It just isn't fall without a few, good ole pumpkin recipes. A favorite of many folks is pumpkin bread. I gotta say it is one of my favorite things to make with pumpkin. Just like pumpkin pie, when you smell this baking in your oven, it just makes you happy. And you suddenly get the urge to put on a sweater, make some hot chocolate and go out and rake some leaves. Ok, raking the leaves might be taking it a bit too far. Cause that would require work. Although, you might be wanting some aerobic activity after you eat this.
This bread is so unbelievably moist. Now, you could make this without the glaze, but really, why would you want to? If you're gonna go through the trouble of making some good, sweet bread from scratch you might as well go all the way.
1 3/4 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 tsp. pumpkin pie spice
1 cup light brown sugar, packed
1 can (15 oz.) pure pumpkin (not pumpkin pie filling)
1/2 cup vegetable oil
1/3 cup water
For the glaze:
1 tbsp. butter
1/4 cup brown sugar
3 tbsp. milk
1/4 cup chopped pecans (optional)
Preheat oven to 325F degrees (350F if using a metal loaf pan.) Spray loaf pan with nonstick cooking spray. In a medium bowl, mix together flour, baking soda, baking powder, salt and spices.
In a separate mixing bowl, mix together brown sugar, canned pumpkin, eggs, oil and water. Stir well to combine.
Add dry ingredients to wet and stir just until blended together. Be careful not to overmix.
Pour into a large loaf pan and bake for about an hour to an hour and 15 minutes. Oven times will vary so just be sure to check your bread after the first 50 minutes. Insert a toothpick to test if it is completely baked through.
On this occasion, I was using a smaller loaf pan, so I put the extra batter in a ramekin and baked it as an individual serving. I think it would be so adorable to make a bunch of these individual servings.
When bread is almost finished, start working on the glaze. In a small saucepan, whisk together butter, brown sugar and milk. Bring it up to a boil for about 1- 2 minutes. Stir constantly so it doesn't burn.
When your bread is finished (while still warm), start poking a bunch of holes in it using a fork, toothpick or skewer. This will allow some of the glaze to seep into the bread. Be sure to put a paper towel or dish towel underneath your loaf pan too because once you start pouring the glaze, it may go a little over the edge if you pour too quickly like I usually do.
Allow to cool before slicing. Look at how cute my little ramekin pumpkin bread turned out!