Pumpkin Bread (Print Version)
# Ingredients:
01 -
3 cups sugar.
02 -
3½ cups plain flour.
03 -
2 teaspoons pumpkin spice mix.
04 -
1 teaspoon ground cinnamon.
05 -
1 teaspoon baking powder.
06 -
2 teaspoons baking soda.
07 -
1 (15-ounce) can of pumpkin purée.
08 -
½ teaspoon salt.
09 -
1 cup neutral-flavored oil.
10 -
3 eggs.
11 -
2 tablespoons softened butter.
12 -
1 cup powdered sugar.
13 -
2 to 3 tablespoons of milk or water.
14 -
1/2 cup shelled pepitas.
# Instructions:
01 -
Set your oven to 350°F. Prepare two 9x5 pans with parchment lining.
02 -
Stir together the flour, soda, powder, spices, and salt in a mixing bowl.
03 -
Combine sugar, oil, eggs, and pumpkin in another bowl until smooth.
04 -
Gradually fold the dry mixture into the wet bowl. Do it in three portions for easy blending.
05 -
Divide the batter equally into the prepared pans, then level the tops.
06 -
Bake for 70 minutes, checking at 30 minutes to rotate the pans.
07 -
Let the loaves rest in the pans for 15 minutes on a rack. Remove, discard parchment, and let cool fully.
08 -
Whisk butter and sugar in a bowl, adding enough milk until smooth.
09 -
Drizzle glaze over cooled loaves. Sprinkle pepitas on top and let it set.
# Notes:
01 -
Stick to plain pumpkin; don’t use pie filling.
02 -
Check doneness with a toothpick—if it’s mostly clean, it’s ready.
03 -
These hold up 2-3 days on the counter.
04 -
Freeze unglazed loaves for up to 3 months.
05 -
Mix your own pumpkin spice with cloves, nutmeg, cinnamon, allspice, and ginger.