Pumpkin Bread (Print Version)
# Ingredients:
01 -
1 teaspoon ground cinnamon.
02 -
½ teaspoon salt.
03 -
1 cup powdered sugar.
04 -
3 cups sugar.
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1/2 cup raw pepitas.
06 -
2 teaspoons baking soda.
07 -
1 (15-ounce) can pumpkin purée.
08 -
2 to 3 tablespoons milk or water.
09 -
3½ cups all-purpose flour.
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1 teaspoon baking powder.
11 -
2 teaspoons pumpkin pie spice.
12 -
3 eggs.
13 -
2 tablespoons butter, softened.
14 -
1 cup vegetable oil.
# Instructions:
01 -
Turn your oven to 175°C (350°F). Use parchment paper to line two loaf pans, each 9x5 inches.
02 -
Stir together the flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt in a bowl.
03 -
In another larger bowl, stir sugar, pumpkin purée, eggs, and oil until it’s blended well.
04 -
Add the dry mixture into the wet mix in three separate additions. Stir well each time to combine.
05 -
Divide the batter into the two loaf pans and spread it out evenly at the top.
06 -
Pop the pans in the oven and bake them for around 1 hour and 10 minutes. Turn the pans halfway through the baking time, about 30 minutes in.
07 -
Let the loaves sit in the pans for 15 minutes on a wire rack, then take them out, remove the parchment paper, and let them fully cool.
08 -
In a bowl, mix powdered sugar and softened butter. Carefully add the milk a little at a time until you’ve got a smooth glaze.
09 -
Drizzle the glaze on the loaves after they’ve cooled. Sprinkle on some pepitas and let the glaze set before slicing.
# Notes:
01 -
Use pure pumpkin purée, not the pie filling stuff.
02 -
It’s baked when a toothpick comes out mostly clean with only a couple of crumbs.
03 -
You can leave it at room temperature for 2-3 days.
04 -
If you skip the glaze, it’ll keep in the freezer for up to 3 months!
05 -
Want to make your own pumpkin spice? Mix ginger, nutmeg, cloves, cinnamon, and allspice to taste.