without wet batter clinging to it, about 50 minutes. Let the loaf cool almost to room temperature before glazing.

To make the glaze, whisk together the sugar with enough maple syrup to make a thick, spreadable glaze. Keep whisking until all the little lumps are dissolved. Whisk in the extract, if using. Spread thickly onto the cooled bread.


to print the recipe, click here


Comments:  Guess what? I brought this loaf to our colleagues at work. I am sure you are not surprised. One of the most frequent compliments I heard was “OMG, that icing!”, which made me feel a lot better about the obsessive finger licking I went through while preparing this delicacy.  But please, don’t think it’s just about the icing, the loaf itself is wonderful, I guarantee that even pumpkin haters will fall in love with it.


Sue, thank you so much for such a great recipe, I know I’ll be making it again before pumpkin season is over because one of our graduate students said it was one of the best things I shared so far. She’s been around for 2 years! How’s THAT for a compliment?  


ONE YEAR AGO: In My Kitchen, October 2014

TWO YEARS AGO: Grilled Steelhead Trout

THREE YEARS AGO: Brown Butter Tomato Salad

FOUR YEARS AGO:  Spelt and Cornmeal Rolls

FIVE YEARS AGO: Roasted Potato and Olive Focaccia

SIX YEARS AGO: Multigrain Bread Extraordinaire


  1. Pingback: MAPLE GLAZED PUMPKIN BREAD | Scenes of futures past

  2. It is time to break out the pumpkin again isn’t it. I too have resigned to the fact that our seasons have turned. I’m making our first soup of the season tonight. Sigh. Your loaf looks delcious! I have the perfect fall/pumpkin loaf pan that this would be perfect in – and I have no doubt the icing is irresistable.


    • We should get together during winter and cry a little bit on each other’s shoulders… (sigh)

      I am sure your soup was delicious, will be maybe on the blog for us? I made a soup the other day too. Broccoli. It was very nice, but I am still craving spring and summer. So there!

      Liked by 1 person

  3. Pingback: MAPLE GLAZED PUMPKIN BREAD « Marcey's Table

  4. I love that you iced the whole thing. Often people just dribble a little on top. I say if you’re going to ice a cake, be serious about it. I’ll have two pieces. One for now and one for later.


  5. Too bad they’ve not invented Smell-a-Blog yet. I bet these loaves have a heavenly aroma that’s second only to their taste. Thanks for passing along another great bread recipe, Sally.


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