It’s that time of year… Time for Pumpkin Everything! Bake up a couple of these subtly spiced loaves, drizzle with glaze, and share with your family and friends! They will be so happy you did.
Here is what you need…
In a mixing bowl, combine the pumpkin, sugar, oil, vanilla, and eggs until well mixed.
Mix in the remaining bread ingredients until combined.
Pour the batter into prepared pan(s).
Bake the loaves until they are golden and done. Check for doneness by inserting a toothpick near the center of the bread. When you remove it, if it is clean the bread is done. If there is dough on it, set the timer for a few more minutes and check it again.
Cool the loaves for about 10 minutes in the pan before cooling completely on a wire rack.
Mix together the glaze, adding just enough milk to get a drizzling consistency. Drizzle over the loaves.
Glazed Pumpkin Bread
Ingredients
Bread
- 2 cups pumpkin puree or 1 15-oz can
- 1 cup white sugar
- 2/3 cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 4 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cloves
- dash of ground allspice
Glaze
- 1 cup powdered sugar
- up to 1 tablespoon milk
Instructions
- Grease the bottom only of two 8"x4" loaf pans or one 9"x5" loaf pan and set aside. Preheat oven to 350 degrees F.
- In a mixing bowl, combine pumpkin, sugar, oil, vanilla, and eggs until well mixed. Mix in remaining bread ingredients until combined. Pour batter into prepared pan(s).
- Bake small loaf pans for 50 to 60 minutes or large pan for 1 hour 10 min to 1 hour 20 minutes. Check for doneness with a toothpick near the center of the bread. Cool 10 minutes in pans on wire racks. Remove from pans to let cool completely.
- Mix together glaze, adding just enough milk to get a drizzling consistency. Drizzle over loaves.
- Store tightly wrapped at room temperature for up to 4 days, or refrigerate for up to 10 days.
Adapted from Betty Crocker
