Pumpkin Bread with Pumpkin Spice Glaze
- Yield: 2 loaves (9" x 5") 1x
Ingredients
Scale
Pumpkin Bread:
- 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
Pumpkin Spice Glaze:
- 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 🍂
Notes
- This recipe also makes fabulous pumpkin muffins or mini muffins!