Pumpkin Spice Skillet Bread with Maple Butter Glaze
A moist pumpkin spice quick bread baked in a cast iron skillet over gentle campfire coals and finished with a warm maple butter glaze.
Servings 10 servings
Calories 260kcal
Equipment
- 12-inch cast iron skillet with a lid or heavy-duty foil
- campfire cooking grate
- Heat-resistant gloves
- Instant-read thermometer
- 12-inch camp Dutch oven (optional)
- Dutch oven parchment liner (optional)
Ingredients
Bread
- 1 1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp kosher salt
- 3/4 cup pumpkin puree not pie filling
- 2 large eggs
- 1/3 cup vegetable oil
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 tbsp butter for the skillet
Maple Butter Glaze
- 2 tbsp unsalted butter
- 2 tbsp pure maple syrup
- 1/4 cup powdered sugar
Instructions
Fire Setup
- Burn the fire down to a gentle bed of coals, or light a chimney of briquettes.
- Set the grate 6 inches above a thin layer of coals, or use a Dutch oven with 8 coals below and 16 on the lid.
Bread
- Preheat the skillet 5 minutes and coat it with butter.
- Whisk the flour, sugars, baking soda, spices, and salt.
- Whisk the pumpkin, eggs, oil, milk, and vanilla.
- Stir the wet into the dry just until combined.
- Pour into the skillet, cover, and bake 30 to 35 minutes, rotating every 10 minutes.
- Bake until a toothpick comes out clean and the center reads about 200F.
- Cool 10 minutes.
Glaze
- Melt the butter and maple syrup, whisk in the powdered sugar, and drizzle over the bread.
Notes
- Hand test: 7 to 8 seconds above the grate is gentle baking heat.
- Dutch oven: 24 briquettes, 8 below and 16 on the lid, for about 350F.
- A 12-inch skillet makes a thinner bread that bakes faster.
- At home: bake in a 10-inch skillet at 350F for 30 to 35 minutes.
