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Glazed Pumpkin Bread

Now that I have so much pumpkin at my fingertips, the Autumn season has awakened my senses to my favorite time of year as well as made me more pumpkin like myself.  I have gotten quite round you know.  I will blame it on the baby, but we all know that it’s from all the pumpkin I’ve been ingesting over the last week or so.

Nonetheless, I’m including my favorite pumpkin bread recipe in this post.  I got it from a darling visiting teacher way back in the day – her name eludes me at the present moment so just know, I’m not taking credit as the creator, but more the indulger.  I’ll be honest…I’m shameless when it comes to indulging!

This makes 2 large loaves, but I usually split it into 1 large loaf, 4 mini-loaves and one giant cupcake/muffin.  The cupcake/muffin always, officially goes to Will as head taster.

Mix dry ingredients

3 1/2 cups flour

3 cups sugar

2 tsp. baking soda

1 1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. cloves (my modification)

Mix wet ingredients

~2 cups of pumpkin mash (15oz. pumpkin can for you users)

1 c vegetable oil

4 eggs beaten

2/3 cup water

1/2 cup almonds

*adding chocholate chips is optional*

Combine wet and dry, head oven to 350 and bake 60-65 minutes.  The mini- loaves usually only take 25-30 minutes.

Glaze

1/2 c powdered sugar

1/2 cup brown sugar

3/4 cup cool whip

1/2 tsp. vanilla

I usually heat it on the stove over a medium heat, melting everything together and bringing it to a boil to get rid of the graininess of the sugar.  The glaze goes onto the bread after it has cooled a bit.  I sprinkle sliced almonds over the g laze after.  If you want a more carmelized taste and texture, add the glaze hot to the hot bread.

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One Response to “Glazed Pumpkin Bread”

  1. Melanie says:

    Ooh yum!