Fullers Sugarhouse

Maple Pumpkin Bread


For the bread

  • 1 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/2 tsp Ground cloves
  • 1/4 tsp Ginger
  • 1 cup Sugar
  • 6 tbsp Unsalted butter, room temperature
  • 1 Large egg
  • 1/2 tsp Vanilla extract
  • 1 cup 100% pure pumpkin (about half of one 15 oz. can)

For the maple glaze

  • 1 tbsp Unsalted butter
  • 2 tbsp Fuller’s Sugarhouse Pure Maple Syrup
  • 6 tbsp Powdered sugar
  • 1 tsp Kosher salt or sea salt


  1. Preheat oven to 325° F. Grease one 9” x 5” loaf pan and dust with flour.
  2. In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger until combined. Set aside.
  3. In large bowl of an electric mixer (or using a hand mixer), beat butter and sugar until just blended, about 30 seconds. Add egg and vanilla and beat well. Continue beating until very light and fluffy, about 3 minutes. Add pumpkin and mix until combined. The batter might look curdled at this point—that’s okay.
  4. With the mixer on low, beat in flour mixture until incorporated. Optional: Add pecans.
  5. Pour batter into prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted in center comes out clean. Let pumpkin bread cool in pan about 10 minutes before removing it onto a wire rack. Let cool to room temperature.
  6. To make the glaze, melt butter in a saucepan along with syrup. Add salt and sugar and whisk until smooth. While warm, spoon glaze over pumpkin bread (the glaze will harden as it cools).