Breads & Bakingbiggerbolderbaking4.6
Best Bread Recipe
Bake the Best-Ever pumpkin bread—moist, warmly spiced, and easy with no mixer. Just 25 minutes of prep for a cozy fall treat everyone loves.
👥 1 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 25 min🔥 Cook: 55 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
To Make the Pumpkin Bread
2
Preheat the oven to 350°F (180°C). Butter and line a 9x5 inch (23x13 cm) loaf pan with parchment paper and set aside.
3
In a medium bowl whisk together the flour, salt, baking soda, cinnamon, and nutmeg.
baking soda1 teaspoon(8 oz/225 g) pumpkin puree1 cup(4 oz/115 g) powdered sugar (, sifted)1 cupground cinnamon1 teaspoon
4
In a large bowl, add the eggs, sugar, pumpkin puree, oil, milk, and whisk until combined.
large eggs (, at room temperature)2(8 oz/225 g) pumpkin puree1 cup(4 oz/115 g) powdered sugar (, sifted)1 cup
5
Add the dry ingredients to the wet and mix until just incorporated.
6
Pour the batter into the prepared pan and spread evenly.
7
To Bake the Pumpkin Bread
8
Bake for 55 – ⏱️ 65 minutes, or until a toothpick inserted in the center comes out clean.
9
To Make the Maple Glaze
10
In a medium bowl add the powdered sugar, butter and maple syrup and whisk until smooth.
(8 oz/225 g) pumpkin puree1 cup(4 oz/115 g) powdered sugar (, sifted)1 cupmaple syrup2 tablespoons
11
While the pumpkin bread is still in the pan warm, pour the glaze over the top and let it set at room temperature for about ⏱️ 20 minutes before slicing.
12
To Serve the Pumpkin Bread
13
Enjoy with a cup of tea! Store leftovers in an airtight container at room temperature for up to 3 days.
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