Maple Glazed Pumpkin Bread Bites

October 16, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

COMMENT
TWEET
PIN
SHARE

Maple Glazed Pumpkin Bread Bites, Waiting On Martha || Photography Kathryn Mcrary Maple Glazed Pumpkin Bread Bites, Waiting On Martha || Photography Kathryn McraryMaple Glazed Pumpkin Bread Bites, Waiting On Martha || Photography Kathryn McraryMaple Glazed Pumpkin Bites with Toasted Pecans, Waiting On Martha || Photography Kathryn McraryMaple Glazed Pumpkin Bites, Waiting On Martha || Photography Kathryn Mcrary

This time of year I bake pumpkin bread at least a dozen times.  Traditional pumpkin bread, chocolate pumpkin bread, mini pumpkin bread loaves, you name it I’ve baked it.  However, pumpkin bites not so much.  So when I spied this festive cakelet pan from Sur la Table I knew pumpkin bites had to happen.  At first I was worried that the acorn, pumpkin, leaf, and turkey shapes wouldn’t form well, but with a lot of grease in the pan they all came out perfectly on my first try.  And as if these two bite gems weren’t tasty enough on their own I topped them with a warm maple glaze and toasted pecans.  Fall in a bite my Loves, fall in a bite.  Enjoy! Truly, MKR

*Photography, Kathryn McCrary

…AS PICTURED…Fall Cakelet Pan, Sur la Table  ||  Baking & Cooling Rack, Sur la Table  ||  Marble Pastry Board (on sale), Sur la Table  ||  Gravy Boat (on sale), Sur la Table  ||  Dipping Dishes, Waiting On Martha

Maple Glazed Pumpkin Bread Bites
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
25 min
Total Time
1 hr
Prep Time
20 min
Cook Time
25 min
Total Time
1 hr
Ingredients
  1. ...For the Bread (you can also use a bread mix if you don't want to make it from scratch)
  2. 1 (15-16 ounce) can unsweetened pumpkin puree
  3. 4 eggs
  4. 1 cup vegetable oil
  5. 2/3 cup water
  6. 3 cups white sugar
  7. 3 1/2 cups all-purpose flour
  8. 2 teaspoons baking soda
  9. 1 1/2 teaspoons salt
  10. 1 1/4 teaspoon ground cinnamon
  11. 1 teaspoon ground nutmeg
  12. 1/2 teaspoon ground cloves
  13. 1/4 teaspoon ground ginger
  14. 1 teaspoon allspice
  15. ...For the Frosting
  16. 2 cups confectioners' sugar
  17. 4 tablespoons 2% milk
  18. 2 tablespoons maple syrup
  19. 1 teaspoon maple flavoring
  20. 1/2 cup toasted and chopped pecans (I suggest a much finer chop than shown)
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease, flour and spray your autumn cakelet pan.
  3. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, allspice, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended.
  5. Pour batter into the cakelet pans (1/2-3/4 the way full).
  6. Bake for about 18-20 minutes in the oven, insert toothpick to check for doneness (toothpick will come clean when full baked)
  7. Remove from oven and let cool for 10 minutes before removing from the pan. Once removed place them on a cooling rack with a cookie sheet underneath.
  8. While the cakelets are cooling make the glaze. Whisk confectioners' sugar, milk, syrup and maple flavoring until smooth and warm in microwave for 20 seconds, (this is optional but I like my glaze just a tad warm if you plan to eat the cakelets right away)
  9. Pour maple glaze over each cakelet, add nuts if desired, let icing harden (or eat immediately).
Welcome by Waiting on Martha https://waitingonmartha.com/

We Think You'll Love

Leave a Comment

PLEASE BE RESPECTFUL. WAITING ON MARTHA IS A PLACE FOR POSITIVITY, INSPIRATION, CONSTRUCTIVE CRITICISM AND HEALTHY DEBATE. THOSE THAT ARE DEEMED INAPPROPRIATE, INCLUDING GENERAL OR SELF-PROMOTIONAL SPAM, OFFENSIVE STATEMENTS, OR COMMENTS UNRELATED TO THE STORY WILL BE DELETED.

Copyright © Welcome by Waiting on Martha  /
Back to Top