Name: Pumpkin Bread with Pumpkin Spice Glaze
Ingredients: 3 ½ cups (420g) all-purpose flour; 1 ½ cups (300g) granulated sugar; 2 tsp baking soda; ½ tsp baking powder; 2 tsp Burlap & Barrel Royal Cinnamon; ¼ tsp nutmeg, freshly grated; ½ tsp salt; 1 15-oz can (425g) pure canned pumpkin; 4 eggs, room temp; 1 cup (200g) neutral oil; 2/3 cup (150g) water; ½ cup (168g) Bumbleberry Farms Pumpkin Spice Honey Cream Spread, melted; 4–6 tsp water; ¾ cup (85g) confectioners’ sugar, sifted; ¼ tsp salt

Instructions

Heat oven to 350°F. Spray two 9" x 5" loaf pans with baking spray; set aside.
In a large bowl, whisk together flour, sugar, baking soda, baking powder cinnamon, nutmeg, and salt.
In a medium bowl, mix together pumpkin, eggs, oil, and water.
In the centre of dry ingredients, make a well, then pour in pumpkin mixture. Mix until just combined, making sure to hunt down any hidden pockets of flour.
Pour batter into prepared loaf pans, smoothing the surface with an offset spatula or the back of a spoon.
Bake for about 60 minutes. The loaves are done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
Transfer pans to wire rack. Allow loaves to cool for 10–15 minutes before removing from pans and transferring to a wire rack. Allow to cool completely.
When your loaves are totally cool, it’s glaze o’clock! In a medium, heatproof bowl, microwave honey cream spread for 20–30 seconds until melted. Whisk in 4 teaspoons of water. Add confectioners’ sugar and salt, whisking to combine.
NOTE: If necessary, whisk in 1–2 more teaspoons of water to reach desired, pourable consistency.
Drizzle or pour glaze over cooled loaves. Let loaves sit at room temperature until glaze is set.
Slice and enjoy! Pair with a pumpkin spice latte if you like PUMPKIN 🎃 SPICE 🫚 EVERYTHING 🍂

Pumpkin Bread with Pumpkin Spice Glaze