Pumpkin Loaf with Maple Glaze

For the bread:

Preheat oven to 325 F.

Beat granulated sugar, corn syrup, oil and eggs in a large bowl. Add pumpkin puree and beat to combine.

In a smaller bowl, combine all of the dry ingredients (flour through nutmeg). Stir to combine.

Add dry ingredients into the pumpkin mixture and combine well. Don’t over mix.

Pour into a greased standard size (9×5 or similar) loaf tin and bake in a preheated 325 F oven for 60 minutes. Check for done-ness by inserting a wooden skewer into the middle of the loaf. If it comes out “clean” it is done. If it comes out with a bit of batter on it, continue to bake for 5 minute intervals until the skewer comes out clean. Remove pan from oven and set it on a rack.

Let bread cool in the pan for 10 minutes. Remove from loaf pan. Let it cool on a cooling rack.

For the glaze:

In a small saucepan, melt butter and maple syrup over medium heat. Remove from heat and whisk in the confectioners’ sugar. Drizzle over the pumpkin loaf.

You may want to let the glaze harden before serving. But you are more than welcome to slice the loaf with warm drizzly glaze running down each slice.