Claudia's Cookbook - Pumpkin Loaf with Maple Cream Icing title

My pumpkin obsession continues on the blog. It was still +30 Celsius here in Winnipeg this week and there really isn’t any sign of autumn anywhere. Well, besides all the pumpkin baking I have been doing. I had an abundance of Maple Cream Sauce from our Peach Crisp recipe we posted last week and wanted to do something with it (besides drink it straight from the jar). I figured the pairing of creamy maple and pumpkin would be absolutely delicious. And it is! This loaf is extremely moist and full of rich flavours like cinnamon, nutmeg and cloves. This loaf is perfect with a mug of Chai Tea, a blanket, and a good book.

Claudia's Cookbook - Pumpkin Loaf with Maple Cream Icing 2

 Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.

Claudia's Cookbook - Pumpkin Loaf with Maple Cream Icing 3

In a large mixing bowl, combine both sugars, yogurt, and eggs.

Claudia's Cookbook - Pumpkin Loaf with Maple Cream Icing 4

Whisk thoroughly until blended.

Claudia's Cookbook - Pumpkin Loaf with Maple Cream Icing 5

Stir in the pumpkin.

Claudia's Cookbook - Pumpkin Loaf with Maple Cream Icing 6

Add the dry ingredients to the pumpkin mixture.

Stir until completely incorporated.

Claudia's Cookbook - Pumpkin Loaf with Maple Cream Icing 10

Pour into a greased loaf pan and bake in a 350 degree fahrenheit oven for 60 minutes, or until toothpick inserted comes out clean.

Claudia's Cookbook - Pumpkin Loaf with Maple Cream Icing 8

Cool in the pan on the wire rack for 10-20 minutes.

Claudia's Cookbook - Pumpkin Loaf with Maple Cream Icing 7

Let cool completely on the wire rack.

Claudia's Cookbook - Pumpkin Loaf with Maple Cream Icing 9

While your loaf is cooling, you can make your Maple Cream Icing.

In a medium bowl, sift your icing sugar.

I’m using the same recipe for the Maple Cream Sauce as we posed in our Peach Crisp recipe!

Claudia's Cookbook - Peach Crisp with Maple Cream Sauce 12

Pour whipping cream in a medium sauce pan.

Claudia's Cookbook - Peach Crisp with Maple Cream Sauce 14

Add 5 tablespoons of maple syrup to the whipping cream.

Claudia's Cookbook - Peach Crisp with Maple Cream Sauce 13

Next, add 3 tablespoons corn syrup and stir cream mixture over moderate heat until thickened and reduced by about one-third, approximately 15 minutes.

Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes.

Add 3-5 tbsp of maple cream sauce to your sifted icing, use as much sauce until it reaches your desired thickness.

Claudia's Cookbook - Pumpkin Loaf with Maple Cream Icing 11

Pour Maple Cream icing over your cooled loaf.

Claudia's Cookbook - Pumpkin Loaf with Maple Cream Icing 12

How amazing does this look?!

Claudia's Cookbook - Pumpkin Loaf with Maple Cream Icing 13

This loaf stays moist for days!

Claudia's Cookbook - Pumpkin Loaf with Maple Cream Icing 18

Not that it’s even going to last that long.

Claudia's Cookbook - Pumpkin Loaf with Maple Cream Icing 16

Enjoy!

Pumpkin Loaf with Maple Cream Icing
Yields 1
Write a review
Print
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 1-1/2 cups flour
  2. 1/2 tsp cinnamon
  3. 1/2 tsp salt
  4. 1/2 tsp baking soda
  5. 1/2 tsp baking powder
  6. 1/4 tsp ground cloves
  7. 1/4 tsp ground nutmeg
  8. 1 cup brown sugar
  9. 1/2 cup white sugar
  10. 1/2 cup Fat Free VanillaYogurt
  11. 3 eggs
  12. 1 cup canned pumpkin
  13. 1 cup icing sugar
  14. 3-5 tbsp Maple Cream Sauce (1.5 cups whipping cream, 3 tbsp light corn syrup, 5 tbsp maple syrup)
Instructions
  1. Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
  2. In a large mixing bowl, combine both sugars, yogurt, and eggs.
  3. Whisk thoroughly until blended.
  4. Stir in the pumpkin.
  5. Add the dry ingredients to the pumpkin mixture.
  6. Stir until completely incorporated.
  7. Pour into a greased loaf pan and bake in a 350 degree fahrenheit oven for 60 minutes, or until toothpick inserted comes out clean.
  8. Cool in the pan on the wire rack for 10-20 minutes. Let cool completely on the wire rack.
For Maple Cream Icing
  1. In a medium bowl, sift your icing sugar.
  2. Pour whipping cream in a medium sauce pan.
  3. Add 5 tablespoons of maple syrup to the whipping cream.
  4. Next, add 3 tablespoons corn syrup and stir cream mixture over moderate heat until thickened and reduced by about one-third, approximately 15 minutes.
  5. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes.
  6. Add 3-5 tbsp of maple cream sauce to your sifted icing, use as much sauce until it reaches your desired thickness.
  7. Pour Maple Cream icing over your cooled loaf.
  8. Enjoy
Claudia's Cookbook https://www.claudiascookbook.com/

Recipe adapted from: Something Swanky

3 Comments on Pumpkin Loaf with Maple Cream Icing

  1. Colyne Gibbons
    September 18, 2013 at 4:27 PM (11 years ago)

    I found an excellent recipe on this site about 3 weeks ago, it was dated 2005. Blueberry Pudding Loaf. Have spent the last hour and a half trying to find it without any success. I find your site restrictive, doesnt allow to search anything beyond 2012. Or perhaps I’m doing something wrong, at any rate would like to have this recipe. Made a couple loaves and have had a nbr of people seeking the recipe, they in turn have contacted me complaining they can’t find it. I have no idea how I found it in the first place.

    Reply
    • Claudia's Cookbook
      September 19, 2013 at 2:32 AM (11 years ago)

      Hi Colyne. You are probably having an issue because I’ve never posted a recipe on our site called ‘Blueberry Pudding Loaf’, so that’s probably why you can’t find it. Also, this blog wasn’t around in 2005, so you may be mixing up this blog with someone else’s. Are you perhaps thinking of our “Blueberry Lemon Loaf with White Chocolate Icing”? It is here: http://www.claudiascookbook.com/2010/08/04/blueberry-lemon-loaf/

      That is the only blueberry loaf besides our Blueberry Banana Loaf that I’ve ever featured on the blog.

      Reply
  2. Steve Horowitz
    October 12, 2016 at 12:16 PM (8 years ago)

    I want to print the recipe to “Pumpkin Loaf with maple cream icing” Why is there no icon button to print? To print all of these pages is a waste of paper and ink. Please reply.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *






This site uses Akismet to reduce spam. Learn how your comment data is processed.