Pumpkin Bread with Maple Glaze

I’m not a fan of pumpkin pie. In fact, I avoid it like the plague on Thanksgiving. When someone asks that I be responsible for pumpkin pie, I flat out refuse. Or, on the rare occasion I feel like being polite, I simply reply “Sure!” and then bring pecan pie instead. “Oh you said pumpkin pie? I could’ve sworn I heard pecan pie. Sorry!”

Then there’s pumpkin spice (not to be confused with pumpkin PIE) and all the creative concoctions inspired by this holiday flavor. Lattes, breads, teas, candles, body lotion. The spiced-ness livens up squash in a way pumpkin pie filling never does for me. I’m a big fan.


This particular recipe was an experiment of sorts. I wanted to make a typical pumpkin-spiced bread but I also wanted to add texture. I tossed in pumpkin seeds (Pepitas) and chocolate chips for extra decadence. The cake is incredibly moist and tastes good on its own but the maple-glaze gives it another dimension. It’s optional of course, and for a healthier version, you can always omit the choco chips and glaze.

So here it is, my version of a holiday staple. Bake this in a bundt mold or a loaf pan and the results are equally good. Best part? Easy peasy and your house will smell like the holidays.



  • 1 & 1/2 cups all purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp vanilla bean paste
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground cloves (you can do 1/4 tsp for a less intense flavor)
  • 1/2 tsp ground nutmeg
  • 1/2 cup pumpkin seeds (Pepitas)
  • 1/3 cup semi-sweet chocolate chips
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 1/4 cup milk
  • 3 egg whites
  • 1 cup canned pumpkin puree

Maple Glaze:

  • 1 cup powdered sugar
  • 1/4 cup maple syrup
  • 2 tablespoons milk
  • Additional powdered sugar for dusting


  1. Preheat oven to 350º F.
  2. In a medium bowl, combine the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg.
  3. In a large bowl, combine the sugar, brown sugar, vanilla, milk, and egg whites with a spatula or whisk. Add in the canned pumpkin, and mix together well.
  4. Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined.
  5. Fold in the pumpkin seeds and chocolate chips.
  6. Throughly spray a loaf pan with non-stick cooking spray, or grease with butter and lightly flour.
  7. Pour the batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean (check after 40 minutes).
  8. Allow the bread to cool 10-15 minutes in the pan before removing.
  9. For the glaze: whisk sugar, maple syrup and milk together until well blended. If consistency is too thick, gradually add more maple syrup until desired consistency is reached. If the glaze is too watery, add more powdered sugar until desired consistency is reached.
  10. Pour glaze over bread and finish off with a dusting of powdered sugar.
  11. Store in an air tight container.


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