Glazed Pumpkin Bread (Print Version)
# Ingredients:
01 -
3 cups sugar.
02 -
½ teaspoon salt.
03 -
1 teaspoon ground cinnamon.
04 -
1 teaspoon baking powder.
05 -
2 teaspoons baking soda.
06 -
2 teaspoons pumpkin pie spice.
07 -
3½ cups all-purpose flour.
08 -
1 cup vegetable oil.
09 -
1 (15-ounce) can pumpkin purée.
10 -
3 eggs.
11 -
1 cup powdered sugar.
12 -
2 to 3 tablespoons milk or water.
13 -
2 tablespoons softened butter.
14 -
1/2 cup raw pepitas.
# Instructions:
01 -
Set your oven to 350°F. Prepare two 9x5-inch loaf pans with parchment paper.
02 -
In one bowl, combine cinnamon, flour, salt, pumpkin spice, baking powder, and baking soda.
03 -
In a second larger bowl, stir together the oil, canned pumpkin, eggs, and sugar until smooth.
04 -
Gradually add the dry ingredients to the wet mixture in three parts. Mix thoroughly after each addition.
05 -
Pour the batter evenly into the prepared pans and level out the surfaces.
06 -
Bake for about 1 hour and 10 minutes, turning the pans halfway at the 30-minute mark.
07 -
Let the loaves cool for 15 minutes in the pans on a wire rack. Take them out, remove the parchment, and allow to cool completely.
08 -
In a small bowl, blend the powdered sugar and softened butter. Slowly add milk until it reaches the right consistency.
09 -
Drizzle the glaze over the completely cooled loaves, sprinkle pepitas on top, and wait for the glaze to set.
# Notes:
01 -
Stick with pure pumpkin, not pie filling!
02 -
Loaves are ready if a toothpick comes out with just a few crumbs.
03 -
Store at room temp for 2-3 days.
04 -
Skip the glaze if freezing the bread for up to 3 months.
05 -
DIY pumpkin spice: mix nutmeg, ginger, cloves, allspice, and cinnamon.