Maple Bourbon Glazed Pumpkin Toffee Loaf

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Every year around this time I get a hankering for a good slice of Pumpkin Spice Loaf. Well, if I’m being totally honest, I get more than just “a” hankering; it’s more like a handful of hankerings – or you know two handfulls of hankerings… Okay fine I basically crave pumpkin loaf all day, everyday for the entire duration of the fall season…

It’s okay – I’m not embarrassed to admit it, because I know I am in the company of fellow pumpkin spice loaf lovers… right? I thought so. I mean, why else would you be here today if not for the promise of delicious baked goods right?

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Basically what I’m getting at {minus the rambling} is if you came here today in search of a good Pumpkin Spice Loaf recipe… you’ve come to the right place my friend; because I have to be honest with you, this Pumpkin Spice Loaf is the real deal. And by “the real deal,” I mean it’s what Pumpkin Spice Loaf dreams are made of.

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The pumpkin loaf itself is super moist, with the perfect amount of spice – not too much and not too little – you know what I mean? I know you know. And then of course there is that brown sugar cinnamon swirled through the loaf in a heavenly fashion. Oh and lest we forget that the whole thing is en-robed in a thick maple bourbon glaze & topped with Maple Brown Sugar Toasted Pecans…

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So in other words… you need to make this happen STAT, because seriously – that maple bourbon glaze though…it just makes life better. So check out the recipe below lovelies & happy baking! <3 <3

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Maple Bourbon Glazed Pumpkin Toffee Loaf

Things you need…

Pumpkin Toffee Loaf
3/4 cup butter, softened
1 cup brown sugar
2 eggs
1 cup pumpkin puree
2 tsp vanilla
2 cups all purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
1 1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/8 tsp cloves
1/2 cup toffee pieces

Cinnamon Swirl
1/4 cup brown sugar
1 tsp cinnamon

Maple Glaze 
1 1/ 2 cup icing sugar
2-3 tbsp maple syrup {+ more if needed}
1 tbsp bourbon
1/4 tsp vanilla

Brown Sugar Toasted Pepitas
1/4 cup pepitas
1 tbsp brown sugar
1 tbsp maple syrup
pinch of salt
pinch of cinnamon

How to make…

Brown Sugar Toasted Pepitas

Preheat oven to 350F degrees & line a baking sheet with parchment. In bowl, toss the pepitas with maple syrup, brown sugar, cinnamon and salt  until evenly coated. Spread out onto the prepared baking sheet & bake for 5-6 minutes or until fragrant and toasted, being careful not to burn them.

Pumpkin Toffee Loaf
Preheat oven to 350F degrees. Butter & flour a loaf pan – set aside.

In a large mixing bowl, beat together butter and brown sugar until pale and fluffy. Beat in eggs one at a time until fluffy, scraping down the sides of the bowl after each addition. Beat in vanilla, and pumpkin puree until combined.

In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves and salt. Add 1/2 of the mixture to the dry ingredients and mix on low to just combine. Add the remaining dry ingredients & mix on low until just combined. Add the toffee bits and use a spatula to gently mix them into the batter.

Cinnamon Swirl
Simply mixing together the brown sugar and cinnamon until combined.

Pour 1/3 of the pumpkin loaf batter into the prepared pan & use an offset spatula or the back of a spoon to gently spread it to the edges of the pan. Sprinkle 1/2 of the cinnamon swirl mixture over the batter. Spoon another 1/3 of the batter into the pan and smooth to the edges. Sprinkle the remaining cinnamon sugar swirl over top of the batter. Top with remaining pumpkin loaf batter and smooth to the edges of the pan.

Set in the centre rack of your oven to bake for 45-60 minutes or until a skewer inserted in the centre of the loaf comes out clean. Once fully baked, remove from the oven & allow to cool for about 20 minutes before turning out onto a cooling rack to glaze.

Maple Bourbon Glaze
While your loaf is cooling, make your glaze.

In a small mixing bowl, whisk together icing sugar, maple syrup, vanilla, and bourbon until smooth. You want the consistency to be thick, but pourable. So if your glaze is too thick, simply add additional maple syrup until you achieve the desired consistency. On the other hand, if your glaze is a bit too runny, add additional icing sugar in 1 tbsp at a time until thickened.

Pour the glaze over top of your loaf while it is still a bit warm to cover the top of the loaf. You could do this in a couple stages if you want a nice thick layer of glaze. Typically I will pour about half the glaze on first, let it sit for about 10 minutes and then add the remaining glaze over top – Because you know… I like a lotta glaze! 😀

Immediately after you pour your last layer of glaze, sprinkle with the toasted pepitas. Allow the loaf to finish cooling completely before slicing.

Now sit your butt down & enjoy it with a cup of coffee or tea!

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