Pumpkin Bread Print Version (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
3½ cups all-purpose flour
02 -
2 teaspoons baking soda
03 -
1 teaspoon baking powder
04 -
1 teaspoon ground cinnamon
05 -
2 teaspoons pumpkin pie spice
06 -
½ teaspoon salt
→ Wet Ingredients
07 -
3 cups sugar
08 -
1 (15-ounce) can pumpkin purée
09 -
1 cup vegetable oil
10 -
3 large eggs
→ Glaze
11 -
1 cup powdered sugar
12 -
2 tablespoons butter, softened
13 -
2 to 3 tablespoons milk or water
14 -
½ cup raw pepitas
# Instructions:
01 -
Heat oven to 350°F (175°C). Line two 9x5-inch loaf pans with parchment paper.
02 -
In a medium-sized bowl, mix together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
03 -
In a separate large bowl, combine sugar, pumpkin purée, vegetable oil, and eggs. Mix until well blended.
04 -
Gradually add the dry ingredients to the wet ingredients in three batches, mixing well after each addition.
05 -
Divide the batter evenly between the prepared pans and smooth the tops.
06 -
Bake for 1 hour 10 minutes, rotating the pans after 30 minutes. The bread is done when a toothpick inserted in the center comes out mostly clean.
07 -
Cool the bread in the pans for 15 minutes on a wire rack. Remove from pans, peel off parchment paper, and allow to cool completely.
08 -
In a small bowl, mix powdered sugar and softened butter. Gradually add milk or water until the glaze is smooth.
09 -
Pour glaze over the cooled loaves. Top with pepitas and let the glaze harden.
# Notes:
01 -
Avoid using pumpkin pie filling; use pure pumpkin for better results.
02 -
The bread keeps for 2-3 days at room temperature or can be frozen (unglazed) for up to 3 months.
03 -
To ensure doneness, use a toothpick to check if it comes out mostly clean.
04 -
Pumpkin spice can be homemade by combining cinnamon, ginger, nutmeg, allspice, and cloves.